BROCCOLI CHEESE SOUP RECIPE
Truly the BEST Broccoli Cheese Soup! It's perfectly cheesy, hearty, rich, creamy, and it's super easy to make! Pair it with fresh bread for a delicious cozy dinner. Makes about 8 cups.
Provided by Jaclyn
Categories Soup
Time 25m
Number Of Ingredients 11
Steps:
- Melt butter in pot over medium-high heat. Add in onions and cook, stirring frequently until nearly soft, about 4 - 5 minutes.
- Add in garlic and flour, and cook for about 1 minute, stirring constantly.
- While whisking, slowly pour in milk then chicken broth. Stir in broccoli.
- Cook stirring constantly until mixture begins to thicken. Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6 - 8 minutes.
- Remove from heat. Stir in heavy cream then stir in cheddar and parmesan cheese, mixing until melted.
- Season with salt and pepper to taste. Serve warm with more cheddar if desired.
Nutrition Facts : Calories 541 kcal, Carbohydrate 26 g, Protein 24 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 121 mg, Sodium 600 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
EASY BROCCOLI CHEESE SOUP
Recipe video above. This Broccoli Soup is a cream of broccoli soup that's thick and creamy, with a great hit of cheese! It's creamy whether you make it with or without cream, though the cream does add an extra edge of luxury. Don't forget the hot crusty bread for dunking!
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
- Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
- Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
- Stir in cream, then add cheese a handful at a time, stirring in between to melt.
- Taste and add more salt if desired.
- Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.
Nutrition Facts : ServingSize 544 g, Calories 366 kcal, Carbohydrate 24 g, Protein 15 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 84 mg, Sodium 630 mg, Fiber 6 g, Sugar 4 g
CHEESY BROCCOLI SOUP
That's why she often serves Cheesy Broccoli Soup. "This creamy and flavorful soup goes together in a flash because it uses frozen chopped broccoli and process American cheese," she explains. Plus, it's easy to warm up if Bob works late. "He likes it so much that when he grocery shops, he always makes sure the ingredients for this soup are on the list," she reports.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. , In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.
Nutrition Facts :
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
CHEESY ALMOND BROCCOLI SOUP
Just as you don't need dairy cream to have a creamy soup, you don't need dairy cheese to add a cheesy flavor to recipes. Almond butter adds extra richness to this flavorful soup from from Nut Butter Universe by Robin Robertson.
Provided by Sharon123
Categories Chowders
Time 45m
Yield 4-6
Number Of Ingredients 11
Steps:
- In a large pot, heat the oil or water over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the potato and broccoli, and stir in the broth. Season with salt and pepper, to taste. Bring to a boil, then reduce the heat to low. Simmer, uncovered, until the vegetables are tender, about 20 minutes. Use a slotted spoon to remove 1/2 cup of small broccoli florets, and set aside.
- Add the nutritional yeast, almond butter, lemon juice, and mustard to the soup.
- Use an immersion blender to puree the soup directly in the pot, or transfer to a high-speed blender or food processor and puree, in batches if necessary, then re- turn to the pot.
- Stir in the almond milk, then taste and adjust the seasonings, if necessary. Reheat the soup over low heat until hot. To serve, ladle soup into bowls, garnish with the reserved broccoli florets. Serve hot.
Nutrition Facts : Calories 300.3, Fat 14.8, SaturatedFat 1.5, Sodium 103.4, Carbohydrate 32.7, Fiber 12.8, Sugar 4.3, Protein 17.8
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CHEESY VEGETARIAN CHEDDAR BROCCOLI ALMOND SOUP RECIPE …
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- Place almonds in boiling hot water for 5 minutes. Drain the water and pinch the almonds to remove the skin. Set aside.
- In a large pot or Dutch Oven add olive oil, minced garlic and chopped onion. Saute for 3-4 minutes until the onions soften and translucent.
- Add the chopped celery, broccoli florets, potato and blanched almonds. Stir with a wooden spoon until fully combined.
- Add 1.5 cups water and salt. Seal pot with a lid. Cook for 25-30 minutes on medium low heat, until broccoli is soft and tender.
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5/5 (4)Total Time 27 minsCategory Main Course, SoupCalories 263 per serving
- If you do not have blanched almonds, begin by blanching whole raw almonds following the directions above, or see the summary in the notes below.
- Roughly chop your onion, garlic and celery and add them to a pot with 2-3 tablespoons of water. Sauté for 3-4 minutes, until softened, adding more water to prevent sticking, if needed. Then add the thyme and sauté another 30 seconds, until fragrant.
- Pour in the broth, almonds, chopped potatoes, broccoli florets and the salt and pepper and bring to a boil over high heat. Once boiling, lower the heat to medium and cook for approx 6-8 minutes, until potatoes are fork tender.
- Use an immersion blender to puree your soup, or carefully transfer to a stand blender, in batches. Use caution when handling hot liquids and do not over fill the blender. Serve with crusty bread, or garnish with croutons and enjoy.
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