JOSEPHINE'S TEA ROOM BROCCOLI-CHEESE SOUP
Many years ago a very popular local tea room published this recipe in our town's newpaper. It is a much loved item they have carried for many years on their menu. Pretty easy to prepare and makes a large amount. The recipe can easily be cut down. I am happy to share it with everyone.
Provided by Cinda Lu
Categories Vegetable
Time 40m
Yield 1 1/2 gallons, 35 serving(s)
Number Of Ingredients 12
Steps:
- Boil water, chicken stock base, garlic powder and lemon pepper. This can be done in the top of a double boiler or carefully on stovetop in a saucepan. Simmer for 5 minutes. Stirring constantly, add whipping cream, half and half and milk. Add cheese and heat, stirring constantly until cheese is melted.
- In a saucepan, make a roux or thick paste by melting the butter and stirring in the flour on medium heat until smoothe. Remove from heat and add roux mixture to soup until the desired consistency is reached. Add broccoli and serve.
Nutrition Facts : Calories 319.2, Fat 25.9, SaturatedFat 16.2, Cholesterol 89.1, Sodium 473.1, Carbohydrate 14.1, Fiber 1.2, Sugar 3.1, Protein 9
BROCCOLI CHEESE SOUP
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
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.
ERIN'S CHEESY BROCCOLI SOUP
The key to this delicious and creamy soup is cream cheese! Oh so good!
Provided by CARAMOMMY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring water and chicken bouillon granules to a boil in a pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
- Combine milk, margarine, flour, and cream cheese in a large pot over medium heat; cook and stir until the margarine melts and the mixture begins to thicken, about 5 minutes.
- Stir Cheddar cheese into the milk mixture; cook and stir until the Cheddar melts completely.
- Pour the broccoli mixture into the cheese mixture in the large pot; stir well.
Nutrition Facts : Calories 669 calories, Carbohydrate 27.9 g, Cholesterol 101 mg, Fat 54.4 g, Fiber 4.6 g, Protein 21.1 g, SaturatedFat 23.8 g, Sodium 758.6 mg, Sugar 10 g
CHEESE SOUP WITH BROCCOLI
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
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
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