Curry Cheese And Broccoli Soup Food

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CURRY CHEESE AND BROCCOLI SOUP



Curry Cheese and Broccoli Soup image

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

1 1/2 lbs fresh broccoli
1/4 cup butter
1 tablespoon curry powder
1 medium onion, chopped
6 cups chicken broth
2 large potatoes, cubed
4 carrots, sliced thin
1 cup milk
3 cups sharp cheddar cheese, shred

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



Copycat Panera® Broccoli Cheddar Soup image

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

1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

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



Curried Broccoli Soup image

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

3 tablespoons butter
1 medium onion, chopped
2 tablespoons flour
2 teaspoons curry powder
1/2 teaspoon cumin
2 (14 1/2 ounce) cans chicken broth
1 cup water
1 small head of broccoli, coarsely chopped
1/4 teaspoon ground black pepper
1 cup light cream

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



Leek & broccoli soup with cheesy scones image

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

375g leeks, thinly sliced
400g potatoes, peeled and cut into medium chunks
2 garlic cloves, chopped
2 tsp vegetable bouillon powder
340g broccoli, roughly chopped
250ml milk
165g plain wholemeal flour
1 tsp baking powder
20g parmesan or vegetarian alternative, finely grated
1 tsp mustard powder
100ml milk
½ tbsp olive oil
65g soft goat's cheese
4 tomatoes, sliced, to serve

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



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

CURRY AND CHEESE CAULIFLOWER



Curry and Cheese Cauliflower image

Everyone seems to love this cheese cauliflower dish.

Provided by greensnacks

Categories     Side Dish     Vegetables     Cauliflower

Time 30m

Yield 4

Number Of Ingredients 5

salt to taste
1 head cauliflower
½ cup mayonnaise
2 teaspoons yellow curry powder
¾ cup shredded Cheddar-Monterey Jack cheese blend

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



Cheesy Chicken Broccoli Curry image

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

6 boneless skinless chicken breasts (or less)
1/2 teaspoon pepper
1 1/2 lbs broccoli florets (roughly)
1 (10 ounce) can cream of chicken soup
1/2 cup mayonnaise
1 teaspoon lemon juice
2 teaspoons curry powder
1 1/4 cups shredded cheddar cheese

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



Curried Chicken and Broccoli Casserole image

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

cooking spray (such as Pam®)
1 bunch broccoli, cut into chunks - or more to taste
1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
2 (10.75 ounce) cans cream of chicken soup
1 cup mayonnaise
¼ cup lemon juice
1 teaspoon curry powder
salt and ground black pepper to taste
1 cup shredded Cheddar cheese
1 cup crushed corn flakes cereal
¼ cup slivered almonds

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



Curry Cream of Cauliflower Cheese Soup image

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

3 tablespoons butter
1 small white onion, chopped
1 celery rib, chopped
1 carrot, peeled and chopped
2 garlic cloves, minced
4 cups chicken broth (or vegetable broth)
1/2 cup dry white wine
1 head cauliflower, broken into small flowerets
1/2-1 teaspoon curry powder
1/4 teaspoon white pepper
1/2 teaspoon white sugar
salt, as needed, to taste
1 cup light cream
1 cup shredded cheddar cheese

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



Curried Cream of Broccoli Soup image

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

1 onion, chopped
3 tablespoons butter
1 kg broccoli stem, peeled and chopped coarse
6 cups chicken broth
1 teaspoon curry powder
1/2 cup light cream
croutons or chopped scallion (to garnish)

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)



Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup) image

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

1 quart chicken broth
1 onion, finely chopped
1 head cauliflower, finely chopped
½ head broccoli, finely chopped
1 teaspoon curry powder
1 tablespoon chicken bouillon granules
salt and pepper to taste
¼ cup all-purpose flour
½ cup milk
2 cups shredded Cheddar cheese

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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From thefoodcharlatan.com


CHEESY CHICKEN BROCCOLI RICE CASSEROLE- CURRY TRAIL
Serve with your favorite meal, enjoy! Substitutions On Broccoli Rice Casserole. Canned Soup (For Cheese Sauce): to save time and for convenience use canned cream of mushroom soup or canned condensed cream chicken soup. Pre-packaged Broccoli: to save time, you can use frozen broccoli or pre-packaged broccoli and/or cauliflower can also be …
From currytrail.in


