ONE-POT BROCCOLI CHEDDAR SOUP RECIPE BY TASTY
Here's what you need: broccoli, butter, onion, flour, half & half, vegetable stock, shredded carrots, salt, pepper, nutmeg, grated cheddar cheese
Provided by Pierce Abernathy
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim the stems off the broccoli heads and chop into small florets.
- In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
- Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
- Enjoy!
Nutrition Facts : Calories 1057 calories, Carbohydrate 50 grams, Fat 84 grams, Fiber 5 grams, Protein 21 grams, Sugar 15 grams
EASY BROCCOLI CHEDDAR SOUP RECIPE BY TASTY
Here's what you need: small onion, medium red bell pepper, broccoli, butter, all purpose flour, evaporated milk, vegetable broth, shredded cheddar cheese, McCormick® Garlic Powder, salt and pepper
Provided by Andrea Linton
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium heat and sauté the onion, red pepper and broccoli for a couple of minutes. Cover and steam for about 5 minutes, stirring occasionally, until onion is translucent and broccoli is tender.
- Sprinkle the flour over the vegetables and stir for one minute, until there are no dry spots of flour left. Gradually stir in the evaporated milk and cook, stirring frequently, until mixture thickens and comes to a boil.
- Add the remaining ingredients. Heat for 5 to 10 minutes until heated through and the cheese is melted.
- Serve with bread.
Nutrition Facts : Calories 962 calories, Carbohydrate 63 grams, Fat 71 grams, Fiber 3 grams, Protein 23 grams, Sugar 22 grams
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.
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.
QUIZNO'S BROCCOLI CHEESE SOUP
This soup serves 6 and can be easily doubled. It is unbelievably delicious!! (I can't take credit for this, I found it posted on Yahoo! Answers, enjoy!)
Provided by singinintherain55
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 680, Fat 52.8, SaturatedFat 32.3, Cholesterol 155.1, Sodium 754.4, Carbohydrate 32.2, Fiber 3.8, Sugar 7.2, Protein 22.3
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