BROCCOLI CHEESE SOUP
A hearty and filling creamy broccoli soup to keep you warm on the coldest of days.
Provided by Ree Drummond
Categories cheese,comfort food,soup
Time 45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 °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 SOUP
This is a simple, comforting, delicious soup. You can dress it up for a special occasion if you like, but I like it during the week with some fresh bread. A very quick meal, and a great winter dinner.
Provided by P48422
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Reserve several broccoli florets for garnish.
- Take the rest of the broccoli, the potato, garlic, the stock, a heavy pinch of salt and place all into a large pot over high heat.
- Bring to a simmer and cook until the vegetables are soft, 20 minutes or so.
- Meanwhile, cook the reserved florets in a little salted water until just done and still bright green.
- Drain and set aside for service.
- At this point add the curry powder, if using.
- If not, transfer the vegetables to a blender or food processor (or use an imersion blender- I love mine!) and puree the vegetables with some of the stock until well pureed.
- Return to the pot.
- Taste, adjust for salt and pepper.
- Add the cream or yogurt, stir to combine, heat to serving temperature.
- Serve by spooning into bowls or cups, put a few drops of cream or yogurt in the center to decorate, and place a few of the reserved broccoli florets on top for garnish.
THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
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.
CHEESE, BROCCOLI, POTATO, CHICKEN SOUP
Make and share this Cheese, Broccoli, Potato, Chicken Soup recipe from Food.com.
Provided by Bobbie
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
- In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
- Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
- 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
- Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.
CHEESY BROCCOLI SOUP
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
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
BROCCOLI & STILTON SOUP
A smooth, blended vegetable soup with blue cheese that's as good for a comforting meal as it is for a dinner party starter
Provided by Caroline Hire - Food writer
Categories Dinner, Soup, Starter
Time 45m
Number Of Ingredients 9
Steps:
- Heat 2 tbsp rapeseed oil in a large saucepan and then add 1 finely chopped onion. Cook on a medium heat until soft. Add a splash of water if the onion starts to catch.
- Add 1 sliced celery stick, 1 sliced leek, 1 diced medium potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes then remove the lid.
- Pour in 1l of chicken or vegetable stock and add any chunky bits of stalk from 1 head of broccoli. Cook for 10-15 minutes until all the vegetables are soft.
- Add the rest of the roughly chopped broccoli and cook for a further 5 minutes.
- Carefully transfer to a blender and blitz until smooth.
- Stir in 140g crumbled stilton, allowing a few lumps to remain. Season with black pepper and serve.
Nutrition Facts : Calories 340 calories, Fat 21 grams fat, SaturatedFat 9.6 grams saturated fat, Carbohydrate 13.8 grams carbohydrates, Sugar 5 grams sugar, Fiber 6.9 grams fiber, Protein 24.3 grams protein, Sodium 1.4 milligram of sodium
CROCK POT BEEF BROCCOLI SOUP
A comforting thick soup that is cooking for you all day while you are busy doing something else. I was very pleased with the results of this recipe and hope you all feel the same. It also fits into my new "lower" carb lifestyle.
Provided by Michelle S.
Categories Easy
Time 8h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown ground beef and garlic, crumbling very well.
- Drain off fat and add to crock pot.
- Add remaining ingredients to crock pot and give it a good stir.
- Cook on low 8-10 hours.
- Leftovers freeze well.
Nutrition Facts : Calories 275.6, Fat 11.9, SaturatedFat 4.7, Cholesterol 73.7, Sodium 671.9, Carbohydrate 16.9, Fiber 5, Sugar 8.2, Protein 26.4
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