Broccoli Soup With Medium Light Cheddar Cheese Recipes

BROCCOLI CHEDDAR SOUP

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

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.

BROCCOLI SOUP WITH MEDIUM LIGHT CHEDDAR CHEESE

Steps:

• In a stock pot over medium heat, brown the onion and garlic in butter, stirring occasionally, for 3 minutes.
• Add the flour and stir while cooking for 2 minutes.
• Add the broth and broccoli. Continue stirring while cooking for 10 minutes.
• Using a hand blender, blend the soup to a smooth consistency.
• Add half of the Armstrong Medium Light Cheddar Cheese and stir until the cheese has melted.
• Serve, topped with croutons, cream, herbs, and the remaining cheddar.

CHEESY CHEDDAR BROCCOLI SOUP

Steps:

• In a saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in another saucepan, combine the cornstarch, milk and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the butter, sherry if desired, salt, pepper and nutmeg. Reduce heat. Add cheese and broccoli; heat just until cheese is melted. Sprinkle with paprika.

CHEDDAR CHEESE AND BROCCOLI SOUP

Steps:

• In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth.
• Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender.
• Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted.

SLOW-COOKER THREE CHEESE BROCCOLI SOUP

Steps:

• Spray 4-quart slow cooker with cooking spray. In 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into slow cooker. Stir in broth and thawed broccoli.
• Cover; cook on Low heat setting 4 to 4 1/2 hours or until hot but not simmering.
• Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
• Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
• Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
• Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.