THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
- Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
- Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
- Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.
BROCCOLI AND CHEDDAR SOUP
A staple of any fast-casual restaurant, broccoli-cheddar soup has somewhat of a cult following on the internet. Thicker than cream of broccoli, this roux-thickened soup can be puréed completely smooth or left chunky and rustic. Either way, be sure to use the sharpest Cheddar available (white or orange work here). It'll provide richness in addition to a necessary acidity.
Provided by Alison Roman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
- Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
- Heat remaining 3 tablespoons butter in the same pot over medium heat (don't worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
- Gradually whisk in chicken broth until no lumps remain (it'll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture.
- Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
- Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
- Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.
Nutrition Facts : @context http, Calories 448, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 34 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 21 grams, Sodium 1000 milligrams, Sugar 7 grams, TransFat 1 gram
BROCCOLI-CHEDDAR SOUP WITH CRAB MEAT
great cream soup
Provided by irclymer
Categories Soups, Stews and Chili
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- 1. in a Dutch oven,melt butter over medium heat. Add onion,celery,and carrots. Cook for 4 to 5 minutes or until vegetables are just soft. Stir in garlic,cook for one minute..stir in flour,and cook for two minutes..gradually stir in stock,and bring mixture to boil. Reduce heat, and simmer for 8 to 10 minutes or until thickened. 2. Stir in broccoli and next 5 ingredients and cook until heated through. Stir in wine and both cheeses until melted and smooth. Add crab . Garnish with thyme.
Nutrition Facts : Calories 537 calories, Fat 39.7466452402412 g, Carbohydrate 11.6018180988629 g, Cholesterol 178.20242480041 mg, Fiber 0.917729440211955 g, Protein 33.5376604588672 g, SaturatedFat 24.7234339907583 g, ServingSize 1 1 Serving (269g), Sodium 737.166380964643 mg, Sugar 10.684088658651 g, TransFat 2.39799747965059 g
BROCCOLI-CHEDDAR SOUP
You can't help but feel good eating broccoli and cheddar soup with its reassuringly familiar flavors and rich, indulgent texture. Happily, this recipe will leave you feeling good afterward too, energized and satisfied instead of overstuffed.
Provided by Ellie Krieger
Categories appetizer
Yield Serves 4 (serving size 1 1/2 cups)
Number Of Ingredients 11
Steps:
- Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring the mixture to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and allow to cool slightly, about 15 minutes.
- Meanwhile, in a small saucepan, whisk together the milk and flour until the flour dissolves. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Remove from the heat and cover to keep warm.
- Working with about 1 cup at a time, puree the broccoli mixture in a blender until it is mostly smooth but still has some chunks, and then transfer it to another pot. (Alternatively, you can use an immersion blender.) Stir the cheese mixture into the broccoli puree, season with salt and black pepper to taste, and cook over medium-low heat until warmed through, 3 to 5 minutes more. Serve garnished with the remaining cheese.
- Excellent source of Calcium, Folate, Iodine, Phosphorus, Potassium, Protein, Riboflavin, Vitamin A, Vitamin C, Vitamin K
- Good source of Copper, Fiber, Iron, Magnesium, Manganese, Molybdenum, Pantothenic Acid, Selenium, Niacin, Thiamin, Vitamin B6, Vitamin B12, Vitamin D, Zinc
- BEFORE:
- 700 CAL.
- Sat. Fat 36g, Chol. 170mg
- Fiber 3g, Sodium 1440mg
- AFTER:
- 320 CAL.
- Sat. Fat 9g, Chol. 45mg
- Fiber 4g, Sodium 660mg
BROCCOLI-CHEDDAR SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels with a slotted spoon; set aside to drain. Add the scallions and celery to the drippings in the pot and cook until slightly softened, about 2 minutes. Add the flour and cook, stirring, until incorporated. Add the broccoli, chicken broth, 3 cups water, 1 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil. Add the edamame, reduce the heat to medium low and simmer until slightly thickened, about 10 minutes. Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Stir in the half-and-half and simmer 5 minutes. Stir in the cheese and continue to cook, stirring, until the soup thickens, about 5 more minutes. Season with salt and pepper. Divide among bowls and top with the bacon.
ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP
For creamy, cheesy comfort, try Food Network Kitchen's Almost-Famous Broccoli-Cheddar Soup, best served in big sourdough bread bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
- Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
- Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
- Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
CREAMY CRAB AND BROCCOLI SOUP
Make and share this Creamy Crab and Broccoli Soup recipe from Food.com.
Provided by Aroostook
Categories Crab
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in soup pot, add onion, bell pepper, celery and garlic and sauté for 5 minutes.
- Turn heat to low, add flour to make roux.
- Blend in milk and cream, mix well.
- Add cayenne pepper, pepper and salt to taste.
- When slightly thick, add broccoli and crabmeat.
- Simmer for 10 minutes.
Nutrition Facts : Calories 749.9, Fat 61.5, SaturatedFat 37.7, Cholesterol 234.4, Sodium 764.1, Carbohydrate 31.2, Fiber 8.3, Sugar 5.9, Protein 25.8
BROCCOLI CHEDDAR SOUP
This is an easy yummy soup! I "cheat" or rather amend this soup with a can of Campbell's Broccoli Cheese to help bring the flavors together. Don't worry, it's way better than just opening the can :) I serve this with a home made bread or focaccia! Submitted some corrections for the jerk of a critic/editor who, ironically, can't spell! But hey, thanks!
Provided by runswithfork
Categories Cheese
Time 30m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in pot.
- Add olive oil, onion, and garlic and saute until onion is tender.
- Don't only use the florets skin the stalks and add them too -- they're great!
- Add broccoli and water and bullion to barely cover the broccoli.
- Bring to boil and cook until broccoli is al dente (which means "to the tooth" easy to bite through but still has firmness). About 10 minutes.
- If you like it smooth puree all or part in a blender or stick blenders work great!
- Add can of Campbell's Broccoli cheese.
- Add a slurry of 1/4 c flour and evaporated milk. and check that it's thick as you like. -- if not thick enough, add 2T of flour for each quart of water.
- Add cheese, salt, pepper, and other seasonings (like the curry, jakesoup jerk) to taste.
- Finish with heavy cream to taste but you may no longer boil.
- Like any soup it taste better the longer it sets so, fix it early if you can, but it's great fresh too.
Nutrition Facts : Calories 93.9, Fat 6, SaturatedFat 3, Cholesterol 15.2, Sodium 356, Carbohydrate 7.9, Fiber 2, Sugar 1.6, Protein 3.5
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- Add 1 Tbsp butter to dutch oven and heat over MED heat. Add chopped onion and saute until onions are soft and translucent, about 2-3 minutes. Add 1/4 cup butter to dutch oven, still over MED heat. When melted, add flour and whisk together. Cook mixture about 1 minute, whisking often.
- Slowly pour in about a cup of chicken broth, whisking as you pour. Continue with remaining chicken broth and half and half, pouring slowly and whisking as your pour.
- Let broth/half and half mixture cook for a minute or two, whisking often, making sure no flour lumps remain.
- Add broccoli and carrots and stir to combine. Add paprika, garlic powder, dry mustard, salt and pepper, stir. Reduce heat to LOW/MED LOW and simmer about 10-15 minutes or until thickened and broccoli/carrots are fork tender. If soup gets too thick for your liking, add a splash of chicken broth or half and half to loosen it up.
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