Recipe For Broccoli Cheese Soup

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Listing Results Recipe For Broccoli Cheese Soup

1 hours ago 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 …

Rating: 5/5(3.1K)
Calories: 265 per serving

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7 hours ago Directions. 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 …

Rating: 5/5(31)
Category: Lunch
Servings: 8
Total Time: 35 mins
1. In a large saucepan, bring 2 quarts water to a boil.
2. Add carrots, broccoli and celery; cover and boil for 5 minutes.
3. Drain, remove vegetables and set aside. , In the same saucepan, saute onion in butter.
4. Add flour and stir to make smooth paste.

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1 hours ago Easy One Pot Broccoli Cheese Soup 101 Cooking for Two. butter, onion, salt, pepper, garlic, milk, chicken broth, cheese and 2 more.

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8 hours ago Step 2. 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 …

Rating: 4.5/5(1.7K)
Calories: 304 per serving
1. Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
2. 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.
3. 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.
4. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

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1 hours ago Directions. Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine …

Rating: 4/5(3)
Category: パン, Comfort Food, Main Dish, Soup
Cuisine: American, Comfort Food
Total Time: 40 mins
1. Melt butter in a pot over medium heat, then add the onions.
2. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top.
3. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half.
4. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

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7 hours ago Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until …

Rating: 5/5(257)
Difficulty: Easy
Category: Main-Dish
Steps: 4
1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until 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, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
2. Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
3. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
4. Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

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4 hours ago The Best Broccoli Cheese Soup is a thick, rich and creamy soup with chunks of tender broccoli pieces, shredded carrots and a hint of nutmeg all cooked …

Rating: 5/5(18)
Calories: 311 per serving
Total Time: 45 mins
1. Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
2. Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
3. Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
4. Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a [url:2]blender[/url]... but I love the chunks!

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6 hours ago After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute. Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge.

Rating: 5/5(438)
Calories: 292 per serving
Total Time: 1 hr

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Just Now Creamy broccoli cheese soup is an easy and delicious dinner recipe the whole family will love. Served with crusty bread, it’s the perfect comfort food. How to make broccoli and cheese

Rating: 4.6/5(9)
Total Time: 35 mins
Category: Soup
Calories: 201 per serving
1. Saute the onions and broccoli stems until soft and fragrant.
2. Add the garlic, oregano, thyme and paprika and cook for a minute.
3. Add the flour and cook for a minute. Pour in the milk and stock and allow to simmer for 5 minutes.
4. Add the broccoli florets and cook for another 10 minutes until the broccoli is cooked.

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2 hours ago Broccoli Cheese Soup 77 Recipes Weight Watchers Recipes. mozzarella cheese, grated Parmesan cheese, almond milk, light cream cheese and 1 more.

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2 hours ago Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to …

Rating: 5/5(592)
Total Time: 1 hr 10 mins
Category: Cheese
Calories: 703 per serving
1. Sauté onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
3. Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
4. Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.

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5 hours ago Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. …

Rating: 5/5(11)
Total Time: 1 hr
Category: < 60 Mins
Calories: 400 per serving
1. Saute onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken broth whisking all the time. Simmer for 20 minutes.
3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now.
4. Pour in batches into osterizer (blender) and puree.

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3 hours ago With a recipe so simple, I wasn't expecting much from this soup. But I had some ingredients to use up and this was a good enough fit. I doubled the recipe by using 16 oz of frozen broccoli. I substituted about 1 cup of cream cheese for half-and-half, and used 2 cups of home-made beef broth (the remaining four cups, I used chicken bouillon cubes).

Rating: 5/5(15)
Calories: 160 per serving
Servings: 4

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9 hours ago 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, …

Rating: 4.6/5(317)
Total Time: 20 mins
Category: Main Course, Soup
Calories: 292 per serving
1. In a large pot over medium heat, saute garlic for one minute, until fragrant.
2. 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.
3. 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.
4. 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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3 hours ago Broccoli Cheese Soup Ingredients. Fresh broccoli: You’ll only need the florets for this recipe, the tree-like ends. Reserve stalks for another use like coleslaw. Butter: Stick with butter not …

Rating: 5/5(67)
Calories: 541 per serving
Category: Soup
1. Melt butter in pot over medium-high heat. Add in onions and cook, stirring frequently until nearly soft, about 4 - 5 minutes.
2. Add in garlic and flour, and cook for about 1 minute, stirring constantly.
3. While whisking, slowly pour in milk then chicken broth. Stir in broccoli.
4. Cook stirring constantly until mixture begins to thicken. Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6 - 8 minutes.

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6 hours ago Broccoli-cheese soup is my life. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess …

Rating: 3.6/5(5)
Total Time: 30 mins
Servings: 10

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5 hours ago Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. Advertisement. Step 2. Combine milk and flour, stirring with a whisk until well blended. Add …

Rating: 4/5(145)
Calories: 203 per serving
1. Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
2. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
3. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

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8 hours ago In a large pot over medium heat, melt butter. Add onion and celery and cook until soft, 5 minutes. Whisk in flour and let cook 1 minute. Slowly add chicken

Rating: 5/5(18)
Total Time: 1 hr 5 mins
1. In a large pot over medium heat, melt butter.
2. Add onion and celery and cook until soft, 5 minutes.
3. Whisk in flour and let cook 1 minute. Slowly add chicken broth and season with salt and pepper.
4. Stir in broccoli and carrots. Bring to a boil and reduce heat to low.

