EASY BROCCOLI CHEESE SOUP
Steps:
- In a dutch oven, melt butter over medium heat.
- Add onions and cook until softened about 3-5 minutes.
- Stir in broccoli, and pour chicken broth over broccoli.
- Simmer until broccoli is tender, about 10 minutes.
- Reduce heat, and stir in processed cheese cubes, and continue to stir until melted.
- Turn heat to low, and stir in milk or half and half, garlic powder, and dry mustard.
- Taste and adjust with seasonings to taste preference.
- Thicken soup by combining water and corn starch in a small bowl, and stirring until cornstarch is dissolved. Slowly, stir mixture into soup; cook, stirring over low heat until thick.
Nutrition Facts : Calories 695 kcal, Carbohydrate 26 g, Protein 27 g, Fat 55 g, SaturatedFat 32 g, Cholesterol 166 mg, Sodium 2611 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
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.
EASY BROCCOLI CHEESE SOUP
Creamy broccoli cheese soup is an easy and delicious dinner recipe the whole family will love. Served with crusty bread, it's the perfect comfort food.
Provided by Alida Ryder
Categories Soup
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 201 kcal, Carbohydrate 17 g, Protein 15 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 313 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
BROCCOLI SOUP
Puree the Neelys' top-rated Broccoli Soup recipe from Down Home with the Neelys on Food Network for a creamy vegetable soup garnished with homemade croutons.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
- Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
- Preheat oven to 400 degrees F.
- Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
- Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
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.
BEST CREAM OF BROCCOLI SOUP
This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).
Provided by Jessie A.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 35m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g
QUICK AND EASY BROCCOLI SOUP
I got this recipe from Food Network website and changed it a little bit to my taste. It's great tasting and easy to make. Great comfort food on a rainy, cold day. You can use cauliflower as well. Hope you enjoy!
Provided by Asha1126
Categories Stocks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a medium saucepan, over medium heat.
- Add the onion and garlic and cook until translucent, about 5 minutes.
- Add the potatoes, thyme, salt, and broth and bring to a boil.
- Adjust the heat to maintain a gentle simmer, and cook uncovered until the potatoes are fork tender, about 10-15 minutes.
- Add the broccoli with cheese sauce.
- Simmer another 5-10 minutes.
- Puree the soup in batches in a blender or with an immersion blender.
- I like mine a little bit more chunky so I use
- a potato masher to smash the broccoli and potatoes leaving some texture in the soup.
- Bring to a simmer, taste, and season with salt
- and pepper.
- Enjoy!
Nutrition Facts : Calories 244.1, Fat 7.3, SaturatedFat 4.1, Cholesterol 16.5, Sodium 1013.5, Carbohydrate 36, Fiber 4.5, Sugar 3.1, Protein 9.7
SIMPLE CREAM OF BROCCOLI SOUP
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 9
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.
EASY BROCCOLI CHEESE SOUP
Recipe video above. This Broccoli Soup is a cream of broccoli soup that's thick and creamy, with a great hit of cheese! It's creamy whether you make it with or without cream, though the cream does add an extra edge of luxury. Don't forget the hot crusty bread for dunking!
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
- Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
- Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
- Stir in cream, then add cheese a handful at a time, stirring in between to melt.
- Taste and add more salt if desired.
- Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.
Nutrition Facts : ServingSize 544 g, Calories 366 kcal, Carbohydrate 24 g, Protein 15 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 84 mg, Sodium 630 mg, Fiber 6 g, Sugar 4 g
BROCCOLI SOUP WITH CHEESE TOASTIES
Use up any leftover cheese - blue, cheddar, red leicester... - in these melty baked sandwiches with soup
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 464 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 2.28 milligram of sodium
EASY BROCCOLI SOUP
I saw this being made on TV (AWW) and thought it looked really good. On the programme they said to serve with toasted slices of french bread which were topped with crumbled blue cheese and grilled. I didn't have any on hand so I topped mine with parmesan cheese. I also, the second time round added some chopped bacon and simmered for another 15mins after I had blended the soup. You could also top each bowl of soup with a spoon of cream for a special occasion.
Provided by Jen T
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large deep pan heat the oil over medium and add the onion & garlic.
- Cook gently until softened for about 2-3 minutes.
- Add the potato, broccoli and stock and bring to the boil.
- Turn heat down and simmer for 20 mins until vegetables are cooked.
- Either pour into a blender and blend or use a stick blender in pan to make a smooth mixture.
- If using a blender add soup back to the pan and heat gently.
- It is at this point you can add the chopped bacon and simmer til bacon is cooked, about 15mins, then check seasoning.
- If not adding the bacon, check seasoning and add salt & pepper to taste & reheat gently.
- Serve in nice bowls with slices of french bread which have been toasted on one side, turned over and topped with either blue cheese or whatever cheese you have on hand and grilled for a few mins til melted & crispy, on the side.
- Note: cooking time does not include the extra time for the bacon addition.
Nutrition Facts : Calories 212, Fat 9, SaturatedFat 2.3, Cholesterol 12.3, Sodium 442.4, Carbohydrate 23.6, Fiber 3.7, Sugar 6.6, Protein 10.7
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