Broccoli And Cheese Soup Recipes

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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

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

ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP



Almost-Famous Broccoli-Cheddar Soup image

For creamy, cheesy comfort, try Food Network Kitchen's Almost-Famous Broccoli-Cheddar Soup, best served in big sourdough bread bowls.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 7 -inch sourdough bread boules (round loaves)
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Steps:

  • Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until 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, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
  • Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
  • Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
  • Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

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.

MOM'S BROCCOLI CHEESE SOUP



Mom's Broccoli Cheese Soup image

Mom's broccoli cheese soup is my favorite! My mother has been making this soup for years. It is the only way I can get my son to eat broccoli!

Provided by stelleluna

Time 40m

Yield 6

Number Of Ingredients 9

3 (14.5 ounce) cans chicken broth
1 head broccoli, chopped
1 head broccoli, finely chopped
½ cup shredded carrots
6 tablespoons salted butter, cubed
1 medium onion, thinly sliced
6 tablespoons all-purpose flour, or as needed
2 cups milk
½ (8 ounce) package processed cheese food (such as Velveeta®), cubed

Steps:

  • Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes.
  • Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes.
  • Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 21.4 g, Cholesterol 56.5 mg, Fat 18.8 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 11.2 g, Sodium 1261.5 mg, Sugar 9 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

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP



Copycat Panera® Broccoli Cheddar Soup image

My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!

Provided by gildawen

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

Time 1h5m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  • Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  • Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
  • Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g

BROCCOLI CHEDDAR SOUP



Broccoli Cheddar Soup image

My husband Eric and I eat dinner together to spend some quality time together. This cheesy broccoli cheddar soup is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups 2% milk
3/4 cup chicken broth
1 cup cooked chopped fresh or frozen broccoli
1/2 cup shredded cheddar cheese

Steps:

  • In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

Nutrition Facts : Calories 494 calories, Fat 37g fat (24g saturated fat), Cholesterol 116mg cholesterol, Sodium 1145mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 16g protein.

EASY & DELICIOUS BROCCOLI CHEESE SOUP



Easy & Delicious Broccoli Cheese Soup image

This soup is the real deal! It is totally from scratch but error proof; you will impress yourself and others.

Provided by ChrysalisUnfurled

Categories     Cheese

Time 1h

Yield 6-10 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 (750 g) package frozen chopped broccoli or 3 cups fresh broccoli
1/4 teaspoon pepper
1 1/2 cups milk
1 1/2 cups grated cheddar cheese
1/4 teaspoon Tabasco sauce
2 tablespoons fresh parsley or 2 tablespoons chives
1 red pepper, chopped (optional)

Steps:

  • Melt butter. Cook onion until soft but not brown.
  • Stir in flour and cook 3 minutes.
  • Whisk in stock and broccoli.
  • Bring to boil.
  • Reduce heat and simmer 5 to 10 minutes.
  • Puree mixture (in food processor or blender).
  • Return to heat, add pepper, milk, cheese, and Tabasco sauce.
  • Heat thoroughly but do not boil.
  • Taste and adjust seasoning if necessary.
  • If you are using fresh broccoli, trim off tough stems, chop and cook 15 minutes before putting in blender.

Nutrition Facts : Calories 258.1, Fat 16.6, SaturatedFat 10, Cholesterol 50.2, Sodium 350.4, Carbohydrate 15.1, Fiber 4.1, Sugar 3.5, Protein 14.6

CREAMY BROCCOLI & CHEESE SOUP



Creamy Broccoli & Cheese Soup image

A warming creamy soup made with broccoli and cheddar cheese

Provided by emmabubble

Time 1h

Yield Serves 6

Number Of Ingredients 8

1 onion, peeled and chopped
1 tbsp olive oil
4 medium potatoes, peeled and cubed
1 head of broccoli, stalks trimmed and cut into florets
1l chicken stock
250ml single cream
175g mature cheddar cheese, grated
sea salt and cracked black pepper

Steps:

  • warm the olive oil in a large soup pot and add the onions. Cook until soft and golden in colour. Add the potatoes and continue to stir for a few minutes.
  • Add the chicken stock and bring to the boil. Add the broccoli florets and reduce to simmer.
  • Continue to simmer for around 20 minutes or until the potatoes and broccoli are soft.
  • Blend until smooth and then stir in the cream. Continue to simmer on a low heat and gradually add the cheddar stirring continuously for around 10 minutes. Season and serve.

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.

CREAM OF BROCCOLI CHEESE SOUP



Cream of Broccoli Cheese Soup image

"When my husband and I visit fresh-food stands, we often come home with more vegetables than we can eat," Marge Hill shares from Glenside, Pennsylvania. "I lightened up this tarragon-flavored soup to use up the broccoli we buy. I like it with crusty bread, a salad or a sandwich."

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup chopped sweet onion
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
4 cups fresh broccoli florets
1/4 to 1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1-1/2 cups 1% milk
1-1/4 cups shredded reduced-fat cheddar cheese, divided

Steps:

  • In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. , Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.