CURRY AND BEYOND: BROCCOLI AND CHEESE SOUP
I know I say this too often now, that this again is another of my quick and easy recipe. What can I do I just fall in love with recipes...
From curryandbeyond.blogspot.com


10 BEST BROCCOLI CAULIFLOWER CROCK POT RECIPES - YUMMLY
broccoli, celery, curry powder, minced garlic, garlic powder and 11 more. Crock Pot Golden Cauliflower (Slow Cooker) Food.com. cauliflower, salt, condensed cheddar cheese soup, pepper, bacon. Cheesy Cauliflower Soup (Crock Pot/Slow Cooker) Food.com. celery rib, cauliflower, salt, pepper, chicken stock, worcestershire sauce and 3 more. Slow Cooker …
From yummly.com


FRESH BROCCOLI CHEESE SOUP - ALL INFORMATION ABOUT HEALTHY ...
tip simply-delicious-food.com. 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.
From therecipes.info


CURRY CHICKEN AND BROCCOLI CASSEROLE | TASTY KITCHEN: A ...
While the chicken is cooking, slightly undercook the broccoli according to package directions. Add butter to the drained broccoli and salt to taste. Layer the broccoli in the bottom of a large casserole dish. Combine in a large mixing bowl the cream of chicken soup, mayonnaise, seasonings, and 1 cup of the shredded cheese.
From tastykitchen.com


QUICK AND EASY BROCCOLI CHEESE SOUP - JUST 5 INGREDIENTS!
Broccoli Cheese Soup. Shopping for fresh food is easy during the summer. Jumping into the fall is when some people begin to fall back into the rut of their old schedule. As a mom, you know you spend a lot of time at the grocery store and, most likely, your kids do too. Finding so many fresh and organic choices in their Fresh Foods Department simply makes our lives easier (which we …
From smartschoolhouse.com


CURRIED BROCCOLI CHEESE SOUP | GIRL RAISED IN THE SOUTH
Trim tough stem ends from broccoli. Cut off 1 cup tiny florets from broccoli, steam separately until tender, and set aside for garnish. Coarsely chop remaining broccoli and the onions. In soup pot, melt butter over medium heat; Add onion and curry powder, and cook until onions are limp and clear. Add broth and chopped broccoli.
From girlraisedinthesouth.com


CHICKEN DIVAN WITH CURRY - RECIPE | COOKS.COM
Cook broccoli as directed on package and arrange in single layer on bottom of 9x13 inch pan. Place chicken on top of broccoli. Combine soup, mayonnaise, lemon juice and curry powder. Pour mixture over chicken. Sprinkle with Cheddar cheese. Brown bread crumbs in butter and sprinkle over cheese. Bake at 350 degrees for 30 minutes uncovered.
From cooks.com


WHAT TO SERVE WITH CHEDDAR BROCCOLI SOUP - ALL INFORMATION ...
Ina Garten Broccoli Cheddar Soup - Hamdi Recipes tip hamdirecipes.com. What You Can Eat With Broccoli Cheddar Soup Most people serve Broccoli Cheddar Soup with bread, such as baguette or french toast, or top with toasted bread cubes.As a side dish you can prepare some fries with a dipping sauce ( yum yum sauce or boom boom sauce) or make a simple fresh …
From therecipes.info


BROCCOLI CHICKEN CHEESE SOUP - ALL INFORMATION ABOUT ...
Broccoli Chicken Casserole I Recipe | Allrecipes trend www.allrecipes.com. Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender. Step 3 In a small bowl mix together the soup and mayonnaise.
From therecipes.info


CURRY CHICKEN BROCCOLI CASSEROLE {FROM ANOTHER LIFETIME AGO
The Casserole. Preheat oven to 400 degrees F. In a 13x9 baking dish, layer the broccoli into the bottom of the dish, then top with chicken; set aside. In a small mixing bowl, add the cooled cream of chicken soup, mayonnaise, curry, lemon juice. Mix well with a whisk, then season with salt & pepper to taste.
From themountainkitchen.com


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