Loaded Broccoli And Cheese Soup Recipes

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BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

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

½ cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
⅔ cup cornstarch
1 cup water

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

LOADED BROCCOLI CHEESE SOUP RECIPE



Loaded Broccoli Cheese Soup Recipe image

This Loaded Broccoli Cheese Soup Recipe will seriously knock your socks off! It's filled to the brim with fresh broccoli, carrots, BACON and cheese!

Provided by Shawn

Categories     Dinner

Time 30m

Number Of Ingredients 16

8 slices thick cut bacon
4 tbsp butter
3 cloves garlic (minced)
1/2 yellow onion (chopped)
1 cup matchstick carrots
1 cup celery (chopped )
1/3 cup all purpose flour
2 cups low fat milk
1 cup half and half
3 cups chicken stock
3 cups broccoli florets (chopped)
1 tsp salt
1 tsp garlic salt
1/2 tsp black pepper
2 cups mild cheddar cheese (shredded)
1 cup sour cream

Steps:

  • Cook the bacon in a large dutch oven or pot until crisp, remove to a paper towel lined plate to drain and then chop. Reserve 1 tbsp bacon drippings in the pan and discard the rest.
  • To the pan add the butter and let it melt over medium heat. Toss in the garlic, onion, carrots and celery and saute until tender about 3 to 5 minutes. Sprinkle in the flour and stir, until the mixture is clumpy (about 1 to 2 minutes).
  • Gradually whisk in the milk, half and half and chicken stock, stirring constantly. Add the broccoli, salt, garlic salt and black pepper, then bring mixture to a small boil. Cover and let cook for at least 7 to 8 minutes, or until broccoli is tender.
  • Stir in cheese and sour cream and add the chopped bacon back to the pot. Serve warm.

Nutrition Facts : Calories 511 kcal, Sugar 7 g, Sodium 1269 mg, Fat 40 g, SaturatedFat 21 g, Carbohydrate 18 g, Fiber 2 g, Protein 19 g, Cholesterol 100 mg, ServingSize 1 serving

LOADED BROCCOLI-CHEESE POTATO CHOWDER



Loaded Broccoli-Cheese Potato Chowder image

For anyone who loves baked potatoes or broccoli cheese soup, this is the best of both worlds. If you have bacon lovers, offer crumbled cooked bacon as a topping. Then everyone is happy, carnivore or not! -Vivi Taylor, Middleburg, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h25m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 10

1 package (20 ounces) refrigerated O'Brien hash brown potatoes
1 garlic clove, minced
2 cups reduced-fat sour cream
1/4 cup all-purpose flour
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
3 cups vegetable stock
1 package (12 ounces) frozen broccoli florets, thawed
4 cups shredded cheddar cheese, divided
1/2 cup finely chopped green onions

Steps:

  • Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.

Nutrition Facts : Calories 386 calories, Fat 23g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 921mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.

EXCELLENT BROCCOLI CHEESE SOUP



Excellent Broccoli Cheese Soup image

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

¾ cup butter
¾ cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt
1 ½ teaspoons white pepper
5 cups fresh broccoli florets
1 ½ pounds processed cheese, shredded
3 cups shredded Cheddar cheese

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

LOADED BROCCOLI CHEESE AND BACON SOUP



Loaded Broccoli Cheese and Bacon Soup image

Provided by Mel

Categories     Soups Stews Chilis

Time 1h

Number Of Ingredients 14

3 cups low-sodium chicken broth
1 cup peeled and chopped carrots (diced small)
1 cup chopped celery (diced small)
3 cups peeled and chopped potatoes (diced small)
1/2 cup finely chopped onion
4-5 cups broccoli crowns (diced small (about 2 heads of broccoli))
4-6 slices bacon (chopped)
3 tablespoons butter
1/3 cup flour
3 cups milk
4 cups shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried mustard

Steps:

  • In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion. Bring the mixture to a boil, cover and simmer for 10 minutes, until the vegetables are starting to get tender.
  • Add the chopped broccoli. Cover and simmer for another 10 minutes. The pan is going to be very full of vegetables and it might seem like it isn't "soupy" enough since the vegetables overpower the broth but I promise it will all work out when you add the cheese mixture.
  • In a separate medium saucepan, saute the bacon until golden and crisp. Remove the bacon to a paper towel-lined plate. Drain the grease and wipe out the saucepan.
  • Melt the butter (in the same saucepan you cooked the bacon in) over medium heat. Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly. Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.
  • Stir in the cheddar cheese one handful at a time, adding another handful after the cheese that has been added has melted. Stir in the salt, pepper and dry mustard.
  • Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well. Stir in the reserved bacon and add additional salt and pepper to taste, if needed. If you want the soup a bit thinner, stir in a little extra broth or milk a bit at a time until you get the consistency you are looking for.

Nutrition Facts : ServingSize 1 Serving, Calories 476 kcal, Carbohydrate 31 g, Protein 24 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 82 mg, Sodium 863 mg, Fiber 4 g, Sugar 8 g

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