BROCCOLI SOUP WITH CHEDDAR TOASTS
This soup derives its body and rich flavor from pureed broccoli stems and florets.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add stock and salt; cover, raise heat to medium-high, and bring to a boil. Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
- Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth. Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
- Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds. Divide soup among bowls. Top each bowl with a cheese toast, and serve.
Nutrition Facts : Calories 161 g, Cholesterol 9 g, Fat 6 g, Fiber 5 g, Protein 10 g, Sodium 812 g
30 MINUTE BROCCOLI CHEDDAR SOUP (BETTER THAN PANERA!)
Healthy broccoli cheddar soup packed with carrots, broccoli, garlic, and cheese. This creamy velvety soup is much better than Panera's broccoli cheddar soup and can be made in under 30 minutes for a fraction of the price!
Provided by Layla
Categories Dinner
Number Of Ingredients 12
Steps:
- Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
- Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
- Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
- Serve with toasted crusty bread or in a bread bowl if desired.
Nutrition Facts : ServingSize 1 bowl (1/4th recipe), Calories 570 kcal, Carbohydrate 22 g, Protein 21 g, Fat 45 g, SaturatedFat 28 g, Cholesterol 134 mg, Sodium 1225 mg, Fiber 3 g, Sugar 4 g
ONE-POT BROCCOLI CHEDDAR SOUP RECIPE BY TASTY
Here's what you need: broccoli, butter, onion, flour, half & half, vegetable stock, shredded carrots, salt, pepper, nutmeg, grated cheddar cheese
Provided by Pierce Abernathy
Categories Lunch
Yield 4 servings
Number Of Ingredients 11
Steps:
- Trim the stems off the broccoli heads and chop into small florets.
- In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
- Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
- Enjoy!
Nutrition Facts : Calories 1057 calories, Carbohydrate 50 grams, Fat 84 grams, Fiber 5 grams, Protein 21 grams, Sugar 15 grams
BROCCOLI CHOWDER
Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
BROCCOLI CHOWDER
Soup du jour? Try this creamy broccoli soup on a chilly day to warm the hearts of your loved ones.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 4-quart Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
- Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
- Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.
Nutrition Facts : Calories 198.6, Carbohydrate 22.1 g, Cholesterol 25.7 mg, Fat 1/2, Fiber 2.0 g, Protein 10.8 g, SaturatedFat 5.0 g, ServingSize 1 Serving, Sodium 732.2 mg, Sugar 4.9 g, TransFat 0 g
BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER
Steps:
- Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.
- Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
- Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
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- Put the broccoli florets (not the stems) in a microwave safe bowl and add 3 tablespoons of water. Cover and microwave on high for 3 minutes. Set aside
- Melt the butter in a stock pot and saute the onions and chopped broccoli stems for about 7 minutes until softened but not browned.
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