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
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
QUICK AND SIMPLE BROCCOLI AND CHEESE
This recipe is great for just-getting-started-cooks.
Provided by KGASKINS
Categories Side Dish Vegetables Broccoli
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.
- Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 3.6 g, Cholesterol 37.7 mg, Fat 13.5 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 8.5 g, Sodium 166.1 mg, Sugar 1.1 g
EASY BROCCOLI CHEESE SOUP
Make and share this Easy Broccoli Cheese Soup recipe from Food.com.
Provided by GrandmaIsCooking
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook the broccoli in the water until tender but not mushy.
- Stir in onion or chives, cream of mushroom soup, milk and butter.
- Heat to a simmer and cook three minutes, stirring well.
- Add cheese and stir until it melts.
- Serve immediately.
Nutrition Facts : Calories 213.6, Fat 14.6, SaturatedFat 9.2, Cholesterol 48.6, Sodium 647.4, Carbohydrate 11.7, Fiber 2.9, Sugar 4.6, Protein 10.9
FRESH BROCCOLI AND CHEDDAR SOUP
This soup is easy comfort food using fresh (not frozen) broccoli and real cheddar cheese. It takes about half an hour to forty minutes to make, but it's so much better than any soup from a can. I like to leave some of the broccoli in large chunks rather than pureeing it all.
Provided by SarahTyler
Categories Cheese
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Chop broccoli into coarse chunks. You can use stems; just be sure to peel the tough outer layer.
- Melt butter in a large sauce pan or dutch oven. Add the onion and saute about 5 minutes, until soft.
- Add the flour and saute one minute longer mixing thoroughly with the butter and onions.
- Add the chicken broth, broccoli, thyme and lemon juice and bring to a boil. Bring the heat down and simmer for about 20 minutes, until the broccoli is tender.
- Puree the soup with an immersion blender (or in small batches in a food processor).
- After pureeing, add the milk and bring the soup to a simmer.
- Sprinkle half of the cheddar cheese into the soup and stir until smooth. Keep the heat on low to prevent curdling.
- Season to taste with salt and pepper and top with remaining shredded cheese.
Nutrition Facts : Calories 332.4, Fat 20.9, SaturatedFat 12.6, Cholesterol 61.2, Sodium 972, Carbohydrate 17.9, Fiber 3.1, Sugar 3.4, Protein 19.7
CAULIFLOWER BROCCOLI CHEESE SOUP
Steps:
- In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.
Nutrition Facts : Calories 267 calories, Fat 15g fat (9g saturated fat), Cholesterol 48mg cholesterol, Sodium 909mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 2g fiber), Protein 12g protein.
EASY CHEESE BROCCOLI SOUP
"My husband is diabetic, and I'm watching my weight. This soup fits our diets perfectly," writes Carol Colvin from Derby, New York. Friends and family will never guess it only takes just 15 minutes to make!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the soups, milk, onion, parsley, garlic powder and pepper. Stir in broccoli and potatoes; heat through. Just before serving, sprinkle with cheese.
Nutrition Facts : Calories 135 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 521mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges
EASY BROCCOLI-CHEESE CASSEROLE
For the longest time, my mum would make this amazing broccoli casserole. It is more like a crustless quiche, but has converted many broccoli haters into broccoli lovers! I have not ever tweaked this recipe - not even to add minced garlic, sauteed onion, pimento, etc; it's too simple and delicious on its own to need tweaking. This can be made ahead and refrigerated before cooking. It freezes well and can be thawed prior to cooking.
Provided by thedailygourmet
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h18m
Yield 6
Number Of Ingredients 8
Steps:
- Fill a large bowl with ice water to create an ice bath.
- Bring a large pot of lightly salted water to a boil. Add broccoli and cook, uncovered, until bright green and tender, about 3 minutes. Drain in a colander and immediately immerse in the ice bath for several minutes to stop the cooking process. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish with vegetable oil.
- Combine broccoli, cottage cheese, eggs, Cheddar cheese, butter, flour, salt, and pepper in a large bowl. Spread into the prepared casserole dish.
- Bake in the preheated oven, uncovered, until a knife inserted into the center comes out clean, 60 to 90 minutes.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 8.7 g, Cholesterol 144.1 mg, Fat 21.4 g, Fiber 1.4 g, Protein 19 g, SaturatedFat 12 g, Sodium 550.2 mg, Sugar 1.4 g
SLOW-COOKER CHEESY BROCCOLI SOUP
Steps:
- In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper., Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.
Nutrition Facts : Calories 675 calories, Fat 49g fat (30g saturated fat), Cholesterol 165mg cholesterol, Sodium 1964mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 39g protein.
EASY BROCCOLI-CHEESE SOUP
Cheesy salsa dip, broccoli and broth heat up into a cozy homemade soup in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, melt butter over medium heat. Add carrot and onion; cook, stirring occasionally, until tender.
