Cheese And Broccoli Soup Recipes

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CHEESE BROCCOLI SOUP



Cheese Broccoli Soup image

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

2 cups sliced fresh carrots
2 cups broccoli florets
1 cup sliced celery
1-1/2 cups chopped onion
1/2 cup butter
3/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
4 cups whole milk
1/2 pound Velveeta, cubed

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.

CHEESE SOUP WITH BROCCOLI



Cheese Soup with Broccoli image

A great Cheese Soup recipe. It can be used as a light meal with salad, but we like it best with ham.

Provided by Aubra

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

Yield 7

Number Of Ingredients 10

1 onion, chopped
6 tablespoons margarine
⅓ cup all-purpose flour
salt and pepper to taste
4 cups milk
3 cups chicken broth
1 carrot, shredded
1 cup broccoli florets
½ cup chopped celery
1 pound processed cheese food (eg. Velveeta), cubed

Steps:

  • In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling.
  • In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.
  • Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy!

Nutrition Facts : Calories 349.3 calories, Carbohydrate 22.8 g, Cholesterol 38.4 mg, Fat 19.5 g, Fiber 1.2 g, Protein 20.8 g, SaturatedFat 8.1 g, Sodium 1538.3 mg, Sugar 14 g

EASY BROCCOLI CHEESE SOUP



Easy broccoli cheese soup image

Creamy broccoli cheese soup is an easy and delicious dinner recipe the whole family will love. Served with crusty bread, it's the perfect comfort food.

Provided by Alida Ryder

Categories     Soup

Time 35m

Number Of Ingredients 13

1 onion (finely chopped)
1 kg (2lbs) broccoli (stems finely chopped, florets )
3 garlic cloves (minced )
2 tsp oregano
2 tsp thyme
1 tsp paprika
2 tbsp flour
3 cups milk
3 cups chicken / vegetable stock
salt and pepper (to taste )
1-2 tsp lemon juice
½ cup Parmesan cheese (grated )
1½ cups cheddar cheese (grated )

Steps:

  • Saute the onions and broccoli stems until soft and fragrant.
  • Add the garlic, oregano, thyme and paprika and cook for a minute.
  • Add the flour and cook for a minute. Pour in the milk and stock and allow to simmer for 5 minutes.
  • Add the broccoli florets and cook for another 10 minutes until the broccoli is cooked.
  • Season with salt, pepper and lemon juice. Remove the soup from the heat, stir in the cheddar cheese. Adjust the seasoning if necessary and serve.

Nutrition Facts : Calories 201 kcal, Carbohydrate 17 g, Protein 15 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 313 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

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

½ cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
⅔ cup cornstarch
1 cup water

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

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

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

4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional

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.

THE BEST BROCCOLI-CHEDDAR SOUP



The Best Broccoli-Cheddar Soup image

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

4 tablespoons unsalted butter
1 medium yellow onion, diced
1 large carrot, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half and half
4 cups low-sodium chicken broth
4 cups broccoli florets (from about 1 head)
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 large russet potato (about 8 ounces)
8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving

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.

ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP



Almost-Famous Broccoli-Cheddar Soup image

For creamy, cheesy comfort, try Food Network Kitchen's Almost-Famous Broccoli-Cheddar Soup, best served in big sourdough bread bowls.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 7 -inch sourdough bread boules (round loaves)
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Steps:

  • Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until 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, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
  • Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
  • Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
  • Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

EXCELLENT BROCCOLI CHEESE SOUP



Excellent Broccoli Cheese Soup image

This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli.

Provided by NATHAN TRUAX

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 45m

Yield 18

Number Of Ingredients 9

¾ cup butter
¾ cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt
1 ½ teaspoons white pepper
5 cups fresh broccoli florets
1 ½ pounds processed cheese, shredded
3 cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 15.2 g, Cholesterol 80.5 mg, Fat 26.3 g, Fiber 0.9 g, Protein 17.3 g, SaturatedFat 16.1 g, Sodium 1180.6 mg, Sugar 9.3 g

CREAM OF BROCCOLI CHEESE SOUP



Cream of Broccoli Cheese Soup image

"When my husband and I visit fresh-food stands, we often come home with more vegetables than we can eat," Marge Hill shares from Glenside, Pennsylvania. "I lightened up this tarragon-flavored soup to use up the broccoli we buy. I like it with crusty bread, a salad or a sandwich."

