Cheesy Broccoli Leek Soup Food

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CHEESY BROCCOLI SOUP



Cheesy Broccoli Soup image

That's why she often serves Cheesy Broccoli Soup. "This creamy and flavorful soup goes together in a flash because it uses frozen chopped broccoli and process American cheese," she explains. Plus, it's easy to warm up if Bob works late. "He likes it so much that when he grocery shops, he always makes sure the ingredients for this soup are on the list," she reports.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups water
1 teaspoon chicken bouillon or 1/2 vegetable bouillon cube
1 package (16 ounces) frozen chopped broccoli, thawed
1 medium onion, chopped
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 cup 2% milk
1 pound process cheese (Velveeta), cubed

Steps:

  • In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. , In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.

Nutrition Facts :

BROCCOLI LEEK CHEESE SOUP



Broccoli Leek Cheese Soup image

Broccoli Leek Cheese Soup. What's better that a hot bowl of home made soup on a cold winter night? Easy and delicious!

Provided by Cleanfreshcuisine

Categories     Very Low Carbs

Time 1h

Yield 12 , 12 serving(s)

Number Of Ingredients 11

3 large broccoli florets
1 leek, stalk only
4 tablespoons butter
1/4 cup all-purpose flour
2 (49 1/2 ounce) cans low sodium chicken broth
1 cup milk (I used 2% but you can use any)
1 tablespoon rosemary
1 tablespoon dried oregano
2 teaspoons black pepper
1 teaspoon garlic powder
cheddar cheese, shredded 1 1/2 cups

Steps:

  • Wash broccoli and cut crosswise into 1/2″ wide stalks then cut crosswise into 1″ pieces. Wash leek and cut in half; cut crosswise into 1″ pieces.
  • Place broccoli and leek into a large skillet. Add one inch of water and bring to a boil over medium high heat. Cover and let cook until tender, about 5 to 7 minutes. Do not drain.
  • In a large stock pot over medium high heat, melt the butter. Whisk in the flour and stir until mixture is smooth and bubbly.
  • Turn heat to medium and pour in chicken broth. Bring to a boil, whisking constantly.
  • Boil and stir for one minute. Add broccoli and leek, rosemary, oregano, pepper and garlic powder.
  • Turn heat to low and let simmer for 20 to 30 minutes. Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil.
  • 10 to 12 servings, about one cup each.

Nutrition Facts : Calories 101.8, Fat 6.1, SaturatedFat 3.3, Cholesterol 13, Sodium 116.5, Carbohydrate 7.6, Fiber 0.5, Sugar 0.6, Protein 6

LEEK & BROCCOLI SOUP WITH CHEESY SCONES



Leek & broccoli soup with cheesy scones image

Support good gut health and digestion with brassica vegetables, like broccoli. Serve a bowl of broccoli goodness with cheesy scones using this recipe

Provided by Sara Buenfeld

Categories     Lunch

Time 50m

Yield Serves 4 (2 people over 2 days)

Number Of Ingredients 14

375g leeks, thinly sliced
400g potatoes, peeled and cut into medium chunks
2 garlic cloves, chopped
2 tsp vegetable bouillon powder
340g broccoli, roughly chopped
250ml milk
165g plain wholemeal flour
1 tsp baking powder
20g parmesan or vegetarian alternative, finely grated
1 tsp mustard powder
100ml milk
½ tbsp olive oil
65g soft goat's cheese
4 tomatoes, sliced, to serve

Steps:

  • Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
  • Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
  • To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
  • If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

LEEK SOUP WITH BRIE TOASTS



Leek Soup with Brie Toasts image

If you're looking for something special to fix on a holiday, look no further. This velvety soup is accented with tarragon, and the toasted bread topped with melted Brie cheese is the crowning touch. -Marie Hattrup, Sparks, Nevada

