Broccoli And Cheese Soup Recipe 445

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EASY BROCCOLI CHEESE SOUP



Easy broccoli cheese soup image

Creamy broccoli cheese soup is an easy and delicious dinner recipe the whole family will love. Served with crusty bread, it's the perfect comfort food.

Provided by Alida Ryder

Categories     Soup

Time 35m

Number Of Ingredients 13

1 onion (finely chopped)
1 kg (2lbs) broccoli (stems finely chopped, florets )
3 garlic cloves (minced )
2 tsp oregano
2 tsp thyme
1 tsp paprika
2 tbsp flour
3 cups milk
3 cups chicken / vegetable stock
salt and pepper (to taste )
1-2 tsp lemon juice
½ cup Parmesan cheese (grated )
1½ cups cheddar cheese (grated )

Steps:

  • Saute the onions and broccoli stems until soft and fragrant.
  • Add the garlic, oregano, thyme and paprika and cook for a minute.
  • Add the flour and cook for a minute. Pour in the milk and stock and allow to simmer for 5 minutes.
  • Add the broccoli florets and cook for another 10 minutes until the broccoli is cooked.
  • Season with salt, pepper and lemon juice. Remove the soup from the heat, stir in the cheddar cheese. Adjust the seasoning if necessary and serve.

Nutrition Facts : Calories 201 kcal, Carbohydrate 17 g, Protein 15 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 313 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.

Provided by Karin Christian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 40m

Yield 12

Number Of Ingredients 9

½ cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
⅔ cup cornstarch
1 cup water

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.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.1 g, Cholesterol 56.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 10.9 g, Sodium 1136.4 mg, Sugar 6.3 g

THE BEST BROCCOLI-CHEDDAR SOUP



The Best Broccoli-Cheddar Soup image

This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
1 medium yellow onion, diced
1 large carrot, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half and half
4 cups low-sodium chicken broth
4 cups broccoli florets (from about 1 head)
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 large russet potato (about 8 ounces)
8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving

Steps:

  • Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
  • Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
  • Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
  • Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 10 servings

Number Of Ingredients 11

4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional

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.

BROCCOLI-CHEESE SOUP



Broccoli-Cheese Soup image

Broccoli-cheese soup is my life. There's something about it that triggers a happy, peaceful memory. I just don't know what the memory is. So I guess technically, it isn't really a memory at all. I think a memory, by definition, is something that someone actually has to remember.

Provided by Ree Drummond

Categories     HarperCollins     Dinner     Soup/Stew     Quick & Easy     Broccoli     Cheddar     Cheese     Kid-Friendly     Small Plates

Yield Serves 10

Number Of Ingredients 11

1/2 cup butter
1 large onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Salt and pepper
1/2 teaspoon ground nutmeg
4 broccoli heads, cut into florets
1/2 cup chicken broth
3 cups shredded sharp cheddar cheese, more for garnish
Small bread loaves for bowls (you can buy them in nice bakeries)

Steps:

  • In a large pot over medium heat, melt the butter. Add the onion and stir it around to cook, 3 to 4 minutes.
  • Sprinkle the flour on top of the onion and use a whisk to work in the flour. Once it's combined, cook the onion-flour mixture for 2 to 3 minutes.
  • Add the milk and half-and-half, whisking constantly until combined.
  • Sprinkle in the salt, pepper, and nutmeg.
  • Add the broccoli florets and stir them into the soup. Cover the pot and reduce the heat to low, then simmer the soup until it's thickened and the broccoli is tender, 20 to 25 minutes.
  • Stir in the chicken broth and check the consistency. The soup should be thick, but if it still seems too thick, splash in a little more broth.
  • Throw in the cheese! Stir it in until it's melted, taste and adjust the seasonings . . . and get ready to serve it up.
  • At an angle, cut off the top third of the bread. Remove the "lid." Tear out chunks of bread, leaving a 1/2-inch rim around the crust. (Save the bread in a plastic storage bag for another use.)
  • Ladle in the thick, yummy soup and top it with more shredded cheese.

EXCELLENT BROCCOLI CHEESE SOUP



Excellent Broccoli Cheese Soup image

This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli.

