Simply Delicious Cream Of Broccoli Cheese Soup Recipes

EASY BROCCOLI CHEESE SOUP RECIPE - 5 INGREDIENTS

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.

CREAM OF BROCCOLI CHEESE SOUP

Steps:

• In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. , Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.

EASY BROCCOLI CHEESE SOUP

Steps:

• Saute the onions and broccoli stems until soft and fragrant.
• Add the garlic, oregano, thyme and paprika and cook for a minute.
• Add the flour and cook for a minute. Pour in the milk and stock and allow to simmer for 5 minutes.
• Add the broccoli florets and cook for another 10 minutes until the broccoli is cooked.
• Season with salt, pepper and lemon juice. Remove the soup from the heat, stir in the cheddar cheese. Adjust the seasoning if necessary and serve.

SIMPLY DELICIOUS CREAM OF BROCCOLI CHEESE SOUP

Steps:

• 1. In two steps prep the broccoli, peel toughest part of stem then dice into cubes. Cut off then dice the stem off the broccoli florets. Trim the broccoli florets to small pieces, set aside in bowl.
• 2. Boil the diced broccoli stems with a little salt, eiher use 2 cups of water or just add enough water to cover the stems and cook until semi tender then add the broccoli florets with 1 teapoon of Better Than Broth for each 1 cup (8 oz) of liquid added. When the broccoli florets are just tender, use a hand blender to blend out the broccoli. **Remove 1 or so cups of the florets, not the stem and add after blending if some whole florets are preferred in your soup.
• 3.(2 options): Either boil the grated carrot and add or add after blending the soup if you prefer the texture of the grated carrot in the soup.
• 4. Saute diced onion in olive oil until translucent, add the minced garlic, attentively saute' about 3 minutes stirring making sure the garlic does not burn. Add to the soup pot.
• 5. Add 1 Tablespoon of dried Tarragon.
• 6. The Roux: Melt butter in saute' pan with flour, making roux stirring a few minutes until golden brown, slowly add the half and half or milk until thickens adding additional half and half or milk as needed for consisitency, add 1/2 to 1 cup grated cheddar cheese stirring until cheese has melted. Then ladle some of the soup into the cheese sauce stirring, tempering adding several ladles of soup, each time stirring. Once tempered add the sauce to the soup pot and stir well. **If you prefer to stay with the classc roux of equal butter, flour and liquid that is an option. However, I use a cube or 1/2 cup of butter when I double the recipe.
• 7. Add 1/4 cup grated parmesan cheese. I tend to take it easy on the salt when adding cheese, but I do add a little salt at each step. *Making adjustments: to thicknen: cut up more broccoli stems boiling until tender in salt water (in a separate pan), then hand blending and adding, stirring into the soup. This soup gets devoured in our home, so I double this recipe for my family.

EASY CHEESY CREAM OF BROCCOLI SOUP

Steps:

• Prepare broccoli according to directions. Drain off excess water.
• Add cream of mushroom soup and one can of milk to broccoli. Stir and heat thoroughly on low.
• Add cheese, stirring until melted. Add salt and pepper to taste. Your quick and creamy soup is ready to serve!

CREAM OF BROCCOLI CHEESE SOUP

Steps:

• In a large pot over medium heat, cook the onions in the margarine until soft.
• Stir in the flour and cook (but do not brown) for 1 minute, stirring frequently.
• Whisk in the milk, reduce heat and stir occasionally.
• Meanwhile, chop the broccoli florets into small pieces, place in a small saucepan with the broth (or water) and bring to boil over medium-high heat. Reduce heat to medium-low, cover and simmer until tender (about 6-8 minutes).
• As the milk mixture thickens, stir in the slices of American cheese and season with salt and pepper to taste.
• When the broccoli is tender, add it (including the cooking liquid) to the thickened cheese mixture. Stir well to combine and serve immediately.

EASY & DELICIOUS BROCCOLI CHEESE SOUP

Steps:

• Melt butter. Cook onion until soft but not brown.
• Stir in flour and cook 3 minutes.
• Whisk in stock and broccoli.
• Bring to boil.
• Reduce heat and simmer 5 to 10 minutes.
• Puree mixture (in food processor or blender).
• Return to heat, add pepper, milk, cheese, and Tabasco sauce.
• Heat thoroughly but do not boil.
• Taste and adjust seasoning if necessary.
• If you are using fresh broccoli, trim off tough stems, chop and cook 15 minutes before putting in blender.