Broccoli Soup Au Gratin Recipes

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BROCCOLI GRATIN



Broccoli Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 to 6 side-dish servings

Number Of Ingredients 9

1/4 cup unsalted butter, plus more for the baking dish
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 teaspoons kosher salt, plus more as needed
Pinch freshly grated nutmeg
Freshly ground black pepper
2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
1 cup grated sharp Cheddar (about 4 ounces)
1/2 cup fresh bread crumbs

Steps:

  • Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
  • Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
  • Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
  • Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

BROCCOLI SOUP AU GRATIN



Broccoli Soup au Gratin image

This soup is a delicious way to use broccoli. The recipe needs some tweaking due to the thickness of it and how the cheesy crouton went soggy too quickly - next time I'd use small croutons instead of one big one.

Provided by Chef John

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

Time 1h5m

Yield 6

Number Of Ingredients 12

2 tablespoons unsalted butter, divided
1 large onion, diced
3 cloves garlic, minced
5 cups vegetable broth, or more to taste
2 pounds broccoli, trimmed
½ cup heavy whipping cream
2 teaspoons kosher salt, or more to taste
freshly ground black pepper to taste
1 pinch freshly grated nutmeg
1 pinch ground cayenne pepper, or to taste
3 slices country white bread, halved crosswise
3 cups shredded sharp Cheddar cheese

Steps:

  • Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.
  • Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.
  • Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.
  • Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.
  • Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.

Nutrition Facts : Calories 475.2 calories, Carbohydrate 28.5 g, Cholesterol 96.7 mg, Fat 31.5 g, Fiber 6.3 g, Protein 22 g, SaturatedFat 19 g, Sodium 1533.6 mg, Sugar 8 g

BROCCOLI AU GRATIN



Broccoli Au Gratin image

Make and share this Broccoli Au Gratin recipe from Food.com.

Provided by Graybert

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 bunch broccoli (approx. 2 pounds)
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/4 cup milk
2 tablespoons buttered bread crumbs

Steps:

  • Cut broccoli into floretts; cook in boiling water until just tender, about 5 minutes; drain.
  • Place broccoli in a baking dish.
  • Stir together soup and milk; pour over broccoli.
  • Top with crumbs.
  • Bake, uncovered, at 350º for 20 minutes.

BROCCOLI AU GRATIN



Broccoli Au Gratin image

With only four common ingredients, this crumb-topped gratin from Margaret McNeil of Memphis, Tennessee costs just 75¢ a serving.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 4

1 package (16 ounces) frozen chopped broccoli
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese
1/3 cup crushed butter-flavored crackers

Steps:

  • Cook broccoli according to package directions; drain. Stir in the soup and cheese. , Transfer to a greased 1-1/2 qt. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 186 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 752mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 4g fiber), Protein 9g protein.

BROCCOLI AU GRATIN (SIMPLE AND EASY!)



Broccoli Au Gratin (Simple and Easy!) image

I think this one is also from Quick Cooking, not sure. Anyway, it is as easy as it is delicious. I do add salt and pepper, by the way. If you like, add 1 cup sliced fresh mushrooms cooked in 2 tbsp of butter. You can also add 1 cup cut up cooked ham. Instead of the broccoli you can use frozen asparagus, cut up and make ASPARGUS AU GRATIN instead. Same for coliflower.

Provided by EURrosa1

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 (16 ounce) package frozen broccoli, chopped
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
1/2 cup shredded cheddar cheese
1/3 cup crushed butter flavored cracker

Steps:

  • Cook broccoli according to package directions and drain. Stir in soup and cheese. Transfer to greased 1 1/2 qt baking dish and sprinkle with crakers.
  • Bake uncovered at 350 F for 15-20 minutes.

Nutrition Facts : Calories 180.2, Fat 10.7, SaturatedFat 4.4, Cholesterol 20.9, Sodium 657.8, Carbohydrate 14.2, Fiber 3.5, Sugar 2.1, Protein 8.9

BROCCOLI SOUP AU GRATIN



Broccoli Soup au Gratin image

This soup is a delicious way to use broccoli. The recipe needs some tweaking due to the thickness of it and how the cheesy crouton went soggy too quickly - next time I'd use small croutons instead of one big one.

Provided by Chef John

Categories     Broccoli Soup

Time 1h5m

Yield 6

Number Of Ingredients 12

2 tablespoons unsalted butter, divided
1 large onion, diced
3 cloves garlic, minced
5 cups vegetable broth, or more to taste
2 pounds broccoli, trimmed
½ cup heavy whipping cream
2 teaspoons kosher salt, or more to taste
freshly ground black pepper to taste
1 pinch freshly grated nutmeg
1 pinch ground cayenne pepper, or to taste
3 slices country white bread, halved crosswise
3 cups shredded sharp Cheddar cheese

Steps:

  • Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.
  • Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.
  • Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.
  • Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.
  • Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.

