Broccoli Cheese Noodle Soup Recipes

Steps:

• Cook both the broccoli and pasta according to package directions; drain. In a large saucepan, melt butter; stir in flour until smooth. Gradually stir in the water, milk and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; stir in cheese until melted. Stir in the broccoli, pasta and sour cream; heat through (do not boil).

Steps:

• Heat oil in large saucepan on medium-high heat. Add onions; cook and stir 3 to 5 min. or until tender. Add water and bouillon cubes; bring to boil.
• Add noodles; simmer on low heat 4 min., stirring occasionally.
• Add remaining ingredients; bring to boil. Cook on medium-low heat 3 to 5 min. or until VELVEETA is melted and soup is well blended, stirring frequently.

Steps:

• Bring water and chicken bouillon to a boil.
• Stir in broccoli and let boil for 3 minutes.
• Add noodles and boil for another 3 minutes.
• Add milk and cheese.
• Cook on low until cheese is melted and soup is creamy. Enjoy!

Steps:

• Heat olive oil in large saucepan.
• Add onion and saute over medium heat till onions are golden.
• Add chicken (or vegetable for vegetarians) broth and bring to a boil.
• Add salt and noodles.
• Cook uncovered for about 3 minutes, stirring occasionally.
• Stir in broccoli and garlic powder and cook for another 4 minutes.
• Add milk, cheese and pepper stirring constantly until the cheese is melted.

Steps:

• Saute onion in butter, add water and bouillon cubes and bring to a boil. Add noodles and cook until almost done.
• Add frozen broccoli and cook about 5 more minutes.
• Add milk and cheese, keep stirring until cheese has melted, and heat to serving temperature.

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.

Steps:

• Heat oil in large pan.
• Add onion, saute' 3 minutes.
• Add water and bouillon cubes.
• Heat to boiling, stirring occasionally until cubes are dissolved.
• Add noodles and salt.
• Cook, uncoverd 3 minutes.
• Stir in frozen broccoli and garlic salt.
• Cook 4 minutes.
• Turn down heat.
• Add milk and cheese.
• Continue cooking until cheese melts.
• Stirring frequently.
• Do not allow to boil once milk and cheese has been added.
• Can be left on stove on low heat for up to an hour or left on low in a crockpot.
• Is still wonderful reheated.

Steps:

• In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
• Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
• Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.

Steps:

• Place bouillon cubes in 3 cups hot water to dissolve to make broth. Sautee onions in butter in 6-quart pot or Dutch oven. Add broth and 3 more cups of water and bring to boil.
• Reduce heat to simmer and add noodles. Cook until noodles are done (about 15 minutes). Add broccoli and simmer for 5 minutes.
• Add milk and Velveeta cheese. Simmer until cheese is melted, being sure to stir thoroughly every 5 minutes to prevent burning on bottom. Reduce heat to low and serve hot.

Steps:

• Saute onion in butter. Set aside.
• Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken broth whisking all the time. Simmer for 20 minutes.
• Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now.
• Pour in batches into osterizer (blender) and puree.
• Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg.
• This soup can be easily doubled.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Steam broccoli until bright green and tender, 5 to 10 minutes. Combine broccoli, pasta and cottage cheese in 2 quart baking dish; mix well.
• Sprinkle pasta mixture with Cheddar cheese and bake for 8 to 10 minutes, until cheese is bubbly.

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.