Delicious and broccoli in the same sentence may sound like a bluff for many people, but this broccoli cheese soup recipe will change their opinion.
It is creamy, cheesy, and healthy all in one bowl.
Best of all, it is a Jason’s Deli copycat recipe that you can make right at home.
Jason’s deli Broccoli cheese soup is a comforting meal of cheese, milk, butter, onions, garlic broccoli, cream, carrots, onions, and a fancy taste of white wine.
Cooking broccoli cheese soup is easy and quick; you can make it in advance and keep for later or serve immediately.
This article will outline a copycat recipe for Jason’s deli broccoli cheese soup and alot more; read on to find out.
How to prepare Jason’s deli broccoli cheese soup
This recipe should take about 25 minutes to prepare; follow these instructions;
●Cheddar cheese (shredded)
●Carrots (cut into small pieces)
●Fresh broccoli heads (chopped)
1.Melt butter on medium heat on a sizable pot.
2.Cook onions in butter for about four minutes.
3.Add in carrots, celery, and chicken broth while you stir.
4.Once it boils, lower the heat and cook for about fifteen minutes.
5.Put milk and cornstarch in a small bowl and whisk.
6.Add the mixture into your pot of soup while you stir until it thickens.
7.Add salt, thyme, garlic powder, and pepper.
8.Lower the heat and add cheese (both shredded cheddar and cubed).
9.Keep stirring until the cheese melts completely.
10.Serve and top with a bit of cheddar cheese.
Topping ideas for broccoli cheese soup
●Add seasonings such as cinnamon, rosemary, oregano, black pepper, or any other.
●Use vegetables like pepper, onions, cauliflower, or mushrooms.
●Add shredded chicken to your soup.
●Sprinkle Potato chips on top.
●Eat with sliced avocado.
●Put some popcorn on top.
Ideas for serving broccoli cheese soup
A variety of meals go well with broccoli cheese soup; here are several options to try:
Chicken (sweet and spicy)
Baked chicken glazed with honey and a combination of spices make a healthy protein meal that goes well with your broccoli soup.
An excellent sour taste of cheese with broccoli complements the bitter-sweet taste of chicken.
Chicken nachos seasoned with corn, chips, cheese, beans, and vegetables dipped in broccoli cheese soup.
You will enjoy the extra taste of cheese flavor in nachos.
A healthy combination of lightly steamed crispy kale in salt and broccoli soup;
Kale does not sound exciting, but dipping it in broccoli cheese soup makes a delicious snack.
Kale has the advantage of long shelf life; you can keep leftovers for your next snack time.
Cook steak as you like and garnish with salt and pepper.
You can then serve in a shared bowl with broccoli cheese soup on the side; dip steak in the soup and enjoy.
Alternatively, pour some broccoli cheese soup on your spiced steak and fried potatoes on the side.
A turkey sandwich wrapped with garlic, cheese, and chipotle mayonnaise comes with a spicy flavor; serving broccoli soup on the side calms the spice on your tongue.
Dip and bite or sprinkle on your tortilla wrap.
Ways to make broccoli cheese soup thick
Soup is excellent when it’s creamy and thick; there are several options to make your soup thicker:
●More cheese: adding more cheese to your soup makes it thicker.
●Blend it: put your broccoli soup in a blender or a food processor once it cooks; blend it until smooth and thickens.
●Use thickener: mix a bit of thickener with water and whisk the add into the soup as you stir on low heat until it thickens.
●Add natural starch thickener: mix shredded cheese with a pinch of cornstarch or arrowroot powder and add into your soup while you stir on low heat;
It will make the cheese melt better and thicken the broccoli soup.
●Cook in low heat: stir your soup slowly in low heat while it simmers until it thickens.
Tips for making delicious broccoli cheese soup
You may have tried cooking broccoli cheese soup before, but the results weren’t as good as you expected.
I will share a few tips and tweaks for the next soup you make.
●To avoid clumps in your soup, use low heat while adding the cheese.
●Cut your broccoli heads into small pieces so the cheese will not stick to them.
●Use cheese that comes shredded; if you have to shred it yourself, add a pinch of cornstarch first to remove clumps.
●Don’t add all the cheese at once; add a little as you keep stirring.
Alternatively, blend the cheese mixture before pouring it into your soup pot.
●The other way is to remove the broccoli heads before adding cheese and return it once it melts.
Frequently asked questions about Jason’s deli broccoli cheese soup
Can I use frozen broccoli to make broccoli cheese soup?
Yes, you can use frozen broccoli.
However, the cooking time will be different from using fresh ones.
Throw in the broccoli while frozen, let it thaw, and cook in the soup until it’s tender.
How do I store broccoli cheese soup?
Keep it in the fridge for about five days. In case you need to use it, reheat on low heat while stirring.
Can I freeze my broccoli cheese soup?
Yes, pour it in a ziplock bag and put it in a container in the freezer once it cools to room temperature.
If you need to reheat, remove from the freezer and keep it in the fridge overnight to thaw.
Finally, simmer it on low heat while stirring.
How many calories are in Jason’s deli broccoli cheese soup?
Jason’s deli broccoli soup bowl has 470 calories with 17% protein, 61% fat, and 22% carbohydrates.
Jason’s deli broccoli cheese soup is a famous recipe thanks to its thickness and tasty flavor that leaves you asking for more.
There are many options and variations to making this soup that you can try with different ingredients.
Broccoli cheese soup is a healthy, cooling side dish ideal for eating spicy meat, chicken, sandwich, or crisp salty veggies.
The next time you have a luncheon or a small gathering, serve broccoli cheese soup alongside your main meal; your guests will love it.
Tasty Broccoli Cheese Soup Recipe; a Jason’s Deli Copycat
- Melt butter on medium heat on a sizable pot.
- Cook onions in butter for about four minutes.
- Add in carrots, celery, and chicken broth while you stir.
- Once it boils, lower the heat and cook for about fifteen minutes.
- Put milk and cornstarch in a small bowl and whisk.
- Add the mixture into your pot of soup while you stir until it thickens.
- Add salt, thyme, garlic powder, and pepper.
- Lower the heat and add cheese (both shredded cheddar and cubed).
- Keep stirring until the cheese melts completely.
- Serve and top with a bit of cheddar cheese.