Broccoli And 3 Cheese Soup Recipes

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.

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.

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.

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).

Steps:

• In a medium saucepan over medium heat, melt butter, then add onion & cook 5 minutes or until softened, stirring often.
• Add garlic, thyme & lemon pepper, cooking another minute while stirring.
• Sprinkle in the flour, stirring constantly until flour is incorporated.
• Slowly add the broth, 1/2 cup at a time, stirring to blend.
• Add broccoli & cook 10 minutes or until tender.
• Carefully transfer 1/2 to 3/4 of the hot mixture to a blender (depending on how chunky or smooth you want the finished soup) & blend until smooth, then, in the saucepan, reincorporate the blended mixture with that which wasn't blended.
• Add cream & cheese & warm over low heat, stirring constantly.
• Remove from heat, ladle into serving bowls & enjoy!

Steps:

• Fry the onion and garlic in the butter until soft.
• Add the remaining vegetables and stock, bring to a boil, cover and simmer for 15 minutes.
• Puree until smooth, add milk and reheat without boiling.
• Stir in half the cheese, garnish with the remaining cheese and red pepper and serve with hard rolls.

Steps:

• Place potatoes and onion into a large soup pot and cover with 3 cups water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer contents of the pot to a large mixing bowl and allow to cool.
• Meanwhile, place broccoli, chicken broth, and remaining water in the same pot. Cook over medium heat until tender, about 15 minutes. Remove from the heat and allow to cool.
• Puree the potato mixture with a stick blender until smooth and creamy. Coarsely blend the broccoli mixture.
• Add pureed potato mixture to the broccoli, along with processed cheese food and evaporated milk. Cook and stir over medium-low heat until cheese is melted and soup is heated through, about 15 minutes; do not allow the soup to boil. Season with salt and pepper.