Broccoli Cheese Soupatk Food

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CHEESE BROCCOLI SOUP



Cheese Broccoli Soup image

This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table. -Evelyn Massner, Oakville, Iowa

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

2 cups sliced fresh carrots
2 cups broccoli florets
1 cup sliced celery
1-1/2 cups chopped onion
1/2 cup butter
3/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
4 cups whole milk
1/2 pound Velveeta, cubed

Steps:

  • In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain, remove vegetables and set aside. , In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.

Nutrition Facts : Calories 472 calories, Fat 31g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 1033mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 3g fiber), Protein 18g protein.

CREAM OF BROCCOLI CHEESE SOUP



Cream of Broccoli Cheese Soup image

Make and share this Cream of Broccoli Cheese Soup recipe from Food.com.

Provided by 2atdiemer

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 medium onion, chopped fine
6 tablespoons margarine
8 tablespoons flour
4 cups 2% low-fat milk (one quart)
1 bunch broccoli, stems and leaves removed
1 cup chicken broth or 1 cup water
8 slices American cheese
salt & pepper

Steps:

  • In a large pot over medium heat, cook the onions in the margarine until soft.
  • Stir in the flour and cook (but do not brown) for 1 minute, stirring frequently.
  • Whisk in the milk, reduce heat and stir occasionally.
  • Meanwhile, chop the broccoli florets into small pieces, place in a small saucepan with the broth (or water) and bring to boil over medium-high heat. Reduce heat to medium-low, cover and simmer until tender (about 6-8 minutes).
  • As the milk mixture thickens, stir in the slices of American cheese and season with salt and pepper to taste.
  • When the broccoli is tender, add it (including the cooking liquid) to the thickened cheese mixture. Stir well to combine and serve immediately.

EASY BROCCOLI CHEESE SOUP



Easy broccoli cheese soup image

Creamy broccoli cheese soup is an easy and delicious dinner recipe the whole family will love. Served with crusty bread, it's the perfect comfort food.

Provided by Alida Ryder

Categories     Soup

Time 35m

Number Of Ingredients 13

1 onion (finely chopped)
1 kg (2lbs) broccoli (stems finely chopped, florets )
3 garlic cloves (minced )
2 tsp oregano
2 tsp thyme
1 tsp paprika
2 tbsp flour
3 cups milk
3 cups chicken / vegetable stock
salt and pepper (to taste )
1-2 tsp lemon juice
½ cup Parmesan cheese (grated )
1½ cups cheddar cheese (grated )

Steps:

  • Saute the onions and broccoli stems until soft and fragrant.
  • Add the garlic, oregano, thyme and paprika and cook for a minute.
  • Add the flour and cook for a minute. Pour in the milk and stock and allow to simmer for 5 minutes.
  • Add the broccoli florets and cook for another 10 minutes until the broccoli is cooked.
  • Season with salt, pepper and lemon juice. Remove the soup from the heat, stir in the cheddar cheese. Adjust the seasoning if necessary and serve.

Nutrition Facts : Calories 201 kcal, Carbohydrate 17 g, Protein 15 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 313 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

This Broccoli Cheese Soup is creamy, super cheesy, quick and easy. Made entirely in one pot with simple ingredients, you can have this scrumptious soup ready in just 30 minutes.

Provided by Joanna Cismaru

Categories     Lunch     Soup

Time 30m

Number Of Ingredients 12

6 tablespoon butter (unsalted)
1 onion (chopped)
6 tablespoon all-purpose flour
2 cups half and half cream
6 cups chicken broth (low sodium)
1 teaspoon salt
1 teaspoon white pepper
¼ teaspoon nutmeg
1 head broccoli florets (about 1 lb)
1 cup velveeta (cubed *)
3 cups cheddar cheese (shredded)
2 tablespoon parsley (chopped)

Steps:

  • Cook Onion: Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and starts to lightly brown.
  • Add Flour: Sprinkle the flour over the onion and gently whisk it with the butter and onion. Cook it for about 2 minutes to remove that raw starchy flavor.
  • Mix In Liquids: Slowly whisk in the half and half. Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any.
  • Add Broccoli: Season with salt, pepper and nutmeg. Bring the mixture to a boil then add the broccoli pieces. Cook until the broccoli is tender; about 10 minutes.
  • Add Cheese: Add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have completely melted. Taste for seasoning and adjust as necessary.
  • Finish & Serve: Top with remaining cheddar cheese and garnish with parsley.

Nutrition Facts : Calories 427 kcal, Carbohydrate 13 g, Protein 19 g, Fat 33 g, SaturatedFat 20 g, Cholesterol 102 mg, Sodium 1770 mg, Sugar 3 g, ServingSize 1 serving

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

This broccoli cheddar soup recipe is so satisfying! It's loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!). Recipe yields about 10 cups (quite a bit) and is easily halved.

