cream of broccoli

Broccoli & Cheese Soup - Panera Copycat Recipe

butter

onion

flour

half-and-half

chicken broth

broccoli

julienne/matchstick carrot

cheddar cheese

nutmeg

salt

pepper

Melt butter in small stock pot or large saucepan. Sautee onions in melted butter until translucent.

Sprinkle flour in and stir. Let cook over medium heat for 2 minutes.

Gradually whisk in the half & half, a little at a time. Allow to thicken slightly before adding more. Whisk constantly.

Add broccoli and carrots. Cook over low heat for 25 minutes, stirring regularly.

Remove 1 cup of mixture from pot and blend (with standard or immersion blender). Then return to pot.

Add cheese and cook for 5 more minutes, stirring frequently.

This soup is healthy, creamy, and loaded with nutrients. Our favorite cream substitute in Bulgaria has always been adding potatoes, which just happens to be a brilliant hack for dairy-free folks to enjoy creamy soups.

Healthy Cream of Broccoli Soup

olive oil

onion (roughly chopped)

(chopped carrots)

celery ribs (roughly chopped)

salt (taste and adjust)

garlic

lb. potatoes (6 small yellow potatoes that I quartered)

vegetable stock (unsalted)

water

dollops of tzatziki or yogurt

Roughly chop all of the vegetables. You do not need to be precise as the soup gets blended in the end.

In a big pot on the stove, add the olive oil, heat it up on medium-high heat.

Add the onions, celery, and carrots and let them sweat for about 5 minutes. Stir in the garlic and add the salt.

Add in the broccoli and potatoes, give it a stir. Pour in the stock and water. Let the soup come to a boil, reduce the heat to medium-low, semi-cover it and let it cook for 30 minutes or until the potatoes are fully cooked.

Once the soup is done, take it off the heat and let it cool. You don’t want to add hot soup to a blender, so be sure to cool it off for at least 10-15 minutes. If you don’t want to use a standing blender you can use an immersion blender and blend everything together straight into the pot.

Hot soup (or other hot liquids, for that matter) will steam and expand in a stand blender, which can push the top off and cause a mess and burn hazard. When pureeing hot soup, do it in batches. Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down when blending. Repeat with the remaining batches.

Once the soup is blended, I like to add tzatziki or yogurt into a piping bag (or ziplock bag with one corner cut) and pipe pea-size dots in a half moon shape. I take a toothpick, skewer, or anything thin and run it through the middle of each dot without lifting it to make beautiful hearts.

Making the hearts for presentation is totally optional so feel free to just dollop it on instead.

You can also add finely chopped fresh dill into the soup as dill compliment broccoli beautifully. Enjoy!

Such a delicious soup! Directions were super easy to follow and it turned out PERFECT! Will be making this one again for sure!

Such a refreshing and creamy soup! So cozy for this winter season!

Yumm!
Followed the directions to the letter. I’m a big fan of smooth soups and this one is spot on.
Creamy texture and great taste. The dill compliments this to perfection. 
Thank you so much for sharing!

https://videos.scriptwrapper.com/15330/tetotdfl9mv2yikv8uy1/original/video.mp4

My Healthy Cream of Broccoli Soup will blow you away. This recipe is inspired by my mom, who has been making and feeding me soups such as this one ever since I was a baby “Modern Nonna” and I am beyond excited for you all to taste it.

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