Thm Creamy Broccoli And Cheese Soup S Food

LOW CARB BROCCOLI CHEDDAR SOUP

Steps:

• In a medium stockpot, melt butter over medium-high heat. Add the onion and garlic and cook until softened, about 3 minutes.
• Add the chicken broth and broccoli. Bring to a boil and reduce heat to medium. Allow broccoli to simmer until softened.
• Add salt and pepper as desired.
• Add the heavy cream and return the soup to a boil. Then, remove the pot from heat and stir in the cheddar cheese, scraping the bottom of the pot. (The cheese may cling to the broccoli.)
• Sprinkle xanthan gum over the soup and stir to combine. Allow the soup to rest knowing that it will continue to thicken as it cools.
• Serve alone or topped with crumbled bacon, additional cheddar, freshly ground black pepper, and/or sliced green onions.

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.

BROCCOLI CHEESE SOUP

Steps:

• In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
• Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
• In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

CREAMY BROCCOLI & CHEESE SOUP

Steps:

• warm the olive oil in a large soup pot and add the onions. Cook until soft and golden in colour. Add the potatoes and continue to stir for a few minutes.
• Add the chicken stock and bring to the boil. Add the broccoli florets and reduce to simmer.
• Continue to simmer for around 20 minutes or until the potatoes and broccoli are soft.
• Blend until smooth and then stir in the cream. Continue to simmer on a low heat and gradually add the cheddar stirring continuously for around 10 minutes. Season and serve.

CREAMY BROCCOLI TOMATO CHEESE SOUP

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.

CREAM OF BROCCOLI CHEESE SOUP

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.

CREAM OF BROCCOLI CHEESE SOUP

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.