Provided by NATHAN TRUAX

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 45m

Yield 18

Number Of Ingredients 9

¾ cup butter
¾ cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt
1 ½ teaspoons white pepper
5 cups fresh broccoli florets
1 ½ pounds processed cheese, shredded
3 cups shredded Cheddar cheese

Steps:

  • Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
  • Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
  • Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 15.2 g, Cholesterol 80.5 mg, Fat 26.3 g, Fiber 0.9 g, Protein 17.3 g, SaturatedFat 16.1 g, Sodium 1180.6 mg, Sugar 9.3 g

CHEESE SOUP WITH BROCCOLI



Cheese Soup with Broccoli image

A great Cheese Soup recipe. It can be used as a light meal with salad, but we like it best with ham.

Provided by Aubra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Yield 7

Number Of Ingredients 10

1 onion, chopped
6 tablespoons margarine
⅓ cup all-purpose flour
salt and pepper to taste
4 cups milk
3 cups chicken broth
1 carrot, shredded
1 cup broccoli florets
½ cup chopped celery
1 pound processed cheese food (eg. Velveeta), cubed

Steps:

  • In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling.
  • In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.
  • Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy!

Nutrition Facts : Calories 349.3 calories, Carbohydrate 22.8 g, Cholesterol 38.4 mg, Fat 19.5 g, Fiber 1.2 g, Protein 20.8 g, SaturatedFat 8.1 g, Sodium 1538.3 mg, Sugar 14 g

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy!

Provided by PSU Lioness

Categories     < 30 Mins

Time 30m

Yield 2 quarts

Number Of Ingredients 9

1/2 cup chopped onion
1/4 cup margarine or 1/4 cup butter
1/4 cup unsifted flour
3 cups water
2 (10 ounce) packages frozen chopped broccoli, thawed and well-drained
4 teaspoons instant chicken bouillon or 4 chicken bouillon cubes
1 teaspoon Worcestershire sauce
3 cups shredded cheddar cheese
2 cups half-and-half

Steps:

  • In large saucepan or Dutch oven, cook onion in margarine until tender; stir in flour.
  • Gradually stir in water then broccoli, bouillon and worcestershire.
  • Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.
  • Add cheese and cream. Cook and stir until cheese melts and soup is hot (DO NOT BOIL).
  • Refrigerate leftovers.

Nutrition Facts : Calories 1248.6, Fat 96.4, SaturatedFat 55.6, Cholesterol 267.5, Sodium 1441.5, Carbohydrate 42.5, Fiber 9.6, Sugar 7.1, Protein 59.6

POTATO, BROCCOLI AND CHEESE SOUP



Potato, Broccoli and Cheese Soup image

A cheesy, potato broccoli soup that tastes great.

Provided by Ruth A. Burbage

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Yield 6

Number Of Ingredients 8

2 cups chopped onion
2 tablespoons margarine
2 ½ pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese

Steps:

  • In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
  • Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
  • In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
  • Add cheese and heat soup through until cheese is melted. Serve warm.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 42.6 g, Cholesterol 59.7 mg, Fat 22.8 g, Fiber 6.3 g, Protein 20.3 g, SaturatedFat 12.7 g, Sodium 1188.9 mg, Sugar 4.9 g

BROCCOLI CHEESE SOUP IV



Broccoli Cheese Soup IV image

A wonderful creamy and filling soup for anytime of year. Serve with croissants, split in half and toasted, or with French bread.

Provided by wendy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Yield 5

Number Of Ingredients 6

¼ cup chopped red onion
1 tablespoon margarine
2 ½ cups milk
1 (8 ounce) package cream cheese, softened
1 pound processed cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Steps:

  • Melt butter or margarine over medium heat in a 2 quart saucepan. Cook and stir onions in butter or margarine until tender.
  • Add milk and cream cheese; stirring until cream cheese melts. Stir in cheese food and broccoli. Stir until cheese food melts, and soup is heated through.

Nutrition Facts : Calories 556.1 calories, Carbohydrate 17.5 g, Cholesterol 131.7 mg, Fat 43 g, Fiber 1.5 g, Protein 25.6 g, SaturatedFat 25.3 g, Sodium 1373.3 mg, Sugar 13.6 g

ROASTED BROCCOLI-CHEESE SOUP



Roasted Broccoli-Cheese Soup image

My son Jake made this soup with me and he created his own magic touch. Enjoy this soup that is hearty with fresh roasted broccoli and creamy garlic flavors. Serve in warm, baked bread bowls!

