CREAM OF BROCCOLI CHEESE SOUP
"When my husband and I visit fresh-food stands, we often come home with more vegetables than we can eat," Marge Hill shares from Glenside, Pennsylvania. "I lightened up this tarragon-flavored soup to use up the broccoli we buy. I like it with crusty bread, a salad or a sandwich."
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. , Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.
Nutrition Facts : Calories 202 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
~ MY CREAMY BROCCOLI/ CHEESE/ PASTA SOUP ~
A little restaurant we frequented when growing up made a soup very similar to this one. I made my own version of it and I think I've got it pretty darn close to theirs. We always liked how they added the pasta to it. It's the only place we ever had it served that way. My kids love it, and I hope you do too. Enjoy!
Provided by Cassie *
Categories Other Soups
Time 35m
Number Of Ingredients 13
Steps:
- 1. In a large dutch oven, melt 2 tablespoons butter, then add onion, garlic and celery. Saute over med heat until tender crisp. Pour in chicken stock and broccoli and bring to a boil, then turn down heat and simmer for 10 - 15 minutes or until broccoli is tender. Carefully pour mixture into a blender, food processor or use a hand held blender to rough puree. I don't make mine completely smooth as we like a little texture. Pour back into pot, and keep the mixture warming over low heat. In a medium saucepan, melt the 4 1/2 tablespoons of butter and add the flour, whisk and cook over medium heat for a minute or two. Whisk in the cream and milk. Cook and stir until thickened. Pour the milk mixture into the warm broccoli mixture and stir well. Add desired amount of cheese and stir until melted. Add the cooked pasta, salt and pepper. Continue cooking until all is heated through. Taste and see if you want more seasoning or cheese. If so add it. Serve in bowls with shredded cheese, croutons, etc etc. I added some cubed ham I had left from Easter. Delicious!
CREAMY BROCCOLI SOUP
A quick, creamy, hearty soup.
Provided by Marge
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Yield 5
Number Of Ingredients 8
Steps:
- Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
- In a separate bowl, slowly add milk to flour, and mix until well blended.
- Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 9.1 g, Cholesterol 27.6 mg, Fat 9.2 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 5.6 g, Sodium 480.6 mg, Sugar 3.8 g
CREAM OF BROCCOLI CHEESE SOUP
Make and share this Cream of Broccoli Cheese Soup recipe from Food.com.
Provided by 2atdiemer
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, cook the onions in the margarine until soft.
- Stir in the flour and cook (but do not brown) for 1 minute, stirring frequently.
- Whisk in the milk, reduce heat and stir occasionally.
- Meanwhile, chop the broccoli florets into small pieces, place in a small saucepan with the broth (or water) and bring to boil over medium-high heat. Reduce heat to medium-low, cover and simmer until tender (about 6-8 minutes).
- As the milk mixture thickens, stir in the slices of American cheese and season with salt and pepper to taste.
- When the broccoli is tender, add it (including the cooking liquid) to the thickened cheese mixture. Stir well to combine and serve immediately.
CREAMY BROCCOLI SOUP RECIPE BY TASTY
Here's what you need: olive oil, small onion, garlics, kosher salt, pepper, mashed potato, broccoli, low sodium vegetable broth, milk, ground nutmeg
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic, salt, and pepper and cook for 2-3 minutes more, until the garlic is fragrant.
- Add the mashed potatoes, broccoli, vegetable broth, and milk and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes, or until the broccoli is tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in the nutmeg, then ladle into bowls.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 65 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, Sugar 11 grams
BROCCOLI AND PASTA SOUP
Make and share this Broccoli and Pasta Soup recipe from Food.com.
Provided by Barb in WNY
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a covered pot of water to a boil for cooking the pasta.
- Meanwhile, combine the garlic, onions, and oil in a soup pot and sauté on medium heat for 8-10 minutes, stirring regularly, until the onions start to caramelize.
- Add the wine or water and stir well.
- Cook until the liquid evaporates, 4 to 5 minutes.
- Add the red pepper flakes, broccoli, water, and salt.
- Cover and cook for 7 to 9 minutes, or until the broccoli is tender.
- When the pasta water boils, add the pasta and cook al dente, 8 to 10 minutes,
- Drain, and set aside.
- When the broccoli is tender, puree about 1/3 of the soup mixture in a blender until smooth and return it to the soup pot.
- Stir in the cooked pasta.
- Add a little water if you prefer a thinner soup.
- Top with grated cheese and serve.
CREAMY BROCCOLI AND CHEESE
This broccoli and cheese recipe came from my mother. When I was young I would eat it as a side dish, now I like to top my baked potatoes with them.
Provided by KrisVonD
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in saucepan.
- Add 1/2 of Milk.
- Add Velveeta.
- Stir frequently until thouroughly melted.
- Add more milk if you would like a creamier sauce. To equal out flavor you may need additional butter or cheese, judge to taste.
- Add steamed broccoli and stir lightly together.
- Serve alone or over potatoes.
CHEESY BROCCOLI PASTA CASSEROLE
This is so easily put together and quick. I had some pasta and broccoli cheese soup and I came up with this.... Really a wonderful and tasty dish.. You could also add some fresh broccoli and cooked chicken.... I hope you enjoy this as much a our family did.. Also feel free to add more cheese...
Provided by Parkers Mom
Categories Toddler Friendly
Time 30m
Yield 14-16 serving(s)
Number Of Ingredients 7
Steps:
- Cook and drain pasta.
- Mix broccoli cheese soup with milk.
