Easy Peasy Broccoli Cheesy Soup Food

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.

EASY BROCCOLI CHEESE SOUP

Steps:

• Saute the onions and broccoli stems until soft and fragrant.
• Add the garlic, oregano, thyme and paprika and cook for a minute.
• Add the flour and cook for a minute. Pour in the milk and stock and allow to simmer for 5 minutes.
• Add the broccoli florets and cook for another 10 minutes until the broccoli is cooked.
• Season with salt, pepper and lemon juice. Remove the soup from the heat, stir in the cheddar cheese. Adjust the seasoning if necessary and serve.

EASY PEASY BROCCOLI CHEESY SOUP

Steps:

• In a 2 quart crock-pot; combine broccoli cheese soup and cream of broccoli soup. Add the whipping cream and milk. Stir until ingredients are well combined.
• Add the fresh broccoli florets and onions. Stir until ingredients are combined (the fresh broccoli will float to the top).
• Set crock-pot on high, for 4 hours. Stir about every hour. For the last 2 hours, set crock-pot on low, add salt and pepper to taste, and continue to stir every hour.

EASY & DELICIOUS BROCCOLI CHEESE SOUP

Steps:

• Melt butter. Cook onion until soft but not brown.
• Stir in flour and cook 3 minutes.
• Whisk in stock and broccoli.
• Bring to boil.
• Reduce heat and simmer 5 to 10 minutes.
• Puree mixture (in food processor or blender).
• Return to heat, add pepper, milk, cheese, and Tabasco sauce.
• Heat thoroughly but do not boil.
• Taste and adjust seasoning if necessary.
• If you are using fresh broccoli, trim off tough stems, chop and cook 15 minutes before putting in blender.

EASY BROCCOLI CHEESE SOUP

Steps:

• In a large heavy-bottom pot melt the butter over medium heat; add in the onions, saute until the onions are translucent (adding in the garlic, if using the last 2 minutes of cooking).
• Add/stir in all the three undiluted soups, frozen thawed broccoli, Velveeta cheese, mushrooms and milk; cook stirring until the cheese melts and the broccoli is tender.
• Season with salt and pepper to taste.
• Ladle into bowls and top with grated Parmesan cheese if desired.

BROCCOLI SOUP WITH CHEESE TOASTIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.
• Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.

EASY BROCCOLI CHEESE SOUP

Steps:

• Cook the broccoli in the water until tender but not mushy.
• Stir in onion or chives, cream of mushroom soup, milk and butter.
• Heat to a simmer and cook three minutes, stirring well.
• Add cheese and stir until it melts.
• Serve immediately.

EASY CHEESY BROCCOLI SOUP

Steps:

• Place unopened broccoli pouch in vigorously boiling water in saucepan. Do not cover.
• Bring water to a second vigorous boil and heat for 16 minutes.
• Meanwhile, in medium saucepan, melt margarine; saute onion in margarine until tender.
• Stir in flour, parsley flakes, bouillon and garlic powder until well blended.
• Add water and milk. Cook until thickened, stirring constantly.
• Stir in broccoli.