5 Ingredient Broccoli Cheese Soup Recipe 435 Recipes

BROCCOLI CHEESE SOUP RECIPE

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.

THE BEST BROCCOLI-CHEDDAR SOUP

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.

5-INGREDIENT BROCCOLI CHEESE SOUP RECIPE - (4.3/5)

Steps:

• Stir together stock, broccoli, diced onion, evaporated milk and cheese together in a medium saucepan. Heat over medium heat until simmering (but not boiling, or the soup will curdle). Then reduce heat to medium low, cover, and simmer for 15 minutes, stirring occasionally, until the onion is cooked and soft. Season soup with salt and pepper if needed. Serve warm.

EASY BROCCOLI CHEESE SOUP

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.

BROCCOLI SOUP WITH CRISPY CROUTONS & GOAT'S CHEESE

Steps:

• Preheat the oven to 200C/gas 6/fan 190C. Put the bread in a bowl and add the oil and a little salt. Mix well to coat the bread, then tip onto a baking tray. Bake for 10-12 minutes until crunchy and golden.
• Meanwhile, chop the broccoli stalks and florets, but keep them separate. Melt the butter in a pan, then add the onion, broccoli stalks and nutmeg and fry for 5 minutes until soft. Add the broccoli florets and stock, then the milk. Cover and simmer gently for 8 minutes until the broccoli is tender.
• Take out about four ladles of broccoli, then blend the rest in a food processor or with a hand blender, until smooth. Return the reserved broccoli to the soup and check for seasoning. (The soup will keep in the fridge for 2 days or you can cool and freeze it and keep the croutons in a plastic food bag.)
• To serve, reheat if necessary and scatter with the croutons and goat's cheese.

BROCCOLI CHEESE SOUP

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.