Broccoli Cheddar Soup With Cheddar Biscuits Recipes
BROCCOLI SOUP WITH CHEDDAR CHEESE
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe-and so would my family." The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won't overcook.
Categories Soup/Stew Appetizer Broil Kid-Friendly Dinner Lunch Cheddar Broccoli Winter Simmer Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.
- Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.
BROCCOLI CHEDDAR SOUP WITH CHEDDAR BISCUITS
Comfort in a bowl. This creamy soup is loaded with fresh veggies, easy to make, and ready in about 30 minutes. The 3-ingredient biscuits are a perfect match.
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F (200°C).Add the soup ingredients, in the order listed, to the Deluxe Cooking Blender. Replace and lock the lid. Turn the wheel to select the SOUP setting; press the wheel to start.When the timer is up, press CANCEL. Remove the vented lid cap and carefully add the add-ins. Replace the cap and hold the PULSE button for 30 seconds, or until the ingredients are well combined.*Meanwhile, grate the cheese with the Microplane® Adjustable Coarse Grater. Combine the biscuit ingredients in a medium bowl and mix until combined (the mixture will be dry).Use the Medium Scoop to form 12 small biscuits and place them on the Half Sheet Pan. Bake the biscuits for 15 minutes, or until they're golden brown.Serve the soup with the biscuits.**
Nutrition Facts : U.S. nutrients per serving (1 cup/250 mL soup and 2 biscuits) Calories 320, Total Fat 19 g, Saturated Fat 12 g, Cholesterol 60 mg, Sodium 1,000 mg, Carbohydrate 24 g, Fiber 3 g, Sugars 3 g, Protein 15 g
BROCCOLI SOUP WITH CHEDDAR CHEESE
This is a nice soup from Bon Appetit. Be sure to use fresh tarragon for the best flavor. This soup is not thick and creamy, so sometimes I puree half of it for a creamier texture.
Provided by lazyme
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt 3 tablespoons butter in heavy medium pot over medium-high heat.
- Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes.
- Add garlic and tarragon; sauté 1 minute.
- Add stock; bring to boil.
- Simmer uncovered until broccoli is tender, about 15 minutes.
- Stir in cream.
- Mix remaining 3 tablespoons butter with flour in small bowl to make paste.
- Whisk paste into soup.
- Add broccoli florets.
- Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.
- (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
- Preheat broiler.
- Place 6 ovenproof soup bowls on baking sheet.
- Divide soup among bowls.
- Sprinkle 1/3 cup cheese over each.
- Broil until cheese melts and bubbles around edges, about 4 minutes.
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- To a medium pot, set over medium heat, add the olive oil. When warm, add the onion, carrot, celery and broccoli. Add a few pinches of salt and cook for about 5 minutes, until very soft.
- Using a spatula, scoot the veggies to the side of the pot and then add the butter; cook until it’s melted, about 1 minute. Add the flour and mix until the flour is all coated in the fat. Cook for a minute.
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- Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Separate dough into 5 biscuits. Separate each biscuit into 2 layers, then press each to form 4-inch round.
- For each bobber, place 1 tablespoon cheese in center of 1 round. Pull up dough around cheese, and pinch to seal. Place bobbers seam side up 2 inches apart on cookie sheet. Bake 15 to 17 minutes or until golden brown.
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