EASY BROCCOLI CHEESE SOUP
Creamy broccoli cheese soup is an easy and delicious dinner recipe the whole family will love. Served with crusty bread, it's the perfect comfort food.
Provided by Alida Ryder
Categories Soup
Time 35m
Number Of Ingredients 13
Steps:
- Saute the onions and broccoli stems until soft and fragrant.
- Add the garlic, oregano, thyme and paprika and cook for a minute.
- Add the flour and cook for a minute. Pour in the milk and stock and allow to simmer for 5 minutes.
- Add the broccoli florets and cook for another 10 minutes until the broccoli is cooked.
- Season with salt, pepper and lemon juice. Remove the soup from the heat, stir in the cheddar cheese. Adjust the seasoning if necessary and serve.
Nutrition Facts : Calories 201 kcal, Carbohydrate 17 g, Protein 15 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 313 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
BEEFY BROCCOLI & CHEESE SOUP
Steps:
- Preheat a large pot over medium-high heat.
- Add beef and spices to the pot and, breaking apart with a spoon, cook until browned and crumbly, 4-5 minutes.
- Meanwhile, peel and small dice onion. Peel and mince garlic.
- Transfer beef to a plate and set aside.
- Return pot to medium-high heat, add oil, and swirl to coat the bottom.
- Add onion and garlic to the pot; cook, stirring frequently, until softened, about 4 minutes.
- Add broth to the pot and bring to a boil.
- Meanwhile, wash and dry broccoli. Separate into bite-sized florets and cut stems into smaller pieces.
- Add broccoli to the pot and cook, stirring occasionally, until broccoli is tender, about 3 minutes.
- Working in batches if necessary, ladle half the soup into a blender and purée until smooth. Return to the pot along with the cooked beef.
- Reduce heat to medium, add milk, stir, and cook 5 minutes more.
- Meanwhile, coarsely grate cheese.
- Add cheese to the pot (reserving a small amount for garnish) and stir until melted.
- To serve, divide soup between bowls and top with reserved cheese. Enjoy!
BEEFY BROCCOLI & CHEESE SOUP (6)
Very simple quick soup with alot more flavor then i expected
Provided by TheFrenchKitchen
Categories Soups, Stews and Chili
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- - Bring broth to boil in medium saucepan. - Add broccoli and onion. - Cook 5 minutes or until tender. - Meanwhile brown ground venision is small skillet. - Drain. - Gradually add milk to flour, mixing until well blended. - Add with cooked ground venision to broth mixture. - Cook, stirring constantly until mixture is thickened and bubbly. - Add cheese and oregano. - Stir until cheese is melted. - Season to taste with salt and pepper.
Nutrition Facts : Calories 197 calories, Fat 11.4813273612347 g, Carbohydrate 7.50343995537959 g, Cholesterol 38.4155353860256 mg, Fiber 0.301593755099625 g, Protein 15.8186364864114 g, SaturatedFat 6.83537892695545 g, ServingSize 1 1 Serving (207g), Sodium 662.512431236161 mg, Sugar 7.20184620027997 g, TransFat 1.14187090233993 g
BEEFY BROCCOLI & CHEESE SOUP
A yummy thick soup with hamburger, broccoli and chedder cheese. Serve on a chilly night in a bread bowl or with slices of thick crusty bread.
Provided by southern chef in lo
Categories Chowders
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to a boil in medium saucepan. Add broccoli and onion; cook 5 minutes or until broccoli is tender.
- Meanwhile, brown ground beef in small skillet; drain. Gradually add milk to flour in small bowl, mixing until well blended. Add with ground beef to broth mixture; cook, stirring constantly, until mixture is thickened and bubbly.
- Add cheese and oregano; stir until cheese is melted. Season with salt, pepper and hot pepper sauce to taste.
Nutrition Facts : Calories 217.1, Fat 13.5, SaturatedFat 7.4, Cholesterol 46, Sodium 498.5, Carbohydrate 9.1, Fiber 2.1, Sugar 1.5, Protein 15.4
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 Bio & Top Recipes
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.
HOMEMADE BROCCOLI CHEESE SOUP RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, shredded parmesan cheese, cornstarch, cayenne pepper, garlic, milk, chicken stock, broccoli, baguette
Provided by Allex Tarr
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Over medium heat, combine cheese with cornstarch and cayenne pepper.
- Once melted, slowly add garlic, milk, and chicken stock.
- Add finely chopped broccoli and allow to simmer about 5 minutes while making cheese toasts.
