Cream Of Broccoli Cheese Soup I Food

CREAM OF BROCCOLI CHEESE SOUP I

Steps:

• In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
• Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
• Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.

CREAM OF BROCCOLI SOUP I

Steps:

• In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
• In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
• In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
• Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

CREAM OF BROCCOLI CHEESE SOUP

Steps:

• In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. , Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.

CREAM OF BROCCOLI CHEESE SOUP

Steps:

• In a large pot over medium heat, cook the onions in the margarine until soft.
• Stir in the flour and cook (but do not brown) for 1 minute, stirring frequently.
• Whisk in the milk, reduce heat and stir occasionally.
• Meanwhile, chop the broccoli florets into small pieces, place in a small saucepan with the broth (or water) and bring to boil over medium-high heat. Reduce heat to medium-low, cover and simmer until tender (about 6-8 minutes).
• As the milk mixture thickens, stir in the slices of American cheese and season with salt and pepper to taste.
• When the broccoli is tender, add it (including the cooking liquid) to the thickened cheese mixture. Stir well to combine and serve immediately.

CREAM OF BROCCOLI SOUP WITH CHEESE

Steps:

• Cook broccoli in stock with onions until soft.
• Place in blender and blend quickly.
• Leave small pieces of broccoli.
• Make a roux using butter and flour.
• Cook 3 minutes, stirring constantly.
• Add broccoli and stock to roux.
• To avoid lumps, stir constantly until thickened.
• Thin to preferred consistency with cream.
• Add seasonings (and 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.

SIMPLE CREAM OF BROCCOLI SOUP

Steps:

• In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.

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.

CREAM OF BROCCOLI SOUP RECIPE

Steps:

• Cook and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in flour until blended.
• Stir in milk; cook on medium heat 2 min., stirring occasionally. Add cream cheese; cook and stir 2 to 3 min. or until melted.
• Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.

SLOW COOKER CREAM OF BROCCOLI SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat; cook the onion in the hot oil until soft, 5 to 7 minutes.
• Drain as much liquid from the onion as possible. Transfer the drained onion to a slow cooker.
• Place the broccoli, cream of celery soup, cream of mushroom soup, American cheese, and milk into the slow cooker.
• Cook on Low until the broccoli is tender and the flavors meld, 3 to 4 hours.

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.

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
• Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
• Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
• Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

CREAM OF BROCCOLI SOUP

Steps:

• In a large saucepan, mix and bring to boil broth and soup.
• When it is boiling, add broccoli and bring to second boil.
• Reduce heat.
• Cover and simmer for about 5 minutes, or until broccoli is cooked.
• In medium skillet, heat butter and sautee onions for about 5 minutes, or until tender.
• Add the flour and cook for about 1 minute longer. If necessary, use whisk to remove lumps.
• Slowly stir milk into flour mixture in skillet.
• Cook, until thickened, stirring constantly. It will take about 5 minutes, then add salt and pepper.
• Mix well.
• Stir milk mixture into broccoli mixture and simmer over low heat for about 10 minutes.
• Stir frequently.
• Ladle into bowls and top with grated cheese.

SIMPLY DELICIOUS CREAM OF BROCCOLI CHEESE SOUP

Steps:

• 1. In two steps prep the broccoli, peel toughest part of stem then dice into cubes. Cut off then dice the stem off the broccoli florets. Trim the broccoli florets to small pieces, set aside in bowl.
• 2. Boil the diced broccoli stems with a little salt, eiher use 2 cups of water or just add enough water to cover the stems and cook until semi tender then add the broccoli florets with 1 teapoon of Better Than Broth for each 1 cup (8 oz) of liquid added. When the broccoli florets are just tender, use a hand blender to blend out the broccoli. **Remove 1 or so cups of the florets, not the stem and add after blending if some whole florets are preferred in your soup.
• 3.(2 options): Either boil the grated carrot and add or add after blending the soup if you prefer the texture of the grated carrot in the soup.
• 4. Saute diced onion in olive oil until translucent, add the minced garlic, attentively saute' about 3 minutes stirring making sure the garlic does not burn. Add to the soup pot.
• 5. Add 1 Tablespoon of dried Tarragon.
• 6. The Roux: Melt butter in saute' pan with flour, making roux stirring a few minutes until golden brown, slowly add the half and half or milk until thickens adding additional half and half or milk as needed for consisitency, add 1/2 to 1 cup grated cheddar cheese stirring until cheese has melted. Then ladle some of the soup into the cheese sauce stirring, tempering adding several ladles of soup, each time stirring. Once tempered add the sauce to the soup pot and stir well. **If you prefer to stay with the classc roux of equal butter, flour and liquid that is an option. However, I use a cube or 1/2 cup of butter when I double the recipe.
• 7. Add 1/4 cup grated parmesan cheese. I tend to take it easy on the salt when adding cheese, but I do add a little salt at each step. *Making adjustments: to thicknen: cut up more broccoli stems boiling until tender in salt water (in a separate pan), then hand blending and adding, stirring into the soup. This soup gets devoured in our home, so I double this recipe for my family.

CREAM OF BROCCOLI SOUP

Steps:

• In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
• Add flour and cook, stirring, until combined, 1 minute.
• Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
• Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
• Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
• Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

BEST CREAM OF BROCCOLI SOUP

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

CREAM OF BROCCOLI SOUP

Steps:

• In a large saucepan, combine water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. , In a large bowl, combine the soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through.