Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, copy of broccoli and pea soup with chorizo and cheddar cheese. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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Enjoy your favorite restaurant's broccoli Cheddar soup any time with this delicious recipe! My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on Then I added the milk and cream at the end with the cheese. It was definitely a delicious and thick.
To begin with this particular recipe, we must prepare a few components. You can have copy of broccoli and pea soup with chorizo and cheddar cheese using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Copy of Broccoli and Pea Soup with Chorizo and Cheddar Cheese:
- Get 1/2 head broccoli, cut into florets (about 150-200g)
- Make ready 140 g petit pois
- Make ready 25 g basil
- Prepare 1/2 onion - sliced
- Get 2 clove garlic, roughly chopped
- Make ready 400 ml vegetable stock (can be made with bouillon powder)
- Get Olive oil
- Get to taste Salt + pepper
- Get 100 g chorizo (optional)
- Make ready 1 beetroot (peeled and soaked)
- Prepare Small chunk of feta
- Take 1 spring onion
Broccoli Cheddar Soup Panera Copycat recipe! Welcome back to the Mini Farm!! Instant Pot Best Broccoli Cheddar Cheese Soup. Broccoli Cheddar Soup is pretty much exactly what it sounds like: a soup of pureed broccoli and broth with cheese.
Steps to make Copy of Broccoli and Pea Soup with Chorizo and Cheddar Cheese:
- In a deep soup pot, heat up some olive oil. Fry the onions and garlic until lightly brown, then add in the broccoli, peas, and basil. Cover and stir occasionally for about 10 minutes.
- Pour in the stock and bring to a boil. Then let it simmer for 20 minutes.
- When the broccoli is tender, remove the pot from the hob. Let the soup cool briefly before pureeing with hand blender (or blend in batches in a free standing blender)
- Return the pureed soup to a clean pan to heat through. Season with salt and pepper. Serve up and add a small ring of olive oil a crack of pepper and the chorizo and feta.
Although it's pureed, it does still have some texture in it from small bits of broccoli, which is very welcome. Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered. Serve warm with extra cheddar cheese. What should I top my Broccoli Cheddar Soup with?
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