EASY BROCCOLI CHEESE SOUP RECIPE - 5 INGREDIENTS
How to make the best broccoli cheddar soup in 20 minutes! This easy, low carb broccoli cheese soup recipe is healthy, CHEESY, 5 ingredients, & gluten-free.
Provided by Maya | Wholesome Yum
Categories Main Course Soup
Time 20m
Number Of Ingredients 5
Steps:
- In a large pot over medium heat, saute garlic for one minute, until fragrant.
- Add the chicken broth, heavy cream, and chopped broccoli. Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until broccoli is tender.
Nutrition Facts : Calories 292 kcal, Carbohydrate 5 g, Protein 13 g, Fat 25 g, SaturatedFat 1 g, Sodium 377 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
FAVOURITE BROCCOLI CHEESE SOUP
I got this recipe years ago from a Ontario Milk Board Calendar...and over the years it has been slightly adapted to suit me. I have friends who won't let me visit without bringing this soup and a loaf of crusty bread!
Provided by Jayne
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large pan, add onion and cook until tender but not brown. Stir in flour and cook for 3 minutes.
- Whisk in stock and broccoli and bring to a boil. Reduce heat and simmer until broccoli is tender.
- Puree mixture, (I use a hand blender and like to leave a few chunks.) and return to heat. Add pepper,cayenne pepper, milk, and cheese. Add salt after cheese, tasting soup, since cheese can be salty. Heat through but do not let boil.
Nutrition Facts : Calories 361.6, Fat 24.6, SaturatedFat 15, Cholesterol 75.3, Sodium 501.1, Carbohydrate 18.3, Fiber 2.3, Sugar 4, Protein 18.5
FAVORITE BROCCOLI CHEESE SOUP WITH HAM & POTATO!
So today here in Michigan, we are getting slammed with a big snowstorm. First snow day for the kiddos home from school - and what's a better thing to do than make a delicious and comforting, creamy, broccoli cheese soup? I add savory cubes of ham to make it a meal - even my picky husband loves this! I know you will, too!
Provided by Judith M Cavanaugh @MomCavs
Categories Vegetable Soup
Number Of Ingredients 16
Steps:
- Pre-chop and measure out all ingredients to have them ready.
- In stock pot, melt butter.
- Sauté onions, celery, carrots until soft. Add in broccoli, stirring until it is partially cooked. (Maybe 5 minutes.) Add ham cubes, garlic and thyme. Stir and sauté a few minutes more.
- Sprinkle in flour and whisk in 1 cup of the chicken stock and all the heavy cream.
- Add remaining 3 cups of chicken stock, stir 'til blended.
- Add potato cubes. Simmer for 10 minutes or until potatoes and broccoli are tender.
- At this point I remove about 2 cups of the vegetables and set them aside while I blend the soup remaining in the pot using an immersion stick blender until it thickens up a bit. Return the (removed) vegetables/ham to the soup pot.
- Add cheeses, stirring until melted.
- Add salt & pepper to taste and the nutmeg, if desired. (It adds more richness!)
- Serve topped with extra shredded cheese and enjoy with a slice of crusty bread, crackers, croutons, or in a bread bowl along with a nice tossed salad! (Instead of ham, it's delicious with leftover rotisserie chicken!)
POTATO, BROCCOLI AND CHEESE SOUP
A cheesy, potato broccoli soup that tastes great.
Provided by Ruth A. Burbage
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 6
Number Of Ingredients 8
Steps:
- In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
- In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
- Add cheese and heat soup through until cheese is melted. Serve warm.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 42.6 g, Cholesterol 59.7 mg, Fat 22.8 g, Fiber 6.3 g, Protein 20.3 g, SaturatedFat 12.7 g, Sodium 1188.9 mg, Sugar 4.9 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
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