Curried Broccoli Cheddar Soup Recipes

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COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!

Provided by gildawen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11



Copycat Panera® Broccoli Cheddar Soup image

Steps:

  • Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  • Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  • Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
  • Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g

1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)

My boss brought this soup to the office one fine day and I was hooked on it from the first taste. It is a snap to make and the flavors are mild, yet very distinct. My kids loved it the first time I made it at home and it instantly became known as 'Tim Perry's Soup.' You might like a stronger curry flavour or a creamier soup, so adjust the seasonings to your taste. It's ready within the hour, but the longer it simmers the better the flavor. Serve with crusty bread and butter.

Provided by Sheila Kampman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 1h

Yield 4

Number Of Ingredients 10



Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup) image

Steps:

  • In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
  • In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

Nutrition Facts : Calories 348.4 calories, Carbohydrate 24.1 g, Cholesterol 62 mg, Fat 20 g, Fiber 5.9 g, Protein 20.7 g, SaturatedFat 12.4 g, Sodium 838.3 mg, Sugar 8.5 g

1 quart chicken broth
1 onion, finely chopped
1 head cauliflower, finely chopped
½ head broccoli, finely chopped
1 teaspoon curry powder
1 tablespoon chicken bouillon granules
salt and pepper to taste
¼ cup all-purpose flour
½ cup milk
2 cups shredded Cheddar cheese

THE BEST BROCCOLI-CHEDDAR SOUP

This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13



The Best Broccoli-Cheddar Soup image

Steps:

  • Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
  • Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
  • Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
  • Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

4 tablespoons unsalted butter
1 medium yellow onion, diced
1 large carrot, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half and half
4 cups low-sodium chicken broth
4 cups broccoli florets (from about 1 head)
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 large russet potato (about 8 ounces)
8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving

CURRIED CREAM OF BROCCOLI SOUP

Make and share this Curried Cream of Broccoli Soup recipe from Food.com.

Provided by evelynathens

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7



Curried Cream of Broccoli Soup image

Steps:

  • Cook onion in butter over moderate heat, stirring, for 4 minutes.
  • Add broccoli, stock and curry and season to taste.
  • Simmer mixture, covered, for 30 minutes.
  • Puree mixture in processor in batches, transferring it to a saucepan.
  • Add cream and heat over low heat.
  • Garnish with croutons or scallions.

Nutrition Facts : Calories 290.6, Fat 17.5, SaturatedFat 9.8, Cholesterol 42.7, Sodium 1301.7, Carbohydrate 22.1, Fiber 7, Sugar 6.5, Protein 15.5

1 onion, chopped
3 tablespoons butter
1 kg broccoli stem, peeled and chopped coarse
6 cups chicken broth
1 teaspoon curry powder
1/2 cup light cream
croutons or chopped scallion (to garnish)

CURRIED BROCCOLI SOUP

I made this for a dinner party, and it was a huge hit, even with people who despise broccoli. So simple to make. Even a beginner can seem like an expert chef!

Provided by Cluich

Categories     Vegetable

Time 23m

Yield 6 serving(s)

Number Of Ingredients 10



Curried Broccoli Soup image

Steps:

  • In a pot, melt the butter over medium heat, then add onion and cook, stirring frequently, until softened (about 3-5 minutes).
  • Add flour, curry powder, and cumin, and cook for about a minute, again stirring.
  • Whisk in chicken broth and water. Bring to a boil, whisking until smooth.
  • Add broccoli and ground black pepper. Reduce heat to medium-low, cover and cook for about 5 minutes.
  • Using a slotted spood, remove the vegetables and put them in a blender, along with 1 cup of the liquid. Blend until smooth.
  • Return blended mixture to the pot. Stir in the cream and cook for another couple of minutes to heat through, then serve.

3 tablespoons butter
1 medium onion, chopped
2 tablespoons flour
2 teaspoons curry powder
1/2 teaspoon cumin
2 (14 1/2 ounce) cans chicken broth
1 cup water
1 small head of broccoli, coarsely chopped
1/4 teaspoon ground black pepper
1 cup light cream

CHEDDAR CHEESE AND BROCCOLI SOUP

Homemade soup! It's so quick and easy, it can be on your dinner table in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 9



Cheddar Cheese and Broccoli Soup image

Steps:

  • In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth.
  • Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender.
  • Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted.

Nutrition Facts : Calories 370, Carbohydrate 20 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1300 mg, Sugar 8 g, TransFat 1 1/2 g

2 cans (10 3/4 oz each) condensed Cheddar cheese soup
2 cups water
6 cups frozen broccoli florets
2 cups milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups shredded Cheddar cheese (8 oz)

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