The creaminess factor is insane and the soup has so much flavor. It’ll be ready in ONE minute!
Literally. If you own an instant it takes one minute of cook time but if you don’t have one, you can still make this on the stovetop and it will be just as good.
I made some no-knead bread to go with this soup. I toasted up a thick slice and dipped it in the soup. It was amazing.
It’s important to note that in my version, I did not use matchstick carrots. During this time, my go-to grocery store is not carrying them. I used my small food processor to get small bite-sized pieces. You will know they’re small enough when they’re size is smaller than the broccoli. This BROCCOLI and cheese soup. The carrots are just a helpful friend in this case.
If you’re in a similar predicament but don’t have access to either of those options, you can always chop your carrots by hand.
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Prep Time: 10 minutes Cook Time: 20 minutes
What You Will Need:
4 Cups of Broccoli (I used Frozen)
1 Cup of Chopped or Matchstick Carrots
1 Medium Sized Onion, diced
2 Tablespoons of Butter
3-4 Cloves of Garlic, minced
4 Cups of Chicken Broth
4 Ounces of Cream Cheese
1/4 Cup of Cornstarch
1/4 Cup of Cold Water
1/4 Teaspoon of Ground Black Pepper
1/4 Teaspoon of Salt (add as needed)
1/4 Teaspoon of Paprika
1/4 Teaspoon of Dry Mustard
2 Cups of Shredded Cheddar Cheese
Set Pressure Cooker to Saute. Melt the butter and cook the onion for about 3-4 minutes.
Add garlic and cook until fragrant. About a minute.
Next, pour in the chicken broth, chopped carrots, and frozen broccoli as well as the paprika, dry mustard, ground black pepper, and salt.
Then close the lid to the pressure cooker. Be sure your valve is placed on sealed. Select high pressure and set for one minute.
When the one minute has ended, use the quick pressure release.
Set the pressure cooker back to saute mode. Combine the cornstarch and the cold water. Stir together until well combined. Then pour it into the pressure cooker. Allow the soup to come to a boil and stir constantly until the soup has thickened.
Turn off the saute mode. Let the soup completely stop boiling. Add cream cheese into soup. It’s recommended to chop into smaller pieces before adding it.
Next, slowly add the cheddar cheese in small increments. Let the cheese completely melt before adding more cheese.
It’s safe to say that if you’re reading this post, it’s because you’ve experienced the comfort and delightfulness of a Panera Bread Soup and you want to mimic that same feeling at home. This will do the trick!
My go-to Panera order is a soup, usually the chicken and wild rice or turkey chili, in a sourdough bread bowl. My mouth is watering just thinking about the savory goodness. My closest Panera is about 25 minutes away so, for me, this is an easier and more affordable way to have Panera at home.
So, here’s why I love this chili. There is a complex amount of beans and legumes in this recipe make it much more interesting than your typical chili. Especially the edamame, because it never completely softens even after refrigerating the leftovers so it allows for some texture and it doesn’t seem like you’re eating a big bowl of mush.
I love the flavor profile of this chili. The seasonings in this chili are what MAKES the chili. Even if you think you won’t like cumin, I highly suggest you just try it. I promise it will not make it too spicy.
Furthermore, this recipe is completely adjustable to your flavor palette and dietary preferences. If you’re vegetarian, substitute the turkey for a can of black beans or cannellini beans to keep the heartiness. If you don’t like edamame, eliminate it and pretend it’s not there. We’ve all avoided things and/or people at some point in time.
Don’t let this long list of ingredients intimidate your avid laziness. It’ll be worth it in the end and then you won’t have to make dinner for another two nights because you’ll be surviving off of leftovers.
Let me know if you make this recipe! I would love to see them!
Prep Time: 15 minutes Cook Time: 30 to 35 minutes
What you will need:
1 lb Ground Turkey
1 medium White Onion, diced
3-4 Garlic cloves, minced
3 Carrots, chopped
3 Celery stalks, chopped
1 Green Pepper, chopped
2-3 tablespoons of Olive oil
28 ounce can of Crushed Tomatoes
16 ounce can of Garbanzo Beans, drained and rinsed
16 ounce can of Kidney Beans, drained and rinsed
1 cup of Corn (I recommend frozen)
1 cup of Edamame
3 to 4 cups of Vegetable Broth
1 tablespoon of Chili Powder
1 tablespoon of Ground Cumin
1 teaspoon of Oregano
1 teaspoon of Basil
1 teaspoon of Parsley
1/2 teaspoon of Crushed Red Pepper
**Adjust ingredients according to desired taste**
Heat oil in a large pot or dutch oven. Add chopped onion, celery, green pepper, and carrots. Cook until softened.
Add ground turkey and brown. Be sure to break apart.
Combine ground pepper, chili powder, ground cumin, oregano, basil, parsley, and crushed red pepper flakes and garlic to the mixture. Cook for 1-2 minutes until fragrant.
Pour in vegetable broth, crushed tomatoes, garbanzo beans, and kidney beans.
Bring chili to a simmer and cook for 15 to 20 minutes.
Then add corn and edamame and simmer for another 15 minutes.