THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
- Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
- Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
- Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.
NEW MOM BROCCOLI KUGEL
This quick dairy-free broccoli casserole is a must at every event I host or attend. Based on the Jewish version of a crustless quiche (kugel), it utilizes basic ingredients and easy to put together before popping it into the oven. So easy, I could do it with a new baby in the house.
Provided by JerusaleMom
Categories Side Dish Vegetables Onion
Time 1h55m
Yield 9
Number Of Ingredients 7
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Set aside.
- Beat eggs with mayonnaise, flour, salt, and pepper in a large bowl. Stir in broccoli and onion. Pour into the prepared baking dish.
- Bake in the preheated oven until broccoli is tender, about 90 minutes.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 8.9 g, Cholesterol 92 mg, Fat 23.5 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 3.9 g, Sodium 194.7 mg, Sugar 2.4 g
CHEDDAR BROCCOLI AND CHICKEN CASSEROLE FROM COUNTRY CROCK®
This cheesy casserole with fresh veggies and chunks of cooked chicken bakes up golden and bubbly in about 30 minutes for a quick weeknight meal.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Melt 2 tablespoons Country Crock® Spread in large nonstick skillet and saute broccoli and red bell pepper until crisp tender. Whisk milk and flour in large bowl. Add chicken, cooked vegetables, 2 cups cheese, and onion powder; toss to mix. Pour into 8-inch baking dish.
- Combine panko crumbs, remaining 1 tablespoon Spread and remaining 1/4 cup cheese in small cup. Sprinkle over top of casserole.
- Bake 30 to 35 minutes or until crumbs are golden and mixture is bubbly around edges.
Nutrition Facts : Calories 369.5 calories, Carbohydrate 23.6 g, Cholesterol 55.8 mg, Fat 15.6 g, Fiber 2.7 g, Protein 35.6 g, SaturatedFat 6.1 g, Sodium 602.5 mg, Sugar 6.8 g
BROCCOLI WITH CHEDDAR CHEESE SAUCE
Provided by Nancy Fuller
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
- Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
- Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.
BROCCOLI AND CHEDDAR KUGEL
This savory pudding brings comfort home for Friday nights. :) Individual sized portions make serving a cinch. Great for company-style meals or maybe a luncheon! Country Living Magazine. UPDATE: 10/22/2009 - we made this the other evening with low-fat cream cheese and sour cream & I increased the cheddar cheese to 2 1/4 cups with a bit of sharp-cheddar thrown in. :)
Provided by Manami
Categories Cheese
Time 1h10m
Yield 8 Inidvidual Cups
Number Of Ingredients 13
Steps:
- Heat oven to 375 ºF.
- Fill a large bowl with ice water and set aside.
- Bring a large pot of water to a boil.
- Add the salt and the carrot and cook for 1 minute.
- Add broccoli and cook 1 more minute, transfer vegetables to ice water, let cool, and drain.
- Bring the pot of water back to a rolling boil, add the noodles, and cook for 8 minutes.
- Strain and cool under cold running water.
- Combine the remaining ingredients, except 1/2 cup cheddar, in a large bowl; add the broccoli, carrots, and noodles, and gently toss.
- Pour the noodle mixture into a 3-quart casserole or eight 8-ounce dishes; top with the remaining cheese.
- Cover and bake for 30 minutes.
- Uncover the pudding and continue to bake for 20 more minutes.
- Let the pudding cool for 10 minutes before serving.
Nutrition Facts : Calories 395.6, Fat 30.3, SaturatedFat 17.3, Cholesterol 190.1, Sodium 649.1, Carbohydrate 16.1, Fiber 1.1, Sugar 2.1, Protein 15.8
COPYCAT PANERA® BROCCOLI CHEDDAR SOUP
My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!
Provided by gildawen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
- Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
- Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g
SAVORY VEGETABLE AND NOODLE KUGEL
Yum. Noodles with broccoli, cauliflower, and mushrooms, baked with cheddar and ricotta cheese. Delicious!
Provided by Sharon123
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease a 9-by-9-inch nonstick pan.
- Cook the noodles according to package directions and set aside.
- Coarsely chop the broccoli and cauliflower.
- Steam the vegetables together for 4 or 5 minutes.
- Set aside to cool.
- Heat the oil in a skillet.
- Add the onion, mushrooms and garlic.
- Sauté for 10 minutes.
- In a large bowl, combine the noodles, broccoli, cauliflower, onion, mushrooms, ricotta cheese, 1/2 cup of the cheddar cheese and dry mustard.
- Toss to thoroughly mix.
- Add salt and pepper to taste.
- Place the mixture in the nonstick pan.
- Sprinkle the remaining cheddar cheese all over the top of the kugel.
- Bake for 30 minutes, or until the cheese bubbles and browns slightly.
- Enjoy!
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