Best 2 Almost Famous Broccoli Cheddar Cheese Soup Recipes

Indulge in the ultimate comfort food experience with our collection of broccoli cheddar cheese soup recipes. These creamy and cheesy soups are a delightful blend of flavors, textures, and colors. Whether you prefer a classic recipe or a more innovative twist, we have something for every palate. From the traditional stovetop method to the convenience of a slow cooker or Instant Pot, these recipes offer a variety of cooking options to suit your lifestyle and preferences. With each bite, you'll savor the velvety texture of the soup, the tender-crisp broccoli florets, and the gooey, melted cheddar cheese. Prepare to warm your soul and satisfy your cravings with these irresistible broccoli cheddar cheese soup recipes.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOST-FAMOUS BAKED POTATO SOUP

Almost-Famous Baked Potato Soup image

For a place with a carb-forward name, Panera Bread sells a lot of soup: nearly 250 million cups per year. Broccoli Cheddar has been the chain's perennial best seller, and the creamy Baked Potato Soup has never been far behind. The company has taken the potato soup off most menus permanently, and although we're not sure why it disappeared, we have a fix: Our test kitchen chefs created this version you can make at home.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon unsalted butter
4 slices thick-cut bacon, cut into 1/4-inch pieces
1 onion, finely chopped
2 scallions, sliced (white and green parts separated)
Kosher salt
3 tablespoons all-purpose flour
1/4 teaspoon celery seeds
1/4 teaspoon ground white pepper
1 1/4 pounds russet potatoes, peeled and cut into 1/2- to 3/4-inch pieces
1 cup half-and-half
2 ounces cream cheese
1 tablespoon grated parmesan cheese
1/4 to 1/2 teaspoon hot sauce
Shredded cheddar cheese and chopped fresh chives, for topping

Steps:

Melt the butter in a large pot over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, 4 to 6 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
Reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 8 minutes. Add the flour, celery seeds and white pepper; stir until combined.
Add the potatoes, 3 1/2 cups water and 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart, about 10 minutes.
Remove the pot from the heat and transfer 1/2 cup of the potatoes to a blender. Add the half-and-half, cream cheese and parmesan and blend until very smooth. Gently stir the mixture into the pot along with the scallion greens, hot sauce and half of the bacon. Bring to a gentle simmer over medium heat; season with salt.
Divide the soup among bowls. Top with cheddar cheese, the remaining bacon and chives.

ALMOST-FAMOUS BROCCOLI-CHEDDAR CHEESE SOUP

ALMOST-FAMOUS BROCCOLI-CHEDDAR CHEESE SOUP image

Categories Soup/Stew Broccoli

Number Of Ingredients 14

Ingredients

Almost-Famous Broccoli-Cheddar Cheese Soup
6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 7 -inch sourdough bread boules (round loaves)
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
Directions

Steps:

Directions Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until 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, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes. Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.) Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

Tips:

Use fresh, high-quality ingredients: Fresh vegetables, herbs, and spices will give your soup the best flavor. Look for broccoli that is deep green and has tightly closed florets. Use sharp cheddar cheese for a浓郁flavor.
Don't be afraid to experiment: This recipe is a great starting point, but feel free to add your own twists. Try using different types of cheese, vegetables, or spices. You can also top your soup with your favorite garnishes, such as croutons, bacon, or green onions.
Make a big batch: This soup is even better the next day, so make a big batch and enjoy it all week. You can also freeze the soup for later.

Conclusion:

This almost-famous broccoli cheddar cheese soup is a delicious and comforting meal that's perfect for a cold winter day. It's also easy to make, so it's a great option for busy weeknights. With its creamy texture, sharp cheddar flavor, and tender broccoli florets, this soup is sure to be a hit with the whole family. So next time you're looking for a hearty and satisfying soup, give this recipe a try. You won't be disappointed!