Broccoli Cheese Swiss Soup Rachael Ray Recipes

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SWISS 'N' CHEDDAR BROCCOLI SOUP



Swiss 'n' Cheddar Broccoli Soup image

With two varieties of cheese-Swiss and cheddar-this soup is doubly delicious! I'm sure it will become a favorite in your home.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

4 cups water, divided
4 teaspoons chicken bouillon granules
6 cups frozen chopped broccoli
4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour
1-1/4 cups shredded Swiss cheese
3/4 cup shredded cheddar cheese

Steps:

  • In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg. Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted.

Nutrition Facts : Calories 217 calories, Fat 12g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 744mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.

SAUSAGE, BEANS AND BROCCOLI RABE SOUP



Sausage, Beans and Broccoli Rabe Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds Italian bulk sweet sausage
1 medium onion, chopped
1 carrot, chopped
1 large potato, peeled and chopped into small dice
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained
Salt and pepper
4 cups chopped broccoli rabe and greens
2 quarts chicken stock
Grated Parmigiano-Reggiano or Romano, to pass at table

Steps:

  • Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.

BROCCOLI CHEESE (SWISS) SOUP - RACHAEL RAY



Broccoli Cheese (Swiss) Soup - Rachael Ray image

Please note: This recipe calls for 10 oz small yellow-fleshed potatoes (like Yukon Gold or similar). FYI, this is approx. 2 small potatoes. (It was difficult to write this out in the recipe, so i just decided to note it here.) This is a nice, filling soup that is easy to make. When I made this, I subbed about half the water with leftover chicken broth. However, I'm sure it tastes just as good (w/out the broth). This is part of a "two-for" recipe, which originally included a recipe for Ham-and-Swiss Toasts (for serving alongside) for a complete meal idea. I have posted the Ham and Swiss Toasts separately. Recipe source: Rachael Ray magazine

Provided by Jug OMud

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 large onion, chopped
salt and pepper
10 ounces yukon gold potatoes, peeled and finely chopped
1 bunch broccoli, chopped into 1/2 in. pieces (approx. 1 1/4 lbs)
3 1/2 cups water
2 cups shredded swiss cheese (1/2 lb approx)
1/2 cup heavy cream
toasted walnuts (optional garnish)

Steps:

  • In a large saucepan, heat olive oil over medium heat. Add the onion, season with salt and pepper and cook (stirring often), until softened (approx. 7 minutes).
  • Add the potatoes and 3 1/2 cups water and bring to a boil. Lower heat and simmer for 5 minutes.
  • Add broccoli and cover and cook until just tender (about 7 minutes).
  • Puree half the soup in the blender. Add back to the other half in pan/pot.
  • Stir in the 2 cups of the shredded cheese. Add cream and stir. Season with salt and pepper and keep warm over low heat.
  • Recommended toppings: toasted walnuts (optional).
  • If desired, prep and prepare the Ham and Swiss Toasts (listed separately) to accompany.

Nutrition Facts : Calories 495.9, Fat 33.4, SaturatedFat 17.5, Cholesterol 90.4, Sodium 175.8, Carbohydrate 31.6, Fiber 5.9, Sugar 5.5, Protein 21.2

CAULIFLOWER SOUP AND GARLIC AND CHEESE SOURDOUGH "DIPPERS"



Cauliflower Soup and Garlic and Cheese Sourdough

Provided by Rachael Ray : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 18

Coarse salt and coarse black pepper
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 small heads cauliflower, or 1 large, cut into small bunches of florets
3 ribs celery and leafy tops from the heart of stalk, finely chopped
1 medium onion, chopped
2 tablespoons chopped fresh thyme leaves
2 tablespoons all-purpose flour
1 quart chicken broth
1 cup half-and-half or whole milk
Hot sauce, optional
3 tablespoons chopped fresh parsley leaves or chives, for garnish
1/2 cup grated Parmesan, for passing at the table
3 sandwich size sourdough English muffins (recommended: Thomas' brand) split
3 tablespoons butter
1 garlic clove, minced
Grated cheddar and Parmesan
Paprika

Steps:

  • In a large pot, heat up the olive oil and 2 tablespoons of the butter, over medium heat. Season with salt and pepper. Add the cauliflower florets and stir with a wooden spoon. Add celery, onion and thyme and cook for 3 minutes. Push the vegetables to 1 side of the pot. Melt 1 more tablespoon of butter on empty side of pot and add flour to the butter. Cook for 1 minute, stirring the flour in the butter. Mix in chicken broth and half-and-half. Bring up to a simmer and cook for 15 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. I like to leave it a little chunky. Check seasoning and add a dash of hot sauce, if desired.
  • Garnish soup with hot pepper sauce, chopped parsley or chives and serve with grated cheese to sprinkle on top.
  • Preheat broiler.
  • Toast English muffin halves and then place on a cookie sheet. In a small saucepan, melt the butter with the garlic over low heat. Brush toasted muffins with garlic butter and top with lots of grated cheddar and Parmesan cheeses. Sprinkle a little paprika over toasts, then place under broiler until cheeses are melted and browned. Serve cheesy toasts with soup for dipping.

MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI



Mac and Cheddar Cheese with Chicken and Broccoli image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatappi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard

Steps:

  • Place a pot of water on to boil for macaroni.
  • Heat a medium pan over medium to medium-high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
  • To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
  • While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat to bring the sauce to a quick boil. Simmer until the sauce thickens about 5 minutes.
  • Drain macaroni or pasta and broccoli florets. Add back to the pot and add chicken to the pasta and broccoli.
  • Add cheese to milk sauce and stir to melt it in, a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings and transfer to a large serving platter and serve.

BROCCOLI WITH GARLIC AND ASIAGO



Broccoli with Garlic and Asiago image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

1 large head broccoli, cut into long, thin spears
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, finely chopped
1/4 pound Asiago cheese, shaved with vegetable peeler

Steps:

  • Simmer broccoli in 1/2-inch boiling, salted water in a shallow covered skillet for 6 or 7 minutes, until tender. Drain broccoli and remove from pan. Return pan to stove top over medium heat. Add oil and garlic. Saute garlic in oil 3 minutes. Add broccoli spears to the skillet and coat them with garlic oil. Transfer broccoli to a serving dish and garnish with curls of Asiago cheese.

MAC AND CHEDDAR CHEESE WITH CHICKEN AND BROCCOLI



Mac and Cheddar Cheese with Chicken and Broccoli image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield Yield: 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard

Steps:

  • Place a pot of water on to boil for macaroni.
  • Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.
  • To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.
  • While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.
  • Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.
  • Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve.

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