BROCCOLI CHEDDAR SOUP
My husband Eric and I eat dinner together to spend some quality time together. This cheesy broccoli cheddar soup is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.
Nutrition Facts : Calories 494 calories, Fat 37g fat (24g saturated fat), Cholesterol 116mg cholesterol, Sodium 1145mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 16g protein.
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.
CREAM OF BROCCOLI CHEDDAR SOUP
Make and share this Cream of Broccoli Cheddar Soup recipe from Food.com.
Provided by CareCook
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in soup pot and add onion. Cook until translucent.
- Add broccoli and chicken broth and cook until tender.
- Add mashed potatoes & mix thoroughly. Heat for 5 minute.
- Add milk and heat some more.
- Add cheddar cheese.
- Salt and pepper to taste.
- Note: I like to add cream cheese, sour cream, and onion salt to my mashed potatoes. This makes them so yummy!
ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP
For creamy, cheesy comfort, try Food Network Kitchen's Almost-Famous Broccoli-Cheddar Soup, best served in big sourdough bread bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until 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, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
- Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
- Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
- Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
BROCCOLI-CHEDDAR SOUP
You can't help but feel good eating broccoli and cheddar soup with its reassuringly familiar flavors and rich, indulgent texture. Happily, this recipe will leave you feeling good afterward too, energized and satisfied instead of overstuffed.
Provided by Ellie Krieger
Categories appetizer
Yield Serves 4 (serving size 1 1/2 cups)
Number Of Ingredients 11
Steps:
- Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring the mixture to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and allow to cool slightly, about 15 minutes.
- Meanwhile, in a small saucepan, whisk together the milk and flour until the flour dissolves. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Remove from the heat and cover to keep warm.
- Working with about 1 cup at a time, puree the broccoli mixture in a blender until it is mostly smooth but still has some chunks, and then transfer it to another pot. (Alternatively, you can use an immersion blender.) Stir the cheese mixture into the broccoli puree, season with salt and black pepper to taste, and cook over medium-low heat until warmed through, 3 to 5 minutes more. Serve garnished with the remaining cheese.
- Excellent source of Calcium, Folate, Iodine, Phosphorus, Potassium, Protein, Riboflavin, Vitamin A, Vitamin C, Vitamin K
- Good source of Copper, Fiber, Iron, Magnesium, Manganese, Molybdenum, Pantothenic Acid, Selenium, Niacin, Thiamin, Vitamin B6, Vitamin B12, Vitamin D, Zinc
- BEFORE:
- 700 CAL.
- Sat. Fat 36g, Chol. 170mg
- Fiber 3g, Sodium 1440mg
- AFTER:
- 320 CAL.
- Sat. Fat 9g, Chol. 45mg
- Fiber 4g, Sodium 660mg
CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE
Make and share this Cream of Broccoli Soup With Cheddar Cheese recipe from Food.com.
Provided by Barenakedchef
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook onions in butter until tender. Blend in flour and seasonings and cook 3-4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.
Nutrition Facts : Calories 420.1, Fat 32.3, SaturatedFat 20.3, Cholesterol 99.6, Sodium 1144, Carbohydrate 13.6, Fiber 0.9, Sugar 1.4, Protein 19.9
CREAM OF BROCCOLI VEGETABLE CHEESE SOUP
Has some extra flavor than regular broccoli soups. Makes a nice-sized pot of soup. Servings are a guess.
Provided by Parsley
Categories Lunch/Snacks
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Place broccoli, onions, leeks, potatoes, celery, carrots, garlic, soup base and pepper in a large soup pot. Add enough water to just cover.
- Bring to a boil; reduce heat and simmer for 20-25 minutes or until everything is tender.
- Using an immersion blender (or use a food processor or blender) puree.
- Retun to pot.
- In a small saucepan, melt butter. Whisk in the flour and cook for about 2 minutes, stirring constantly.
- Add the butter/flour roux to the soup pot.
- Add half and half and cheese. Heat gently to melt cheese and thicken, stirring very often.
- Add salt and/or more pepper to taste.
Nutrition Facts : Calories 158.8, Fat 5.2, SaturatedFat 3.1, Cholesterol 13, Sodium 139.9, Carbohydrate 24.9, Fiber 4.2, Sugar 5.1, Protein 5.1
CREAM OF BROCCOLI CHEESE SOUP
Make and share this Cream of Broccoli Cheese Soup recipe from Food.com.
Provided by 2atdiemer
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
CREAMY BROCCOLI CHEESE SOUP
A rich and creamy soup that is simple to make and stays smooth, even after reheating. Unlike most broccoli soup recipes, this one uses beef broth which does not exactly change the traditional broccoli cheese flavor, but rather deepens it. This one is a family favorite!
Provided by Sweets n Supper
Categories Vegetable
Time 30m
Yield 2-4 bowls, 2-4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, add butter, onions, and garlic. Sautee over medium heat for 1-2 minutes.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly add beef broth and then the cream. Cook for 2 minutes, whisking constantly.
- Slowly whisk in milk, then add in the broccoli, celery, carrots, and nutmeg.
- Reduce heat to medium-low and cook until broccoli is tender.
- Remove from the heat and allow to sit for approximately 1 minute. When making cheese soups and sauces, adding the cheese to a mixture that is too hot can result in gritty texture.
- Add cheese, salt, and pepper, then stir until smooth.
Nutrition Facts : Calories 1358.2, Fat 118.2, SaturatedFat 73.4, Cholesterol 412.3, Sodium 1318.2, Carbohydrate 42.6, Fiber 5.6, Sugar 17, Protein 38.6
CREAM OF CHEDDAR BROCCOLI AND CORN SOUP
Make and share this Cream of Cheddar Broccoli and Corn Soup recipe from Food.com.
Provided by foodart
Categories Corn
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 6 quart stockpot add butter, onion and celery and sauté without brown the mixture. Add in the flour and combine the mixture. Pour in the half and half and when the roux is thickening add in the chicken broth and stirring at all time. Add in the rest of the ingredients and stirring the mixture and broccoli and taste the soup and re-season to taste.
Nutrition Facts : Calories 508.2, Fat 35.7, SaturatedFat 21.7, Cholesterol 100.4, Sodium 609.6, Carbohydrate 36.5, Fiber 2.4, Sugar 3.5, Protein 13.5
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