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup chopped sweet onion
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
4 cups fresh broccoli florets
1/4 to 1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1-1/2 cups 1% milk
1-1/4 cups shredded reduced-fat cheddar cheese, divided

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.

Nutrition Facts : Calories 202 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

BROCCOLI CHEDDAR SOUP



Broccoli Cheddar Soup image

My husband Eric and I eat dinner together to spend some quality time together. This cheesy broccoli cheddar soup is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups 2% milk
3/4 cup chicken broth
1 cup cooked chopped fresh or frozen broccoli
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 494 calories, Fat 37g fat (24g saturated fat), Cholesterol 116mg cholesterol, Sodium 1145mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 16g protein.

EASY & DELICIOUS BROCCOLI CHEESE SOUP



Easy & Delicious Broccoli Cheese Soup image

This soup is the real deal! It is totally from scratch but error proof; you will impress yourself and others.

Provided by ChrysalisUnfurled

Categories     Cheese

Time 1h

Yield 6-10 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 (750 g) package frozen chopped broccoli or 3 cups fresh broccoli
1/4 teaspoon pepper
1 1/2 cups milk
1 1/2 cups grated cheddar cheese
1/4 teaspoon Tabasco sauce
2 tablespoons fresh parsley or 2 tablespoons chives
1 red pepper, chopped (optional)

Steps:

  • Melt butter. Cook onion until soft but not brown.
  • Stir in flour and cook 3 minutes.
  • Whisk in stock and broccoli.
  • Bring to boil.
  • Reduce heat and simmer 5 to 10 minutes.
  • Puree mixture (in food processor or blender).
  • Return to heat, add pepper, milk, cheese, and Tabasco sauce.
  • Heat thoroughly but do not boil.
  • Taste and adjust seasoning if necessary.
  • If you are using fresh broccoli, trim off tough stems, chop and cook 15 minutes before putting in blender.

Nutrition Facts : Calories 258.1, Fat 16.6, SaturatedFat 10, Cholesterol 50.2, Sodium 350.4, Carbohydrate 15.1, Fiber 4.1, Sugar 3.5, Protein 14.6

MOM'S BROCCOLI CHEESE SOUP



Mom's Broccoli Cheese Soup image

Mom's broccoli cheese soup is my favorite! My mother has been making this soup for years. It is the only way I can get my son to eat broccoli!

Provided by stelleluna

Time 40m

Yield 6

Number Of Ingredients 9

3 (14.5 ounce) cans chicken broth
1 head broccoli, chopped
1 head broccoli, finely chopped
½ cup shredded carrots
6 tablespoons salted butter, cubed
1 medium onion, thinly sliced
6 tablespoons all-purpose flour, or as needed
2 cups milk
½ (8 ounce) package processed cheese food (such as Velveeta®), cubed

Steps:

  • Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes.
  • Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes.
  • Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 21.4 g, Cholesterol 56.5 mg, Fat 18.8 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 11.2 g, Sodium 1261.5 mg, Sugar 9 g

CHEESE AND BROCCOLI SOUP



Cheese and Broccoli Soup image

This soup is thicker than soup and thinner than steamed broccoli spears with cheese sauce, but definitely something that you could eat the whole pot of easily. Don't put this on your plate, it goes in a bowl for maximum comfort. Don't need crackers; for something fancy, serve in a bread bowl or with a lovely piece of crusty bread. YUM! I've never frozen this; it usually doesn't last past a second meal.

Provided by Redneck Epicurean

Categories     Cheese

Time 40m

Yield 8 servings ?

Number Of Ingredients 9

1/4 cup butter or 1/4 cup margarine
1/4 cup flour
3 cups chicken broth
1/2 teaspoon salt
2 cups milk (or 3 c. milk, no half & half)
1 cup half-and-half cream
1 cup bagged shredded cheddar cheese
1/4 lb processed cheese, cut into smaller cubes (I use Walmart brand Velveeta)
1 (16 ounce) bag frozen broccoli, chopped into bite-sized pieces (thawing not necessary)

Steps:

  • In a large stockpot, melt the butter. When melted, stir in the flour and cook for 2 minutes.
  • Add the broth, milk & cream, and salt. Bring to a boil and reduce heat. Simmer for 10 minutes.
  • Stir in the cheese and broccoli. Simmer for 10 minutes. Serve.
  • Note: If this is not thick enough for you, make some thickening from cornstarch and water; increase heat to just under boiling and stir in rapidly to prevent lumps.