Nutrition Facts : Calories 475.2 calories, Carbohydrate 28.5 g, Cholesterol 96.7 mg, Fat 31.5 g, Fiber 6.3 g, Protein 22 g, SaturatedFat 19 g, Sodium 1533.6 mg, Sugar 8 g

BROCCOLI SOUP AU GRATIN



Broccoli Soup au Gratin image

This soup is a delicious way to use broccoli. The recipe needs some tweaking due to the thickness of it and how the cheesy crouton went soggy too quickly - next time I'd use small croutons instead of one big one.

Provided by Chef John

Categories     Broccoli Soup

Time 1h5m

Yield 6

Number Of Ingredients 12

2 tablespoons unsalted butter, divided
1 large onion, diced
3 cloves garlic, minced
5 cups vegetable broth, or more to taste
2 pounds broccoli, trimmed
½ cup heavy whipping cream
2 teaspoons kosher salt, or more to taste
freshly ground black pepper to taste
1 pinch freshly grated nutmeg
1 pinch ground cayenne pepper, or to taste
3 slices country white bread, halved crosswise
3 cups shredded sharp Cheddar cheese

Steps:

  • Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.
  • Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.
  • Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.
  • Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.
  • Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.

Nutrition Facts : Calories 475.2 calories, Carbohydrate 28.5 g, Cholesterol 96.7 mg, Fat 31.5 g, Fiber 6.3 g, Protein 22 g, SaturatedFat 19 g, Sodium 1533.6 mg, Sugar 8 g

BROCCOLI SOUP AU GRATIN



Broccoli Soup au Gratin image

This soup is a delicious way to use broccoli. The recipe needs some tweaking due to the thickness of it and how the cheesy crouton went soggy too quickly - next time I'd use small croutons instead of one big one.

Provided by Chef John

Categories     Broccoli Soup

Time 1h5m

Yield 6

Number Of Ingredients 12

2 tablespoons unsalted butter, divided
1 large onion, diced
3 cloves garlic, minced
5 cups vegetable broth, or more to taste
2 pounds broccoli, trimmed
½ cup heavy whipping cream
2 teaspoons kosher salt, or more to taste
freshly ground black pepper to taste
1 pinch freshly grated nutmeg
1 pinch ground cayenne pepper, or to taste
3 slices country white bread, halved crosswise
3 cups shredded sharp Cheddar cheese

Steps:

  • Melt 1 tablespoon butter in a large pot over medium heat; add onion. Cook and stir until onion turns translucent, 5 to 6 minutes. Add garlic; stir for 1 minute. Pour in broth; bring to a simmer over high heat.
  • Separate florets from heads of broccoli. Cut large florets in half. Cut stems in half and cut into 1/2-inch pieces. Add broccoli to simmering broth. Cover and cook until broccoli softens slightly, 2 to 3 minutes. Reduce heat to medium-low; simmer, stirring occasionally, until broccoli is very tender, about 10 minutes. Remove from heat.
  • Blend broccoli with an immersion blender into a very smooth puree. Stir in cream, salt, pepper, nutmeg, and cayenne. Return soup to medium-low heat; cook until cream is heated through, about 5 minutes.
  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Butter both sides of bread with remaining 1 tablespoon butter and place on the lined baking sheet.
  • Bake bread in the preheated oven, turning halfway through, until toasted and crisp, 4 to 5 minutes.
  • Place 6 oven-proof soup crocks on the foil-lined baking sheet. Ladle soup into the crocks, filling almost to the top. Place 1 piece of toasted bread in each crock; cover with Cheddar cheese.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Place baking sheet under broiler and broil until cheese is browned and bubbly, 3 to 4 minutes.

Nutrition Facts : Calories 475.2 calories, Carbohydrate 28.5 g, Cholesterol 96.7 mg, Fat 31.5 g, Fiber 6.3 g, Protein 22 g, SaturatedFat 19 g, Sodium 1533.6 mg, Sugar 8 g

BROCCOLI AND HAZELNUT SOUP AU GRATIN



Broccoli and Hazelnut Soup Au Gratin image

Yield 10 (1-cup) servings

Number Of Ingredients 13

1 tablespoon butter
1 medium onion, chopped
1 large bunch broccoli
3 medium potatoes, peeled and diced
6 cups chicken stock
1 1/4 cups heavy cream
1 cup roasted, finely chopped hazelnut
2 tablespoons cream sherry
1/4 cup grated Parmesan cheese
1 1/2 teaspoons salt
1/8 teaspoon freshly ground pepper
1 1/2 cups grated gruyére cheese, divided
1 1/4 cups coarsely chopped hazelnuts, divided

