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.
MOM'S BROCCOLI CHEESE SOUP
My mom makes this every Christmas Eve. It's easy and delicious, and very warming for a cool winter night. More noodles and/or broccoli can be added to match preferences.
Provided by Erin Crable
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a 6 quart saucepan, saute onion in butter.
- Add chicken broth, water, broccoli, garlic pwdr.
- ,and noodles and bring to a boil.
- Boil until noodles and broccoli are tender.
- Reduce heat and add velveeta, half and half, and salt and pepper to taste.
- Simmer until cheese is melted.
- Can be put in a crockpot on low at this stage.
Nutrition Facts : Calories 779.6, Fat 39.4, SaturatedFat 23.2, Cholesterol 180.7, Sodium 1533.9, Carbohydrate 77.8, Fiber 6.5, Sugar 8.9, Protein 30.8
BROCCOLI CHEESE SOUP
For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
- Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
- Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
MOMS BROCCOLI SOUP
Broccoli soup without cream! Great with breaded pork chops or if you just want a meatless meal. Its very filling. It seems like a lot but I never have any left overs! It usually needs a generous amount of salt. Healthy comfort food.
Provided by chef brina
Categories Clear Soup
Time 40m
Yield 1 gallon, 8 serving(s)
Number Of Ingredients 6
Steps:
- Pour olive oil in a large pot on low heat add garlic. Saute until oil is flavored.
- do not brown the garlic(just a few minutes).
- Add frozen broccoli saute until thawed, about 3-5 minute.
- pour in enough water to boil the pasta about 3-4 quarts.
- add salt, follow directions on pasta.
- While waiting for the water to boil, dice the cheese.
- Once the pasta is done, remove pot from heat. Let it sit for 20 minutes uncovered to cool a little, then add the cheese one handful at a time stir briefly.
- Serve in 15 minutes.
- Salt to taste.
Nutrition Facts : Calories 277, Fat 14.2, SaturatedFat 2, Sodium 887.4, Carbohydrate 31.6, Fiber 1.3, Sugar 0.7, Protein 6.5
BROCCOLI CHEESE SOUP
Make and share this Broccoli Cheese Soup recipe from Food.com.
Provided by Bens Mom
Categories Cheese
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pan.
- Add onion, saute' 3 minutes.
- Add water and bouillon cubes.
- Heat to boiling, stirring occasionally until cubes are dissolved.
- Add noodles and salt.
- Cook, uncoverd 3 minutes.
- Stir in frozen broccoli and garlic salt.
- Cook 4 minutes.
- Turn down heat.
- Add milk and cheese.
- Continue cooking until cheese melts.
- Stirring frequently.
- Do not allow to boil once milk and cheese has been added.
- Can be left on stove on low heat for up to an hour or left on low in a crockpot.
- Is still wonderful reheated.
Nutrition Facts : Calories 454.3, Fat 23.8, SaturatedFat 14.5, Cholesterol 102.4, Sodium 1990.4, Carbohydrate 39.7, Fiber 3.3, Sugar 7.2, Protein 21.9
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