Cheese And Broccoli Soup Recipes

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.

Steps:

• Saute onion in butter (I mixed the minced onion with the melted 1/2 stick of butter).
• Place all ingredients in crockpot, mix a bit, and cook on low until hot.
• Thaw the broccoli and drain--cooking time is just enough to get everything hot, about 2 to 4 hours (depending on cooker).

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.

Steps:

• In a large stockpot, melt the butter. When melted, stir in the flour and cook for 2 minutes.
• Add the broth, milk & cream, and salt. Bring to a boil and reduce heat. Simmer for 10 minutes.
• Stir in the cheese and broccoli. Simmer for 10 minutes. Serve.
• Note: If this is not thick enough for you, make some thickening from cornstarch and water; increase heat to just under boiling and stir in rapidly to prevent lumps.

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:

• In a large pot over medium heat, melt the butter. Add the onion and stir it around to cook, 3 to 4 minutes.
• Sprinkle the flour on top of the onion and use a whisk to work in the flour. Once it's combined, cook the onion-flour mixture for 2 to 3 minutes.
• Add the milk and half-and-half, whisking constantly until combined.
• Sprinkle in the salt, pepper, and nutmeg.
• Add the broccoli florets and stir them into the soup. Cover the pot and reduce the heat to low, then simmer the soup until it's thickened and the broccoli is tender, 20 to 25 minutes.
• Stir in the chicken broth and check the consistency. The soup should be thick, but if it still seems too thick, splash in a little more broth.
• Throw in the cheese! Stir it in until it's melted, taste and adjust the seasonings . . . and get ready to serve it up.
• At an angle, cut off the top third of the bread. Remove the "lid." Tear out chunks of bread, leaving a 1/2-inch rim around the crust. (Save the bread in a plastic storage bag for another use.)
• Ladle in the thick, yummy soup and top it with more shredded cheese.

Steps:

• Melt butter in large saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add flour; cook 1 min. or until bubbly, stirring constantly.
• Stir in milk. Bring to boil; simmer on medium-low heat 1 min.
• Add remaining ingredients; stir. Cook 5 to 8 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.

Steps:

• Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
• Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
• To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
• If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

Steps:

• Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
• Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
• Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
• Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Steps:

• In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain, remove vegetables and set aside. , In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.

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.