Not Your Grandmas Broccoli And 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.

NOT YOUR GRANDMA'S BROCCOLI AND CHEESE SOUP!

Steps:

• 1. In a large cooking pot pour the chicken broth in reserving 1/3 cup for leftovers.
• 2. While waiting for the chicken broth to get hot (I set mine on 2-3) cube the velveeta cheese. When broth is hot add the velveeta cheese and turn down to simmer. Watch and stir to make sure the cheese is not sticking.
• 3. After the Velveeta Cheese is melted add the can of Zesty Nacho Cheese...Stir in
• 4. Once that is hot add the Heavy Whipping Cream when stirred in add broccoli..(I chop mine a bit for smaller pieces) once all that is heated up hot add the red hot hot sauce stir and it is ready!

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.

GRANDMA'S BROCCOLI & CHEESE SOUP

Steps:

• 1. Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Saute until the onions are soft and translucent, 4 to 5 minutes.
• 2. Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
• 3. Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending. Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.
• 4. Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top

GRANDMA'S CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Melt butter in a skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes.
• Chop broccoli florets into smaller pieces and transfer to a large bowl. Add shredded chicken, condensed soup, cheese sauce, uncooked rice, water, and sauteed vegetables. Mix thoroughly and transfer to the prepared casserole dish.
• Bake, uncovered, in the preheated oven for 1 hour.