Broccoli Cream Cheese Soup Recipes

EASY BROCCOLI CHEESE SOUP

Steps:

• 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.
• Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
• Stir in cream, then add cheese a handful at a time, stirring in between to melt.
• Taste and add more salt if desired.
• Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.

THE BEST BROCCOLI-CHEDDAR SOUP

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.

CREAM OF BROCCOLI CHEESE SOUP

Steps:

• In a large pot over medium heat, cook the onions in the margarine until soft.
• Stir in the flour and cook (but do not brown) for 1 minute, stirring frequently.
• Whisk in the milk, reduce heat and stir occasionally.
• Meanwhile, chop the broccoli florets into small pieces, place in a small saucepan with the broth (or water) and bring to boil over medium-high heat. Reduce heat to medium-low, cover and simmer until tender (about 6-8 minutes).
• As the milk mixture thickens, stir in the slices of American cheese and season with salt and pepper to taste.
• When the broccoli is tender, add it (including the cooking liquid) to the thickened cheese mixture. Stir well to combine and serve immediately.

CREAM OF BROCCOLI CHEESE SOUP

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.

CREAM OF BROCCOLI CHEESE SOUP I

Steps:

• In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
• Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
• Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.

CREAMY BROCCOLI CHEESE SOUP

Steps:

• In a large pot, add butter, onions, and garlic. Sautee over medium heat for 1-2 minutes.
• Whisk in flour and cook for 1 minute, stirring constantly.
• Slowly add beef broth and then the cream. Cook for 2 minutes, whisking constantly.
• Slowly whisk in milk, then add in the broccoli, celery, carrots, and nutmeg.
• Reduce heat to medium-low and cook until broccoli is tender.
• Remove from the heat and allow to sit for approximately 1 minute. When making cheese soups and sauces, adding the cheese to a mixture that is too hot can result in gritty texture.
• Add cheese, salt, and pepper, then stir until smooth.

BROCCOLI CREAM CHEESE SOUP

Steps:

• MAKE VEGGIE STOCK FIRST (if you are using the homemade version). Simply place all the ingredients in a saucepan, cover with a lid and bring to a boil. Boil for 30 minutes. Strain and discard all the solids. The stock is now ready for use.
• Trim the broccoli into tiny florets of 1/4 inch and rinse to remove any dust and dirt. Chop the stalk parts quite small also but keep separate from the florets.
• In a large saucepan, melt butter. Add the onions, leeks and broccoli stalks (you'll be adding the florets later). Stir well then cover the pan and leave the veggies to sweat for 10 minutes.
• Stir in the oats then add the milk, a little at a time, stirring well after each addition.
• When all the milk is in, add the veggie stock. Stir well and season as necessary. Simmer gently for a further 10 minutes. Turn off the heat and allow the soup to cool for about 10 minutes.
• In the meantime, steam the broccoli florets for exactly 4 minutes.
• Pour the soup and the cream cheese into a food processor and blend until smooth.
• Return the soup to the pan (which you have rinsed out), add the broccoli and reheat gently.
• Check for seasoning.
• Serve with toasted croutons or oatcakes.