Broccoli Soup With Cheddar Toasts Recipes

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BROCCOLI SOUP WITH CHEDDAR TOASTS

This soup derives its body and rich flavor from pureed broccoli stems and florets.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10



Broccoli Soup with Cheddar Toasts image

Steps:

  • Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add stock and salt; cover, raise heat to medium-high, and bring to a boil. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
  • Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
  • Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds. Divide soup among bowls. Top each bowl with a cheese toast, and serve.

Nutrition Facts : Calories 161 g, Cholesterol 9 g, Fat 6 g, Fiber 5 g, Protein 10 g, Sodium 812 g

1 1/2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces
7 cups homemade or low-sodium canned chicken stock
1 teaspoon coarse salt
1 cup skim milk
1/8 teaspoon cayenne pepper
2 ounces extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup)
8 thin slices crusty baguette

THE BEST BROCCOLI-CHEDDAR SOUP

This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13



The Best Broccoli-Cheddar Soup image

Steps:

  • Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just 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, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
  • Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
  • Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
  • Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

4 tablespoons unsalted butter
1 medium yellow onion, diced
1 large carrot, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half and half
4 cups low-sodium chicken broth
4 cups broccoli florets (from about 1 head)
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 large russet potato (about 8 ounces)
8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving

BROCCOLI AND CHEDDAR SOUP

A staple of any fast-casual restaurant, broccoli-cheddar soup has somewhat of a cult following on the internet. Thicker than cream of broccoli, this roux-thickened soup can be puréed completely smooth or left chunky and rustic. Either way, be sure to use the sharpest Cheddar available (white or orange work here). It'll provide richness in addition to a necessary acidity.

Provided by Alison Roman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10



Broccoli and Cheddar Soup image

Steps:

  • Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
  • Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
  • Heat remaining 3 tablespoons butter in the same pot over medium heat (don't worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
  • Gradually whisk in chicken broth until no lumps remain (it'll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture.
  • Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
  • Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
  • Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 34 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 21 grams, Sodium 1000 milligrams, Sugar 7 grams, TransFat 1 gram

6 tablespoons unsalted butter
1 large yellow onion, finely chopped
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
2 pounds broccoli, florets with stems peeled and trimmed to 3 inches
1/4 cup all-purpose flour
3 cups low-sodium chicken or vegetable broth
2 cups half and half
8 ounces very sharp Cheddar, grated, plus more for the top
1/4 teaspoon freshly grated nutmeg

BROCCOLI CHEDDAR SOUP

My husband Eric and I eat dinner together to spend some quality time together. This cheesy broccoli cheddar soup is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9



Broccoli Cheddar Soup image

Steps:

  • In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

Nutrition Facts : Calories 494 calories, Fat 37g fat (24g saturated fat), Cholesterol 116mg cholesterol, Sodium 1145mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 16g protein.

1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups 2% milk
3/4 cup chicken broth
1 cup cooked chopped fresh or frozen broccoli
1/2 cup shredded cheddar cheese

SWISS 'N' CHEDDAR BROCCOLI SOUP

With two varieties of cheese-Swiss and cheddar-this soup is doubly delicious! I'm sure it will become a favorite in your home.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10



Swiss 'n' Cheddar Broccoli Soup image

Steps:

  • In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg. Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted.

Nutrition Facts : Calories 217 calories, Fat 12g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 744mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.

4 cups water, divided
4 teaspoons chicken bouillon granules
6 cups frozen chopped broccoli
4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour
1-1/4 cups shredded Swiss cheese
3/4 cup shredded cheddar cheese

ONE-POT BROCCOLI CHEDDAR SOUP RECIPE BY TASTY

Here's what you need: broccoli, butter, onion, flour, half & half, vegetable stock, shredded carrots, salt, pepper, nutmeg, grated cheddar cheese

Provided by Pierce Abernathy

Categories     Lunch

Yield 4 servings

Number Of Ingredients 11



One-Pot Broccoli Cheddar Soup Recipe by Tasty image

Steps:

  • Trim the stems off the broccoli heads and chop into small florets.
  • In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
  • Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
  • Enjoy!

