Broccoli Cheese Soup For Two Food

BROCCOLI CHEESE SOUP FOR 2

Steps:

• In a large nonstick saucepan coated with cooking spray, saute onion and garlic until tender. Stir in flour until blended; cook for 1 minute. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened., Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool slightly., In a blender, process soup until smooth. Return to pan and heat through (do not boil). Stir in 1/2 cup of cheese until melted. Sprinkle servings with remaining cheese.

BROCCOLI-CHEESE SOUP

Steps:

• In a large pot over medium heat, melt the butter. Add the onion and stir it around to cook, 3 to 4 minutes.
• Sprinkle the flour on top of the onion and use a whisk to work in the flour. Once it's combined, cook the onion-flour mixture for 2 to 3 minutes.
• Add the milk and half-and-half, whisking constantly until combined.
• Sprinkle in the salt, pepper, and nutmeg.
• Add the broccoli florets and stir them into the soup. Cover the pot and reduce the heat to low, then simmer the soup until it's thickened and the broccoli is tender, 20 to 25 minutes.
• Stir in the chicken broth and check the consistency. The soup should be thick, but if it still seems too thick, splash in a little more broth.
• Throw in the cheese! Stir it in until it's melted, taste and adjust the seasonings . . . and get ready to serve it up.
• At an angle, cut off the top third of the bread. Remove the "lid." Tear out chunks of bread, leaving a 1/2-inch rim around the crust. (Save the bread in a plastic storage bag for another use.)
• Ladle in the thick, yummy soup and top it with more shredded cheese.

EXCELLENT BROCCOLI CHEESE SOUP

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.

BROCCOLI CHEESE SOUP FOR TWO

Steps:

• Steam broccoli in microwaveable bowl with 1/4 cup water, for about 3-5 minutes. Cool a bit, mash with a fork.
• In a small saucepan, melt oil and butter.
• Saute onion on low heat, with salt and pepper for 2 minutes, add garlic, stir in flour to make a roux. Slowly add milk, stirring constantly. Add mashed up broccoli.
• Add cheeses, and cook until it thickens. Sprinkle with desired cayenne pepper.
• You may wish to add a splash of Worcestershire sauce for an added zip!
• If you dislike Cheese Whiz, use an extra cup of shredded cheddar.

BROCCOLI CHEESE SOUP 2

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, about 20 minutes. 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.
• Active Time: 15 minutes Total Time: 55 minutes

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.