- Cover slices of baguette bread with shredded cheddar and broil for 3 minutes.
- Enjoy!
Nutrition Facts : Calories 955 calories, Carbohydrate 70 grams, Fat 55 grams, Fiber 3 grams, Protein 43 grams, Sugar 16 grams
BROCCOLI, HAMBURGER AND CHEESE SOUP
This is a meal in itself-it's both hearty and nutritious-and I usually serve it with just a simple salad and hard rolls.-Gloria Cudmore, Castlewood, South Dakota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water to a boil; add bouillon and stir until dissolved. Add broccoli; cook according to package directions. Do not drain. Remove from the heat; set aside. , In a large saucepan, cook onion in butter until tender. Stir in the flour, salt and pepper until blended. Remove from the heat and stir in milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the cheese, beef, broccoli with cooking liquid. Cook until heated through and cheese is melted, stirring occasionally.
Nutrition Facts : Calories 302 calories, Fat 18g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 750mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.
BEEFY BROCCOLI & CHEESE SOUP
This is so good .And it's really good with home made bread on the side.
Provided by shirley terhaar @shirlann54
Categories Beef
Number Of Ingredients 9
Steps:
- Bring broth to boil in medium saucepan,Add broccoli and onion;and cook 5 minutes or until broccoli is tender.
- Meanwhile,brown groubd beef in small skillet;drain.Gradually add milk to flour in small bowll,mixing until well blended .Add milk mixture and ground beef to broth mixture ;cook stirring constantly until mixture is thickened and bubby.
- Add cheese and oregano;Stir until cheese is melted.Season to taste with salt and pepper and hot pepper sauce.
BROCCOLI BEER CHEESE SOUP
Steps:
- In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes., Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons as desired., Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.
Nutrition Facts : Calories 316 calories, Fat 23g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 1068mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
THE BEST BEEFY VEGETABLE SOUP
I did a lot of experimenting to come up with a Vegetable beef soup that I really like. Most seem very bland to me or loaded with tomato sauce. This has a little kick to it, but I would never call it "hot" and spicy. Just a mild something extra that you don't usually taste in regular versions of this soup. I prefer to make this in the crockpot. It freezes beautifully. Don't add potatoes until you plan to eat it (microwave, chop, and add), especially if you plan to freeze this dish. I have found that potatoes get mushy in frozen soups.
Provided by Laura in Texas
Categories Stocks
Time 16h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add the first 2 ingredients to the crockpot.Also add 1 can of v-8 spicy and 1 can beef both. (Save the remaining cans for the next step.) Cook on low overnight for approximately 8-9 hours. The meat should be fork tender by morning.
- The next morning, add the rest of the ingredients to the crockpot including the remaining can of v-8 spicy and beef broth. Cook on low til dinnertime, appoximately 8-10 hours.
- I will set this up to cook before I go to work and when I get home at around 5, it's ready. Add microwaved and chopped potatoes to each bowl if you want a heartier soup.
- Remove bay leaves before serving.
Nutrition Facts : Calories 112.6, Fat 0.8, SaturatedFat 0.2, Sodium 961.1, Carbohydrate 21, Fiber 5.7, Sugar 8.1, Protein 6.3
BEEFY BROCCOLI & CHEDDAR BURRITOS
Beefy, cheesy burritos are baked with salsa and more cheese for this hearty (and quick!) family-pleasing dinner.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is done, about 5 minutes. Remove beef mixture and set aside.
- Stir Knorr® Rice Sides™ - Cheddar Broccoli, water and beans into same skillet and bring to a boil over high heat. Reduce heat to medium and cook covered 7 minutes or until rice is tender. Stir in beef mixture. Remove from heat and let stand 2 minutes. Stir in 1/2 cup salsa and 1/2 cup cheese.
- Spoon about 3/4 cup rice mixture onto each tortilla; roll-up.
- Evenly spread 1/2 cup salsa in bottom of 13 x 9-inch greased baking dish. Arrange burritos, seam-side-down. Spoon remaining salsa down center of burritos, then sprinkle with remaining 1/2 cup cheese. Cover tightly with aluminum foil and bake 25 minutes or until heated through. Garnish with green onions.
Nutrition Facts : Calories 1031.7 calories, Carbohydrate 106.1 g, Cholesterol 100.6 mg, Fat 36.9 g, Fiber 17.5 g, Protein 49.4 g, SaturatedFat 17 g, Sodium 2057.2 mg, Sugar 6.4 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
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