Pioneer Woman Broccoli Cheese Soup Food

SLOW COOKER BROCCOLI CHEESE SOUP

Slow Cooker Broccoli Cheese Soup image

This Slow Cooker Broccoli Cheese Soup is the easiest way to warm up on a cold winter day. Your whole family will love this recipe, too!

Time 4h5m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 lb. frozen broccoli florets
1 whole medium onion, diced
2 whole carrots, finely diced
5 c. low sodium chicken broth
2 cans cream of celery soup
1/4 tsp. seasoned salt
1/4 tsp. salt, more to taste
1/2 tsp. black pepper
1/8 tsp. cayenne pepper
1 1/2 lb. velveeta
2 c. grated sharp cheddar cheese

Steps:

Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir, place on the lids, and set the slow cooker on high for 4 hours.
After 4 hours use an immersion blender or masher to puree 3/4 of the soup. (If you use a regular blender, blend only 1 cup at a time and use extreme caution.) Add the cheese, turn the slow cooker to low, and place on the lid for 15 minutes.
Stir to melt the cheese and mix it in. Taste the soup and add more salt and pepper as needed.
Serve warm! Soup keeps great in the fridge for a couple of days.

BROCCOLI-CHEESE SOUP

Broccoli-Cheese Soup image

Broccoli-cheese soup is my life. There's something about it that triggers a happy, peaceful memory. That's why I'm sharing my easy broccoli cheese soup recipe here.

Categories パン comfort food main dish soup

Time 40m

Yield 10 servings

Number Of Ingredients 11

Ingredients

1 whole onion, diced
1 stick butter
1/3 c. flour
4 c. whole milk
2 c. half-and-half
4 heads broccoli cut into florets
1 pinch nutmeg
3 c. grated cheese (mild cheddar, sharp cheddar, jack, etc.)
Small dash of salt (more if needed)
Freshly ground black pepper
2 c. chicken broth, if needed for thinning

Steps:

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Taste seasonings and adjust if needed. Then either serve as is, or mash it 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 it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) Enjoy!

BROCCOLI CHEESE SOUP

Broccoli Cheese Soup image

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

Ingredients

4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional

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.

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