Broccoli And 3 Cheese Soup Recipes

BROCCOLI CHEESE SOUP

Steps:

• In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
• Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
• In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

THREE-CHEESE BROCCOLI SOUP

Steps:

• In 4-quart Dutch oven or saucepan, heat 1/4 cup olive oil over medium heat. Add 5 cloves garlic, finely chopped; stir until fragrant. Beat in 1/4 cup all-purpose flour with whisk 1 to 2 minutes or until thickened.
• Gradually beat in 1 carton (32 oz) Progresso™ chicken broth. Add 4 cups chopped broccoli florets. Heat mixture to simmering; cook about 10 minutes or until broccoli is tender.
• Add 1 package (8 oz) Kraft™ Velveeta™ original cheese, cubed, 1 1/2 cups shredded mild Cheddar cheese (6 oz) and 1 cup shredded Monterey Jack cheese (4 oz); stir until combined. Simmer a few more minutes; season with salt and pepper to taste.

BROCCOLI CHEESE SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
• Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
• Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.

SLOW-COOKER THREE CHEESE BROCCOLI SOUP

Steps:

• Spray 4-quart slow cooker with cooking spray. In 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into slow cooker. Stir in broth and thawed broccoli.
• Cover; cook on Low heat setting 4 to 4 1/2 hours or until hot but not simmering.
• Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.

THREE CHEESE BROCCOLI SOUP

Steps:

• Melt butter in a 3-quart saucepan over low heat.
• Blend in flour and seasonings.
• Gradually add broth and milk; cook, stirring constantly, until thickened.
• Stir in broccoli, simmer 10 minutes.
• Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce.
• Add cheeses; stir until melted.

BROCCOLI AND 3 CHEESE SOUP

Steps:

• Steam broccoli until tender, and drain. Set aside.
• Melt butter over medium-low heat, and add diced onions. Cook until tender (about 10 minutes).
• Add flour, and stir for 2 to 3 minutes.
• Slowly add cream (you can also use Half-and-Half, evaporated milk, regular milk, or a combination), stirring continuously.
• Slowly add the stock, stirring continuously.
• Add the 3 cheeses.
• Stir until smooth.
• Puree about 1 cup of the broccoli.
• Add the puree and the rest of the florets to the soup.
• Add lemon juice.
• Stir occasionally until heated through (about 15 minutes).

ROASTED BROCCOLI-CHEESE SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a silicone mat.
• Toss broccoli and olive oil together in a bowl. Transfer to the prepared baking pan. Sprinkle 1/2 of the minced garlic over top.
• Roast in the oven until broccoli is tender, 15 to 20 minutes, tossing occasionally.
• Meanwhile, combine remaining garlic and onions in a food processor; pulse until onion is chopped. Change to the shredding disc and grate carrots into the bowl.
• Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion-carrot mixture to the skillet and saute until tender, 5 to 7 minutes. Remove to a plate.
• Add remaining 4 tablespoons butter to the same skillet. When melted, slowly stir in flour. Slowly stir in half-and-half, then stir in chicken broth. Simmer until thickened, 10 to 15 minutes.
• Slowly drop in Cheddar cheese; add cooked vegetables and roasted broccoli; simmer for 5 minutes.

BROCCOLI WITH CHEESE SOUP

Steps:

• In a large saucepan over medium heat, saute onion in butter until tender. Add broth; bring to a boil. Add noodles; reduce heat and cook for 3 minutes. Stir in broccoli and garlic; cook for 4 minutes. Add milk and cheese. Cook over low heat until cheese is melted.