CURRY CHEESE AND BROCCOLI SOUP
Make and share this Curry Cheese and Broccoli Soup recipe from Food.com.
Provided by ngibsonn
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Trim the flowerets from broccoli and cut into small pieces.
- Discard tough ends of stems; peel remaining stems and slice thin In a 6 to 8 quart kettle, melt butter over medium heat.
- Add curry powder and onion and stir for 5 minutes.
- Add broth, potatoes, broccoli stems and carrots.
- Cover and simmer until potatoes mash easily, about 30 minutes.
- Whirl about half the broth and vegetables in a blender or food processor until pureed.
- Return to kettle.
- Heat soup to boiling and add broccoli flowerets and milk.
- Simmer, uncovered, until flowerets are tender when pierced.
- Stir in cheese a little at a time until melted.
COPYCAT PANERA® BROCCOLI CHEDDAR SOUP
My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!
Provided by gildawen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
- Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
- Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g
CURRIED BROCCOLI SOUP
I made this for a dinner party, and it was a huge hit, even with people who despise broccoli. So simple to make. Even a beginner can seem like an expert chef!
Provided by Cluich
Categories Vegetable
Time 23m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a pot, melt the butter over medium heat, then add onion and cook, stirring frequently, until softened (about 3-5 minutes).
- Add flour, curry powder, and cumin, and cook for about a minute, again stirring.
- Whisk in chicken broth and water. Bring to a boil, whisking until smooth.
- Add broccoli and ground black pepper. Reduce heat to medium-low, cover and cook for about 5 minutes.
- Using a slotted spood, remove the vegetables and put them in a blender, along with 1 cup of the liquid. Blend until smooth.
- Return blended mixture to the pot. Stir in the cream and cook for another couple of minutes to heat through, then serve.
LEEK & BROCCOLI SOUP WITH CHEESY SCONES
Support good gut health and digestion with brassica vegetables, like broccoli. Serve a bowl of broccoli goodness with cheesy scones using this recipe
Provided by Sara Buenfeld
Categories Lunch
Time 50m
Yield Serves 4 (2 people over 2 days)
Number Of Ingredients 14
Steps:
- Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
- Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
- To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
- If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.
Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium
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
CURRY AND CHEESE CAULIFLOWER
Everyone seems to love this cheese cauliflower dish.
Provided by greensnacks
Categories Side Dish Vegetables Cauliflower
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of salted water to a boil; cook cauliflower in the boiling water until slightly tender, about 10 minutes. Carefully remove cauliflower and place, stem-side down, on a baking sheet. Cut cauliflower in half through the stem; lay cut-side down on the baking sheet.
- Combine mayonnaise and curry powder together in a bowl; spread over the cauliflower halves. Sprinkle Cheddar cheese-Monterey Jack cheese over curry-mayonnaise layer.
- Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 9.8 g, Cholesterol 29.2 mg, Fat 28.1 g, Fiber 3.9 g, Protein 7.7 g, SaturatedFat 7.8 g, Sodium 366.1 mg, Sugar 3.8 g
CHEESY CHICKEN BROCCOLI CURRY
This is a classic in my family. It freezes well. I frequently make this for new moms so they don't have to worry about cooking for a night. This is good served over rice or couscous. You can decrease the chicken or broccolli depending on your taste. You can use low fat cream of chicken soup.
Provided by Cookie16
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the chicken - pan fry, poach or broil - whatever is easiest.
- Cut chicken into pieces same size as broccoli.
- Sprinkle with the pepper.
- Steam or boil the broccoli briefly.
- Run broccoli under cold water.
- Mix together the soup, mayo, lemon juice and curry.
- Layer in 9 x 13 pan in this order: broccoli, chicken, soup mix, 1 cup of the cheddar.
- Sprinkle with remaining cheddar.
- Bake for about 15 minutes at 350 degrees.
- Do not bake if you wish to freeze it.