Provided by Barb

Categories     Broccoli Soup

Time 45m

Yield 4

Number Of Ingredients 10

1 head broccoli, cut into bite-sized pieces
1 tablespoon olive oil
4 cloves garlic, minced, divided
1 cup chopped onions
1 cup shredded carrots
5 tablespoons butter, divided
¼ cup all-purpose flour
2 cups half-and-half
2 cups shredded Cheddar cheese
2 cups chicken broth

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.

Nutrition Facts : Calories 636.9 calories, Carbohydrate 24.8 g, Cholesterol 145.3 mg, Fat 51.2 g, Fiber 3.7 g, Protein 22.2 g, SaturatedFat 30.2 g, Sodium 1130.6 mg, Sugar 5.4 g

BROCCOLI CHEESE SOUP VII



Broccoli Cheese Soup VII image

A thick rich broccoli soup with a really really cheesy flavor. This can be made in half an hour.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 30m

Yield 6

Number Of Ingredients 8

1 (10 ounce) package frozen broccoli
2 ½ cups milk
2 ½ cups cubed processed cheese
⅓ cup all-purpose flour
1 cup heavy cream
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
  • In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.

Nutrition Facts : Calories 469.8 calories, Carbohydrate 19.5 g, Cholesterol 121.4 mg, Fat 35.4 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 21.4 g, Sodium 1383.9 mg, Sugar 10.9 g

CHEESE BROCCOLI SOUP



Cheese Broccoli Soup image

This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table. -Evelyn Massner, Oakville, Iowa

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

2 cups sliced fresh carrots
2 cups broccoli florets
1 cup sliced celery
1-1/2 cups chopped onion
1/2 cup butter
3/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
4 cups whole milk
1/2 pound Velveeta, cubed

Steps:

  • In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain, remove vegetables and set aside. , In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.

Nutrition Facts : Calories 472 calories, Fat 31g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 1033mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 3g fiber), Protein 18g protein.

CHUNKY BROCCOLI CHEESE SOUP



Chunky Broccoli Cheese Soup image

You're gonna LOVE this! It's great served with broccoli cornbread!

Provided by STKA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 25m

Yield 10

Number Of Ingredients 10

1 large onion, diced
½ cup butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
2 (10 ounce) packages chopped frozen broccoli, thawed
2 (10 ounce) cans chunk chicken, drained
1 (2 pound) loaf processed cheese, cubed
1 (16 ounce) can sliced mushrooms, drained
4 cups milk

Steps:

  • In a large soup pot over medium heat, cook onion in butter until onion is translucent. Stir in cream of chicken, cream of mushroom, cream of celery, broccoli, chicken, processed cheese, mushrooms and milk. Cook, stirring frequently, until cheese is melted and broccoli is tender, 10 to 20 minutes. Serve at once.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 24.6 g, Cholesterol 145.4 mg, Fat 43.7 g, Fiber 3.2 g, Protein 36.5 g, SaturatedFat 23.1 g, Sodium 2367.8 mg, Sugar 14.7 g

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2022-05-13 Location soup, milk, vaporized milk, onion, and broccoli in a sluggish cooker. Prepare on high for 4 hours or low for 6-8. Prepare on high for 4 hours or low for 6-8. Blend 3-4 cups of soup up until broccoli has actually gotten into little pieces, about 10 seconds.
From jiboneus.com


BROCCOLI SOUP - THICK & CREAMY! | RECIPETIN EATS
2019-10-21 Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened. Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
From recipetineats.com


BROCCOLI CHEESE SOUP (CREAMY BUT LIGHT) | SWEET PEAS & SAFFRON
2020-11-24 Instructions. In a medium-sized pot, heat the oil over medium heat. Add the onion, and cook for 5-7 minutes, until translucent. Add the garlic and cook for 1 minute, until fragrant. Add the celery, broccoli, potato, salt, pepper and broth. Cover and simmer for 20 minutes, or until potato is soft when poked with a fork.
From sweetpeasandsaffron.com


