BROCCOLI CHEESE SOUP
This broccoli cheddar soup recipe is so satisfying! It's loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!). Recipe yields about 10 cups (quite a bit) and is easily halved.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 11
Steps:
- Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, 1/4 teaspoon of the salt, and about 10 twists of black pepper.
- Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
- Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
- Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets-we'll use them in a bit.
- Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
- Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).
- Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they're bright green, about 3 to 5 minutes. Remove the pot from the heat. Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture-both the liquid and solids-to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won't be as lusciously creamy). Return the purée to the pot.
- Return the pot to medium heat and add the remaining florets. Cover the pot and cook until they're bright green and easily pierced through by a fork, another 4 to 7 minutes. Add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth. Carefully taste (it's hot) and stir in more cheese if you'd like more indulgent flavor/creamy texture, more salt for more overall flavor, and/or more black pepper for kick.
- Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives and/or red pepper flakes, if desired. Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time). I haven't tried freezing this soup but suspect it will work fine-please let us know in the comments if you do.
Nutrition Facts : ServingSize 1 bowl of soup from batch made with 4 ounces cheddar, Calories 243 calories, Sugar 4.6 g, Sodium 620.6 mg, Fat 12.7 g, SaturatedFat 7.2 g, TransFat 0.2 g, Carbohydrate 25.4 g, Fiber 5.4 g, Protein 10.5 g, Cholesterol 34 mg
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 CHEESE SOUP
This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.
Provided by Karin Christian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
- Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
- In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.1 g, Cholesterol 56.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 10.9 g, Sodium 1136.4 mg, Sugar 6.3 g
HOMEMADE BROCCOLI CHEESE SOUP RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, shredded parmesan cheese, cornstarch, cayenne pepper, garlic, milk, chicken stock, broccoli, baguette
Provided by Allex Tarr
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Over medium heat, combine cheese with cornstarch and cayenne pepper.
- Once melted, slowly add garlic, milk, and chicken stock.
- Add finely chopped broccoli and allow to simmer about 5 minutes while making cheese toasts.
- Cover slices of baguette bread with shredded cheddar and broil for 3 minutes.
- Enjoy!
Nutrition Facts : Calories 955 calories, Carbohydrate 70 grams, Fat 55 grams, Fiber 3 grams, Protein 43 grams, Sugar 16 grams
EASY & DELICIOUS BROCCOLI CHEESE SOUP
This soup is the real deal! It is totally from scratch but error proof; you will impress yourself and others.
Provided by ChrysalisUnfurled
Categories Cheese
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 258.1, Fat 16.6, SaturatedFat 10, Cholesterol 50.2, Sodium 350.4, Carbohydrate 15.1, Fiber 4.1, Sugar 3.5, Protein 14.6
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