Somersizing Broccoli Cheese Soup Thick And Creamy Recipes

BROCCOLI CHEESE SOUP

Steps:

• Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, 1/4 teaspoon of the salt, and about 10 twists of black pepper.
• Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
• Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
• Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets-we'll use them in a bit.
• Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
• Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).
• Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they're bright green, about 3 to 5 minutes. Remove the pot from the heat. Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture-both the liquid and solids-to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won't be as lusciously creamy). Return the purée to the pot.
• Return the pot to medium heat and add the remaining florets. Cover the pot and cook until they're bright green and easily pierced through by a fork, another 4 to 7 minutes. Add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth. Carefully taste (it's hot) and stir in more cheese if you'd like more indulgent flavor/creamy texture, more salt for more overall flavor, and/or more black pepper for kick.
• Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives and/or red pepper flakes, if desired. Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time). I haven't tried freezing this soup but suspect it will work fine-please let us know in the comments if you do.

EASY BROCCOLI CHEESE SOUP

Steps:

• Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
• Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
• Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
• Stir in cream, then add cheese a handful at a time, stirring in between to melt.
• Taste and add more salt if desired.
• Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.

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.

SOMERSIZING BROCCOLI CHEESE SOUP - THICK AND CREAMY

Steps:

• Bring cream cheese to room temperature ( I microwave it on 4 for 1-1.5 minutes.)
• Pour broth and cream cheese into slow cooker, heat till smooth. Meanwhile, in a pot sautee onion in 2T. butter till almost transparent.
• Then add thawed broccoli and cook till tender.
• Add broccoli/onion mixture to slow cooker.
• Pour in cream and 2 cups of cheese.
• Heat through till cheese completely melts.
• Delicious!

THICK AND CREAMY BROCCOLI CHEESE SOUP

Steps:

• Steam Broccoli by either putting in Microwave safe dish with lid and a small amount of water, or on stove in a covered sauce pan and small amount of water.
• Cook just until soft.
• Oil skillet 1/8" in bottom.
• Heat, then add 3 TBS Butter.
• Add 2 Tbs Flour, chopped Green onion bottoms and ground Pepper.
• Cook until Yellow in color, just enough so the flour is not raw.
• Add 2 Cans of Chicken Broth.
• Stir quickly, using whisk if you have one.
• Add Steamed Broccoli and any pan liquids.
• Add Green Onion tops, and Simmer 15-20 minutes on Med heat.
• This will slightly reduce liquid and impart flavors. The broccoli breaks apart and "makes" the soup. If you would like whole pieces of broccoli, keep some out to add at the end. This way they will not overcook.
• Reduce heat.
• Add Colby and American Cheeses.
• Cook on low 1 minute.
• Add 1 Cup Half and Half slowly, so it will not clump.
• Here you must watch temperature, so keep it on low.
• Cook 10 minutes.
• Add Cornstarch to water and stir.
• Pour in 1/2 of cornstarch mixture and stir.
• Then pour in 2nd half of mixture and stir.
• Turn heat off and stir until thick.