BROCCOLI CHEESE AND RICE SOUP
Broccoli Cheese and Rice Soup
Provided by Minute® Rice
Yield 4-6
Number Of Ingredients 5
Steps:
- Make this Broccoli Cheese and Rice Soup recipe for a delightful dish in 15 minutes. With our Minute® Instant White Rice or Minute® Instant Brown Rice, this recipe covers all the bases. It's filling, 100% cheesy and full of tasty bites of healthy broccoli! Step 1
- Prepare rice according to package directions. Step 2
- Combine milk, soup and broccoli in a medium saucepan. Stir to combine and bring to a simmer over medium heat. Step 3
- Add 3 cups of cheese and stir until melted. Remove from heat and stir in rice. Top with remaining cheese.
THE BEST BROCCOLI-CHEDDAR SOUP
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
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.
EASY BEEFY CHEDDAR BROCCOLI RICE SOUP
Woke up, darn, its snowing outside! Wasn't expecting that, guess I need a nice quick wintery soup to help this storm pass just a bit quicker. Nothing makes bad weather go away faster than a good soup. This recipe, is absolutely great for a quick soup that is hearty and warm, can be served within minutes and can be complimented...
Provided by James McGraw
Categories Other Soups
Time 50m
Number Of Ingredients 5
Steps:
- 1. Prepare as per the directions your package of Cheddar Broccoli Rice Mix. Once done set aside.
- 2. Crumble, brown and drain your ground beef. Set aside.
- 3. Prepare as per the directions your package of Cheddar Broccoli Soup Mix.
- 4. Once your soup mix is completed, add the rice mix, salsa, shredded cheddar cheese, and the ground beef to your soup mix. Let it cook for an additional 10 minutes on low heat to allow flavors to blend.
BROCCOLI CHEDDAR SOUP
My husband Eric and I eat dinner together to spend some quality time together. This cheesy broccoli cheddar soup is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.
Nutrition Facts : Calories 494 calories, Fat 37g fat (24g saturated fat), Cholesterol 116mg cholesterol, Sodium 1145mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 16g protein.
CHEDDAR BROCCOLI SOUP
Cheddar Broccoli Soup
Provided by Minute® Rice
Yield 1-2
Number Of Ingredients 4
Steps:
- Whip up some creamy Cheddar Broccoli Soup using only 4 ingredients! In less than 10 minutes, you'll be cozying up to a steaming cup of comfort. Step 1
- Combine soup and milk in a microwave-safe bowl. Step 2
- Add rice and broccoli, stir to combine. Step 3
- Microwave on HIGH for 5 minutes, stirring halfway through. Step 4
- Stir again and serve Recipe Tip For a flavor boost, add a tbsp of mustard.
EASY CHEESY BEEFY RAVIOLI
Provided by Sunny Anderson
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the ravioli, in a medium bowl, combine the shredded cooked beef (or fresh chuck), cheese, garlic, onion pulp, oregano, and salt. Using both hands, mix and squeeze the beef and seasonings together.
- To make the ravioli, lay a few wonton wrappers, flour side up, on a work surface and set a glass of water next to it. Scoop a spoonful of the beef filling (about 2 tablespoons) into the center of each wrapper. Wet your finger and lightly trace the border of each wonton. Fold the wrapper in half, pressing out any air, and seal the edges with your fingers. Repeat with the remaining wrappers and filling. Cover the ravioli with a towel while you prepare the sauce.
- To make the sauce, in a large saucepan over medium heat, combine the tomatoes, tomato sauce, onions, and vodka. Bring to a simmer and cook, uncovered, until reduced by half, about 15 minutes. Reduce the heat, stir in the heavy cream and cheese, bring to a simmer and cook until thickened, about 5 minutes more. Taste and adjust the seasoning with salt and pepper. Keep warm while you cook the ravioli.
- To cook the ravioli, bring a large pot of salted water to a boil. Working in batches, gently drop the ravioli, one at a time, into the water. Cook until the ravioli float. (If using fresh ground chuck, cook for about 6 minutes until the meat is cooked through, testing one ravioli by cutting in half.)
- Transfer the hot ravioli to a serving platter and top with warm vodka sauce, or gently place them directly in the sauce, toss to coat, and divide among serving plates.
BROCCOLI BEER CHEESE SOUP
Steps:
- In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes., Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons as desired., Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.
Nutrition Facts : Calories 316 calories, Fat 23g fat (13g saturated fat), Cholesterol 69mg cholesterol, Sodium 1068mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 2g fiber), Protein 12g protein.
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