Copycat Broccoli Cheese Soup Recipes

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:

• Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until 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, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
• Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
• Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
• Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

Steps:

• Sauté onion in butter. Set aside.
• Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
• Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
• Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
• Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
• Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.

Steps:

• Cook onion in butter until it's tender.
• Stir in flour and pepper; add milk.
• Cook over medium heat until thickened to make the roux.
• Slowly add cheese.
• In another pan, dissolve bouillon cubes in boiling water.
• Add broccoli. Cook until tender.
• Add to cheese mixture and stir well.
• Note: You may want to chop up broccoli into finer pieces depending on your preference.

Steps:

• Into blender put first 6 ingredients.
• Blend on high until smooth.
• Pick out larger pieces of broccoli and put in blender.
• Blend those until tiny bits.
• Put aside 3/4 cup cooking water from broccoli and discard rest of water.
• Pour blender mixture into top of double boiler over simmering water, stirring until smooth and thickened.
• Stir in cooking water and broccoli, diced fine.
• Add remaining ingredients.

Steps:

• Saute onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.
• In another pan melt the 1/2 cup of butter and stir the butter and flour (make a roux) using a whisk over med. heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock 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.
• Pour in batches into osterizer (blender) and puree.
• Return to pot and add the grated cheese and stir till well blended.
• Put on low heat and stir the nutmeg.

Steps:

• In a large saucepan melt together butter, flour and chopped onions. Cook butter and flour together for about a minute, and then slowly add in half-and-half. Add about 1 quarter of the half-and-half, whisk until thickened and smooth. When all of the half-and-half is incorporated add frozen broccoli, and Velveeta cheese, when the cheese is completely melted, add chicken broth one cup at a time until soup is well mixed and has a consistent texture. When all of the chicken broth is added add carrots, and simmer soup for about 20 minutes. During the last 10 minutes of cooking add the 8 ounces of shredded Cheddar cheese. Serve when all cheese is fully melted.