- Stir in 1 stick of melted butter and 1 cup shredded cheddar cheese into soup mix.
- Gently mix the pasta with the soup mix.
- Spray baking dish with non stick spray.
- Pour pasta into baking dish.
- Top with 1 cup of shredded cheddar cheese.
- Mix bread crumbs with 1 stick of melted butter and place on pasta.
- Bake 450 for 20 minute or until hot.
Nutrition Facts : Calories 405.6, Fat 22.4, SaturatedFat 12.9, Cholesterol 54.7, Sodium 602.6, Carbohydrate 39.3, Fiber 2.5, Sugar 2.5, Protein 11.6
CREAMY BROCCOLI TOMATO CHEESE SOUP
This is an easy soup to make. The tomatoes give it more of a "zing" than other broccoli soups. I usually don't puree it completely smooth, but some prefer it that way.
Provided by Parsley
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place onion, broccoli, tomatoes (with juice), broth, pepper, and curry powder in a large soup pot. Bring to a boil. Reduce heat slightly and cook until broccoli is very tender; about 12-15 minutes.
- Puree, using an immersion blender/blender/food processor, until desired consistency. (I usually do not completely puree it).
- Return to soup pot over med-low heat and stir in milk and cheese. Stir and cook until heated through and cheese is melted.
- Add salt if needed, to taste.
- Serve.
Nutrition Facts : Calories 151.2, Fat 7.2, SaturatedFat 4.4, Cholesterol 22.8, Sodium 313.7, Carbohydrate 14.1, Fiber 1.3, Sugar 6.9, Protein 9.8
CREAM OF BROCCOLI VEGETABLE CHEESE SOUP
Has some extra flavor than regular broccoli soups. Makes a nice-sized pot of soup. Servings are a guess.
Provided by Parsley
Categories Lunch/Snacks
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Place broccoli, onions, leeks, potatoes, celery, carrots, garlic, soup base and pepper in a large soup pot. Add enough water to just cover.
- Bring to a boil; reduce heat and simmer for 20-25 minutes or until everything is tender.
- Using an immersion blender (or use a food processor or blender) puree.
- Retun to pot.
- In a small saucepan, melt butter. Whisk in the flour and cook for about 2 minutes, stirring constantly.
- Add the butter/flour roux to the soup pot.
- Add half and half and cheese. Heat gently to melt cheese and thicken, stirring very often.
- Add salt and/or more pepper to taste.
Nutrition Facts : Calories 158.8, Fat 5.2, SaturatedFat 3.1, Cholesterol 13, Sodium 139.9, Carbohydrate 24.9, Fiber 4.2, Sugar 5.1, Protein 5.1
CREAM OF BROCCOLI CHEESE SOUP I
Our favorite anytime soup. Very quick and easy.
Provided by Lisa
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 7
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
- Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
- Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 37.6 g, Cholesterol 96.9 mg, Fat 24 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 14.2 g, Sodium 1450.3 mg, Sugar 12 g
THICK AND CREAMY BROCCOLI CHEESE SOUP
This recipe came from my husbands Uncle Robbie, who is a great Cook. We were visiting him in Memphis on a cold and snowy day gathering groceries for the next few days. I mentioned how great a bowl of TGI Fridays broccoli cheese soup would be. The next thing I know we gathered the ingredients and were savoring this soup. I am so glad we did not go to the restaurant!!
Provided by Michelle-Hannahs mom
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Steam Broccoli by either putting in Microwave safe dish with lid and a small amount of water, or on stove in a covered sauce pan and small amount of water.
- Cook just until soft.
- Oil skillet 1/8" in bottom.
- Heat, then add 3 TBS Butter.
- Add 2 Tbs Flour, chopped Green onion bottoms and ground Pepper.
- Cook until Yellow in color, just enough so the flour is not raw.
- Add 2 Cans of Chicken Broth.
- Stir quickly, using whisk if you have one.
- Add Steamed Broccoli and any pan liquids.
- Add Green Onion tops, and Simmer 15-20 minutes on Med heat.
- This will slightly reduce liquid and impart flavors. The broccoli breaks apart and "makes" the soup. If you would like whole pieces of broccoli, keep some out to add at the end. This way they will not overcook.
- Reduce heat.
- Add Colby and American Cheeses.
- Cook on low 1 minute.
- Add 1 Cup Half and Half slowly, so it will not clump.
- Here you must watch temperature, so keep it on low.
- Cook 10 minutes.
- Add Cornstarch to water and stir.
- Pour in 1/2 of cornstarch mixture and stir.
- Then pour in 2nd half of mixture and stir.
- Turn heat off and stir until thick.
More about "my creamy broccoli cheese pasta soup food"
CREAMY BROCCOLI-CHEESE SOUP RECIPE | MYRECIPES
From myrecipes.com
4/5 (9)Total Time 45 minsServings 6Calories 210 per serving
- Combine 2 cups stock and rice in a small saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat; let stand 5 minutes. Place rice mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
- Heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; cook 30 seconds. Add broccoli and salt; cook 5 minutes, stirring frequently. Add remaining 2 cups stock; bring to a boil. Reduce heat, and simmer 5 minutes or just until broccoli is tender. Add rice mixture; simmer 2 minutes, stirring occasionally.
- Place 2 cups soup in blender; process until smooth. Return pureed soup to pan. Add pepper and 4 ounces cheese; stir until cheese melts. Divide soup evenly among 6 bowls; sprinkle evenly with remaining 1 ounce cheese.
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