Rich And Creamy Broccoli Cheddar Soup Food

RICH AND CREAMY BROCCOLI CHEDDAR SOUP

Steps:

• Melt the butter in a pot or large saucepan, over medium heat.
• Add onion and pimentos, and sauté until the onion is translucent.
• Sprinkle the konjac/glucommanan powder over the mixture, stirring constantly, and cook until the onion just starts to brown.
• Pour in the stock and cream, and stir well.
• Toss in the broccoli, and bring the mixture to a simmer. Cook at a simmer for ten minutes, or until broccoli is tender.
• Add seasonings and stir well, then use an immersion blender to crush and cream some of the broccoli into the soup. If you don't have an immersion blender, that's OK! Pulse about half the soup through a food processor or blender several times to blend in some of the broccoli. You want the soup to be creamy, but still have a goodly amount of broccoli pieces chunked into the mixture, so it doesn't need to be completely smooth.
• Add cheddar cheese to the pot, and stir until it's melted into the soup.
• Serve immediately and enjoy!

CREAM OF BROCCOLI CHEDDAR SOUP

Steps:

• Heat oil in soup pot and add onion. Cook until translucent.
• Add broccoli and chicken broth and cook until tender.
• Add mashed potatoes & mix thoroughly. Heat for 5 minute.
• Add milk and heat some more.
• Add cheddar cheese.
• Salt and pepper to taste.
• Note: I like to add cream cheese, sour cream, and onion salt to my mashed potatoes. This makes them so yummy!

THICK AND CREAMY BROCCOLI CHEESE SOUP

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.

CREAMY BROCCOLI CHEDDAR SOUP

Steps:

• 1. Melt butter in a large pot over medium-high heat, and sauté onion until soft, about 3 minutes.
• 2. Add additional butter and flour, whisking for 3-5 minutes to create a roux.
• 3. Whisk while adding the half-and-half and chicken stock. Simmer for 20 minutes.
• 4. Stir in the broccoli florets and grated carrot. Add salt, pepper and nutmeg. Simmer over low heat for 30-35 minutes.
• 5. Remove soup from heat and pulse with an immersion blender until smooth. Or, puree the soup in batches in a food processor until smooth, adding mixture back to the pot.
• 6. Return pot to low heat and stir in cheddar cheese. Simmer for 10 minutes, and serve.

RICH BROCCOLI CREAM SOUP

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add the broccoli, broth, garlic salt and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until broccoli is tender. , In a small bowl, combine cornstarch and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in cream; cook 10 minutes longer or until heated through.