Add 2 cups of broth to onions, carrots, and flour mixture. Put that in a blender (daughter request) along with the broccoli then back in the pot & thickened once it got hot. I like the almost invisible taste of nutmeg in creamy soups. The other change I would make is when to add the milk. Tips for making Broccoli Cheddar Soup. I was so disappointed that I didn't care how close it was to Panera's recipe -- I just wanted flavor! Info. Once your soup mix is completed, add the rice mix, salsa, shredded cheddar cheese, and the ground beef to your soup mix. I made this soup and my husband (who is not a really big soup fan) could not get enough of it. Add in your cup of heavy cream and bring to a boil then lower the temp, remove from heat and add cheese gradually while stirring (if you throw in all the cheese at once it'll get clumpy). Spray the bottom and sides of a 13x9 baking dish with cooking spray; set aside. And don’t forget the bacon! But I almost never have velveeta, and would recommend sticking with the cheddar just out of principle's sake. Stir the broccoli in the skillet and cook until tender-crisp, stirring occasionally. Season with salt and pepper to taste. You saved Copycat Panera® Broccoli Cheddar Soup to your. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Cheddar Broccoli and Rice is a traditional side dish favorite! *arthur fist* Like many of the other reviewers, I had to tweak the recipe. I’m thinking it’s the cooking process. The list goes on and on. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it's granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. https://www.tasteofhome.com/recipes/cheesy-cheddar-broccoli-casserole Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Simmer until Broccoli is tender. Cook onion in butter until softened. First is to blend the ingredients, minus the cheese, in a blender. Soup is an essential winter meal and when it comes to picking our absolute favorite soup, this cheddar broccoli soup has earned the #1 spot. Add Cheese and remaining stock. Season with salt and pepper to taste. Cheddar Broccoli & Rice – Dehydrated Soup Mix $ 4.19 – $ 58.07. Cheddar: To get the best possible flavor, we like to use an 8oz block of mild or medium cheddar cheese. 'Meant to do the sprinkling of 1/4c flour next but got ancy & added 2c homemade chicken broth next. I chopped up an 8oz block Kraft sharp cheddar but it wasn't sharp enough enough cheese or both. Try adding browned hamburger to the prepared rice to create a classic cheeseburger-like meal that is sure to be a hit. It can also be replaced with milk for a light soup or heavy cream for keto dieters. Congrats! Add the onion and cook until tender, … Let simmer for awhile and it should be good to go. It turned out great this way, and only took me and my daughter about a half hour to make it. And btw making a roux before adding the liquids gives it more depth. Filed Under: All Recipes, Dinner Tagged With: 30 minute, broccoli, cheddar, soup. Cheesy Broccoli Chicken and Rice Casserole, Crispy Mozzarella Parmesan Crusted Chicken, Cheesy Broccoli Stuffed Chicken (low-carb, Keto), Top 10 Must Try Taco Recipes (30 Minutes or less! Serve topped with cheese! Whisk to combine. Add seasonings to taste. I like my pieces to be about thumbnail size. Nutrient information is not available for all ingredients. eggs, cheese, white rice, ranch dressing, chicken stock, broccoli. I used the exact measurements and ingredients listed except celery, the only other difference I made was instead of simmering the milk/flour/butter to thicken I used chicken broth as the liquid, let it simmer a little (around 7 minutes) added all my veggies and 1/2 cup of water (my burners are too strong and I feared all the liquid evaporating and becoming a pudding instead of a soup) and let it simmer until veggies were tender. It was bland and seemed to be lacking something. How To Make Broccoli Rice Cheese Casserole Without Soup. I changed the directions because they seemed really odd/off the order of things. But for a suggestion since I've made the Panera copycat before. Daughter said it had too much broccoli or not enough cheese - didn't know which. After thickening added 1/4t salt & nutmeg; & 1/8t black pepper; 1c 2% milk; 1c half&half. It’s a favorite of kids because of it’s creamy texture … It has more vegetables than I’ve ever seen in a broccoli cheddar soup, plus an extra good helping of sharp cheddar … Then the soup is finished with plenty of extra-sharp cheddar cheese. Then I added all the veggies and simmered it, then added the milk at the end. 304 calories; protein 14.3g 29% DV; carbohydrates 10.7g 4% DV; fat 23g 35% DV; cholesterol 70.5mg 24% DV; sodium 624mg 25% DV. Half & Half: Half and half will yield a texture that is not too thick or too thin. A 12oz bag of frozen broccoli will also work. As a bona fide soup addict and food blogger, I’ve always felt that the most value I could add to you, soup-lovin’ friends, was to share soup … You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. Then add your thickener - in this case, flour and melted butter. 