Nutrition Facts : Calories 287.2, Fat 15.5, SaturatedFat 5.6, Cholesterol 81.8, Sodium 588.8, Carbohydrate 11.2, Fiber 0.2, Sugar 1.2, Protein 26.8
CURRIED CHICKEN AND BROCCOLI CASSEROLE
This chicken and broccoli casserole is my 13-year-old son's favorite dish and the one he requests for every one of his birthdays. It is very good and combines the creamy texture of the cheese sauce with the crunchy texture of the corn flakes. It is a standby meal and easy to make, freeze, and bake at a later date. You can freeze it up to 6 months. If frozen, bake uncovered for 1 hour.
Provided by Sean Greene
Categories Main Dish Recipes Curries Chicken
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
- Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
- Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.
Nutrition Facts : Calories 840.8 calories, Carbohydrate 27.6 g, Cholesterol 154.2 mg, Fat 61.1 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 15 g, Sodium 1226.4 mg, Sugar 3.7 g
CURRY CREAM OF CAULIFLOWER CHEESE SOUP
A thick, smooth soup. I usually only use the 1/2 tsp curry powder, but you can go up on that as you like.
Provided by Parsley
Categories Cauliflower
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
- Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
- Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
- Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
- Salt to taste.
- Serve.
CURRIED CREAM OF BROCCOLI SOUP
Make and share this Curried Cream of Broccoli Soup recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook onion in butter over moderate heat, stirring, for 4 minutes.
- Add broccoli, stock and curry and season to taste.
- Simmer mixture, covered, for 30 minutes.
- Puree mixture in processor in batches, transferring it to a saucepan.
- Add cream and heat over low heat.
- Garnish with croutons or scallions.
Nutrition Facts : Calories 290.6, Fat 17.5, SaturatedFat 9.8, Cholesterol 42.7, Sodium 1301.7, Carbohydrate 22.1, Fiber 7, Sugar 6.5, Protein 15.5
TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)
My boss brought this soup to the office one fine day and I was hooked on it from the first taste. It is a snap to make and the flavors are mild, yet very distinct. My kids loved it the first time I made it at home and it instantly became known as 'Tim Perry's Soup.' You might like a stronger curry flavour or a creamier soup, so adjust the seasonings to your taste. It's ready within the hour, but the longer it simmers the better the flavor. Serve with crusty bread and butter.
Provided by Sheila Kampman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
- In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 24.1 g, Cholesterol 62 mg, Fat 20 g, Fiber 5.9 g, Protein 20.7 g, SaturatedFat 12.4 g, Sodium 838.3 mg, Sugar 8.5 g
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CREAMY CURRY BROCCOLI CHEESE SOUP RECIPE - PEAS AND …
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- Wash and chop your veggies. This can be done ahead of time, early in the week, and sealed in a baggie for a later lunch or dinner [30 min or less! whoo!]. Dice the onions super small, mince the garlic, an shred or grate the carrots if you didn't buy pre-shredded [I use my cheese grater]. For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup. For the cauli, I chop it super close to the crown and crumble the florets into a bowl with the rest of your vegetables.
- Add your veggie stock to a medium-sized pot and bring to a light boil. Next add the broccoli, cauliflower, onion, garlic, carrots, and bay leaf and reduce to medium heat. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender. Feel free to test a small spoonful of veg to check for tenderness. Remove from heat and set aside.
- Once the broth is done, start your roux. In a large pot, melt 5 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add in the 5 tablespoons of flour as you continue to whisk. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate. Next pour in the veggies and slowly stir in the coconut milk. Return to the burner on very low heat, uncovered. Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more -- taste and tweak as needed after adding your cheese. Oh yes -- the cheese! Once the soup has warmed back up, stir in the grated cheeses and remove from heat immediately.
- Garnish with chopped green onion if you're a fan! What's more fun than topping veggies with even more veggies? Oh yes. Cheese. Feel free to sneak a bit of extra cheese in, on, or around your soup. It's only natural to top cheesy veggie-filled soup with a little extra right? I'm going to go out on a a limb and pretend you said yes. "HECK YES!" Followed by some sort of song and dance.
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