BROCCOLI CHEDDAR SOUP RECIPE - THE SPRUCE EATS
2019-03-25 3 tablespoons butter. 1 small onion, chopped. 3 tablespoons all-purpose flour. 2 cups half and half (or whole milk) 2 cups vegetable broth. 1-2 pounds fresh broccoli florets. 1 cup diced carrots. 1 teaspoon kosher salt. 1 teaspoon freshly-ground black pepper.
From thespruceeats.com


BROCCOLI CHEESE SOUP RECIPE | KETO INDIA | KETO RECIPES | KETO DIET …
2022-05-12 1) Clean and cut the broccoli and separate the florets and the stalk. Roughly dice the stalks and dice up the florets into small pieces. 2) Heat a teaspoon of olive oil and a teaspoon of butter in your saucepan and once melted add in the roughly chopped onion and the broccoli stalks. 3) Cook on medium heat till they start to brown and then add ...
From ketoindia.fit


BROCCOLI-CHEESE SOUP | BETTER HOMES & GARDENS
Cover and let rise in a warm place until nearly double (about 40 minutes). Preheat oven to 400°F. In a small bowl combine egg and water; brush dough balls with some of the egg mixture. Using a sharp knife, make two or three shallow cuts across the the top of each ball. Bake for 15 minutes.
From bhg.com


BROCCOLI-CHEESE SOUP RECIPE | MYRECIPES
This easy homemade broccoli and cheese soup features the convenience of frozen broccoli, packaged croutons, and on-hand staples such as flour, milk, chicken broth and cheese. Recipe by MyRecipes February 2006
From myrecipes.com


BROCCOLI & CHEESE SOUP RECIPE | LAND O’LAKES
Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to medium. Cook 4-6 minutes or until broccoli is tender. STEP 2. Stir together half & half and flour in bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a ...
From landolakes.com


BROCCOLI-CHEESE SOUP RECIPE | MYRECIPES
Pour soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return soup to pan. Stir in half-and-half and 2 ounces cheese. Top evenly with remaining cheese and parsley.
From myrecipes.com


4-INGREDIENT CROCK POT BROCCOLI CHEESE SOUP RECIPE
2021-06-17 To add a burst of color and some extra flavor and texture to the soup, feel free to add some finely diced steamed carrots or finely chopped red bell pepper to the finished soup. To lighten the soup up a bit, use half cream and half chicken broth, or use milk and add it just before the soup is done. Garnish the soup with some shredded cheddar ...
From thespruceeats.com


BROCCOLI CHEESE SOUP - DON'T SWEAT THE RECIPE
Remove the bay leaf from the vegetables. Next, pour the vegetables into the roux/broth mixture and slowly stir in 1 cup of room temperature half and half. Turn the burner to very low heat. Season with the above herbs and spices. Add the cheese in small batches until all melted. Add salt & pepper to taste.
From dontsweattherecipe.com


CREAMY BROCCOLI CHEDDAR SOUP - THE CHUNKY CHEF
2019-02-06 Press Saute and cook butter and onion until onions are soft. Add additional butter and flour, then whisk. Cook about 1 minute. Add broccoli, carrots, salt, paprika, garlic powder, mustard powder, and black pepper to pot. Pour in chicken broth. Secure lid and move valve to the sealing position.
From thechunkychef.com


BROCCOLI AND CHEESE SOUP - NANA'S BEST RECIPES
2014-10-05 For The Recipe: Printer Friendly Version. Broccoli and Cheese Soup. What a great way to get your family to eat broccoli. This soup is smooth, thick, filling and good for you. Even the kids like it. Ingredients. 6 cups (or so) broccoli, washed and coarsely cut up; 1 medium onion, coarsely chopped; 2 or 3 cloves garlic, chopped; 4 cups water
From nanasbestrecipes.com


BROCCOLI CHEESE SOUP - BAKING A MOMENT
2019-02-05 Sprinkle the flour over the onions and carrots and stir to coat. Stir in the chicken stock, slowly. Allow the mixture to come to a simmer, then stir in the cream. Turn the heat down to low and add the cheese, a handful at a time, stirring. (Allow each addition to melt completely before adding the next.)
From bakingamoment.com


EASY BROCCOLI CHEESE SOUP - CAFE DELITES
2020-12-15 Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally. Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper, if desired.
From cafedelites.com


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