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

6 medium leeks (white portion only), thinly sliced
1/2 pound sliced fresh mushrooms
1/2 teaspoon dried tarragon
1/4 teaspoon white pepper
2 tablespoons plus 6 teaspoons butter, softened, divided
1 garlic clove, minced
7-1/2 teaspoons all-purpose flour
4 cups chicken broth
1/2 cup heavy whipping cream
12 slices French bread or bread of your choice (1/2 inch thick)
1 round (8 ounces) Brie cheese, cut into 1/4-inch slices

Steps:

  • In a Dutch oven, saute the leeks, mushrooms, tarragon and pepper in 2 tablespoons butter for 8-10 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Spread one side of each slice with 1/2 teaspoon butter. Place Brie on buttered side of toasts. , Broil 3-4 in. from the heat for 1-2 minutes or until cheese is melted. Ladle soup into six 8-oz. bowls; place two toasts in each bowl.

Nutrition Facts : Calories 411 calories, Fat 27g fat (16g saturated fat), Cholesterol 88mg cholesterol, Sodium 1110mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

CHEESY BROCCOLI SOUP



Cheesy Broccoli Soup image

Make and share this Cheesy Broccoli Soup recipe from Food.com.

Provided by Alskann

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs fresh broccoli (or 2 10 oz packages frozen chopped broccoli)
3 tablespoons butter
1/4 cup chopped onion
3 tablespoons flour
2 cups chicken broth
2 cups light cream
1 teaspoon salt
1/4 teaspoon nutmeg
1 cup grated cheddar cheese

Steps:

  • Wash and chop broccoli into bite size pieces.
  • Cook broccoli in a small amount of salted water until tender.
  • While broccoli is cooking, melt butter in heavy saucepan. Add onion and cook until tender and translucent.
  • Stir in flour to make roux; slowly add broth and cream.
  • Stir and cook just until thickened.
  • Add salt, nutmeg, and drained,cooked broccoli.
  • Just before serving, stir in cheese.
  • Serve with crusty bread.

Nutrition Facts : Calories 493, Fat 30.1, SaturatedFat 17.8, Cholesterol 87.8, Sodium 1042.8, Carbohydrate 44.1, Fiber 17.2, Sugar 7.9, Protein 21.2

ERIN'S CHEESY BROCCOLI SOUP



Erin's Cheesy Broccoli Soup image

The key to this delicious and creamy soup is cream cheese! Oh so good!

Provided by CARAMOMMY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

3 cups water
2 tablespoons chicken bouillon granules
2 bunches broccoli, chopped
½ onion, minced
2 cups milk
½ cup margarine
5 tablespoons all-purpose flour
1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese

Steps:

  • Bring water and chicken bouillon granules to a boil in a pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
  • Combine milk, margarine, flour, and cream cheese in a large pot over medium heat; cook and stir until the margarine melts and the mixture begins to thicken, about 5 minutes.
  • Stir Cheddar cheese into the milk mixture; cook and stir until the Cheddar melts completely.
  • Pour the broccoli mixture into the cheese mixture in the large pot; stir well.

Nutrition Facts : Calories 669 calories, Carbohydrate 27.9 g, Cholesterol 101 mg, Fat 54.4 g, Fiber 4.6 g, Protein 21.1 g, SaturatedFat 23.8 g, Sodium 758.6 mg, Sugar 10 g

CABBAGE, LEEK, AND BROCCOLI SOUP



Cabbage, Leek, and Broccoli Soup image

Just a nice, warming soup - great for diets! Garnish with parsley.

Provided by Gail Gordon

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 43m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, thinly sliced
1 leek, thinly sliced
1 potato, cubed
½ cup broccoli florets
⅓ cup shredded cabbage
2 cups vegetable broth
salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a saucepan over medium heat. Add onion and leek; cook and stir until translucent, about 5 minutes. Stir in potato, broccoli, and cabbage. Reduce heat to medium-low and cook, stirring occasionally, until softened, 3 to 5 minutes.
  • Pour vegetable broth into the saucepan. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 255 calories, Carbohydrate 42.7 g, Fat 7.7 g, Fiber 7 g, Protein 5.9 g, SaturatedFat 1 g, Sodium 567.2 mg, Sugar 11.1 g

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