CREAMY BROCCOLI SOUP
A quick, creamy, hearty soup.
Provided by Marge
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Yield 5
Number Of Ingredients 8
Steps:
- Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
- In a separate bowl, slowly add milk to flour, and mix until well blended.
- Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 9.1 g, Cholesterol 27.6 mg, Fat 9.2 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 5.6 g, Sodium 480.6 mg, Sugar 3.8 g
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
CREAM OF BROCCOLI CHEESE SOUP I
Our favorite anytime soup. Very quick and easy.
Provided by Lisa
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 7
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
- Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
- Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 37.6 g, Cholesterol 96.9 mg, Fat 24 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 14.2 g, Sodium 1450.3 mg, Sugar 12 g
CREAM OF BROCCOLI CHEESE SOUP
"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
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
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.
EASY CHEESY CREAM OF BROCCOLI SOUP
This is a fast but delicious soup recipe for those who like broccoli soup but don't like the canned taste. I use light cheese and 98% fat-free soup to reduce the fat content of the soup.
Provided by Keli Oelerich
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Yield 3
Number Of Ingredients 5
Steps:
- Prepare broccoli according to directions. Drain off excess water.
- Add cream of mushroom soup and one can of milk to broccoli. Stir and heat thoroughly on low.
- Add cheese, stirring until melted. Add salt and pepper to taste. Your quick and creamy soup is ready to serve!
Nutrition Facts : Calories 331.1 calories, Carbohydrate 24.9 g, Cholesterol 39.5 mg, Fat 15.9 g, Fiber 2.2 g, Protein 21.9 g, SaturatedFat 8 g, Sodium 1909.8 mg, Sugar 13.7 g
CREAMY BROCCOLI CHEESE SOUP
A rich and creamy soup that is simple to make and stays smooth, even after reheating. Unlike most broccoli soup recipes, this one uses beef broth which does not exactly change the traditional broccoli cheese flavor, but rather deepens it. This one is a family favorite!
Provided by Sweets n Supper
Categories Vegetable
Time 30m
Yield 2-4 bowls, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, add butter, onions, and garlic. Sautee over medium heat for 1-2 minutes.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly add beef broth and then the cream. Cook for 2 minutes, whisking constantly.
- Slowly whisk in milk, then add in the broccoli, celery, carrots, and nutmeg.
- Reduce heat to medium-low and cook until broccoli is tender.
- Remove from the heat and allow to sit for approximately 1 minute. When making cheese soups and sauces, adding the cheese to a mixture that is too hot can result in gritty texture.
- Add cheese, salt, and pepper, then stir until smooth.
Nutrition Facts : Calories 1358.2, Fat 118.2, SaturatedFat 73.4, Cholesterol 412.3, Sodium 1318.2, Carbohydrate 42.6, Fiber 5.6, Sugar 17, Protein 38.6
CREAM OF BROCCOLI CHEESE SOUP
Make and share this Cream of Broccoli Cheese Soup recipe from Food.com.
Provided by 2atdiemer
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, cook the onions in the margarine until soft.
- Stir in the flour and cook (but do not brown) for 1 minute, stirring frequently.
- Whisk in the milk, reduce heat and stir occasionally.
- Meanwhile, chop the broccoli florets into small pieces, place in a small saucepan with the broth (or water) and bring to boil over medium-high heat. Reduce heat to medium-low, cover and simmer until tender (about 6-8 minutes).
- As the milk mixture thickens, stir in the slices of American cheese and season with salt and pepper to taste.
- When the broccoli is tender, add it (including the cooking liquid) to the thickened cheese mixture. Stir well to combine and serve immediately.
CREAMY BROCCOLI SOUP
"My husband and I find this great soup a tasty way to add nutritious broccoli to our diet. It's so thick and filling that all you need to complete the meal is a salad and bread," writes Diane Ventimiglia of Atlanta, Michigan.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, cook broccoli according to package directions; drain and set aside., In a saucepan, melt butter. Stir in flour until smooth; gradually add 1/2 cup milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salt, thyme, nutmeg and pepper., Drain potato mixture; cool slightly. In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth. Add to the thickened milk mixture. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 248 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 512mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 7g fiber), Protein 14g protein.
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 :
EXCELLENT BROCCOLI CHEESE SOUP
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
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
THICK AND CREAMY BROCCOLI CHEESE SOUP
This recipe came from my husbands Uncle Robbie, who is a great Cook. We were visiting him in Memphis on a cold and snowy day gathering groceries for the next few days. I mentioned how great a bowl of TGI Fridays broccoli cheese soup would be. The next thing I know we gathered the ingredients and were savoring this soup. I am so glad we did not go to the restaurant!!
Provided by Michelle-Hannahs mom
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Steam Broccoli by either putting in Microwave safe dish with lid and a small amount of water, or on stove in a covered sauce pan and small amount of water.
- Cook just until soft.
- Oil skillet 1/8" in bottom.
- Heat, then add 3 TBS Butter.
- Add 2 Tbs Flour, chopped Green onion bottoms and ground Pepper.
- Cook until Yellow in color, just enough so the flour is not raw.
- Add 2 Cans of Chicken Broth.
- Stir quickly, using whisk if you have one.
- Add Steamed Broccoli and any pan liquids.
- Add Green Onion tops, and Simmer 15-20 minutes on Med heat.
- This will slightly reduce liquid and impart flavors. The broccoli breaks apart and "makes" the soup. If you would like whole pieces of broccoli, keep some out to add at the end. This way they will not overcook.
- Reduce heat.
- Add Colby and American Cheeses.
- Cook on low 1 minute.
- Add 1 Cup Half and Half slowly, so it will not clump.
- Here you must watch temperature, so keep it on low.
- Cook 10 minutes.
- Add Cornstarch to water and stir.
- Pour in 1/2 of cornstarch mixture and stir.
- Then pour in 2nd half of mixture and stir.
- Turn heat off and stir until thick.
CREAMY BROCCOLI & CHEESE SOUP
A warming creamy soup made with broccoli and cheddar cheese
Provided by emmabubble
Time 1h
Yield Serves 6
Number Of Ingredients 8
Steps:
- warm the olive oil in a large soup pot and add the onions. Cook until soft and golden in colour. Add the potatoes and continue to stir for a few minutes.
- Add the chicken stock and bring to the boil. Add the broccoli florets and reduce to simmer.
- Continue to simmer for around 20 minutes or until the potatoes and broccoli are soft.
- Blend until smooth and then stir in the cream. Continue to simmer on a low heat and gradually add the cheddar stirring continuously for around 10 minutes. Season and serve.
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CREAMY BROCCOLI-CHEESE SOUP RECIPE | MYRECIPES
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4/5 (9)Total Time 45 minsServings 6Calories 210 per serving
- Combine 2 cups stock and rice in a small saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat; let stand 5 minutes. Place rice mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
- Heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; cook 30 seconds. Add broccoli and salt; cook 5 minutes, stirring frequently. Add remaining 2 cups stock; bring to a boil. Reduce heat, and simmer 5 minutes or just until broccoli is tender. Add rice mixture; simmer 2 minutes, stirring occasionally.
- Place 2 cups soup in blender; process until smooth. Return pureed soup to pan. Add pepper and 4 ounces cheese; stir until cheese melts. Divide soup evenly among 6 bowls; sprinkle evenly with remaining 1 ounce cheese.
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