Italian Broccoli Cheese Soup Recipes

Steps:

• 1. Chop garlic, doesn't have to be fine
• 2. add oil to pan (small-medium stock size) Add garlic, saute until softened slightly
• 3. Add Costco sized can of crushed tomatoes/ add broccoli / stir/ can add wine at this step/ Add Salt & pepper to taste (because of tomatoes I usually don't salt at all)
• 4. Boil water for ditalini, penne, or elbow pasta. Cook according to directions,drain, set aside
• 5. Cook until broccoli is tender, stirring frequently. (approx. 20-25 min)
• 6. Dish up pasta in soup bowls, ladle broccoli soup over
• 7. Great w/parmesan, asiago, or any other hard italian cheese grated on top.
• 8. Enjoy! Great w/Italian crusty bread.....warmed up of course! My kids love this in summer minus the pasta, served cold....

Steps:

• Sweat onions, celery, carrot, garlic, and Italian seasoning in oil in large pot over medium low heat til beginning to soften, 5 minutes.
• Stir in flour to coat vegetables; cook 1 minute. Gradually stir in broth and add broccoli. Increase heat to medium high.
• Simmer soup til it thickens slightly, 5 to 8 minutes. Reduce heat to medium. Stir in cream cheese til it melts. Add Parmesan and stir til it melts. Season soup with salt, pepper and lemon juice. Serves 4

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:

• Heat oven to 200C/180C fan/gas 6. Put the potato and stock in a saucepan and bring to the boil, turn down to simmer for 10 mins until the potato is tender, then add the broccoli and some seasoning and cook for another 4-5 mins. Blend the soup until smooth, then return to the pan and keep warm while you make the toasties.
• Whizz 1 slice of bread to make crumbs, then stir in the cheese, egg and onions. Spread over 3 slices of bread, add a dash of Worcestershire sauce, and sandwich each one together with the remaining slices. Brush with oil and bake for 10 mins, turning halfway through, until the outside is crisp and golden and middle melted. Cut into triangles and serve with the soup.