Rich And Creamy Broccoli Cheese Soup Food

BROCCOLI CHEESE SOUP RECIPE

Steps:

• Melt butter in pot over medium-high heat. Add in onions and cook, stirring frequently until nearly soft, about 4 - 5 minutes.
• Add in garlic and flour, and cook for about 1 minute, stirring constantly.
• While whisking, slowly pour in milk then chicken broth. Stir in broccoli.
• Cook stirring constantly until mixture begins to thicken. Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6 - 8 minutes.
• Remove from heat. Stir in heavy cream then stir in cheddar and parmesan cheese, mixing until melted.
• Season with salt and pepper to taste. Serve warm with more cheddar if desired.

RICH AND CREAMY KETO BROCCOLI CHEESE SOUP

Steps:

• Add olive oil to a large pot and turn on heat to medium. Add chopped carrots and onion. Stir for 1-2 minutes. Add garlic, broccoli, seasoning, and spices. Mix and let cook for an additional 1 minute.
• Add bone broth, stir, and cook for 8-10 minutes until veggies are softened. Turn off heat. Stir in heavy cream.
• Add 1/2 of soup mixture to a high speed blender, add spinach. Blend on high until smooth. You can blend all of the soup if you prefer a completely smooth consistency.
• Return contents in blender to large pot, stir in cheddar and gouda cheese until completely melted. Adjust seasoning to taste. Add additional broccoli and cheese if desired to top of soup.

BROCCOLI CHEESE SOUP

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.

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.

ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until 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, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
• Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
• Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
• Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

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!

EASY BROCCOLI CHEDDAR SOUP

Steps:

• Melt the butter in a large pot or Dutch oven over medium heat. Fry the onion until fragrant (about 2 minutes). Add in the garlic and cook for a further minute. Whisk in the flour and cook for a few minutes or until golden brown.
• Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half, stirring well to combine and dissolve the flour into the liquid. Season with salt and pepper, stock powder, mustard powder and garlic powder. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally.
• Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper, if desired.
• Serve with bread rolls!

VEGAN BROCCOLI SOUP

Steps:

• Preheat the oven to 350°F and line 2 small baking sheets with parchment paper.
• Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, broccoli stems, salt, and pepper and sauté until softened, about 10 minutes. Add the potatoes and garlic and stir, then add the broth and simmer for 20 minutes until the potatoes are soft. Let cool slightly.
• Set aside 1 cup of the broccoli florets to roast as a topping for the soup. Place the remaining florets in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam 5 minutes, until the broccoli is tender.
• Meanwhile, place the reserved broccoli florets and the bread cubes on the baking sheets. Toss with a drizzle of olive oil and a pinch of salt and roast until the bread is crispy and the broccoli is tender and browned around the edges, 10 to 15 minutes.
• Transfer the soup to the blender and add the cashews, apple cider vinegar, and mustard, and blend until creamy. Work in batches, if necessary. Add the steamed broccoli florets, dill, and lemon juice, and pulse until the broccoli is incorporated but still chunky. The soup should be thick; if it's too thick, add 1/2 cup water to thin to your desired consistency.
• Season to taste and serve the soup in bowls with the roasted broccoli and croutons on top.

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 CHEESE SOUP

Steps:

• In a large pot, add butter, onions, and garlic. Sautee over medium heat for 1-2 minutes.
• Whisk in flour and cook for 1 minute, stirring constantly.
• Slowly add beef broth and then the cream. Cook for 2 minutes, whisking constantly.
• Slowly whisk in milk, then add in the broccoli, celery, carrots, and nutmeg.
• Reduce heat to medium-low and cook until broccoli is tender.
• Remove from the heat and allow to sit for approximately 1 minute. When making cheese soups and sauces, adding the cheese to a mixture that is too hot can result in gritty texture.
• Add cheese, salt, and pepper, then stir until smooth.

BROCCOLI AND CHEESE SOUP

Steps:

• Using a 4 to 5 quart heavy-bottomed stockpot over medium-high heat, melt the butter.
• Add the onion and cook uncovered for 4 to 5 minutes, or until the onion is softened and translucent, stirring constantly.
• Lower the heat to medium-low and add the garlic. Cook for 1 minute, stirring constantly.
• Add the flour, and cook for 1 minute, stirring constantly.
• Whisk in the chicken broth, milk, and heavy cream. Continue to whisk to combine and break any lumps.
• Lower the heat to low and allow the soup to begin to thicken and slightly bubble.
• Add the broccoli. Continue to stir occasionally to keep the soup from scorching. Cook for 10 to 12 minutes, or until the broccoli softens.
• Remove the soup from the heat. Stir in the grated sharp cheddar cheese and parmesan. Stir until the cheese is completely incorporated.

RICH AND CREAMY BROCCOLI & CHEESE SOUP

Steps:

• 1. Melt butter in lg pot over medium heat. Add onion and garlic. Cook, stirring for 5 mins. Whisk in flour. Whisk in light cream slowly. Whisk until smooth.
• 2. Pour in chicken broth. Add bay leaves and nutmeg. Season w/ salt and pepper. Bring to a simmer. Reduce heat to med-low. Cook, stirring occasionally, until thickened, about 20 mins.
• 3. Add broccoli and carrot. Simmer another 20 mins. Discard bay leaves. Puree soup, in batches in a blender. Return to pot. Add cheese, whisk until cheese is melted.