Nutrition Facts : Calories 202 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

Carol Miller's creamy soup is always cause for lively conversation when she serves it to her family. "That's because I add different shaped pasta to the soup each time,"-Carol Miller, Rittman, Ohio

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12-16 servings (4 quarts).

Number Of Ingredients 10

1-1/2 cups chopped onions
2 tablespoons butter
6 cups hot water
6 chicken bouillon cubes
1/4 teaspoon garlic powder
8 ounces uncooked pasta
2 teaspoons salt
6 cups frozen chopped broccoli
6 cups milk
1 pound process cheese (Velveeta), cubed

Steps:

  • In a Dutch oven or soup kettle, saute onion in butter until tender. Add the water, bouillon and garlic powder; bring to a boil. Stir until bouillon is dissolved. Add pasta and salt; cook and stir for 3 minutes. , Add broccoli; cook and stir for 3-4 minutes or until pasta is tender. Add milk and cheese; cook and stir over low heat until cheese is melted.

Nutrition Facts :

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2020-09-21 Add chicken broth and seasonings. Add broccoli and simmer partially covered until broccoli is tender. Remove and set aside 2 cups of veggies. Blend the remaining soup until creamy using an immersion blender or in a blender. In a separate small bowl, whisk together cream and flour until smooth then add 1 tsp dijon.
From natashaskitchen.com


BROCCOLI CHEESE SOUP RECIPE (PANERA COPYCAT!) - THE SEASONED …
2020-10-19 Instructions. Melt butter in a large pot over medium heat. Add onion and cook, stirring regularly, until soft (about 5 minutes). Sprinkle flour over the onion and cook, stirring constantly, for 1-2 minutes. Slowly whisk in the chicken …
From theseasonedmom.com


BROCCOLI CHEESE SOUP - DAMN DELICIOUS
2013-12-18 Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable broth and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli. Bring to a boil; reduce heat and simmer until broccoli is tender, about 6 …
From damndelicious.net


BROCCOLI AND CHEESE SOUP RECIPE - HOME STRATOSPHERE
2021-03-08 Instructions. Cook the broccoli according to the package instructions and drain any cooking liquid from the broccoli. Set the broccoli aside. In a medium-sized saucepan, heat the olive oil over medium heat. Add the garlic and cook for about a minute, stirring it frequently, until the garlic is golden brown and fragrant.
From homestratosphere.com


EASY BROCCOLI CHEESE SOUP RECIPE - 5 INGREDIENTS | WHOLESOME YUM
2019-07-19 Yes, you can freeze this healthy broccoli cheese soup! Simply let it cool to room temperature, then freeze flat in freezer bags or in a freezer safe container. Thaw it in the fridge completely the night before using. Then, you can cook it over low heat, stirring frequently to prevent curdling.
From wholesomeyum.com


SUPER EASY CROCKPOT BROCCOLI CHEESE SOUP - COOKIE AND FOOD
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


APPLEBEE'S BROCCOLI CHEESE SOUP RECIPE - SECRET COPYCAT …
2021-04-08 Add butter and heat until melted and hot. Place onion in pot and cook until softened. Stir in broccoli. Cover with chicken broth. Allow to simmer until broccoli is tender, about 10 to 15 minutes. Reduce heat. Add cheese cubes. Cook, stirring …
From secretcopycatrestaurantrecipes.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 RECIPES | TASTE OF HOME

From tasteofhome.com


BROCCOLI CHEESE SOUP - DINNER, THEN DESSERT
2019-01-15 Add flour and stir for 1-2 minutes, or until it starts to brown. Slowly add broth and stir. Add all other ingredients (except milk and cheese). Close the pot lid and steam valve. Set on manual for 8 minutes on high. When time is up, let pot release naturally. Stir in milk and cheddar until cheese is melted.
From dinnerthendessert.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


EASY BROCCOLI CHEESE SOUP- 101 COOKING FOR TWO
2021-09-28 Add one clove of minced garlic and cook one more minute. Decrease the heat to medium. Add ¼ cup flour and continue to cook and stir continually until browning some—about 3 minutes. Slowly add two cups of chicken or vegetable broth, and stir to mix in the flour mixture. Add ½ teaspoon of salt and ½ teaspoon of pepper.
From 101cookingfortwo.com


BROCCOLI & CHEESE SOUP - MY BAKING ADDICTION
2020-02-18 Instructions. Melt butter in a large pot over medium heat. Stir in onion and saute until tender, about 3 to 4 minutes. Whisk in flour and continue to stir until the mixture turns golden brown, this should take about 5 minutes. Slowly whisk in half-and-half to onion mixture, stirring until the mixture is smooth.
From mybakingaddiction.com


EASY BROCCOLI CHEESE SOUP - SIMPLY DELICIOUS
2020-01-14 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.
From simply-delicious-food.com


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