Broccoli Leek Cheese Soup Recipes

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.

EXCELLENT BROCCOLI CHEESE SOUP

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.

BROCCOLI CHEESE SOUP

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.

BROCCOLI LEEK CHEESE SOUP

Steps:

• Wash broccoli and cut crosswise into 1/2″ wide stalks then cut crosswise into 1″ pieces. Wash leek and cut in half; cut crosswise into 1″ pieces.
• Place broccoli and leek into a large skillet. Add one inch of water and bring to a boil over medium high heat. Cover and let cook until tender, about 5 to 7 minutes. Do not drain.
• In a large stock pot over medium high heat, melt the butter. Whisk in the flour and stir until mixture is smooth and bubbly.
• Turn heat to medium and pour in chicken broth. Bring to a boil, whisking constantly.
• Boil and stir for one minute. Add broccoli and leek, rosemary, oregano, pepper and garlic powder.
• Turn heat to low and let simmer for 20 to 30 minutes. Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil.
• 10 to 12 servings, about one cup each.

LEEK & BROCCOLI SOUP WITH CHEESY SCONES

Steps:

• Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
• Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
• To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
• If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

HOMEMADE BROCCOLI CHEESE SOUP RECIPE BY TASTY

Steps:

• Over medium heat, combine cheese with cornstarch and cayenne pepper.
• Once melted, slowly add garlic, milk, and chicken stock.
• Add finely chopped broccoli and allow to simmer about 5 minutes while making cheese toasts.
• Cover slices of baguette bread with shredded cheddar and broil for 3 minutes.
• Enjoy!

BROCCOLI LEEK SOUP

Steps:

• 1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.
• 2. In a medium saucepan, heat oil and butter over medium heat. Add leaks and cook, stirring often, until softened and fragrant, about 3 minutes.
• 3. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
• 4. Add 3 cups of water, broth, salt, and pepper; bring to a boil.
• 5. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes.
• 6. Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
• 7. Return soup to saucepan; add half and half and chives, and reheat briefly.