CREAM OF BROCCOLI CHEESE SOUP
"When my husband and I visit fresh-food stands, we often come home with more vegetables than we can eat," Marge Hill shares from Glenside, Pennsylvania. "I lightened up this tarragon-flavored soup to use up the broccoli we buy. I like it with crusty bread, a salad or a sandwich."
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 202 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
SIMPLY DELICIOUS CREAM OF BROCCOLI CHEESE SOUP
A friend gave me this recipe 32 years ago. I don't know where she got the recipe. My version of it adds cheese. For best results use fresh broccoli, real butter, quality cheese.
Provided by Patricia Bliesner @Seahorsey
Categories Vegetable Soup
Number Of Ingredients 14
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
This is a fast but delicious soup recipe for those who like broccoli soup but don't like the canned taste. I use light cheese and 98% fat-free soup to reduce the fat content of the soup.
Provided by Keli Oelerich
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Yield 3
Number Of Ingredients 5
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!
Nutrition Facts : Calories 331.1 calories, Carbohydrate 24.9 g, Cholesterol 39.5 mg, Fat 15.9 g, Fiber 2.2 g, Protein 21.9 g, SaturatedFat 8 g, Sodium 1909.8 mg, Sugar 13.7 g
CHEESY BROCCOLI SOUP
That's why she often serves Cheesy Broccoli Soup. "This creamy and flavorful soup goes together in a flash because it uses frozen chopped broccoli and process American cheese," she explains. Plus, it's easy to warm up if Bob works late. "He likes it so much that when he grocery shops, he always makes sure the ingredients for this soup are on the list," she reports.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
EASY & DELICIOUS BROCCOLI CHEESE SOUP
This soup is the real deal! It is totally from scratch but error proof; you will impress yourself and others.
Provided by ChrysalisUnfurled
Categories Cheese
Time 1h
Yield 6-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 258.1, Fat 16.6, SaturatedFat 10, Cholesterol 50.2, Sodium 350.4, Carbohydrate 15.1, Fiber 4.1, Sugar 3.5, Protein 14.6
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- 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.
- Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. (Add 1/2 cup (64 g), simmer and stir until it melts fully, then repeat 1/2 cup (64 g) at a time until all the cheese is used up.) Make sure to keep it at a very low simmer and avoid high heat, to prevent seizing. Remove from heat immediately once all the cheese melts.
- Use a slotted spoon to remove about 1/3 of the broccoli pieces and set aside. (This step is optional, if you want some pieces in your soup at the end. If you want all of the soup pureed, you can leave them in.)
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