Nutrition Facts : Calories 276.5, Fat 20.4, SaturatedFat 12.6, Cholesterol 58.9, Sodium 847, Carbohydrate 11.4, Fiber 1.8, Sugar 2.2, Protein 13.1

HOMEMADE BROCCOLI CHEESE SOUP RECIPE BY TASTY



Homemade Broccoli Cheese Soup Recipe by Tasty image

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

3 ½ cups shredded cheddar cheese
1 cup shredded parmesan cheese
1 tablespoon cornstarch
¼ teaspoon cayenne pepper
½ clove garlic
3 cups milk
1 cup chicken stock
1 cup broccoli, finely chopped
1 baguette

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

EASY CHEESE BROCCOLI SOUP



Easy Cheese Broccoli Soup image

"My husband is diabetic, and I'm watching my weight. This soup fits our diets perfectly," writes Carol Colvin from Derby, New York. Friends and family will never guess it only takes just 15 minutes to make!

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 10

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 cups fat-free milk
1 tablespoon dried minced onion
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 cups frozen chopped broccoli, thawed
1 can (14-1/2 ounces) sliced potatoes, drained
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large saucepan, combine the soups, milk, onion, parsley, garlic powder and pepper. Stir in broccoli and potatoes; heat through. Just before serving, sprinkle with cheese.

Nutrition Facts : Calories 135 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 521mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

ROASTED BROCCOLI-CHEESE SOUP



Roasted Broccoli-Cheese Soup image

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

1 head broccoli, cut into bite-sized pieces
1 tablespoon olive oil
4 cloves garlic, minced, divided
1 cup chopped onions
1 cup shredded carrots
5 tablespoons butter, divided
¼ cup all-purpose flour
2 cups half-and-half
2 cups shredded Cheddar cheese
2 cups chicken broth

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

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BROCCOLI CHEESE SOUP - JO COOKS
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2021-03-01 Cook until the broccoli is tender; about 10 minutes. Add Cheese: Add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have completely melted. Taste for seasoning and adjust as …
From jocooks.com


THE BEST BROCCOLI CHEESE SOUP (WITH VIDEO!) RECIPE
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2020-09-08 Video. Sauté garlic and onion: In a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes. Build your roux: Add …
From pinchofyum.com


BROCCOLI CHEESE SOUP (CREAMY BUT LIGHT) | SWEET PEAS …
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2020-11-24 Instructions. In a medium-sized pot, heat the oil over medium heat. Add the onion, and cook for 5-7 minutes, until translucent. Add the garlic and cook for 1 minute, until fragrant. Add the celery, broccoli, potato, salt, pepper …
From sweetpeasandsaffron.com


BROCCOLI CHEESE SOUP - THE PIONEER WOMAN RECIPES
It’s creamy smooth with chunks of veggies broccoli cheese soup. Every item on this page was chosen by a woman’s day editor. Stir in broth, broccoli, water, potato, pepper, salt, Every item on this page was chosen by a woman’s day editor.
From tpwrecipes.com


BEST BROCCOLI CHEESE SOUP RECIPE - THE PIONEER WOMAN
2021-07-19 Directions. Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper. Cover and reduce heat to low.
From thepioneerwoman.com


BROCCOLI AND CHEESE SOUP RECIPE - BBC FOOD
Add the potato and broccoli stalk to the pan and cook for a couple of minutes before adding the stock and bay leaf. Season generously with salt and …
From bbc.co.uk


BROCCOLI CHEESE SOUP - TASTES BETTER FROM SCRATCH
2022-01-23 Make Roux: Add remaining 4 tablespoons of butter to the skillet, over medium heat. Once melted, whisk in ¼ c. flour and stir well to make a roux. Add Half and Half: Pour in half and half and milk, one cup at a time, stirring constantly. Cook roux, stirring continually with whisk until thickened, smooth, and bubbly.
From tastesbetterfromscratch.com


BROCCOLI CHEESE SOUP (EASY TO MAKE!) - THE ENDLESS MEAL®
2021-03-30 Instructions. Chop the broccoli stems and set them aside. Chop the broccoli florets into bite-sized pieces. 2 heads broccoli. Melt the butter in a large soup pot over medium-high heat. Add the onions and garlic and cook until the onions are translucent, about 3 minutes. 2 tablespoons butter, 2 medium onions, 3 cloves garlic.
From theendlessmeal.com