Nutrition Facts : Calories 1057 calories, Carbohydrate 50 grams, Fat 84 grams, Fiber 5 grams, Protein 21 grams, Sugar 15 grams

2 heads broccoli, chopped
¼ cup butter
½ onion, diced
¼ cup flour
2 cups half & half
2 cups vegetable stock
½ cup shredded carrots
2 teaspoons salt
1 teaspoon pepper
¼ teaspoon nutmeg
2 cups grated cheddar cheese

BROCCOLI CHOWDER WITH CHEDDAR TOASTS

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14



Broccoli Chowder with Cheddar Toasts image

Steps:

  • Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
  • Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
  • Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.

2 strips bacon, thinly sliced
2 tablespoons unsalted butter
1/2 yellow onion, chopped (about 1 cup)
2 cloves garlic, minced
1/2 teaspoon celery seed
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
2 cups milk
4 small red-skinned potatoes (about 6 ounces), scrubbed and quartered
1/2 head broccoli (about 10 ounces), broken into florets, stem peeled and sliced
Kosher salt and freshly ground pepper
1 tablespoon Dijon mustard
1 baguette, sliced into eight 1/4-inch-thick pieces
4 ounces Cheddar, cut into 8 thin slices

EASY BROCCOLI CHEDDAR SOUP RECIPE BY TASTY

Here's what you need: small onion, medium red bell pepper, broccoli, butter, all purpose flour, evaporated milk, vegetable broth, shredded cheddar cheese, McCormick® Garlic Powder, salt and pepper

Provided by Andrea Linton

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 10



Easy Broccoli Cheddar Soup Recipe by Tasty image

Steps:

  • Melt the butter in a large pot over medium heat and sauté the onion, red pepper and broccoli for a couple of minutes. Cover and steam for about 5 minutes, stirring occasionally, until onion is translucent and broccoli is tender.
  • Sprinkle the flour over the vegetables and stir for one minute, until there are no dry spots of flour left. Gradually stir in the evaporated milk and cook, stirring frequently, until mixture thickens and comes to a boil.
  • Add the remaining ingredients. Heat for 5 to 10 minutes until heated through and the cheese is melted.
  • Serve with bread.

Nutrition Facts : Calories 962 calories, Carbohydrate 63 grams, Fat 71 grams, Fiber 3 grams, Protein 23 grams, Sugar 22 grams

1 small onion, chopped
1 medium red bell pepper, chopped
1 broccoli, cut into small florets
6 tablespoons butter
¼ cup all purpose flour
1 can evaporated milk
1 can vegetable broth
2 cups shredded cheddar cheese
½ teaspoon McCormick® Garlic Powder
salt and pepper, to taste

HOMEMADE BROCCOLI CHEESE SOUP RECIPE BY TASTY

Here's what you need: shredded cheddar cheese, shredded parmesan cheese, cornstarch, cayenne pepper, garlic, milk, chicken stock, broccoli, baguette

Provided by Allex Tarr

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9



Homemade Broccoli Cheese Soup Recipe by Tasty image

Steps:

  • Over medium heat, combine cheese with cornstarch and cayenne pepper.
  • Once melted, slowly add garlic, milk, and chicken stock.
  • Add finely chopped broccoli and allow to simmer about 5 minutes while making cheese toasts.
  • Cover slices of baguette bread with shredded cheddar and broil for 3 minutes.
  • Enjoy!

Nutrition Facts : Calories 955 calories, Carbohydrate 70 grams, Fat 55 grams, Fiber 3 grams, Protein 43 grams, Sugar 16 grams

3 ½ cups shredded cheddar cheese
1 cup shredded parmesan cheese
1 tablespoon cornstarch
¼ teaspoon cayenne pepper
½ clove garlic
3 cups milk
1 cup chicken stock
1 cup broccoli, finely chopped
1 baguette

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