- Sprinkle flour over vegetables; stir to blend. Stir in remaining ingredients until well blended. Cook over medium heat, stirring constantly, until thoroughly heated.
Nutrition Facts : Calories 290, Carbohydrate 23 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 2 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1600 mg, Sugar 5 g, TransFat 0 g
EASY & DELICIOUS BROCCOLI CHEESE SOUP
This soup is the real deal! It is totally from scratch but error proof; you will impress yourself and others.
Provided by ChrysalisUnfurled
Categories Cheese
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter. Cook onion until soft but not brown.
- Stir in flour and cook 3 minutes.
- Whisk in stock and broccoli.
- Bring to boil.
- Reduce heat and simmer 5 to 10 minutes.
- Puree mixture (in food processor or blender).
- Return to heat, add pepper, milk, cheese, and Tabasco sauce.
- Heat thoroughly but do not boil.
- Taste and adjust seasoning if necessary.
- If you are using fresh broccoli, trim off tough stems, chop and cook 15 minutes before putting in blender.
Nutrition Facts : Calories 258.1, Fat 16.6, SaturatedFat 10, Cholesterol 50.2, Sodium 350.4, Carbohydrate 15.1, Fiber 4.1, Sugar 3.5, Protein 14.6
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
EASY BROCCOLI CHEESE SOUP
This soup is on your table in about 20 minutes, the hardest thing about this recipe is opening the cans LOL!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large heavy-bottom pot melt the butter over medium heat; add in the onions, saute until the onions are translucent (adding in the garlic, if using the last 2 minutes of cooking).
- Add/stir in all the three undiluted soups, frozen thawed broccoli, Velveeta cheese, mushrooms and milk; cook stirring until the cheese melts and the broccoli is tender.
- Season with salt and pepper to taste.
- Ladle into bowls and top with grated Parmesan cheese if desired.
Nutrition Facts : Calories 707, Fat 46.8, SaturatedFat 26.3, Cholesterol 173.6, Sodium 2637.1, Carbohydrate 32.1, Fiber 3.2, Sugar 13, Protein 41.5
EASY BROCCOLI CHEESE SOUP
Make and share this Easy Broccoli Cheese Soup recipe from Food.com.
Provided by nursiejen78
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- On medium heat, in a large pot melt butter and olive oil.
- Add onion, garlic, carrots. Sweat.
- Add flour and stir.
- Cook for 2 minutes, then add chicken stock and milk.
- When liquids are hot (not boiling) add velvetta and stir until cubes dissolve. Add broccoli, mustard and hot sauce.
- Enjoy!
Nutrition Facts : Calories 180.1, Fat 12.1, SaturatedFat 5.1, Cholesterol 22.8, Sodium 154.9, Carbohydrate 13.5, Fiber 1.9, Sugar 2.8, Protein 5.7
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Ratings 363Calories 292 per servingCategory Main Course, Soup
- Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.
- Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.
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- Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
- Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
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- Add the flour and cook for a minute. Pour in the milk and stock and allow to simmer for 5 minutes.
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- Stir together stock, diced onion and broccoli in a medium saucepan. Heat over medium heat until it comes to a low boil. Reduce heat to medium and continue boiling for about 5 minutes, or until the onions are tender. Stir in the evaporated milk and continue cooking for 3 minutes or until the mixture returns to a simmer. Remove from heat and stir in the cheese until melted.
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- In a large saucepan, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened, about 4 minutes. Add flour and cook, stirring to make a paste, for 2 minutes. Gradually whisk in broth and then bring to a boil. Add broccoli and cook, stirring often until tender, about 3 minutes. Remove from heat.
- Using a blender, puree broccoli mixture in batches. Transfer batches to a large bowl. Return puree to saucepan, place over medium heat and bring to a simmer. Gradually whisk in milk and 1 cup cheese. Ladle soup into bowls. Top each serving with croutons and a sprinkling of remaining cheese.
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- Prep all of your ingredients before you start cooking. In a dutch oven or medium soup pot, melt 2 Tbsp butter. Add onion and carrots and saute until onions soften (5 minutes).
- Add 4 cups chicken broth, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp thyme. Bring to a boil then add broccoli and reduce to a simmer, partially cover, and cook until broccoli is softened (10-12 minutes depending on the thickness of broccoli).
- Remove 2 cups of vegetables with a strainer and set aside. Blend remaining soup in the pot with an immersion blender or puree in batches in a blender. Blend until smooth or your desired consistency.
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- Melt the butter in a large pot or Dutch oven over medium heat. Fry the onion until fragrant (about 2 minutes). Add in the garlic and cook for a further minute. Whisk in the flour and cook for a few minutes or until golden brown.
- Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half, stirring well to combine and dissolve the flour into the liquid. Season with salt and pepper, stock powder, mustard powder and garlic powder. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally.
- Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper, if desired.
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- Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
- Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
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