Lighter Broccoli Cheese Soup Recipes

HEALTHIFIED BROCCOLI CHEDDAR SOUP

Steps:

• Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
• Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
• Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

BROCCOLI SOUP LIGHT

Steps:

• In medium saucepan, heat the margarine. Add onion, celery and cook until wilted.
• Add broccoli and broth. Quickly bring to a boil. Cover and simmer until broccoli is tender, about 5 minutes.
• Puree in blender (will need to do in two batches).
• In the saucepan, stir together the broccoli puree, milk and cheese. Add salt and pepper to taste, and then heat. If the soup is thicker than you like, add more broth or milk and re-season.

EASY BROCCOLI CHEESE SOUP RECIPE - 5 INGREDIENTS

Steps:

• In a large pot over medium heat, saute garlic for one minute, until fragrant.
• Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.

BROCCOLI CHEESE SOUP

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.

BROCCOLI CHEESE SOUP

Steps:

• Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, 1/4 teaspoon of the salt, and about 10 twists of black pepper.
• Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
• Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
• Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets-we'll use them in a bit.
• Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
• Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).
• Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they're bright green, about 3 to 5 minutes. Remove the pot from the heat. Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture-both the liquid and solids-to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won't be as lusciously creamy). Return the purée to the pot.
• Return the pot to medium heat and add the remaining florets. Cover the pot and cook until they're bright green and easily pierced through by a fork, another 4 to 7 minutes. Add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth. Carefully taste (it's hot) and stir in more cheese if you'd like more indulgent flavor/creamy texture, more salt for more overall flavor, and/or more black pepper for kick.
• Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives and/or red pepper flakes, if desired. Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time). I haven't tried freezing this soup but suspect it will work fine-please let us know in the comments if you do.

30 MINUTE BROCCOLI CHEDDAR SOUP (BETTER THAN PANERA!)

Steps:

• Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
• Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
• Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
• Serve with toasted crusty bread or in a bread bowl if desired.

SKINNY BROCCOLI CHEDDAR SOUP

Steps:

• Place broccoli florets and carrots in a 6-quart Dutch oven (or large soup pot) and cover with water. Bring to a boil over high heat and boil for 3 minutes. Reduce heat as necessary to maintain a moderate boil.
• Drain vegetables in a colander and set aside.
• In the same Dutch oven, melt butter over medium heat. Add onions and cook for 3 minutes (or until tender), while stirring frequently. Add garlic and cook for an additional 30 seconds, stirring constantly.
• Slowly add flour (about a tablespoon at a time) while constantly stirring. Once all of the flour is added and there is a paste formed, slowly pour in chicken broth, while continuing to stir.
• Pour in milk, while continuing to stir constantly.
• Bring to a gentle boil over medium heat, while continuing to constantly stir.
• Once a gentle boil is reached, slowly add cheese (a handful at a time) and stir constantly until cheese is melted.
• Add broccoli, carrots, salt, pepper, nutmeg and bay leaf. Stir to combine.
• Reduce heat to low and cover. Cook on low heat for 20 minutes, stirring occasionally.
• Remove and discard bay leaf before serving. Season with additional salt and pepper, if desired.

BROCCOLI SOUP WITH MEDIUM LIGHT CHEDDAR CHEESE

Steps:

• In a stock pot over medium heat, brown the onion and garlic in butter, stirring occasionally, for 3 minutes.
• Add the flour and stir while cooking for 2 minutes.
• Add the broth and broccoli. Continue stirring while cooking for 10 minutes.
• Using a hand blender, blend the soup to a smooth consistency.
• Add half of the Armstrong Medium Light Cheddar Cheese and stir until the cheese has melted.
• Serve, topped with croutons, cream, herbs, and the remaining cheddar.