CREAM OF BROCCOLI CHEDDAR SOUP
Make and share this Cream of Broccoli Cheddar Soup recipe from Food.com.
Provided by CareCook
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in soup pot and add onion. Cook until translucent.
- Add broccoli and chicken broth and cook until tender.
- Add mashed potatoes & mix thoroughly. Heat for 5 minute.
- Add milk and heat some more.
- Add cheddar cheese.
- Salt and pepper to taste.
- Note: I like to add cream cheese, sour cream, and onion salt to my mashed potatoes. This makes them so yummy!
COPYCAT PANERA® BROCCOLI CHEDDAR SOUP
My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!
Provided by gildawen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 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.
CREAM OF CHEDDAR BROCCOLI AND CORN SOUP
Make and share this Cream of Cheddar Broccoli and Corn Soup recipe from Food.com.
Provided by foodart
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 6 quart stockpot add butter, onion and celery and sauté without brown the mixture. Add in the flour and combine the mixture. Pour in the half and half and when the roux is thickening add in the chicken broth and stirring at all time. Add in the rest of the ingredients and stirring the mixture and broccoli and taste the soup and re-season to taste.
Nutrition Facts : Calories 508.2, Fat 35.7, SaturatedFat 21.7, Cholesterol 100.4, Sodium 609.6, Carbohydrate 36.5, Fiber 2.4, Sugar 3.5, Protein 13.5
BROCCOLI CHEDDAR SOUP
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
Time 20m
Yield 2 servings.
Number Of Ingredients 9
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.
CREAMY CHEDDAR BROCCOLI
In Wyoming, Minnesota, Amanda Anderson dresses up broccoli with this savory, ranch-flavored cheese sauce.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place the broccoli and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender. In a small bowl, combine the cream cheese, milk and ranch dressing mix. , Drain broccoli; return to dish. Top with cream cheese mixture; sprinkle with cheddar cheese. Cover and microwave at 50% power for 2-3 minutes or until heated through and cheese is melted.
Nutrition Facts : Calories 115 calories, Fat 6g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 387mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 8g protein.
CREAM OF BROCCOLI SOUP II
Bright broccoli florets make this creamy soup eye-appealing and extra delicious.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Yield 8
Number Of Ingredients 12
Steps:
- In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
- Add milk and bring to a boil.
- In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.
Nutrition Facts : Calories 309.4 calories, Carbohydrate 16 g, Cholesterol 49.6 mg, Fat 18.8 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 10.7 g, Sodium 2389.2 mg, Sugar 5.6 g
CREAMY CORN AND BROCCOLI CHOWDER
Broccoli and corn star in homemade chowder that's on your dinner table in just 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
- Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
- Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 5 g, TransFat 0 g
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