Heart Healthy Cookbook Broccoli Cheese Soup Food

HEART HEALTHY COOKBOOK BROCCOLI-CHEESE SOUP

Steps:

• In 3-quart saucepan, heat oil over medium heat. Stir in onion, flour and salt. Cook 2 to 3 minutes, stirring constantly, until onion is soft.
• In small bowl, stir soymilk and cornstarch with wire whisk until smooth. Gradually stir into onion mixture. Cook 5 to 6 minutes, stirring frequently, until thick and bubbly.
• Stir in cheese. Cook about 3 minutes, stirring frequently, until cheese is melted. Stir in broccoli. Cook about 1 minute or until hot, stirring occasionally. Serve topped with popcorn.

HEALTHIFIED BROCCOLI CHEDDAR SOUP

Steps:

• Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
• Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
• Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

EASY BROCCOLI-CHEESE SOUP

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add carrot and onion; cook, stirring occasionally, until tender.
• Sprinkle flour over vegetables; stir to blend. Stir in remaining ingredients until well blended. Cook over medium heat, stirring constantly, until thoroughly heated.

15 TOP HEALTHY SOUP RECIPES: WILD RICE & MORE!

Steps:

• Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
• Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
• Add the olive oil to a Dutch oven. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
• Add the broth, wild rice, 1 ½ teaspoon kosher salt, and black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed), and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
• Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and rice) to a blender. Add 1 cup water. Drain the cashews and add them to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.
• Add the soy sauce and the remaining ½ teaspoon kosher salt. Taste, and adjust seasonings as desired. Garnish with fresh ground pepper.

ULTIMATE BROCCOLI-CHEESE SOUP

Steps:

• Preheat the oven to 375°F (190°C). Line a sheet pan with parchment paper.
• Spread the broccoli out on the prepared pan, and season with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Bake at 375°F for 15 to 20 minutes or until tender and beginning to brown on top but still firm.
• Meanwhile, add the potatoes, 3 cups (720g) water, onion, and 1⁄2 teaspoon salt to a pot over medium heat. Bring to a simmer, and cook until the potatoes are tender, about 10 minutes.
• Meanwhile, add the cashews, tomato sauce, yogurt, vinegar, paprika, remaining 1 teaspoon salt, remaining 1⁄4 teaspoon pepper, and, if desired, cayenne and nutritional yeast to a high-powered blender or food processor (see Note), and blend until completely smooth. Scrape the sides as needed. Set aside.
• Once the cooked potatoes are tender, immediately remove the pan from the heat. Add the potato mixture, including the water, to the blender. Blend until completely smooth. Be careful not to overblend or the starch in the potatoes will release too much and make the texture too glue-like. You only need to blend until just combined. Taste and add more salt or spices, if desired.
• Pour in bowls and top with the roasted broccoli. Garnish with cubed bread and fresh green onions, if desired.

BROCCOLI CHEESE SOUP

Steps:

• In large saucepan or Dutch oven, cook onion in margarine until tender; stir in flour.
• Gradually stir in water then broccoli, bouillon and worcestershire.
• Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.
• Add cheese and cream. Cook and stir until cheese melts and soup is hot (DO NOT BOIL).
• Refrigerate leftovers.

INSTANT POT BROCCOLI CHEESE SOUP

Steps:

• Turn the Instant Pot on and press the Sauté setting. Let it heat up slightly. Add butter and once melted, add the onions, carrots and garlic. Sauté for 1-2 minutes, stirring a couple of times or until onion is softened. Stop the Sauté by pressing Keep Warm/Cancel button.
• While still hot, add flour and stir briskly for 30 seconds.
• Now, add chicken stock in 2-3 batches stirring well so there are no lumps. Using a whisk helps with this.
• Add the seasonings and mustard, stir through and add the broccoli florets.
• Close and seal the Instant Pot. Check the Steam Release handle at the top is pointing to Sealing. Press Manual/Pressure Cook button and adjust the time to 1 minute, it should say HIGH pressure. After 3 beeps, the Instant Pot will be ON and it will take about 10-15 minutes to build up the pressure, as there is quite a bit of liquid and ingredients inside. The floating valve will pop to the top once the pressure is built and the timer will start. Note, that cooking begins during the pressurizing stage.
• Once the timer is done, use the Quick Release method to let the steam off and open the lid. Simply point the Steam Release handle to Venting and step away. The jet stream will take a minute or two and the top floating valve will drop down once the lead is ready to be open.
• Open the lid and stir the soup. Add half and half cream (make sure it's not too cold, microwave it slightly if needed). Mix through and use a potato masher to roughly puree the cooked vegetables into the liquid.
• Press the Sauté function key again to the soup back bring to a simmer. Immediately turn off once soup begins to simmer and add the cheese in 2-3 batches, stirring well until it's fully melted and combined into the soup.
• Serve with toppings of your choice, such as shredded cheddar, chopped broccoli, hot sauce, sour cream, chives, crispy bacon, croutons and so on.

BROCCOLI AND RICE

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients in a large casserole and bake 25 minutes- Serve hot.