Best Broccoli Cheese Soup Iv Recipes

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THE BEST BROCCOLI-CHEDDAR SOUP



The Best Broccoli-Cheddar Soup image

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

4 tablespoons unsalted butter
1 medium yellow onion, diced
1 large carrot, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half and half
4 cups low-sodium chicken broth
4 cups broccoli florets (from about 1 head)
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 large russet potato (about 8 ounces)
8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving

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 RECIPE



Broccoli Cheese Soup Recipe image

Truly the BEST Broccoli Cheese Soup! It's perfectly cheesy, hearty, rich, creamy, and it's super easy to make! Pair it with fresh bread for a delicious cozy dinner. Makes about 8 cups.

Provided by Jaclyn

Categories     Soup

Time 25m

Number Of Ingredients 11

6 Tbsp butter, (cut into 1 Tbsp pieces)
1 cup finely chopped yellow onion
1 large clove garlic, (finely minced)
1/4 cup + 3 tbsp all-purpose flour
3 1/4 cups low-fat milk, (then more to thin if desired)
1 (14.5 oz) can low-sodium chicken broth
1/2 cup heavy cream
3 cups (packed) finely chopped fresh broccoli florets*
10 oz (2 1/2 cups) sharp cheddar cheese (or extra sharp cheddar cheese, plus more for serving**)
1 oz (1/3 cup) finely shredded Parmesan cheese
salt and freshly ground black pepper, (to taste)

Steps:

  • Melt butter in pot over medium-high heat. Add in onions and cook, stirring frequently until nearly soft, about 4 - 5 minutes.
  • Add in garlic and flour, and cook for about 1 minute, stirring constantly.
  • While whisking, slowly pour in milk then chicken broth. Stir in broccoli.
  • Cook stirring constantly until mixture begins to thicken. Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6 - 8 minutes.
  • Remove from heat. Stir in heavy cream then stir in cheddar and parmesan cheese, mixing until melted.
  • Season with salt and pepper to taste. Serve warm with more cheddar if desired.

Nutrition Facts : Calories 541 kcal, Carbohydrate 26 g, Protein 24 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 121 mg, Sodium 600 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

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

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.

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

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