BROCCOLI CHEESE SOUP
I found this recipe in a book called "Great American Favorite Brand Name Cookbook" and I have not tried it yet, but I'm trying to get some stuff up here before I have to return the book. So if anyone tries it and has any comments, let me know. Hope you enjoy!
Provided by PSU Lioness
Categories < 30 Mins
Time 30m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- In large saucepan or Dutch oven, cook onion in margarine until tender; stir in flour.
- Gradually stir in water then broccoli, bouillon and worcestershire.
- Over medium heat, cook and stir until thickened and broccoli is tender, about 10 minutes.
- Add cheese and cream. Cook and stir until cheese melts and soup is hot (DO NOT BOIL).
- Refrigerate leftovers.
Nutrition Facts : Calories 1248.6, Fat 96.4, SaturatedFat 55.6, Cholesterol 267.5, Sodium 1441.5, Carbohydrate 42.5, Fiber 9.6, Sugar 7.1, Protein 59.6
BROCCOLI CHEESE SOUP
Make and share this Broccoli Cheese Soup recipe from Food.com.
Provided by Hey Jude
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a Dutch oven or large saucepan over medium-high heat.
- Stir in onion and red pepper; cook until onion is golden, about 6 minutes.
- Add broccoli and chicken broth to pan; cook until broccoli is tender, about 12 minutes.
- Puree soup in a blender or food processor (or hand-held'boat motor') in small batches; return soup to pot over low heat.
- Stir in cheese until melted and smooth, about 2 minutes.
Nutrition Facts : Calories 168.1, Fat 9.5, SaturatedFat 3.8, Cholesterol 13, Sodium 772.4, Carbohydrate 11.2, Fiber 3.4, Sugar 3.9, Protein 11.1
BROCCOLI CHEESE SOUP
Make and share this Broccoli Cheese Soup recipe from Food.com.
Provided by Charlotte J
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil broth in large saucepan.
- Add broccoli, onion and garlic.
- Bring to a boil; reduce heat to low.
- Cover; cook for 5 to 7 minutes or until broccoli is tender.
- Remove from heat; cool slightly.
- Transfer half of vegetable-broth mixture to blender or food processor in batches; cover.
- Blend until desired consistency.
- Return to remaining mixture in saucepan.
- Combine dry milk, water and flour in medium bowl; mix well.
- Stir into soup; add salt and pepper.
- Add cheddar cheese and stir over low heat until melted.
- Heat to serving temperature and serve.
- For Freeze Ahead:.
- Prepare as above.
- Cool soup completely.
- Place in airtight container; freeze for up to 2 months.
- Thaw overnight in refrigerator.
- Heat in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.
Nutrition Facts : Calories 226.9, Fat 8, SaturatedFat 4.5, Cholesterol 22.8, Sodium 1028.6, Carbohydrate 21.1, Fiber 0.3, Sugar 10.1, Protein 18.9
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 CHEESE SOUP
For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 11
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.
ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP
For creamy, cheesy comfort, try Food Network Kitchen's Almost-Famous Broccoli-Cheddar Soup, best served in big sourdough bread bowls.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until 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, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
- Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
- Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
- Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.
BROCCOLI CHEESE SOUP
Provided by Food Network
Time 15m
Yield 2 c (480 ml)
Number Of Ingredients 5
Steps:
- 1.Place all ingredients into the Vitamix container in the order listed and secure lid.
- 2.Select Variable 1.
- 3.Turn machine on and slowly increase speed to Variable 10, then to High.
- 4.Blend for 6-7 minutes or until heavy steam escapes from the vented lid.
- Serve over additional steamed broccoli pieces. (optional)
BROCCOLI CHEESE SOUP
My sister gave this recipe to me many years ago. It's become a family favorite. My kids request it often. I am not a big fan of Velveeta cheese, but it sure does work in this recipe! The soup is creamy and highly satisfying. Enjoy :-)
Provided by LifeIsGood
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put the first 7 ingredients into a large soup pot, on medium high heat.
- Cook until the vegetables are tender - about 10-15 minutes - while you make the white sauce.
- White Sauce:.
- In another pot, melt the butter over medium heat.
- Gradually add the flour and whisk - until blended. (Don't burn).
- Stir in the milk and salt to the flour mixture and keep stirring until it gets thick and smooth. (I've never timed this step - I'm guessing it's about 10 minutes or so.).
- Add the Velveeta and stir until blended. Make sure not to boil this mixture.
- Now you can add this white sauce to the vegetable mixture.
- Heat through and enjoy the comfort!
Nutrition Facts : Calories 399.1, Fat 25.5, SaturatedFat 15.6, Cholesterol 72.2, Sodium 1741.7, Carbohydrate 31.6, Fiber 4.2, Sugar 13.3, Protein 13.1
VELVEETA BROCCOLI CHEESE NOODLE SOUP
Steps:
- Place bouillon cubes in 3 cups hot water to dissolve to make broth. Sautee onions in butter in 6-quart pot or Dutch oven. Add broth and 3 more cups of water and bring to boil.
- Reduce heat to simmer and add noodles. Cook until noodles are done (about 15 minutes). Add broccoli and simmer for 5 minutes.