BROCCOLI CHEESE SOUP RECIPE - SERIOUS EATS
2020-04-17 Heat oil in a large Dutch oven over high heat until shimmering. Add broccoli florets and cook, without moving, until charred on the bottom, about 1 minute. Stir, season with salt and pepper, and continue cooking, stirring occasionally, until tender and charred on several surfaces, about 1 minute longer.
From seriouseats.com


BROCCOLI CHEESE SOUP (CREAMY AND READY IN 60 MINS ... - CHEESE …
2021-10-18 This broccoli cheese soup recipe makes all of those steps super easy. You will need a baking sheet, stock pot, and blender for this recipe and that’s it! Let’s break down each step. Step 1: Roast Veggies. Rather than steaming or sautéing your vegetables, roast them! We use broccoli, potatoes (to cream the soup!), onions, and garlic as the vegetables in this …
From cheeseknees.com


BEST BROCCOLI CHEESE SOUP RECIPES - FOOD NETWORK CANADA
2015-10-28 Directions. Preheat the oven to 375 °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.
From foodnetwork.ca


BROCCOLI CHEESE SOUP - SOUP - MANY SIMPLE RECIPES
2022-06-24 Heat oil in a large pot or Dutch oven over medium high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and cook until tender, about 3-4 minutes. Add butter and melt until it starts to bubble, about 1 minute. Add flour and whisk well until evenly combined and it forms a thick paste, about 1 minute.
From manysimplerecipes.com


EASY BROCCOLI CHEESE SOUP- 101 COOKING FOR TWO
2021-09-28 Decrease the heat to medium. Add ¼ cup flour and continue to cook and stir continually until browning some—about 3 minutes. Slowly add two cups of chicken or vegetable broth, and stir to mix in the flour mixture. Add ½ teaspoon of salt and ½ teaspoon of pepper. Allow to thicken some, then add two cups of milk.
From 101cookingfortwo.com


BROCCOLI CHEESE SOUP {CLASSIC} - TWO PEAS & THEIR POD
2021-02-15 Add the broccoli and broccoli stems and simmer for 15 to 20 minutes or until the broccoli is tender. Stir in 2 cups of the cheese and stir until melted. Taste and season with additional salt and pepper, if desired. Ladle the soup into bowls and top each bowl with a little extra shredded cheese. Serve immediately.
From twopeasandtheirpod.com


EASY BROCCOLI CHEDDAR SOUP - THESTAYATHOMECHEF.COM
Pour in the vegetable broth, milk. and heavy cream. Stir constantly until the mixture comes to a boil. Add in broccoli florets. Reduce the heat to low and simmer 8-10 minutes until the soup has thickened and broccoli has softened. Add in shredded cheddar cheese and stir. Season with salt and pepper to taste. Serve hot.
From thestayathomechef.com


BROCCOLI CHEESE SOUP IN 20 MINUTES {+VIDEO!) - SPEND WITH PENNIES
2020-07-19 Instructions. In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add broccoli, chicken broth, and seasonings. Simmer until broccoli is softened, about 8 minutes. Remove 1 cup of vegetables, coarsely chop and set aside.
From spendwithpennies.com


BROCCOLI CHEESE SOUP - DINNER, THEN DESSERT
2019-01-15 Add flour and stir for 1-2 minutes, or until it starts to brown. Slowly add broth and stir. Add all other ingredients (except milk and cheese). Close the pot lid and steam valve. Set on manual for 8 minutes on high. When time is up, let pot release naturally. Stir in milk and cheddar until cheese is melted.
From dinnerthendessert.com


EASY BROCCOLI CHEESE SOUP - LIKE PANERA'S! - COOKTHESTORY
Sprinkle with 1/4 teaspoon of salt and the garlic powder. Push down on the bread a bit so that the seasoning stick on. Put the bread into the pan of butter and stir and toss. Increase heat to medium-high and cook stirring occasionally until toasted and crunchy. Turn to low and stir occasionally until soup is ready.
From cookthestory.com


BROCCOLI CHEESE SOUP RECIPE - COOKIE AND KATE
2022-02-09 Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes.
From cookieandkate.com


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