Three Cheese Broccoli Soup Recipes

THREE-CHEESE BROCCOLI SOUP

Steps:

• In 4-quart Dutch oven or saucepan, heat 1/4 cup olive oil over medium heat. Add 5 cloves garlic, finely chopped; stir until fragrant. Beat in 1/4 cup all-purpose flour with whisk 1 to 2 minutes or until thickened.
• Gradually beat in 1 carton (32 oz) Progresso™ chicken broth. Add 4 cups chopped broccoli florets. Heat mixture to simmering; cook about 10 minutes or until broccoli is tender.
• Add 1 package (8 oz) Kraft™ Velveeta™ original cheese, cubed, 1 1/2 cups shredded mild Cheddar cheese (6 oz) and 1 cup shredded Monterey Jack cheese (4 oz); stir until combined. Simmer a few more minutes; season with salt and pepper to taste.

TASTE OF WISCONSIN THREE CHEESE BROCCOLI SOUP

Steps:

• Melt butter in 3-quart saucepan over low heat. Blend in flour and seasonings. Gradually add broth and milk; cook, stirring constantly, until thickened. Stir in broccoli; simmer 10 minutes. Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce. Add cheeses; stir until melted. Makes 6 - 3/4 cup servings.

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.

CHEESY BROCCOLI SOUP

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. , In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.

THREE CHEESE BROCCOLI SOUP

Steps:

• Melt butter in a 3-quart saucepan over low heat.
• Blend in flour and seasonings.
• Gradually add broth and milk; cook, stirring constantly, until thickened.
• Stir in broccoli, simmer 10 minutes.
• Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce.
• Add cheeses; stir until melted.

SLOW-COOKER THREE CHEESE BROCCOLI SOUP

Steps:

• Spray 4-quart slow cooker with cooking spray. In 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into slow cooker. Stir in broth and thawed broccoli.
• Cover; cook on Low heat setting 4 to 4 1/2 hours or until hot but not simmering.
• Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.

BROCCOLI AND 3 CHEESE SOUP

Steps:

• Steam broccoli until tender, and drain. Set aside.
• Melt butter over medium-low heat, and add diced onions. Cook until tender (about 10 minutes).
• Add flour, and stir for 2 to 3 minutes.
• Slowly add cream (you can also use Half-and-Half, evaporated milk, regular milk, or a combination), stirring continuously.
• Slowly add the stock, stirring continuously.
• Add the 3 cheeses.
• Stir until smooth.
• Puree about 1 cup of the broccoli.
• Add the puree and the rest of the florets to the soup.
• Add lemon juice.
• Stir occasionally until heated through (about 15 minutes).

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.