Provided by Cookie and Kate

Categories     Soup

Time 1h5m

Number Of Ingredients 11

3 tablespoons unsalted butter
2 medium yellow onions, coarsely chopped
6 garlic cloves, smashed and peeled
½ teaspoon red pepper flakes (reduce or omit if sensitive to spice)
1 1/4 teaspoon fine sea salt, divided, to taste
Freshly ground black pepper, to taste
2 pounds broccoli with stalks (3 large or 4 medium)
1 large (about 12 ounces) russet potato, peeled and cut into 1 to 2-inch chunks
6 cups water
4 to 8 ounces grated sharp cheddar cheese, depending on your mood
Thinly sliced chives or green onions, for garnish (optional)

Steps:

  • Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, 1/4 teaspoon of the salt, and about 10 twists of black pepper.
  • Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
  • Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
  • Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets-we'll use them in a bit.
  • Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
  • Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).
  • Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they're bright green, about 3 to 5 minutes. Remove the pot from the heat. Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture-both the liquid and solids-to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won't be as lusciously creamy). Return the purée to the pot.
  • Return the pot to medium heat and add the remaining florets. Cover the pot and cook until they're bright green and easily pierced through by a fork, another 4 to 7 minutes. Add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth. Carefully taste (it's hot) and stir in more cheese if you'd like more indulgent flavor/creamy texture, more salt for more overall flavor, and/or more black pepper for kick.
  • Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives and/or red pepper flakes, if desired. Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time). I haven't tried freezing this soup but suspect it will work fine-please let us know in the comments if you do.

Nutrition Facts : ServingSize 1 bowl of soup from batch made with 4 ounces cheddar, Calories 243 calories, Sugar 4.6 g, Sodium 620.6 mg, Fat 12.7 g, SaturatedFat 7.2 g, TransFat 0.2 g, Carbohydrate 25.4 g, Fiber 5.4 g, Protein 10.5 g, Cholesterol 34 mg

CREAMY BROCCOLI & CHEESE SOUP



Creamy Broccoli & Cheese Soup image

A warming creamy soup made with broccoli and cheddar cheese

Provided by emmabubble

Time 1h

Yield Serves 6

Number Of Ingredients 8

1 onion, peeled and chopped
1 tbsp olive oil
4 medium potatoes, peeled and cubed
1 head of broccoli, stalks trimmed and cut into florets
1l chicken stock
250ml single cream
175g mature cheddar cheese, grated
sea salt and cracked black pepper

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



Broccoli Cheese Soup image

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 Bio & Top Recipes

Categories     main-dish

Time 45m

Yield 10 servings

Number Of Ingredients 11

4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional

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.

EASY BROCCOLI CHEESE SOUP



Easy Broccoli Cheese Soup image

Recipe video above. This Broccoli Soup is a cream of broccoli soup that's thick and creamy, with a great hit of cheese! It's creamy whether you make it with or without cream, though the cream does add an extra edge of luxury. Don't forget the hot crusty bread for dunking!

Provided by Nagi | RecipeTin Eats

Categories     Soup

Time 30m

Number Of Ingredients 13

1 tbsp (15g) butter ((or olive oil))
2 garlic cloves (, minced)
1 onion (, diced (brown, white yellow))
4 cups (1 litre) chicken broth / stock (, low sodium (or veg stock))
1.5 cups (325ml) water
700g / 1.4lb) broccoli florets ((2 large broccoli + diced peeled stem, Note 1))
2 potatoes (, peeled and diced into 1.5cm / 2/3" cubes)
3/4 tsp salt
1/4 tsp black pepper
1.5 cups (150g) cheddar cheese (, shredded (or other cheese of choice))
3/4 cup (165ml) cream or milk
Cream, for drizzling
Extra grated cheese

Steps:

  • Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
  • Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
  • Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
  • Stir in cream, then add cheese a handful at a time, stirring in between to melt.
  • Taste and add more salt if desired.
  • Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.

Nutrition Facts : ServingSize 544 g, Calories 366 kcal, Carbohydrate 24 g, Protein 15 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 84 mg, Sodium 630 mg, Fiber 6 g, Sugar 4 g

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

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

½ cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
⅔ cup cornstarch
1 cup water

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

BROCCOLI SOUP



Broccoli Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons unsalted butter or olive oil
1 medium onion, sliced
1 clove garlic, smashed
1 russet potato, peeled and diced
Pinch dried thyme leaves
1/2 teaspoon kosher salt, plus more as needed
4 cups chicken broth, homemade or low-sodium canned
1 (16-ounce) package frozen broccoli, thawed
2 to 4 tablespoons cream or half-and-half, optional
Freshly ground black pepper

Steps:

  • Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.
  • Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
  • Serve with optional toppings.
  • Copyright 2003 Television Food Network, G.P. All rights reserved
  • Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon .

BROCCOLI-CHEESE SOUP



Broccoli-Cheese Soup image

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

1/2 cup butter
1 large onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Salt and pepper
1/2 teaspoon ground nutmeg
4 broccoli heads, cut into florets
1/2 cup chicken broth
3 cups shredded sharp cheddar cheese, more for garnish
Small bread loaves for bowls (you can buy them in nice bakeries)

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.

QUICK AND SIMPLE BROCCOLI AND CHEESE



Quick and Simple Broccoli and Cheese image

This recipe is great for just-getting-started-cooks.

Provided by KGASKINS

Categories     Side Dish     Vegetables     Broccoli

Time 20m

Yield 4

Number Of Ingredients 4

1 (10 ounce) package frozen broccoli florets, thawed
3 tablespoons butter, melted
salt and pepper to taste
½ cup shredded Cheddar cheese

Steps:

  • Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and transfer to a microwave safe casserole dish.
  • Pour melted butter over broccoli (use more or less, to taste) and season with salt and pepper. Sprinkle cheese over the top and microwave, on high, for 1 minute, or until cheese is melted.

Nutrition Facts : Calories 151.7 calories, Carbohydrate 3.6 g, Cholesterol 37.7 mg, Fat 13.5 g, Fiber 2.1 g, Protein 5.6 g, SaturatedFat 8.5 g, Sodium 166.1 mg, Sugar 1.1 g

EXCELLENT BROCCOLI CHEESE SOUP



Excellent Broccoli Cheese Soup image

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

¾ cup butter
¾ cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt
1 ½ teaspoons white pepper
5 cups fresh broccoli florets
1 ½ pounds processed cheese, shredded
3 cups shredded Cheddar cheese

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



Broccoli Cheese Soup image

Warm, cheesy, rich broccoli cheese soup made in less than 30 minutes. Comfort food never tasted so good!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 12

1/4 cup unsalted butter, cubed
2 cloves garlic, minced
1 onion, diced
1/4 teaspoon dried thyme
3 tablespoons all-purpose flour
3 cups milk
2 cups vegetable broth
1/2 cup heavy cream
3 heads broccoli, cut into florets and finely chopped
1 cup shredded sharp cheddar cheese
1/4 cup grated Parmesan
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and thyme, and cook, stirring occasionally, until translucent, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable broth and heavy cream, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli. Bring to a boil; reduce heat and simmer until broccoli is tender, about 6-8 minutes. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Serve immediately.

BROCCOLI CHEESE SOUP 2



Broccoli Cheese Soup 2 image

[DRAFT]

Provided by Food Network

Yield Makes: 10 servings

Number Of Ingredients 11

4 heads broccoli, cut into 1-inch florets
Olive oil, for drizzling
1 1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional

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, about 20 minutes. 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.
  • Active Time: 15 minutes Total Time: 55 minutes

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

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

1 potato, peeled and grated
2 carrots, peeled and grated
1 onion, chopped fine (small)
1 (16 ounce) bag frozen broccoli
1 teaspoon salt
4 chicken bouillon cubes
3 cups water
1/2 cup butter
1/2 cup flour
4 cups whole milk
1/2 teaspoon salt
4 ounces Velveeta cheese, cubed

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

BROCCOLI-CHEESE SOUP(ATK)



Broccoli-Cheese Soup(ATK) image

Make and share this Broccoli-Cheese Soup(ATK) recipe from Food.com.

Provided by Coppercloud

Categories     Vegetable

Time 46m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter
2 lbs broccoli (florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slice)
1 onion, medium-roughly chopped (about 1 cup)
2 medium garlic cloves, minced-pressed through garlic press (about 2 teaspoons)
1 1/2 teaspoons mustard powder
1 pinch cayenne pepper
table salt
3 -4 cups water
1/4 teaspoon baking soda
2 cups low sodium chicken broth (see note)
2 ounces Baby Spinach (2 loosely packed cups)
3 ounces sharp cheddar cheese, shredded (3/4 cup)
1 1/2 ounces parmesan cheese, grated fine (about 3/4 cup)
ground black pepper

Steps:

  • Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.
  • Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.

EASY BROCCOLI CHEDDAR SOUP



Easy Broccoli Cheddar Soup image

Easy Broccoli Cheese Soup Is ready in less than 30 minutes! Creamy comfort in a bowl with tender broccoli, Cheddar cheese, and SO MUCH FLAVOUR!

