BROCCOLI CHEESE SOUP RECIPE
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
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
EXCELLENT BROCCOLI CHEESE SOUP
This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli.
Provided by NATHAN TRUAX
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 45m
Yield 18
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
- Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
- Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 15.2 g, Cholesterol 80.5 mg, Fat 26.3 g, Fiber 0.9 g, Protein 17.3 g, SaturatedFat 16.1 g, Sodium 1180.6 mg, Sugar 9.3 g
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
CHEESE BROCCOLI SOUP
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
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 FOR TWO
Feeling under the weather, and starving, I mixed up a batch of "cold remedy" soup! With garlic and cayenne pepper, it is sure to chase away the shivers!! Ready in 15 minutes!! I like to top it with garlic croutons :) Recipe can be easily doubled or tripled.
Provided by Grammabobbie
Categories Cheese
Time 15m
Yield 2 bowls, 2 serving(s)
Number Of Ingredients 12
Steps:
- Steam broccoli in microwaveable bowl with 1/4 cup water, for about 3-5 minutes. Cool a bit, mash with a fork.
- In a small saucepan, melt oil and butter.
- Saute onion on low heat, with salt and pepper for 2 minutes, add garlic, stir in flour to make a roux. Slowly add milk, stirring constantly. Add mashed up broccoli.
- Add cheeses, and cook until it thickens. Sprinkle with desired cayenne pepper.
- You may wish to add a splash of Worcestershire sauce for an added zip!
- If you dislike Cheese Whiz, use an extra cup of shredded cheddar.
Nutrition Facts : Calories 596.1, Fat 45.2, SaturatedFat 25, Cholesterol 125, Sodium 1328.5, Carbohydrate 22.6, Fiber 1.7, Sugar 3.6, Protein 26.4
CREAMY BROCCOLI & CHEESE SOUP
A warming creamy soup made with broccoli and cheddar cheese
Provided by emmabubble
Time 1h
Yield Serves 6
Number Of Ingredients 8
Steps:
- warm the olive oil in a large soup pot and add the onions. Cook until soft and golden in colour. Add the potatoes and continue to stir for a few minutes.
- Add the chicken stock and bring to the boil. Add the broccoli florets and reduce to simmer.
- Continue to simmer for around 20 minutes or until the potatoes and broccoli are soft.
- Blend until smooth and then stir in the cream. Continue to simmer on a low heat and gradually add the cheddar stirring continuously for around 10 minutes. Season and serve.
BROCCOLI CHEESE SOUP FOR THE SOUL
Make and share this Broccoli Cheese Soup for the Soul recipe from Food.com.
Provided by Lennie
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring broth, broccoli (about 1 med. head will yield 3 cups chopped broccoli) and celery to a boil over high heat.
- Reduce heat to medium and simmer until broccoli is tender, about 10 minutes.
- Stir occasionally.
- Meanwhile, melt butter in a large saucepan over medium heat and stir in flour, salt and pepper; cook for 1 minute.
- With a whisk or wooden spoon, add milk gradually, beating constantly to prevent lumping.
- (It will thicken like paste at first; keep beating in milk to thin it.) Bring to a boil.
- If you want a smooth soup, puree broccoli in blender.
- Now add broccoli mixture (smooth or chunky) into large saucepan with the milk.
- Remove from heat and stir in cheese.
- Serve immediately.
Nutrition Facts : Calories 283.2, Fat 13.9, SaturatedFat 8.4, Cholesterol 42.3, Sodium 314.6, Carbohydrate 24.7, Fiber 2.2, Sugar 14.3, Protein 17
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CROCK POT BROCCOLI CHEESE SOUP - 101 COOKING FOR TWO
From 101cookingfortwo.com
4.4/5 (30)Total Time 4 hrs 30 minsCategory SoupCalories 202 per serving
- In a smaller crock pot (3-4 quart) mix 1 can (about 2 cups) of chicken broth, the chopped onion, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon garlic powder, and 2 cups of milk.
- Add about 2 cups of broccoli. I suggest frozen baby florets which are small in size. If you use bigger frozen broccoli, you should chop it up some before adding. Or you can use fresh. The broccoli needs to fit in a spoon.
- Mix well and cook on low for 2 hours. Check that the broccoli is tender. If not, extend the cooking time by 30-60 minutes. All crock pots cook differently.
QUICK & EASY BROCCOLI CHEESE SOUP - 101 COOKING FOR TWO
From 101cookingfortwo.com
4.4/5 (328)Total Time 1 hrCategory SoupCalories 274 per serving
- Rinse and spoon size chop one head of fresh broccoli. I discarded the stalk. This should be about two cups.
- Mince a small or 1/2 of a medium onion. Over medium-high heat melt four tablespoons butter. Add onion and cook until clearing. About 3 minutes. Add one clove minced garlic, and cook one more minute.
- Decrease the heat to medium. Add 1/4 cup flour, continue to cook, and stir continually until browning some. About 3 minutes.
- Slowly add two cups of chicken or vegetable broth continuing to stir. Add 1/2 teaspoon of salt and 1/2 teaspoon pepper. Allow to thicken some then add two cups of milk. Bring to a boil and allow to thicken.
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