In a large soup pot heat olive oil over medium heat. Add onions, carrots, kosher salt, black pepper, and garlic powder. Cook for 10 minutes, stirring often.

Broccoli cheddar soup is a thick, creamy soup loaded with fresh broccoli, shredded carrots and a rich cheese sauce. And no one makes it better than Panera Bread. There’s a reason the beloved ...

For a smoother texture, use an immersion blender to blend the soup to your desired consistency. Alternatively, transfer half ...

This creamy and delicious vegan Broccoli Cheddar soup is surprisingly delicious without using any dairy. My family was so ...

Carefully purée the soup with an immersion blender or countertop blender for 10 to 15 seconds, just until the florets break up. 8. Return the soup to the pot and bring back to a simmer.

3) Use an immersion blender to puree the soup until smooth. Add the evaporated milk and stir to combine. Bring to a simmer and add the chopped broccoli, grated carrots, and cheese.

Add broccoli florets; simmer over medium, stirring occasionally, until vegetables are tender, about 5 minutes. Remove from heat. Transfer 2 cups Soup (preferably mostly stems), cream, mustard, and ...

This Broccolini Parmesan Soup is my take on broccoli cheddar. Broccolini might sound as if it were born in Italy, but the leggy green vegetable was a Japanese invention.

Cheesy broccoli soup is the perfect dish to warm you up on a chilly autumn night, and is super simple to cook up in less than 30 minutes.