BEEFY BROCCOLI & CHEESE SOUP
A yummy thick soup with hamburger, broccoli and chedder cheese. Serve on a chilly night in a bread bowl or with slices of thick crusty bread.
Provided by southern chef in lo
Categories Chowders
Time 35m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Bring broth to a boil in medium saucepan. Add broccoli and onion; cook 5 minutes or until broccoli is tender.
- Meanwhile, brown ground beef in small skillet; drain. Gradually add milk to flour in small bowl, mixing until well blended. Add with ground beef to broth mixture; cook, stirring constantly, until mixture is thickened and bubbly.
- Add cheese and oregano; stir until cheese is melted. Season with salt, pepper and hot pepper sauce to taste.
Nutrition Facts : Calories 217.1, Fat 13.5, SaturatedFat 7.4, Cholesterol 46, Sodium 498.5, Carbohydrate 9.1, Fiber 2.1, Sugar 1.5, Protein 15.4
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
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.
HEALTHIFIED BROCCOLI CHEDDAR SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
- Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
- Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Nutrition Facts : Calories 230 calorie, Fat 8 grams, SaturatedFat 4.5 grams, Cholesterol 20 milligrams, Sodium 360 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 16 grams, Sugar 10 grams
BROCCOLI AND CHEDDAR SOUP
Lovelly in the Autumn
Provided by anneyoung
Time 30m
Yield Serves 4
Number Of Ingredients 0
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
BROCCOLI AND RICE SOUP
My husband asked me to make him something relatively mild for his stomach. He was coming off a cleans and didn't want to upset his stomach too much right off the bat. I thought soup should do the trick. He loved it. Hope you do as well. Note: I used Great Valley Rice Medley from Costco
Provided by Lori Mama
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook rice medley as per package directions until just done.
- About 30 minutes.
- Do not drain.
- In a large soup pot, on medium heat, melt butter with oil.
- Add carrot/onion and saute until onion is tender.
- Add garlic and saute until just fragrant.
- Add broccoli and also saute for 5 minutes.
- Add stock and rice with liquid.
- Simmer for 20 minutes.
- Season with salt and pepper to taste.
BEEFY BROCCOLI & CHEDDAR BURRITOS
Beefy, cheesy burritos are baked with salsa and more cheese for this hearty (and quick!) family-pleasing dinner.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Cook ground beef in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is done, about 5 minutes. Remove beef mixture and set aside.
- Stir Knorr® Rice Sides™ - Cheddar Broccoli, water and beans into same skillet and bring to a boil over high heat. Reduce heat to medium and cook covered 7 minutes or until rice is tender. Stir in beef mixture. Remove from heat and let stand 2 minutes. Stir in 1/2 cup salsa and 1/2 cup cheese.
- Spoon about 3/4 cup rice mixture onto each tortilla; roll-up.
- Evenly spread 1/2 cup salsa in bottom of 13 x 9-inch greased baking dish. Arrange burritos, seam-side-down. Spoon remaining salsa down center of burritos, then sprinkle with remaining 1/2 cup cheese. Cover tightly with aluminum foil and bake 25 minutes or until heated through. Garnish with green onions.
Nutrition Facts : Calories 1031.7 calories, Carbohydrate 106.1 g, Cholesterol 100.6 mg, Fat 36.9 g, Fiber 17.5 g, Protein 49.4 g, SaturatedFat 17 g, Sodium 2057.2 mg, Sugar 6.4 g
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
Time 20m
Yield 2 servings.
Number Of Ingredients 9
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.
EASIEST BROCCOLI SOUP EVER
This cheesy cream of broccoli recipe takes very little time and tastes amazing. Perfect for a quick meal after a long day. I prefer to use organic broccoli and milk.
Provided by brighatea
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the broccoli, cover the pot, and steam the broccoli until fork-tender, 8 to 10 minutes.
- Transfer broccoli to a blender and allow to cool slightly, about 5 minutes.
- Place milk, Cheddar cheese, and Parmesan cheese in the blender. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Alternately, you can use a stick blender and puree in a bowl.
Nutrition Facts : Calories 448.4 calories, Carbohydrate 27.4 g, Cholesterol 83.2 mg, Fat 25.8 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 15.9 g, Sodium 602.3 mg, Sugar 15.6 g
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