Simplebroccolicheesesoup Recipes

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:

• melt butter in small boiler, add onions and cook until tender.
• while they are cooking, steam broccoli and carrots in steam bag in microwave for about 4 minutes or until tender.
• Move carrots and broccoli into boiler with onions and saute for a minute or two, adding kosher salt and fresh pepper at this point.
• Add campbell's cheddar cheese soup and 1/2 can of milk and stir until smooth over low heat.
• add cheese to soup when ready to serve.
• for a little kick, add 1/4 teaspoon of cajun seasoning while cooking over low heat.

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.

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 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:

• Saute onion and celery in butter in saucepan over medium heat until tender.
• Add flour, and salt and pepper, cooking and stirring until mixture is smooth and bubbly.
• Add broth and milk (all at once), stirring constantly until mixture comes to a boil and begins to thicken.
• Add cooked broccoli (I like to steam mine then cool in cold water to preserve color), stirring until all is heated through.
• Remove from heat and stir in cheese until melted and smooth (place back on heat briefly if necessary).