BROCCOLI CHEESE SOUP
This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.
Provided by Karin Christian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.1 g, Cholesterol 56.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 10.9 g, Sodium 1136.4 mg, Sugar 6.3 g
THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
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.
BROCCOLI CHEESE SOUP
For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
- Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
- Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
CHEESE BROCCOLI SOUP
This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table. -Evelyn Massner, Oakville, Iowa
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain, remove vegetables and set aside. , In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.
Nutrition Facts : Calories 472 calories, Fat 31g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 1033mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 3g fiber), Protein 18g protein.
BROCCOLI SOUP WITH CHEESE TOASTIES
Use up any leftover cheese - blue, cheddar, red leicester... - in these melty baked sandwiches with soup
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.
- Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.
Nutrition Facts : Calories 464 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 2.28 milligram of sodium
ROASTED BROCCOLI-CHEESE SOUP
My son Jake made this soup with me and he created his own magic touch. Enjoy this soup that is hearty with fresh roasted broccoli and creamy garlic flavors. Serve in warm, baked bread bowls!
Provided by Barb
Categories Broccoli Soup
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a silicone mat.
- Toss broccoli and olive oil together in a bowl. Transfer to the prepared baking pan. Sprinkle 1/2 of the minced garlic over top.
- Roast in the oven until broccoli is tender, 15 to 20 minutes, tossing occasionally.
- Meanwhile, combine remaining garlic and onions in a food processor; pulse until onion is chopped. Change to the shredding disc and grate carrots into the bowl.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion-carrot mixture to the skillet and saute until tender, 5 to 7 minutes. Remove to a plate.
- Add remaining 4 tablespoons butter to the same skillet. When melted, slowly stir in flour. Slowly stir in half-and-half, then stir in chicken broth. Simmer until thickened, 10 to 15 minutes.
- Slowly drop in Cheddar cheese; add cooked vegetables and roasted broccoli; simmer for 5 minutes.
Nutrition Facts : Calories 636.9 calories, Carbohydrate 24.8 g, Cholesterol 145.3 mg, Fat 51.2 g, Fiber 3.7 g, Protein 22.2 g, SaturatedFat 30.2 g, Sodium 1130.6 mg, Sugar 5.4 g
BROCCOLI SOUP WITH CHEDDAR TOASTS
This soup derives its body and rich flavor from pureed broccoli stems and florets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add stock and salt; cover, raise heat to medium-high, and bring to a boil. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
- Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
- Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds. Divide soup among bowls. Top each bowl with a cheese toast, and serve.
Nutrition Facts : Calories 161 g, Cholesterol 9 g, Fat 6 g, Fiber 5 g, Protein 10 g, Sodium 812 g
BROCCOLI CHEESE MELT SOUP
There is never a drop of this soup left! I think it's the absolute best of it's kind. It's almost a meal in and of itself!
Provided by Tante B
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Wash and cut broccoli into small pieces.
- Chop onions fine and saute in butter or margarine until they look translucent.
- Add broccoli to the onions and saute together for a few minutes.
- Add vegetable stock & let cook for 15-20 minutes (I usually use water plus vegetable bouillon).
- Add cheese crumbled into small pieces.
- Keep stirring until cheese has melted and cook another few minutes.
- Add salt, pepper, cayenne pepper and nutmeg.
- Remove from heat.
- Add sour cream.
- Adjust seasonings and serve.
- Topping: Heat flavored butter in a pan and add toast that has been cut into cubes.
- When browned, top soup. Add chives if desired.
HOMEMADE BROCCOLI CHEESE SOUP RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, shredded parmesan cheese, cornstarch, cayenne pepper, garlic, milk, chicken stock, broccoli, baguette
Provided by Allex Tarr
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 955 calories, Carbohydrate 70 grams, Fat 55 grams, Fiber 3 grams, Protein 43 grams, Sugar 16 grams
BROCCOLI CHEDDAR SOUP
From an advertisement for Lawry seasonings. This is nice served with hearty whole grain bread, rolls, or garlic toast.
Provided by Barb in WNY
Categories Cheese
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven, melt butter and sauté onion, seasoned salt, and garlic powder with parsley until onion is tender.
- Stir in flour.
- Gradually whisk in milk.
- Bring to a boil.
- Reduce heat; simmer 5 minutes or until thickened.
- Stir in chicken broth and beer.
- Return to a boil.
- Add broccoli; reduce heat and add Cheddar cheese.
- Stir until cheese is melted.
Nutrition Facts : Calories 547.4, Fat 37.4, SaturatedFat 23.4, Cholesterol 114.1, Sodium 874.7, Carbohydrate 23, Fiber 2.7, Sugar 2.4, Protein 27.2
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4.4/5 (312)Total Time 1 hrCategory SoupCalories 274 per serving
- Rinse and spoon size chop one head of fresh broccoli. I discarded the stalk. This should be about two cups.
- Mince a small or 1/2 of a medium onion. Over medium-high heat melt four tablespoons butter. Add onion and cook until clearing. About 3 minutes. Add one clove minced garlic, and cook one more minute.
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