1 ½ cups coarsely chopped broccoli florets. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This ingredient is optional and can be adjusted to your taste preference. Your daily values may be higher or lower depending on your calorie needs. It is about 1 large carrot or 2 small carrots. Set aside. for this recipe because it’s so thick from the cheese that you don’t really notice. At the very end, half & half and freshly grated cheddar cheese are added to give it a velvety smooth texture. I would suggest adding those 3 ingredients to the chicken broth at the beginning so they have more cook time. If you’re a meat-eater, you can top it with chopped grilled or shredded chicken or mix them in. The flavor was all there, just be careful with adding salt as most chicken stocks already have sodium and cheese adds a lot. Three stars because it actually tasted good, but the whole cooking process was just strange. Then adding the vegetables and cooking them for another 20 minutes? Simmer soup base for ten minutes. Add the garlic and saute for another minute. We ended up with a very tasty soup for dinner, and I will make this regularly throughout the winter, WITH my additions. To freeze: Place in freezer-safe zip bags and freeze flat or in freezer-safe containers. Melt butter in a large dutch oven or pot over medium-high heat. Simmered 15 minutes. https://www.rachaelrayshow.com/recipes/chicken-broccoli-rice-soup-recipe Good luck! Stir in broccoli, and … I sauteed 2 medium sized cut-bigger-than-matchstick carrots in 1/4c butter 5 minutes; then added 1 pc celery diced sauteed 2 minutes; then about half cup onion (half onion) five minutes. Onions, celery, and carrots are essential when it comes to adding flavor to any soup broth and it takes time to develop that flavor. Crockpot Cheesy Broccoli Rice Dixie Crystals. Food.com adds nutmeg. I'm rating it 3 because I have to rate it. It seems backwards. Also, I didn't have the full amount of cheddar, so I threw in maybe 1/3 cup slab of veleeta to make up the difference. So thick and creamy, cheesy broccoli rice soup is the ultimate chilly weather comfort food. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes. I've made this soup before using a different recipe, couldn't find the old recipe so I decided to give this a try. All you really gotta do is brown your butter, add the other veggies along with the broth, simmer til the vegetables are done. The only changes I made was to thin the roux with chicken broth instead of milk and added the broth instead of milk. Broccoli: Fresh broccoli florets along with the stems chopped into small bite-size pieces. You can also use 2 cups of pre-grated cheddar cheese. Add comma separated list of ingredients to exclude from recipe. To make this cheesy broccoli rice recipe, first put your bag of frozen broccoli in the microwave and cook for three minutes. Your mixture should be thick at this point, add the last 2 cups of broth to thin it out, and add in your broccoli. Baked Cheddar Broccoli Rice Cups Skinny Mama - Barb Miller. Steam broccoli until soft and easy to cut (It took forever to get soft simmering with everything else) In another pot sautee onions, carrots (if you don’t have a blender I’d make the pieces even smaller) in butter until tender, then add flour and cook for a minute. This creamy velvety soup is much better than Panera’s broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price! In a stockpot, melt butter over medium heat. Cook and stir until the cheese sauce is melted. Saute onion in hot butter until translucent, about 5 minutes. Stir Cheddar cheese into vegetable mixture until cheese melts. Made with a rich, flavorful vegetable broth, big chunks of broccoli, and a blend of both our Unexpected Cheddar and a traditional yellow Cheddar, every sip of this Soup is creamy, comforting, and almost outrageously cheesy. Melt the butter in a large Dutch oven or pot over medium heat. To me it tasted like broccoli with cheese sauce. The instructions and cooking time are exactly the same. 'Pretty sure the answer is in between those two. In a large bowl, whisk together milk, I used 1.5 cups of sharp cheddar, 4 cups of chicken broth, 1 cup of heavy cream, 1 cup of thin carrots, 4 table spoons of butter, ¼ cup of flour, 2 cloves minced garlic, ½ onion, salt, pepper, garlic powder, 1 tsp of nutmeg 10 oz of broccoli. What I found odd was that half of the cooking time is dedicated to just simmering the milk with plain stock, absent of any vegetables or seasonings of any kind. In all my years of cooking, I have never seen instructions like that. The result is a deliciously rich, thick and creamy broccoli soup that is loaded with the comforting flavors of broccoli and cheddar. Stir in half & half and cheddar cheese and simmer for another minute. Add the broccoli and rice and cook for about 10 minutes until rice is soft. I went with close to 1/2#. This has the potential to be a really great broccoli cheese soup. Cut your fresh broccoli florets into small pieces, and try to remove as much stem as possible. Use Stick Blender and puree Onion and Broccoli to a small chunk size. Stir in the chicken stock, mixing it well to incorporate the flour. I found two copycat Panera bread broccoli-cheese soup recipes - here & food.com. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper. Preheat your oven 350 degrees. Please don’t forget to rate the recipe below and tag us on Instagram @gimmedelicious! WOW. Reheat on the stove-top over medium-low heat. If you like Panera’s broccoli cheddar soup, this blows the pants off it. However, to be fair to those who want to try this in the future, I want to give my opinion: it was bland and utterly tasteless. This one says 1 1/2c broccoli; the other 1/2#. Meanwhile, cook your onion and garlic in the butter and oil until your onion is translucent. Gradually pour milk into flour mixture while whisking constantly. Then I added the milk and cream at the end with the cheese. You will also need a chopped onion, minced garlic, butter, flour, salt pepper and paprika (can be subbed with nutmeg if desired). rice, salt, butter, pepper, frozen broccoli, soup, shredded sharp cheddar cheese and 3 more Broccoli Rice Casserole Just a Pinch butter, cream of mushroom soup, small onion, Velveeta, frozen broccoli and 3 more Broccoli Rice Casserole Minute Rice It works out o.k. I used 1.5 cups of sharp cheddar, 4 cups of chicken broth, 1 cup of heavy cream, 1 cup of thin carrots, 4 table spoons of butter, ¼ cup of flour, 2 cloves minced garlic, ½ onion, salt, pepper, garlic powder, 1 tsp of nutmeg 10 oz of broccoli. The soup is made with an almost caramelized onion and garlic-based and thickened with a roux (butter and flour mixture) then simmered with veggie stock, broccoli, and carrots. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. I used the stock to make the flour thickener rather than the milk/cream (just a preference). As the submitter said it's open to what you like to make your changes to fit your taste. Let simmer for awhile and it should be good to go. I use 2% milk but you can use any, including half and half. Steam broccoli until soft and easy to cut (It took forever to get soft simmering with everything else) In another pot sautee onions, carrots (if you don’t have a blender I’d make the pieces even smaller) in butter until tender, then add flour and cook for a minute. Prepare as per the directions your package of Cheddar Broccoli Soup Mix. To reheat, thaw completely then warm on low heat to prevent curdling. Here is what we came up with. Amount is based on available nutrient data. As is, it’s just o.k. Stock: Veggie or chicken stock will work great and if you don’t have any on hand, replace the stock with water and add a bouillon cube. Taste and adjust seasoning if needed. Information is not currently available for this nutrient. Sprinkle … Good soup.:). https://crockpotladies.com/recipe/crockpot-cheesy-broccoli-rice-soup But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Next, add the chopped broccoli and continue to simmer soup for twenty five minutes over medium low heat. Allrecipes is part of the Meredith Food Group. Combine broccoli, rice, and cheese sauce. Make it your own! The family loved this soup. Reduce heat to low simmer and finish with cream and cheese. Melt butter in a pot over medium heat, then add the onions. It can also be served in a bread bowl (like in Panera) or with crusty bread for dipping or topped with croutons! Thanks a bunch, gildawen! Pour in the chicken stock, broccoli florets, carrots, and seasoning. Seems to me that the recipe instructions are actually written in reverse! ), Roasted Cauliflower Tacos with Creamy Cilantro Sauce. Soup is an essential winter meal and when it comes to picking our absolute favorite soup, this cheddar broccoli soup has earned the #1 spot. I hate to leave a 2-star, unfavorable review. It was definitely a delicious and thick soup, just like Panera's. They are very very very similar. Stir in the milk, soup, cheese sauce and rice. Percent Daily Values are based on a 2,000 calorie diet. The instructions didn’t read well to me so I took some suggestions and now I think I have a good system to get things the way I’d like. Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and … Stir Cheddar cheese into vegetable mixture until cheese melts. Add 2 cups of broth to onions, carrots, and flour mixture. Second, the secret ingredient is a pinch of nutmeg to the final product. (Optional top with sesame seed) Simmering the already thickened broth/milk for 20 minutes? Last step I added milk, cheese and served. Combining creamy cheddar cheese and broccoli gives this rice a flavor that is hard to resist. I kept the soup vegetarian by using low-sodium vegetable stock rather than chicken stock, and made it healthier by using fat-free half-and-half. *arthur fist* Like many of the other reviewers, I had to tweak the recipe. this link is to an external site that may or may not meet accessibility guidelines. Pour the broccoli mixture into an 11x8x2-inch baking dish. Melt 1 tablespoon butter in a skillet over medium-high heat. Oh no. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I am not a nutmeg fan (always halve it in baked goods) but in this soup: Mmmm! Let it cook for an additional 10 minutes on low heat to allow flavors to blend. Gather all your ingredients and let’s get cooking! Stir in your flour. The instructions didn’t read well to me so I took some suggestions and now I think I have a good system to get things the way I’d like. Add Butter and Oil to stock pot and saute Onion till tender, Add Broccoli and 1/2 the Chicken Stock. It’s almost a copycat version of it except with much more flavor and texture. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. I ended up adding a tablespoon of garlic powder and 2 tablespoons of powdered chicken broth base (2 chicken bouillon cubes would work too), and this did the trick! Add in your cup of heavy cream and bring to a boil then lower the temp, remove from heat and add cheese gradually while stirring (if you throw in all the cheese at once it'll get clumpy). When cheese is melted it is ready to serve. This delicious soup is packed full of veggies and texture and can be perfectly eaten stand-alone and will make a filling meal. :) Anywayyyy I microsteamed it three minutes then allowed to cool. Typically, milk products are added last because simmering can cause curdling, especially if simmered for a long period of time. Preheat oven to 350 degrees. I would start by adding the broth to the flour first and then the milk, but that’s just me. It’s only in the latter stage when you add the vegetables and those are only cooked just long enough until tender. When the rice and broccoli are cooked through, add in the shredded cheddar cheese, grated garlic, cumin, salt and pepper. Add in the whole grain brown rice and simmer for twenty minutes. It’s a favorite of kids because of it’s creamy texture and cheesy flavor, and loved by parents because it’s secretly loaded with a ton of nutritious veggies. I call it Broccoli Cheddar Soup Loaded with Vegetables, because it’s no ordinary broccoli cheese soup. Carrots: You will need about 1 cup of grated, finely minced, or julienned carrots. Yum! Add butter, melt, then stir in flour, and coat all of the mixture with flour, allowing it to cook. (Probably go for all half&half next time or more thickener with milk). Then you add the milk and the cheese. chicken, lipton recipe secrets onion mushroom soup mix, knorr rice sides - cheddar broccoli and 2 more. Most people won't think twice about serving basic cornbread when is on the table. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. For the printable full recipe and ingredient list: http://coopcancook.com/broccoli-cheese-soup/ Connect with me! There are tons of variations and options to make this soup your own. Oh no. Your mixture should be thick at this point, add the last 2 cups of broth to thin it out, and add in your broccoli. Add comma separated list of ingredients to include in recipe. Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. BIG HIT with me and my husband who doesn't like soup. https://www.halfbakedharvest.com/broccoli-cheddar-chicken-and-rice-casserole Scroll down for the full recipe, video, and nutritional facts. Stir chicken stock into milk mixture. Add Rice until cooked. Back to Copycat Panera® Broccoli Cheddar Soup. Shred carrots … It’s an easy soup to make and is ready in 1 hour. Turn into 1 1/2 quart greased casserole dish. Only difference I made to the recipe was using 1 cup milk and 1 cup cream (since I had it on hand), rather than 2 cups 2%. Add seasonings to taste. To refrigerate: Place any leftover soup in airtight containers and refrigerate for up to 3-4 days. We sauté the broccoli with a little garlic and onion for depth, then simmer everything together until tender. Add the onion and cook 3-4 minutes or until softened and light gold. A third of the mixture gets pureed to add another layer of creaminess—but not so much that we lose those chunky bits of broccoli. Serve with toasted crusty bread or in a bread bowl if desired. If you’ve ever had Panera’s broccoli cheddar soup then you will LOVE this soup. Wonderful 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. To make this delicious cheddar cheese you will only need a handful of ingredients, a large pot, and 30 minutes. Classic: 486 calories per cup
2020 cheddar broccoli rice soup