Provided by Karina

Categories     Soup

Time 45m

Number Of Ingredients 14

1/3 cup butter
1 yellow onion, (chopped)
4 cloves garlic, (finely chopped or minced)
1/3 cup all purpose flour ((or plain flour))
2 cups good-quality low sodium chicken stock
3 cups half-and-half, ((or evaporated milk or regular milk))
3/4 teaspoon salt, (or more to your taste)
1/2 teaspoon cracked black pepper, (or more to your taste)
1 teaspoon vegetable stock powder ((or chicken bouillon powder))
1 teaspoon mustard powder
1 teaspoon garlic powder
1 pound (500 grams) broccoli florets, (cut into small pieces)
2 large carrots, (peeled and grated )
2 cups low fat sharp cheddar cheese

Steps:

  • Melt the butter in a large pot or Dutch oven over medium heat. Fry the onion until fragrant (about 2 minutes). Add in the garlic and cook for a further minute. Whisk in the flour and cook for a few minutes or until golden brown.
  • Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half, stirring well to combine and dissolve the flour into the liquid. Season with salt and pepper, stock powder, mustard powder and garlic powder. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally.
  • Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper, if desired.
  • Serve with bread rolls!

Nutrition Facts : Calories 249 kcal, Carbohydrate 12 g, Protein 13 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 41 mg, Sodium 617 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

BROCCOLI-CHEESE SOUP



Broccoli-Cheese Soup image

Broccoli-cheese soup is my life. There's something about it that triggers a happy, peaceful memory. That's why I'm sharing my easy broccoli cheese soup recipe here.

Categories     パン     comfort food     main dish     soup

Time 40m

Yield 10 servings

Number Of Ingredients 11

1 whole onion, diced
1 stick butter
1/3 c. flour
4 c. whole milk
2 c. half-and-half
4 heads broccoli cut into florets
1 pinch nutmeg
3 c. grated cheese (mild cheddar, sharp cheddar, jack, etc.)
Small dash of salt (more if needed)
Freshly ground black pepper
2 c. chicken broth, if needed for thinning

Steps:

  • Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
  • Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
  • Taste seasonings and adjust if needed. Then either serve as is, or mash it 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 it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) Enjoy!

BROCCOLI-CHEESE SOUP



Broccoli-Cheese Soup image

Make and share this Broccoli-Cheese Soup recipe from Food.com.

Provided by NCMQ7436

Categories     One Dish Meal

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 (16 ounce) packages frozen chopped broccoli
2 (10 3/4 ounce) cans cheddar cheese soup, condensed
2 (12 ounce) cans evaporated milk
1/4 cup dried onion flakes
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Combine all ingredients in greased 4 to 6 quart slow cooker. Cover and cook on high hear 2-3 hours or on low heat 4-5 hours.
  • Spoon over baked potato or simply garnish with bacon.

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

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

3 (14 1/2 ounce) cans chicken broth or 3 (14 1/2 ounce) cans vegetable broth
9 cups broccoli florets (about 1 1/2 pounds)
1 small onion, coarsely chopped
2 garlic cloves, finely chopped
1 1/2 cups dry carnation instant nonfat dry milk powder
1/2 cup water
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup cheddar cheese, shredded (4 ounces)

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 CHEESE SOUP (BETTER-THAN-PANERA COPYCAT)



The Best Broccoli Cheese Soup (Better-Than-Panera Copycat) image

Make the best broccoli cheese soup of your life at home in 1 hour! Beyond words amazing and WAY better than Panera!

Provided by Averie Cooks

Time 1h

Yield 6 cups

Number Of Ingredients 14

1 tablespoon + 4 tablespoons unsalted butter, divided
1 small or medium sweet yellow onion, diced small
1 clove garlic, peeled and minced finely
1/4 cup all-purpose flour
2 cups low-sodium vegetable stock (chicken stock may be substituted)
2 cups half-and-half*
2 to 3 cups broccoli florets, diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems
2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch
3/4 teaspoon salt, or to taste
3/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon smoked paprika or regular paprika, optional and to taste
1/2 teaspoon dry mustard powder, optional and to taste
pinch cayenne pepper, optional and to taste (doesn't make soup spicy and serves to enhance flavor)
8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing

Steps:

  • In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.Add the garlic and cook about 30 seconds, stirring constantly so it doesn't burn. Remove from heat and set pan aside.In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven) add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it's very important the mixture is thick or soup will never thicken properly later.Slowly add the vegetable stock, whisking constantly.Slowly add the half-and-half, whisking constantly.Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the 'skin' that inevitably forms, this is normal.While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don't have these seasonings on hand, it's okay, but they do add subtle depth of flavor. Stir to combine.Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the 'skin' that inevitably forms, this is normal.While soup simmers, grate the cheese. It's important to use a high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won't incorporate well. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave. I find the soup is less likely to 'break' or separate when reheated in the micro rather than on the stovetop, but do what you think is best. I don't recommend freezing the soup because I feel like the cheese and half-and-half will not do well upon thawing and soup could break, but I haven't actually tried freezing it.

Nutrition Facts : Calories 292

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