Steps:

  • Melt butter in a 4- to 6-quart kettle; sauté onion until softened, about 3 minutes. Cut broccoli into florets and thinly slice tender upper portion of the stems. Add to kettle along with potatoes and chicken stock. Cover and simmer until potatoes and broccoli are tender, about 25 minutes. Purée mixture in several batches in food processor. Return purée to kettle and stir in cream, roasted hazelnuts, sherry, Parmesan cheese, salt, and pepper to taste. Gently heat. To serve, ladle 8-ounce servings into broiler-safe dishes. Sprinkle each with 1/2 ounce grated Gruyére cheese and 1/2 ounce coarsely chopped hazelnuts. Place under broiler until cheese is melted and hazelnuts are browned, about 1 minute. Instead of broiling, you might use a small propane torch to brown the hazelnuts. Fun Fact: Today the two main groups of Eskimos are the Inuit of northern Alaska, Canada, and Greenland, and the Yupik, from western Alaska, South Central Alaska along the Gulf of Alaska coast, and the Russian Far East. A third group, the Aleut, is related. Aleuts are the indigenous people of the Aleutian Islands of Alaska, United States and Kamchatka Krai, Russia.

Nutrition Facts : Nutritional Facts Serves

BROCCOLI AU GRATIN



Broccoli au Gratin image

Provided by Pierre Franey

Categories     side dish

Time 1h

Yield 4 servings

Number Of Ingredients 9

1 or 2 heads very green, unblemished broccoli, about 1 1/4 pounds
Salt to taste if desired
2 tablespoons butter at room temperature
3 eggs
1 cup milk
1/2 cup heavy cream
Freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
Pinch of cayenne

Steps:

  • Preheat oven to 400 degrees.
  • Carefully cut broccoli tops into large, bite-size flowerets. Make a small incision in the bottom of each piece to facilitate cooking. Peel stems and cut into bite-size pieces. There should be about 6 cups.
  • Bring enough water to a boil to cover the pieces when added. Add salt, if desired. Add broccoli and cook, uncovered, 6 minutes. Drain.
  • With the butter, grease the inside of a 6-cup souffle dish. Put broccoli pieces in dish in one neat layer.
  • In a mixing bowl beat eggs well. Blend in milk, cream, pepper, nutmeg, cayenne and salt, if desired. Pour this over broccoli.
  • Set dish in a larger baking pan that can also be used on top of stove and pour boiling water around it. Bring to a boil and let simmer 5 minutes on top of stove. Place dish in its water bath in oven and bake 30 minutes or until custard is set.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 23 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 13 grams, Sodium 836 milligrams, Sugar 8 grams, TransFat 0 grams

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Preheat the oven to 450 degrees F. Grease a large baking dish with butter and add the broccoli and cauliflower. Roast until slightly browned, about 15 minutes. In a medium saucepan, melt the... Roast until slightly browned, about 15 minutes.
From therecipes.info


BROCCOLI AU GRATIN SOUP – MARTONE RECIPES
2015-02-21 Online Recipes Posted by Mary Martone. Skip to content. How-Tos; All Recipes; Broccoli Au Gratin Soup. February 21, 2015 November 18, 2015 m-DasH3ry. Broccoli Au Gratin Soup. Course Soup; Cuisine Vegetarian; Print Recipe. Broccoli Au Gratin Soup. Course Soup; Cuisine Vegetarian; Print Recipe. Ingredients. 2 teaspoons butter ...
From martonerecipes.com


MAKE AHEAD BROCCOLI GRATIN : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


RECIPE FOR BROCCOLI SOUP - THERESCIPES.INFO
Broccoli Soup Recipe | Allrecipes hot www.allrecipes.com. Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender. Advertisement. Step 2. With a hand mixer or in a blender, puree the mixture until ...
From therecipes.info


BROCCOLI SOUP AU GRATIN RECIPE | COOKTHISMEAL.COM
The best Broccoli Soup au Gratin! (475.2 kcal, 28.5 carbs) Ingredients: 2 tablespoons unsalted butter, divided · 1 large onion, diced · 3 cloves garlic, minced · 5 cups vegetable broth, or more to taste · 2 pounds broccoli, trimmed · ½ cup heavy whipping cream · 2 teaspoons kosher salt, or more to taste · freshly ground black pepper to taste · 1 pinch freshly grated nutmeg · 1 pinch ...
From cookthismeal.com


AU GRATIN POTATO SOUP RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BROCCOLI AU GRATIN SOUP - RECIPE | COOKS.COM
2 tsp. butter 1/2 c. diced onion 1 1/2 c. chopped broccoli 1/2 c. chicken broth 1 c. low fat (skim) ricotta cheese 1 c. skim milk
From cooks.com


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