CREAM OF BROCCOLI CHEESE SOUP
"When my husband and I visit fresh-food stands, we often come home with more vegetables than we can eat," Marge Hill shares from Glenside, Pennsylvania. "I lightened up this tarragon-flavored soup to use up the broccoli we buy. I like it with crusty bread, a salad or a sandwich."
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
CREAMY BROCCOLI TOMATO CHEESE SOUP
This is an easy soup to make. The tomatoes give it more of a "zing" than other broccoli soups. I usually don't puree it completely smooth, but some prefer it that way.
Provided by Parsley
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place onion, broccoli, tomatoes (with juice), broth, pepper, and curry powder in a large soup pot. Bring to a boil. Reduce heat slightly and cook until broccoli is very tender; about 12-15 minutes.
- Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).
- Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.
- Add salt if needed, to taste.
- Serve.
Nutrition Facts : Calories 151.2, Fat 7.2, SaturatedFat 4.4, Cholesterol 22.8, Sodium 313.7, Carbohydrate 14.1, Fiber 1.3, Sugar 6.9, Protein 9.8
CREAMY BROCCOLI CAULIFLOWER SOUP
I loved the Broccoli Soup I was getting in the restaurants but they were rare on "Good" soup. Therefore, I now make my own and everyone loves it. This is also good if you have some grilled Chicken to chop up and throw in.
Provided by Big Grant in Madiso
Categories Cauliflower
Time 25m
Yield 10 Cups or more, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot sauté, Onion & Celery if used, when translucent, place 2-3 cups of water in pot and bring to a boil. Add Cauliflower & Broccoli, cover and cook over medium heat, until just before tender, about 5 minutes. Do not drain water. Add bouillon ( I use a soup base, not the cubes) to water and then add all the soups. Mix and add additional water to the desired thickness. I also use a Stick Blender at this time to chop up some of the larger chunks of the Broccoli & Cauliflower, be careful not to pulverize all of the chunks. Leave some of the chunks to give it texture. I then add some fine grated cheese to the top of the bowls and some flavored croutons.
Nutrition Facts : Calories 286, Fat 11.6, SaturatedFat 2.8, Cholesterol 10.1, Sodium 1381.5, Carbohydrate 38.7, Fiber 10.8, Sugar 9.7, Protein 14.1
CREAMY TOMATO AND CREAM CHEESE SOUP
Baking the tomatoes adds depth to the flavor of this soup.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Yield 11
Number Of Ingredients 16
Steps:
- Place the tomatoes with juice in a well buttered oven-proof baking dish. Mix in celery, garlic, and red pepper. Cover, and bake at 325 degrees F (165 degrees C) for 25 minutes.
- In a large stock pot, melt butter or margarine over medium heat. Add the mushrooms and onions, and cook and stir for about 8 minutes.
- Slowly stir in flour and sugar. Add beef stock, basil, rosemary, and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven, and bring to a boil. Cover, and simmer the soup for about 30 minutes.
- Meanwhile, in a food processor, blend the cream cheese until smooth. Season with salt and pepper to taste. Slowly stir the cream cheese into the soup. Garnish with chopped parsley.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 11.8 g, Cholesterol 8.5 mg, Fat 5.6 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.3 g, Sodium 462.9 mg, Sugar 7.5 g
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.
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
TOMATO CHEESE SOUP
Make and share this Tomato Cheese Soup recipe from Food.com.
Provided by Dannygirl
Categories Cheese
Time 1h3m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place the tomatoes, with juice, in a buttered oven-proof baking dish.
- Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes.
- Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes.
- While stirring, slowly add the flour and sugar, blending until mixture is very smooth.
- Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil.
- Add the contents of the baked tomato pan from the oven and bring to a boil.
- Cover and simmer the soup for about 30 minutes.
- Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth.
- Slowly stir the cream cheese into the soup.
- Garnish with chopped parsley.
CREAMY TOMATO CHEESE SOUP WITH CROUTONS
COMFORT FOOD!! Have this special soup anytime of the year. Combine with a sandwich for a meal! The flavor of the tomatoes and cheese, along with the croutons is superb! To get full flavor do use the can of stewed tomatoes. Quick and Easy!!!
Provided by Seasoned Cook
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, mix stewed tomatoes, tomato soup, water, sugar, salt and pepper. Bring to a boil and let simmer for 5 minutes.
- Stir in milk just before serving.
- Ladle soup into bowls and sprinkle with cheese. Top with croutons.
- Enjoy!
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