Kristis Gf Super Terrific Broccoli Cheese Soup Recipes

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CURTIS BROCCOLI SOUP



Curtis Broccoli Soup image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds broccoli, florets and top third of stalks, cut into chunks
2 tablespoons olive oil
1 onion, chopped
2 cups vegetable stock
1 teaspoon salt
3/4 cup milk or heavy cream
Pinch of cayenne
Cheddar croutons for garnish

Steps:

  • In a large soup pot, heat the oil and saute the onion until softened. Add the broccoli and saute for one minute. Add the stock and salt and cook covered until broccoli is tender, about 10 to 15 minutes. Puree in a blender until smooth, thin with heated milk.
  • TIP:
  • LOOKS LIKE BROCCOLI.... BROCCOLI RABE
  • Trim off the bottom, tough stems of the broccoli rabe, wash well. Slice stems into 1/2-inch pieces and saute with whole peeled garlic cloves in olive oil. After 5 minutes add florets, saute until slightly tender, add a pinch of Italian red pepper and serve over pasta

T.G.I.F'S BROCCOLI CHEESE SOUP



T.G.I.F's Broccoli Cheese Soup image

A good copycat recipe I use in place of Campbell's broccoli and cheddar for my soup freak! Serve with Salad, hot bread or crackers.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups chicken broth
1 cup water
1 cup half-and-half
4 slices process American cheese (like Kraft)
1/2 cup flour
1/2 teaspoon dried onion flakes
1/4 teaspoon black pepper
4 1/2 cups broccoli florets, cut to bite size pieces
1 cup shredded cheddar cheese
3 -4 teaspoons minced fresh parsley

Steps:

  • Combine Chicken broth, water, half and half, cheese, flour, onion and pepper in a large soup pot.
  • Bring to a boil, stirring constantly, then reduce to a simmer.
  • Add broccoli and simmer for 15 minutes more or until broccoli is tender but not mushy.
  • Pour into a large soup bowl and offer cheese and parsley at the table.

GLUTEN-FREE BROCCOLI AND CHEESE SOUP



Gluten-Free Broccoli and Cheese Soup image

Kind of an off-the-cuff, organic, gluten-free version of an old favorite. You can also pop the ingredients into the slow cooker and it will be ready when you get home. Serve in round, gluten-free bread bowl for added love. Top with additional Cheddar and chives.

Provided by risaris

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 13

3 teaspoons salted butter
3 tablespoons sorghum flour
2 cups chicken broth
1 ½ cups almond milk
1 ½ cups heavy cream
1 teaspoon red pepper flakes
1 teaspoon minced garlic
1 pinch onion powder
salt and ground black pepper to taste
1 ½ heads broccoli, cut into florets
1 (8 ounce) package shredded Mexican cheese blend
1 (8 ounce) package shredded Italian cheese blend
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Melt butter in a large skillet over medium heat. Stir in flour; cook until golden, about 2 minutes. Add chicken broth, almond milk, and cream; cook and stir for 2 minutes.
  • Stir in red pepper flakes, garlic, onion powder, salt, and pepper. Increase heat and bring to a boil, stirring constantly. Reduce heat to low and cook for 3 minutes. Add Mexican, Italian, and Cheddar cheeses. Cook and stir until melted, 2 to 5 minutes.
  • Turn heat to high, add broccoli, and bring to a boil. Reduce heat to medium and cook for 5 minutes. Increase heat to high again, and cook until broccoli is tender but not mushy, 2 to 3 minutes.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 12.1 g, Cholesterol 144.1 mg, Fat 44.2 g, Fiber 2.1 g, Protein 23.2 g, SaturatedFat 28.4 g, Sodium 955.2 mg, Sugar 2.9 g

ERIN'S CHEESY BROCCOLI SOUP



Erin's Cheesy Broccoli Soup image

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

3 cups water
2 tablespoons chicken bouillon granules
2 bunches broccoli, chopped
½ onion, minced
2 cups milk
½ cup margarine
5 tablespoons all-purpose flour
1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese

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

KRISTI'S GF SUPER TERRIFIC BROCCOLI CHEESE SOUP



Kristi's Gf Super Terrific Broccoli Cheese Soup image

This soup will feed an army, but is still in development phase. I posted it here so my sister-in-law could see it. Changes are imminent, don't be shocked.

Provided by Kristi Waterworth

Categories     Free Of...

Time 1h

Yield 7 quarts, 10-12 serving(s)

Number Of Ingredients 17

2 (12 ounce) bottles woodchuck hard apple cider (Granny Smith Flavor)
6 cups chicken broth
3 cups milk
6 garlic cloves, minced fine
6 ounces white button mushrooms, cut in half then chopped
2 celery ribs, cut in medium strips then chopped
1 medium onion, diced smallish
1 large jalapeno, gutted and diced small
1 cup green onion, diced
6 cups broccoli, cut into bite sized pieces (enough that you can fill the pot, but still stir the soup! )
1 cup cornstarch
1 1/2 cups water (or just enough to dissolve corn starch)
black pepper (to taste)
salt (to taste)
1/2 lb aged cheddar cheese, grated fine
1/2 lb smoked gouda cheese, grated fine
1/2 lb smoked provolone cheese, grated fine

Steps:

  • Mix cider, chicken broth, milk and garlic in a LARGE POT (I used a 10 qt pot) and slowly bring to a simmer. Put onions, mushrooms, green onion and jalapeno into the pot. Simmer about 10 minutes so flavors have time to blend.
  • While you're simmering, get a pan big enough to hold all your broccoli. Put water in it and bring it to a boil. Once you have a good boil going, put all the broccoli in and cook for 2 minutes. DO NOT OVER COOK! Broccoli will go grey really fast, you're just looking to get a bright green, which should happen almost instantly. If it's not all bright green, don't fret, it will be ok.
  • In a large coffee mug or bowl, mix the cornstarch and the water until the cornstarch is completely dissolved. I like to use a coffee mug and a fork, but whatever works is okee dokee.
  • Once your soup has simmered a bit, go ahead and add the cornstarch and bring it to a full boil while stirring. This will make it loads easier to thicken than if you wait until later. :) Stir until you've reached something just shy of your desired consistency (the cheese will add some thickening power, too). Drop the heat back to a slow simmer and add the broccoli.
  • With the lowest heat you can (and the soup still simmers, that is!), add the cheese, slowly, no more than a handful at a time and stir until it melts. Word has it that a figure 8 is the best way to stir in cheese, but I didn't try it when I made this soup, so I don't know. Be patient and work in the cheese until there isn't anymore.
  • With your cheese melted, season to taste. You'll probably want some black pepper and salt, paprika is good, mustard would be nice with this, too. I leave that up to you.
  • If/when rewarming, make sure you do it on the stovetop over med-low heat. Cornstarch thickened anything doesn't like to reheat in the microwave very well. I'm not really sure why, but that's the way it is. :).

Nutrition Facts : Calories 404.8, Fat 23.6, SaturatedFat 14.6, Cholesterol 75.6, Sodium 1048.6, Carbohydrate 23.9, Fiber 2.3, Sugar 3.3, Protein 25

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