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Aug 18, 2025 19:48:04 GMT
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Post by Deleted on Mar 14, 2015 11:03:43 GMT
Or even any Broccoli Cheese soup? I'm wondering if it will reheat well without the broccoli getting too mushy? I hate mushy broccoli. However I like to make a pot of soup on Sunday afternoon for us to eat Monday night and through the week a bit. Making soup on weeknights just doesn't work, but we all love soup. DH and DD esp love broccoli cheese soup but I've never made it as it's not my favorite. Or maybe I tried it once and it wasn't a success? Ugh, I can't remember now. This is the specific recipe I'm looking at. therecipecritic.com/2014/01/copycat-panera-broccoli-cheese-soup/ETA-Yes, I made it before, a Pioneer Woman recipe. I usually have really good luck with her recipes but that was a failure. |
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Post by katherinenaomi on Mar 14, 2015 12:19:58 GMT
We made this for the first time recently. It was very good but very rich and thick. I think if we make it again we'll use whole milk instead of half and half and more of it to thin it out a bit. We didn't have any leftovers so I don't know if the broccoli gets mushy with reheating.
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Deleted
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Aug 18, 2025 19:48:04 GMT
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Post by Deleted on Mar 14, 2015 12:32:53 GMT
We made this for the first time recently. It was very good but very rich and thick. I think if we make it again we'll use whole milk instead of half and half and more of it to thin it out a bit. We didn't have any leftovers so I don't know if the broccoli gets mushy with reheating.  It was very good, but really thick and rich. I haven't made it again, but agree that I would use regular milk next time to help thin it out. L |
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oaksong
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Jun 27, 2014 6:24:29 GMT
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Post by oaksong on Mar 14, 2015 12:47:13 GMT
Yes, I've made it a couple of times since the recipe was posted here. It was so good! I added extra chicken stock so that it wasn't as thick.
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Deleted
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Aug 18, 2025 19:48:04 GMT
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Post by Deleted on Mar 14, 2015 12:54:15 GMT
I've used that recipe and agree that is was really rich and thick. But the flavor was nice. I did thin mine down a bit with milk. How mushy the broccoli gets depends on how tiny you chop it and how long the broccoli is in the heat. You could make the soup without the broccoli, add it in last and just long enough to heat it through. Then, when reheating later don't reheat the whole pot unless you plan to finish it off. Only heat what will be eaten at that meal. The frequency the broccoli is heated and the longer it sits in a hot soup the softer it will get. While I don't generally like mushy broccoli either I don't mind it so much in soup like this.......
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Post by Basket1lady on Mar 14, 2015 15:51:22 GMT
I like the broccoli to be soft in this soup. I just put in the florets, not the stalk. You can cook the broccoli for as long (or as little) as you want. I usually just use whole milk and then thin it if needed with broth or 1%. It's still good, I promise. I do love the julienned carrots-they add a nice sweetness.
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georgiapea
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Post by georgiapea on Mar 14, 2015 15:54:52 GMT
Would it work to cook the broccoli separate from the soup and combine the 2 as you reheat it? The soup sounds really good and we love broccoli soup.
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Post by SabrinaM on Mar 14, 2015 15:58:30 GMT
I thought it was too thick as well. I used fresh broccoli and probably should have used more.
It was just "ok."
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Post by maryland on Mar 14, 2015 16:12:48 GMT
I made one that was called something like "10 times better than Panera broccoli and cheese soup". No one in the family liked it and they continue to joke about it. I made the "copycat" macaroni and cheese and we love it! I need to find another recipe for the soup, as we love it at Panera.
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Post by ktdoesntscrap on Mar 14, 2015 17:34:06 GMT
I make it so much simpler and healthier.
I use a bag of frozen broccoli and a pint of low sodium chicken broth or veggie broth, and one potato chopped up. ( I often add other veggies I want to use up) I put it in the crock pot or on low on the stove. I cook until all the veggies are super soft... the potato often is mush.
Then I wizz it up with an immersion blender.. you could do it in a food processor or blender.
I add a cup of creamy white cheese( it depends on what I have on hand, munster, mozzarella, or even pepper jack) , and a cup or two of cheddar.
Easy peasy!!! Everyone asks for the recipe!!
If we have guest I will often add a cup of tiny chopped broccoli and half of red pepper chopped both mainly for color and a bit of texture.
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Post by ktdoesntscrap on Mar 14, 2015 17:35:07 GMT
Ohhhh and as to the reheat part.. This makes enough for us for at least two meals... it reheats beautifully.
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Deleted
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Aug 18, 2025 19:48:04 GMT
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Post by Deleted on Mar 14, 2015 17:35:53 GMT
Duh, I guess if I don't add the broccoli until later, that would work. Sometimes I'm dense. Thanks for all the good suggestions!
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Post by scrapApea on Mar 14, 2015 17:37:28 GMT
I make it so much simpler and healthier. I use a bag of frozen broccoli and a pint of low sodium chicken broth or veggie broth, and one potato chopped up. ( I often add other veggies I want to use up) I put it in the crock pot or on low on the stove. I cook until all the veggies are super soft... the potato often is mush. Then I wizz it up with an immersion blender.. you could do it in a food processor or blender. I add a cup of creamy white cheese( it depends on what I have on hand, munster, mozzarella, or even pepper jack) , and a cup or two of cheddar. Easy peasy!!! Everyone asks for the recipe!! If we have guest I will often add a cup of tiny chopped broccoli and half of red pepper chopped both mainly for color and a bit of texture. That's what I do too. I might add some milk and half & half too.
Otherwise I cheat and get the stuff at Sams in the meat department, but that's the kind of stuff you eat just a little cup of, not make a whole meal of it.
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It was very good, but really thick and rich. I haven't made it again, but agree that I would use regular milk next time to help thin it out. 
