Broccoli Noodle Cheese Soup Recipe 55 Food

CHEESY BROCCOLI NOODLE SOUP

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions; cook and stir 3 to 5 min. or until tender. Add water and bouillon cubes; bring to boil.
• Add noodles; simmer on low heat 4 min., stirring occasionally.
• Add remaining ingredients; bring to boil. Cook on medium-low heat 3 to 5 min. or until VELVEETA is melted and soup is well blended, stirring frequently.

CHEESY BROCCOLI NOODLE SOUP

Steps:

• Heat olive oil in large saucepan.
• Add onion and saute over medium heat till onions are golden.
• Add chicken (or vegetable for vegetarians) broth and bring to a boil.
• Add salt and noodles.
• Cook uncovered for about 3 minutes, stirring occasionally.
• Stir in broccoli and garlic powder and cook for another 4 minutes.
• Add milk, cheese and pepper stirring constantly until the cheese is melted.

BROCCOLI CHEESE NOODLE SOUP

Steps:

• Bring water and chicken bouillon to a boil.
• Stir in broccoli and let boil for 3 minutes.
• Add noodles and boil for another 3 minutes.
• Add milk and cheese.
• Cook on low until cheese is melted and soup is creamy. Enjoy!

BROCCOLI CHEESE SOUP

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.

THE BEST BROCCOLI-CHEDDAR SOUP

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 CHEESE SOUP

Steps:

• Heat oil in large pan.
• Add onion, saute' 3 minutes.
• Add water and bouillon cubes.
• Heat to boiling, stirring occasionally until cubes are dissolved.
• Add noodles and salt.
• Cook, uncoverd 3 minutes.
• Stir in frozen broccoli and garlic salt.
• Cook 4 minutes.
• Turn down heat.
• Add milk and cheese.
• Continue cooking until cheese melts.
• Stirring frequently.
• Do not allow to boil once milk and cheese has been added.
• Can be left on stove on low heat for up to an hour or left on low in a crockpot.
• Is still wonderful reheated.

CREAMY BROCCOLI & CHEESE SOUP

Steps:

• warm the olive oil in a large soup pot and add the onions. Cook until soft and golden in colour. Add the potatoes and continue to stir for a few minutes.
• Add the chicken stock and bring to the boil. Add the broccoli florets and reduce to simmer.
• Continue to simmer for around 20 minutes or until the potatoes and broccoli are soft.
• Blend until smooth and then stir in the cream. Continue to simmer on a low heat and gradually add the cheddar stirring continuously for around 10 minutes. Season and serve.

VELVEETA BROCCOLI CHEESE NOODLE SOUP

Steps:

• Place bouillon cubes in 3 cups hot water to dissolve to make broth. Sautee onions in butter in 6-quart pot or Dutch oven. Add broth and 3 more cups of water and bring to boil.
• Reduce heat to simmer and add noodles. Cook until noodles are done (about 15 minutes). Add broccoli and simmer for 5 minutes.
• Add milk and Velveeta cheese. Simmer until cheese is melted, being sure to stir thoroughly every 5 minutes to prevent burning on bottom. Reduce heat to low and serve hot.