Broccoli Cheese Soup Atk Recipes

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BROCCOLI CHEDDAR SOUP



Broccoli Cheddar Soup image

This is an easy yummy soup! I "cheat" or rather amend this soup with a can of Campbell's Broccoli Cheese to help bring the flavors together. Don't worry, it's way better than just opening the can :) I serve this with a home made bread or focaccia! Submitted some corrections for the jerk of a critic/editor who, ironically, can't spell! But hey, thanks!

Provided by runswithfork

Categories     Cheese

Time 30m

Yield 20 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1 tablespoon olive oil
1 onion, chopped
3 garlic cloves
2 bunches broccoli
water
2 chicken bouillon cubes
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon pepper
10 ounces broccoli cheese soup
12 ounces evaporated milk
1/2 cup cream

Steps:

  • Melt butter in pot.
  • Add olive oil, onion, and garlic and saute until onion is tender.
  • Don't only use the florets skin the stalks and add them too -- they're great!
  • Add broccoli and water and bullion to barely cover the broccoli.
  • Bring to boil and cook until broccoli is al dente (which means "to the tooth" easy to bite through but still has firmness). About 10 minutes.
  • If you like it smooth puree all or part in a blender or stick blenders work great!
  • Add can of Campbell's Broccoli cheese.
  • Add a slurry of 1/4 c flour and evaporated milk. and check that it's thick as you like. -- if not thick enough, add 2T of flour for each quart of water.
  • Add cheese, salt, pepper, and other seasonings (like the curry, jakesoup jerk) to taste.
  • Finish with heavy cream to taste but you may no longer boil.
  • Like any soup it taste better the longer it sets so, fix it early if you can, but it's great fresh too.

Nutrition Facts : Calories 93.9, Fat 6, SaturatedFat 3, Cholesterol 15.2, Sodium 356, Carbohydrate 7.9, Fiber 2, Sugar 1.6, Protein 3.5

ATKINS FRIENDLY BROCCOLI CHEDDAR SOUP



Atkins Friendly Broccoli Cheddar Soup image

I noticed that there are not very many Atkins recipes here on JAP.. So here is one of my favs. I have modified a recipe to make it Atkins friendly and oh so yummy!!! So enjoy, and eat up!!!

Provided by ashley gore

Categories     Other Appetizers

Time 55m

Number Of Ingredients 9

8 c coarsely chopped fresh broccoli
2 c chicken stock (look hard enough and you can find a 0 carb broth)
2 1/2 c heavy cream
1-2 c cheddar cheese, shredded
1 tsp minced garlic (or more if you like)
2 Tbsp cornstarch (or less depending on how thick you like the soup)
kosher salt, and pepper to taste
1 med onion minced
2 Tbsp butter

Steps:

  • 1. Saute onion and garlic in butter until onion is soft.
  • 2. Add chicken broth, salt, pepper, and broccoli. Bring to a boil, cover and simmer 45 mins or until broccoli is soft.
  • 3. Next, add heavy cream... then add the shredded cheddar. Mix well, if you would like to thicken it up turn up the heat and add a tablespoon of cornstarch. Stir constantly for a few minutes. Still not thick enough? Add another tablespoon or so to reach desired consistency.

JOSEPHINE'S TEA ROOM BROCCOLI-CHEESE SOUP



Josephine's Tea Room Broccoli-Cheese Soup image

Many years ago a very popular local tea room published this recipe in our town's newpaper. It is a much loved item they have carried for many years on their menu. Pretty easy to prepare and makes a large amount. The recipe can easily be cut down. I am happy to share it with everyone.

Provided by Cinda Lu

Categories     Vegetable

Time 40m

Yield 1 1/2 gallons, 35 serving(s)

Number Of Ingredients 12

6 cups water
3 tablespoons chicken base (I used a bit more)
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon lemon pepper
1 quart whipping cream
2 quarts half-and-half
4 cups milk
2 lbs Velveeta cheese
1/2 cup butter (I used more)
1 1/2 cups flour
3 lbs broccoli, chopped, cooked and drained (can use frozen)

Steps:

  • Boil water, chicken stock base, garlic powder and lemon pepper. This can be done in the top of a double boiler or carefully on stovetop in a saucepan. Simmer for 5 minutes. Stirring constantly, add whipping cream, half and half and milk. Add cheese and heat, stirring constantly until cheese is melted.
  • In a saucepan, make a roux or thick paste by melting the butter and stirring in the flour on medium heat until smoothe. Remove from heat and add roux mixture to soup until the desired consistency is reached. Add broccoli and serve.

Nutrition Facts : Calories 319.2, Fat 25.9, SaturatedFat 16.2, Cholesterol 89.1, Sodium 473.1, Carbohydrate 14.1, Fiber 1.2, Sugar 3.1, Protein 9

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