- Add milk and Velveeta cheese. Simmer until cheese is melted, being sure to stir thoroughly every 5 minutes to prevent burning on bottom. Reduce heat to low and serve hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
T.G.I. FRIDAY'S BROCCOLI CHEESE SOUP
Steps:
- 1. Combine chicken broth, water, half-and-half, cheese, flour, onion, and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour, then turn heat to medium/high. Bring soup to a boil, and then reduce heat to low.
- 2. Add broccoli to soup and simmer for 15 to 20 minutes or until broccoli is tender but not soft.
- 3. For each serving, spoon one cup of soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAMY BROCCOLI & CHEESE SOUP
A warming creamy soup made with broccoli and cheddar cheese
Provided by emmabubble
Time 1h
Yield Serves 6
Number Of Ingredients 8
Steps:
- warm the olive oil in a large soup pot and add the onions. Cook until soft and golden in colour. Add the potatoes and continue to stir for a few minutes.
- Add the chicken stock and bring to the boil. Add the broccoli florets and reduce to simmer.
- Continue to simmer for around 20 minutes or until the potatoes and broccoli are soft.
- Blend until smooth and then stir in the cream. Continue to simmer on a low heat and gradually add the cheddar stirring continuously for around 10 minutes. Season and serve.
BROCCOLI CHEESE SOUP RECIPE
Get the gourmet soup taste without the hassle with our Broccoli Cheese Soup Recipe. This Broccoli Cheese Soup Recipe is ready in just 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Bring all ingredients except VELVEETA to boil in large saucepan, stirring constantly; simmer on medium-low heat 5 min., stirring occasionally.
- Add VELVEETA; cook 5 min. or until VELVEETA is melted and soup is well blended, stirring constantly.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 770 mg, Carbohydrate 15 g, Fiber 2 g, Sugar 7 g, Protein 8 g
EXCELLENT BROCCOLI CHEESE SOUP
This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli.
Provided by NATHAN TRUAX
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
- Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
- Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 15.2 g, Cholesterol 80.5 mg, Fat 26.3 g, Fiber 0.9 g, Protein 17.3 g, SaturatedFat 16.1 g, Sodium 1180.6 mg, Sugar 9.3 g
BROCCOLI CHEESE SOUP
WONDERFUL cheesy flavored soup which goes well with a sandwich for a quick lunch or dinner. A family favorite and easy to prepare!
Provided by Seasoned Cook
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Bring chicken broth to simmer. Add broccoli and carrot and allow to simmer gently for 2 minutes.
- Add cream of chicken soup and bring back to simmer.
- Add cheese and stir until melted.
- Note: The cream of chicken soup has some salt in it. Do a taste test and decide if you need to add salt. Also add small amount of water if you would like soup thinner.
Nutrition Facts : Calories 362.4, Fat 25.3, SaturatedFat 13.7, Cholesterol 66.9, Sodium 1448.3, Carbohydrate 13.7, Fiber 0.6, Sugar 2.1, Protein 21.4
BROCCOLI SOUP WITH CHEESE TOASTIES
Use up any leftover cheese - blue, cheddar, red leicester... - in these melty baked sandwiches with soup
Provided by Good Food team
Categories Lunch, Soup
Time 45m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 464 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 2.28 milligram of sodium
BROCCOLI-CHEESE SOUP
Broccoli-cheese soup is my life. There's something about it that triggers a happy, peaceful memory. I just don't know what the memory is. So I guess technically, it isn't really a memory at all. I think a memory, by definition, is something that someone actually has to remember.
Provided by Ree Drummond
Categories HarperCollins Dinner Soup/Stew Quick & Easy Broccoli Cheddar Cheese Kid-Friendly Small Plates
Yield Serves 10
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, melt the butter. Add the onion and stir it around to cook, 3 to 4 minutes.
- Sprinkle the flour on top of the onion and use a whisk to work in the flour. Once it's combined, cook the onion-flour mixture for 2 to 3 minutes.
- Add the milk and half-and-half, whisking constantly until combined.
- Sprinkle in the salt, pepper, and nutmeg.
- Add the broccoli florets and stir them into the soup. Cover the pot and reduce the heat to low, then simmer the soup until it's thickened and the broccoli is tender, 20 to 25 minutes.
- Stir in the chicken broth and check the consistency. The soup should be thick, but if it still seems too thick, splash in a little more broth.
- Throw in the cheese! Stir it in until it's melted, taste and adjust the seasonings . . . and get ready to serve it up.
- At an angle, cut off the top third of the bread. Remove the "lid." Tear out chunks of bread, leaving a 1/2-inch rim around the crust. (Save the bread in a plastic storage bag for another use.)
- Ladle in the thick, yummy soup and top it with more shredded cheese.
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
CHEESY BROCCOLI SOUP
Creamy, cheesy and supremely easy, this broccoli and carrot soup is quick enough to make on even the busiest weeknights.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Bring first 4 ingredients to boil in large saucepan on medium-high heat; simmer on medium-low heat 10 min. or until vegetables are tender. Remove from heat.
- Blend, in batches, in blender until smooth. Return to saucepan.
- Whisk in CHEEZ WHIZ and milk; cook 5 min. or until CHEEZ WHIZ is completely melted, and soup is heated through. (Do not let soup come to boil.)
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 740 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 6 g, Protein 6 g
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