Cheesy Broccoli And Vegetable Soup Food

CHEESY BROCCOLI AND VEGETABLE SOUP

Steps:

• Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.

CHEESY BROCCOLI SOUP

Steps:

• Bring first 4 ingredients to boil in large saucepan on medium-high heat; simmer on medium-low heat 10 min. or until vegetables are tender. Remove from heat.
• Blend, in batches, in blender until smooth. Return to saucepan.
• Whisk in CHEEZ WHIZ and milk; cook 5 min. or until CHEEZ WHIZ is completely melted, and soup is heated through. (Do not let soup come to boil.)

CHEESY VEGETABLE SOUP

Steps:

• In a heavy 4-qt. saucepan, melt butter; add flour. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , In a small bowl, blend egg yolk and cream. Gradually blend in several tablespoonfuls of hot soup; return all to saucepan, stirring until slightly thickened. Simmer for another 15-20 minutes. Stir in cheese and heat until melted.

CREAMY VEGAN "CHEESY" BROCCOLI SOUP RECIPE BY TASTY

Steps:

• In a small bowl, soak the cashews in water for 1 hour.
• In a large soup pot, heat the olive oil over medium heat. Add the onion and stir until translucent.
• Add the carrots, potatoes, garlic, and salt, and stir. Add 2 cups (480 ml) of vegetable broth, cover and simmer for 30 minutes.
• Transfer the soup to a blender and blend until smooth.
• Set the soup aside and rinse out blender. Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper, and blend until smooth.
• Combine the cashew mixture and "cheese" mixture in the soup pan and stir.
• Add the broccoli and stir to combine.
• Enjoy!

SLOW-COOKER CHEESY BROCCOLI SOUP

Steps:

• In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper., Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.

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.

VEGETARIAN BROCCOLI CHEESE SOUP

Steps:

• Melt 2 tbs butter in a sauce pan.
• Add carrot, onion & celery. Saute until soft (but not brown).
• In a separate pan, melt the other 2 tbs butter.
• Add flour and whisk quickly.
• Add 1 cup of cream and stir.
• Pour the flour mixture into the sauce pan with the carrot, onion & celery.
• Add the rest of the cream, the water & the garlic.
• Add the cheddar cheese.
• Add the goat cheese.
• Add the broccoli.
• Stir thoroughly.
• Add salt and pepper to taste.

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 VEGETABLE SOUP II

Steps:

• In a large skillet over medium high heat, combine the olive oil, garlic to taste, onions and mushrooms. Saute for about 5 minutes, or until the onions are tender. Remove from heat and reserve for later.
• In a large pot over high heat, combine the potatoes and carrots and add water to cover. Bring to a boil and reduce heat to low. Cover and simmer until vegetables are tender. Drain the water and add the milk. Continue to cook over low heat until milk starts to simmer.
• Stir in the cheese soup, then stir in the flour slowly, until mixed. Add 1 1/2 cups of the cheese, the reserved mushroom mixture, peas, corn and broccoli and heat through. Garnish with remaining 1/2 cup of cheese.