Cheeseandbroccolisoup Recipes

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BROCCOLI CHEESE SOUP

This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.

Provided by Karin Christian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 40m

Yield 12

Number Of Ingredients 9



Broccoli Cheese Soup image

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.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.1 g, Cholesterol 56.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 10.9 g, Sodium 1136.4 mg, Sugar 6.3 g

½ cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
⅔ cup cornstarch
1 cup water

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

CHEESE BROCCOLI SOUP

This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table. -Evelyn Massner, Oakville, Iowa

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 9



Cheese Broccoli Soup image

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.

Nutrition Facts : Calories 472 calories, Fat 31g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 1033mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 3g fiber), Protein 18g protein.

2 cups sliced fresh carrots
2 cups broccoli florets
1 cup sliced celery
1-1/2 cups chopped onion
1/2 cup butter
3/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
4 cups whole milk
1/2 pound Velveeta, cubed

CHEESE SOUP WITH BROCCOLI

A great Cheese Soup recipe. It can be used as a light meal with salad, but we like it best with ham.

Provided by Aubra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Yield 7

Number Of Ingredients 10



Cheese Soup with Broccoli image

Steps:

  • In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling.
  • In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.
  • Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy!

Nutrition Facts : Calories 349.3 calories, Carbohydrate 22.8 g, Cholesterol 38.4 mg, Fat 19.5 g, Fiber 1.2 g, Protein 20.8 g, SaturatedFat 8.1 g, Sodium 1538.3 mg, Sugar 14 g

1 onion, chopped
6 tablespoons margarine
⅓ cup all-purpose flour
salt and pepper to taste
4 cups milk
3 cups chicken broth
1 carrot, shredded
1 cup broccoli florets
½ cup chopped celery
1 pound processed cheese food (eg. Velveeta), cubed

BROCCOLI CHEESE SOUP

For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 10 servings

Number Of Ingredients 11



Broccoli Cheese Soup image

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.

4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional

BROCCOLI AND CHEDDAR SOUP

Lovelly in the Autumn

Provided by anneyoung

Time 30m

Yield Serves 4

Number Of Ingredients 0



Broccoli and Cheddar Soup image

Steps:

  • Chop the potato and onion and fry gently in the oil
  • Trim the broccoli and cut the stems into 1/2 inch slices. Add the stems to the onion and potato mixture. Fry for 5 minutes and season
  • Reserve half the broccoli florets and add the remainder tho the potato mixture, adding the water or stock. Simmer for 20 minutes until the vegaetables are soft
  • Add the remaining broccoli florets and the sugar, cook for one minute and put into a food processor nad blend
  • Pour the soup into a tureen and sprinkle on the grated cheddar, stirring and turning with a ladle until the cheese is melted

CREAMY BROCCOLI & CHEESE SOUP

A warming creamy soup made with broccoli and cheddar cheese

Provided by emmabubble

Time 1h

Yield Serves 6

Number Of Ingredients 8



Creamy Broccoli & Cheese Soup image

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.

1 onion, peeled and chopped
1 tbsp olive oil
4 medium potatoes, peeled and cubed
1 head of broccoli, stalks trimmed and cut into florets
1l chicken stock
250ml single cream
175g mature cheddar cheese, grated
sea salt and cracked black pepper

CHEESE AND BROCCOLI SOUP

This soup is thicker than soup and thinner than steamed broccoli spears with cheese sauce, but definitely something that you could eat the whole pot of easily. Don't put this on your plate, it goes in a bowl for maximum comfort. Don't need crackers; for something fancy, serve in a bread bowl or with a lovely piece of crusty bread. YUM! I've never frozen this; it usually doesn't last past a second meal.

Provided by Redneck Epicurean

Categories     Cheese

Time 40m

Yield 8 servings ?

Number Of Ingredients 9



Cheese and Broccoli Soup image

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.

Nutrition Facts : Calories 276.5, Fat 20.4, SaturatedFat 12.6, Cholesterol 58.9, Sodium 847, Carbohydrate 11.4, Fiber 1.8, Sugar 2.2, Protein 13.1

1/4 cup butter or 1/4 cup margarine
1/4 cup flour
3 cups chicken broth
1/2 teaspoon salt
2 cups milk (or 3 c. milk, no half & half)
1 cup half-and-half cream
1 cup bagged shredded cheddar cheese
1/4 lb processed cheese, cut into smaller cubes (I use Walmart brand Velveeta)
1 (16 ounce) bag frozen broccoli, chopped into bite-sized pieces (thawing not necessary)

BROCCOLI SOUP WITH CHEDDAR CHEESE

"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell's restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe-and so would my family." The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won't overcook.

Categories     Soup/Stew     Appetizer     Broil     Kid-Friendly     Dinner     Lunch     Cheddar     Broccoli     Winter     Simmer     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 servings

Number Of Ingredients 9



Broccoli Soup with Cheddar Cheese image

Steps:

  • Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.
  • Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.

6 tablespoons (3/4 stick) butter, room temperature
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
6 1/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
3 tablespoons all purpose flour
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

BROCCOLI-CHEESE SOUP

Broccoli-cheese soup is my life. There's something about it that triggers a happy, peaceful memory. I just don't know what the memory is. So I guess technically, it isn't really a memory at all. I think a memory, by definition, is something that someone actually has to remember.

