Southwestern Broccoli Cheese Soup Food

EASY BROCCOLI CHEESE SOUP

Steps:

• Saute the onions and broccoli stems until soft and fragrant.
• Add the garlic, oregano, thyme and paprika and cook for a minute.
• Add the flour and cook for a minute. Pour in the milk and stock and allow to simmer for 5 minutes.
• Add the broccoli florets and cook for another 10 minutes until the broccoli is cooked.
• Season with salt, pepper and lemon juice. Remove the soup from the heat, stir in the cheddar cheese. Adjust the seasoning if necessary and serve.

SOUTHWESTERN BROCCOLI CHEESE SOUP

Steps:

• In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender., Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through.

BROCCOLI CHEESE SOUP

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.

SOUTHWESTERN BROCCOLI DIPPERS

Steps:

• Bring a large pot of water to a boil and season with salt. Prepare a large bowl of ice water. Blanch the broccoli by throwing the florets into the boiling water for 30 seconds. With a slotted spoon, remove the florets to the ice water. When cool, drain and set aside. Keep cool in the fridge.
• To make the sauce, melt the butter in a pot over medium heat. Add the green onions and cook for 2 minutes. Sprinkle in the flour, whisk to combine and cook until thickened, about 1 minute. Pour in the milk and heat until thickened, 4 to 5 minutes. Add the grated cheese, cream cheese, chili powder, cumin, 1/2 teaspoon salt and pepper to taste. Stir to melt. Taste and adjust the seasonings.
• Serve hot as a dipping sauce with the cold broccoli.

SOUTHWEST CHEESE SOUP

Steps:

• In 4-quart Dutch oven, mix all ingredients except cilantro.
• Cook over medium-low heat, stirring frequently, until cheese is melted and soup is hot. Garnish each serving with cilantro.

PANERA BROCCOLI CHEESE SOUP

Steps:

• Sauté onion in butter. Set aside.
• Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
• Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
• Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
• Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
• Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.

BROCCOLI-CHEDDAR SOUP

Steps:

• Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring the mixture to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and allow to cool slightly, about 15 minutes.
• Meanwhile, in a small saucepan, whisk together the milk and flour until the flour dissolves. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Remove from the heat and cover to keep warm.
• Working with about 1 cup at a time, puree the broccoli mixture in a blender until it is mostly smooth but still has some chunks, and then transfer it to another pot. (Alternatively, you can use an immersion blender.) Stir the cheese mixture into the broccoli puree, season with salt and black pepper to taste, and cook over medium-low heat until warmed through, 3 to 5 minutes more. Serve garnished with the remaining cheese.
• Excellent source of Calcium, Folate, Iodine, Phosphorus, Potassium, Protein, Riboflavin, Vitamin A, Vitamin C, Vitamin K
• Good source of Copper, Fiber, Iron, Magnesium, Manganese, Molybdenum, Pantothenic Acid, Selenium, Niacin, Thiamin, Vitamin B6, Vitamin B12, Vitamin D, Zinc
• BEFORE:
• 700 CAL.
• Sat. Fat 36g, Chol. 170mg
• Fiber 3g, Sodium 1440mg
• AFTER:
• 320 CAL.
• Sat. Fat 9g, Chol. 45mg
• Fiber 4g, Sodium 660mg

BROCCOLI & CHEESE SOUP

Steps:

• Saute onion and celery in butter in saucepan over medium heat until tender.
• Add flour, and salt and pepper, cooking and stirring until mixture is smooth and bubbly.
• Add broth and milk (all at once), stirring constantly until mixture comes to a boil and begins to thicken.
• Add cooked broccoli (I like to steam mine then cool in cold water to preserve color), stirring until all is heated through.
• Remove from heat and stir in cheese until melted and smooth (place back on heat briefly if necessary).

SOUTHWEST CHEESE SOUP

Steps:

• Mix all ingredients in dutch oven except for cilantro.
• Cook over medium-low heat until cheese is melted and soup is hot.
• Sprinkle cilantro on top before serving.

BROCCOLI-CHEESE SOUP

Steps:

• Combine all ingredients in greased 4 to 6 quart slow cooker. Cover and cook on high hear 2-3 hours or on low heat 4-5 hours.
• Spoon over baked potato or simply garnish with bacon.

SOUTHWESTERN BROCCOLI CHEESE SOUP

Steps:

• In a large saucepan, combine the water, bouillon cubes, vegetables, salt, and pepper.
• Bring to a boil. Reduce heat and cover and simmer for 8 to 10 minutes or until the vegetables are tender.
• Combine the flour and milk until smooth.
• Gradually stir into the soup. Bring to a boil and cook and stir for 2 minutes or until thickened.
• Reduce heat to low. Add the cheese and cook and stir until cheese is melted.
• Add the salsa and cook and stir until heated through.