Excellent Broccoli Cheese Soup 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.

CHEESE BROCCOLI SOUP

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.

BROCCOLI CHEESE SOUP

Steps:

• Preheat the oven to 375 degrees F.
• Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
• Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
• Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.

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.

BROCCOLI & CHEESE SOUP

Steps:

• Saute onion and celery in butter in saucepan over medium heat until tender.
• Add flour, and salt and pepper, cooking and stirring until mixture is smooth and bubbly.
• Add broth and milk (all at once), stirring constantly until mixture comes to a boil and begins to thicken.
• Add cooked broccoli (I like to steam mine then cool in cold water to preserve color), stirring until all is heated through.
• Remove from heat and stir in cheese until melted and smooth (place back on heat briefly if necessary).

MOM'S BROCCOLI CHEESE SOUP

Steps:

• Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes.
• Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.