Provided by Ree Drummond

Categories     HarperCollins     Dinner     Soup/Stew     Quick & Easy     Broccoli     Cheddar     Cheese     Kid-Friendly     Small Plates

Yield Serves 10

Number Of Ingredients 11



Broccoli-Cheese Soup image

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.

1/2 cup butter
1 large onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Salt and pepper
1/2 teaspoon ground nutmeg
4 broccoli heads, cut into florets
1/2 cup chicken broth
3 cups shredded sharp cheddar cheese, more for garnish
Small bread loaves for bowls (you can buy them in nice bakeries)

LOTSA BROCCOLI CHEESE SOUP WITH REAL CHEESE

Broccoli Cheese Soup for people who love broccoli and real cheese. No velveeta here! Great served with crusty or fresh bread.

Provided by bungalowten

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8



Lotsa Broccoli Cheese Soup With Real Cheese image

Steps:

  • Gently simmer broccoli in the chicken or vegetable broth until tender.
  • Leave broccoli and broth on stove on lowest setting.
  • Add shredded carrot to broccoli and broth.
  • Mix milk and soup and add to soup.
  • Mix cornstarch and water, and add to soup.
  • Simmer until thickened.
  • Add shredded cheese, simmer just until melted.
  • Serve.

Nutrition Facts : Calories 293.6, Fat 18, SaturatedFat 10, Cholesterol 52.4, Sodium 1196.2, Carbohydrate 16.9, Fiber 3.8, Sugar 2.8, Protein 17.5

4 cups fresh broccoli, cut into bite size pieces
4 cups chicken broth or 4 cups vegetable broth
1 1/4 cups milk (2% or whole works best)
1 (10 3/4 ounce) can condensed cream of celery soup (cream of chicken also works nicely)
2 tablespoons cornstarch
1/4 cup cold water
8 ounces cheddar cheese, shredded
1 carrot, shredded (optional)

CHEESY BROCCOLI SOUP

That's why she often serves Cheesy Broccoli Soup. "This creamy and flavorful soup goes together in a flash because it uses frozen chopped broccoli and process American cheese," she explains. Plus, it's easy to warm up if Bob works late. "He likes it so much that when he grocery shops, he always makes sure the ingredients for this soup are on the list," she reports.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Cheesy Broccoli Soup image

Steps:

  • In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. , In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.

Nutrition Facts :

2 cups water
1 teaspoon chicken bouillon or 1/2 vegetable bouillon cube
1 package (16 ounces) frozen chopped broccoli, thawed
1 medium onion, chopped
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 cup 2% milk
1 pound process cheese (Velveeta), cubed

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From dinnerthendessert.com


QUICK BROCCOLI AND CHEESE {READY IN 15 MINUTES ... - SPEND WITH …
Wash broccoli and place it in a non-stick skillet. Add 1 cup water and bring to a simmer over medium heat. Cover broccoli and steam 3-5 minutes. Remove & place in a bowl. Cover to keep warm. Whisk milk and cornstarch together in a bowl. Pour into the skillet and whisk over medium heat until mixture thickens. Turn heat to low and add cheese.
From spendwithpennies.com


BROCCOLI CHEESE SOUP | CANADIAN GOODNESS - DAIRY FARMERS OF …
Preparation. Melt butter in a large saucepan. Sauté onions until tender but do not brown. Stir in flour and cook 3 minutes. Whisk in broth and broccoli. Bring to a boil. Reduce heat and simmer 10 to 15 minutes. Purée mixture. Return to heat, add pepper, a …
From dairyfarmersofcanada.ca


BEST CREAMY BROCCOLI CHEESE SOUP RECIPE - INSIDE BRUCREW LIFE
Stir in the chicken broth and bring the mixture to a boil. Stir in the broccoli and carrots. Simmer on low heat for 10-12 minutes or until the vegetables are tender. Add the cheese, salt, pepper, and spices and stir until creamy. Serve immediately with shredded cheese, green onions, and oyster crackers.
From insidebrucrewlife.com


30 MINUTE BROCCOLI CHEDDAR SOUP - GIMME DELICIOUS FOOD
Instructions. Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color.
From gimmedelicious.com


CHEESE AND BROCCOLI SOUP - HELEN WADDINGTON, THE IBS COACH
Take off the heat, add in the cream cheese and blend with a hand blender and serve. Or put in a food flask and take to work for lunch. You can freeze any leftovers or use them up to 3 days in the fridge.
From theibscoach.com


BROCCOLI AND CHEESE SOUP RECIPES - MY FOOD AND FAMILY
For the ultimate in comfort food, try one of these broccoli and cheese soup recipes. We’re soup-er enthusiastic about all our soup recipes —from the sumptuously cheesy recipes on this page and Healthy Living soups to our classic tomato soups and potato soups. (Beginners, check out our broccoli page and our article on How to Make Soup for tips).
From myfoodandfamily.com


SUPER EASY CROCKPOT BROCCOLI CHEESE SOUP - PINCH OF YUM
Place soup, milk, evaporated milk, onion, and broccoli in a slow cooker. Cook on high for 4 hours or low for 6-8. Blend 3-4 cups of soup until broccoli has broken into small pieces, about 10 seconds. Add back to the pot and stir to combine. Season with salt and pepper and top with shredded cheese. clock. clock icon.
From pinchofyum.com


BROCCOLI AND CHEESE SOUP RECIPE - BBC FOOD
Method. Heat the olive oil and butter in a large saucepan over a low heat. Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 …
From bbc.co.uk


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