BROCCOLI CHEESE SOUP VII
A thick rich broccoli soup with a really really cheesy flavor. This can be made in half an hour.
Provided by sal
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
- In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 19.5 g, Cholesterol 121.4 mg, Fat 35.4 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 21.4 g, Sodium 1383.9 mg, Sugar 10.9 g
BROCCOLI CHEESE SOUP
This broccoli cheddar soup recipe is so satisfying! It's loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!). Recipe yields about 10 cups (quite a bit) and is easily halved.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 bowl of soup from batch made with 4 ounces cheddar, Calories 243 calories, Sugar 4.6 g, Sodium 620.6 mg, Fat 12.7 g, SaturatedFat 7.2 g, TransFat 0.2 g, Carbohydrate 25.4 g, Fiber 5.4 g, Protein 10.5 g, Cholesterol 34 mg
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
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.
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
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.
CHEESE AND BROCCOLI SOUP
This is a colorful soup! The orange carrots contrast nicely with the green broccoli. It's made in the microwave. -Jean Pare`, Vermilion, Alberta
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4-5 servings.
Number Of Ingredients 9
Steps:
- In a 2-qt. microwave-safe dish, combine carrots and 2 tablespoons water. Cover and microwave on high for 2 minutes; stir. Cover and cook 2 minutes longer or until tender. Add broccoli. Cover and microwave for 2 minutes; stir. Cover and cook 1 to 1-1/2 minutes longer or until vegetables are tender. Stir in milk., In a small bowl, combine the flour, bouillon, salt and pepper; stir in remaining water until smooth. Stir into broccoli mixture. Cover and microwave on high for 6-7 minutes or until mixture is boiling and thickened, stirring every minute. Stir in cheese until melted.
Nutrition Facts :
BROCCOLI AND CHEESE SOUP
Make and share this Broccoli and Cheese Soup recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 1 1/2 U.S. pints, approximately, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Fry the onion and garlic in the butter until soft.
- Add the remaining vegetables and stock, bring to a boil, cover and simmer for 15 minutes.
- Puree until smooth, add milk and reheat without boiling.
- Stir in half the cheese, garnish with the remaining cheese and red pepper and serve with hard rolls.
Nutrition Facts : Calories 547.1, Fat 32.2, SaturatedFat 19.9, Cholesterol 96.5, Sodium 522, Carbohydrate 45.4, Fiber 3.8, Sugar 4.2, Protein 25.5
CANADIAN BROCCOLI CHEESE SOUP
Make and share this Canadian Broccoli Cheese Soup recipe from Food.com.
Provided by kzbhansen
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions and carrots in butter or margarine in a fry pan until.
- tender.
- Add flour to make a roux.
- Add the bullion cubes to the boiling water. Add the roux to the water. Use a wire whisk stirring until smooth.
- Add the Cheez Whiz, half and half, liquid smoke and salt and pepper.
- Simmer on low, stirring often for about 20 minutes.
- Add broccoli tops and cook till broccoli is tender another 25 minutes.
Nutrition Facts : Calories 494.3, Fat 37.6, SaturatedFat 23.2, Cholesterol 113.8, Sodium 2222.8, Carbohydrate 27.4, Fiber 2, Sugar 7.7, Protein 12.5
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