Easy Cheesy Broccoli Soup Recipes

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.

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:

• Melt butter in a large saucepan over medium heat.
• Add flour and cook, stirring constantly to make a very "blond" roux, about 3-4 minute.
• Add chicken stock, half and half, salt, mustard, and cayenne.
• Bring to a simmer, stirring frequently.
• Add broccoli and reduce heat to a simmer.
• Cook about 15-20 min, or until the broccoli is crisp-tender.
• Add cheddar cheese and stir to combine. Simmer until cheese melts.
• Serve with a topping of chives or scallions and a little more cheese if desired.

Steps:

• Place unopened broccoli pouch in vigorously boiling water in saucepan. Do not cover.
• Bring water to a second vigorous boil and heat for 16 minutes.
• Meanwhile, in medium saucepan, melt margarine; saute onion in margarine until tender.
• Stir in flour, parsley flakes, bouillon and garlic powder until well blended.
• Add water and milk. Cook until thickened, stirring constantly.
• Stir in broccoli.

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 saucepan, combine the soups, milk, onion, parsley, garlic powder and pepper. Stir in broccoli and potatoes; heat through. Just before serving, sprinkle with cheese.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

Steps:

• Combine onion and garlic in a food processor; pulse until minced.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add onion-garlic mixture and cook until it looks like sauerkraut and is just beginning to brown, 5 to 8 minutes.
• Meanwhile, combine chicken broth and flavor packets in a bowl.
• Transfer onion mixture to a 5-quart or larger slow cooker. Add remaining butter to the skillet and heat until melted and bubbling. Stir in flour with a wire whisk; cook and stir for 3 minutes. Slowly whisk in chicken broth mixture and season with salt and pepper. Cook, stirring constantly, until smooth and no lumps remain. Bring to a boil.
• Add frozen broccoli to the gravy mixture and cook, stirring often, for 10 minutes. Use a large spoon to transfer broccoli to the slow cooker, leaving as much gravy in the skillet as possible.
• Add processed cheese food, Cheddar, Monterey Jack, and cream cheese to the gravy; stir to combine. Stir in milk and cream. Transfer mixture to the slow cooker and stir until well combined.
• Cook on Low, stirring once every hour, for 4 hours. Turn slow cooker off and let cool and thicken slightly before serving.

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.

Steps:

• Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.

Steps:

• Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes.
• Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.

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.

Steps:

• Prepare broccoli according to directions. Drain off excess water.
• Add cream of mushroom soup and one can of milk to broccoli. Stir and heat thoroughly on low.
• Add cheese, stirring until melted. Add salt and pepper to taste. Your quick and creamy soup is ready to serve!

Steps:

• In a saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in another saucepan, combine the cornstarch, milk and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the butter, sherry if desired, salt, pepper and nutmeg. Reduce heat. Add cheese and broccoli; heat just until cheese is melted. Sprinkle with paprika.

Steps:

• In a large soup pot, melt butter; add onions and sauté until they're soft.
• Add chicken broth, broccoli, hash browns, garlic powder, pepper and salt.
• Bring to a boil. Reduce heat; cover and gently simmer for 10-15 minutes until everything is soft.
• Stir in the fat-free half and half.
• Dissolve the cornstarch in the 1/4 cup milk (I do this by shaking them in a jar).
• Add the dissolved cornstarch to the soup.
• DO NOT allow the soup to boil. Stir and cook until thickened. This may take 5-10 minutes.
• Stir in the Velveeta cubes. Stir and cook gently until fully melted.

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.

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.