CREAMY CHEDDAR CHEESE SOUP
This creamy cheese soup is delicious on a cold winter day!
Provided by Maureen
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 6
Number Of Ingredients 6
Steps:
- In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
- Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
- In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
- With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 12.8 g, Cholesterol 109.5 mg, Fat 35.9 g, Fiber 0.5 g, Protein 26.1 g, SaturatedFat 22.6 g, Sodium 956.8 mg, Sugar 7.2 g
ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP
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
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.
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.
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
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!
CREAM OF POTATO & CHEDDAR SOUP
The Yukon Gold potatoes my daughter shares from her garden make this soup incredible. Add some cheddar cheese and crisp croutons, and it's just heavenly. It's total comfort with the simplicity of good ingredients! -Cindi Bauer, Marshfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 7h55m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 10
Steps:
- Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cover and cook on low for 7-9 hours or until potatoes are tender., Stir in cheese and cream. Cover and cook 30 minutes longer or until cheese is melted. Garnish servings with toppings of your choice.
Nutrition Facts : Calories 212 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 475mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
CREAM OF CAULIFLOWER AND CHEDDAR SOUP
Make and share this Cream of Cauliflower and Cheddar Soup recipe from Food.com.
Provided by ChrysalisUnfurled
Categories Cheese
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large saucepan, saute onion until tender.
- Stir in cauliflower and chicken broth.
- Cover, reduce heat and simmer 12-15 minutes or until cauliflower is tender.
- Combine flour and milk (shake together in a jar).
- Add to saucepan. Cook and stir over medium heat until mixture boils and thickens.
- Remove from heat. Add cheese and stir until melted.
- Add pepper and parsley to taste.
- Serve with croutons.
Nutrition Facts : Calories 239.2, Fat 15.6, SaturatedFat 9.7, Cholesterol 48.2, Sodium 531.9, Carbohydrate 12.9, Fiber 1.6, Sugar 2.1, Protein 12.7
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