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9 hours ago What to Serve with Broccoli and Cheese Soup. A Panera Broccoli Cheese Soup recipe needs to be served with a warm hunk of fresh baguette! Other nice options include a simple green …

Reviews: 4
Category: Dinner, Lunch
Cuisine: American
Total Time: 40 mins
1. Melt butter in a large pot over medium heat. Add onion and cook, stirring regularly, until soft (about 5 minutes). Sprinkle flour over the onion and cook, stirring constantly, for 1-2 minutes.
2. Slowly whisk in the chicken broth until incorporated. Add broccoli and carrots. Cover, reduce heat to low, and simmer for 15-20 minutes, or until the broccoli is tender, stirring occasionally. Remove from heat.
3. Season with salt, pepper and paprika.
4. Use an immersion blender to puree a small portion of the soup, leaving plenty of visible broccoli florets and carrots in the soup for a little bit of texture.

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3 hours ago Step 2: After that, add chicken broth to the saucepan and sprinkle celery on top. Stir the ingredients to get a proper mixture. Then add sliced broccoli in the chicken broth and sprinkle salt …

Ratings: 27
Servings: 8
Cuisine: American
Category: Side Dish
1. Melt butter sticks in a saucepan and brown the veggies
2. Add chicken broth and spices to make a soup mixture
3. Then place chopped broccoli along with milk and cornstarch mixture to the soup
4. Melt the cheese and then serve with a thyme garnish on top

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Just Now Easy Broccoli Cheese Soup is ready in less than 30 minutes! Creamy comfort in a bowl with tender broccoli, Cheddar cheese, and SO MUCH FLAVOUR! Our Broccoli Cheese Soup

Rating: 5/5(54)
Total Time: 45 mins
Category: Soup
Calories: 249 per serving
1. Melt the butter in a large pot or Dutch oven over medium heat. Fry the onion until fragrant (about 2 minutes). Add in the garlic and cook for a further minute. Whisk in the flour and cook for a few minutes or until golden brown.
2. Reduce heat to medium-low and slowly pour in the chicken stock and half-and-half, stirring well to combine and dissolve the flour into the liquid. Season with salt and pepper, stock powder, mustard powder and garlic powder. Give it a good mix and allow to cook and thicken for about 5 minutes, while stirring occasionally.
3. Add in the broccoli and carrots and gently simmer for another 20 minutes, until broccoli is completely tender. Mix in cheese and stir until just combined. Taste test and add in extra salt and/or pepper, if desired.
4. Serve with bread rolls!

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1 hours ago Place chicken broth and broccoli in 2-quart saucepan. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to medium. Cook 4-6 minutes or …

Rating: 4.7/5(18)
Calories: 230 per serving
Servings: 4
1. Place chicken broth and broccoli in 2-quart saucepan. Cook over medium-high heat 8-10 minutes or until mixture comes to a boil. Reduce heat to medium. Cook 4-6 minutes or until broccoli is tender.
2. Stir together half & half and flour in bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a full boil. Boil 1 minute. Reduce heat to low. Stir in cheese until melted.

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4 hours ago Instructions. Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, ¼ teaspoon of the salt, and about 10 twists of black pepper.

Rating: 4.8/5(209)
Calories: 243 per serving
Category: Soup
1. 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.
2. 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.
3. 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.
4. 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.

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5 hours ago Method. Heat the olive oil and butter in a large saucepan over a low heat. Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 minutes or

Cuisine: British
Category: Main Course
Servings: 4-6

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8 hours ago Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and thyme, and cook, stirring occasionally, until translucent, about 3-4 …

Rating: 5/5(58)
Estimated Reading Time: 4 mins
Servings: 4

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6 hours ago Fresh broccoli cheese soup is a delicious meal for a winter's night. You can make it with fresh or frozen broccoli and any type of cheese that melts well. This recipe calls for sharp cheddar cheese and an array of fresh vegetables. Read on for a basic recipe and method.

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6 hours ago Step 1. Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. …

Rating: 3.2/5(161)
Servings: 6

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4 hours ago Method. STEP 1. warm the olive oil in a large soup pot and add the onions. Cook until soft and golden in colour. Add the potatoes and continue to stir for a …

Rating: 5/5(14)
Servings: 6
Cuisine: British
Total Time: 1 hr
1. warm the olive oil in a large soup pot and add the onions. Cook until soft and golden in colour. Add the potatoes and continue to stir for a few minutes.
2. Add the chicken stock and bring to the boil. Add the broccoli florets and reduce to simmer.
3. Continue to simmer for around 20 minutes or until the potatoes and broccoli are soft.
4. Blend until smooth and then stir in the cream. Continue to simmer on a low heat and gradually add the cheddar stirring continuously for around 10 minutes. Season and serve.

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3 hours ago Cook until the broccoli is tender; about 10 minutes. Add Cheese: Add the velveeta and 2 cups of the cheddar cheese, stirring constantly until the cheeses have …

Rating: 4.8/5(58)
Calories: 427 per serving
Category: Lunch, Soup
1. Cook Onion: Melt butter in a large Dutch Oven over medium heat. Add the chopped onion and cook until softened and starts to lightly brown.
2. Add Flour: Sprinkle the flour over the onion and gently whisk it with the butter and onion. Cook it for about 2 minutes to remove that raw starchy flavor.
3. Mix In Liquids: Slowly whisk in the half and half. Once completely mixed in, pour in the chicken broth and whisk to remove lumps and to scrape away the browned bits from the bottom of the pan, if any.
4. Add Broccoli: Season with salt, pepper and nutmeg. Bring the mixture to a boil then add the broccoli pieces. Cook until the broccoli is tender; about 10 minutes.

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7 hours ago Like many other cruciferous vegetables (think broccoli, kale, and cauliflower), cabbage is chock-full of vitamins and minerals. In fact, a single cup of cooked cabbage contains more than half the daily recommended intake of vitamin C.

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8 hours ago Broccoli Cheddar Soup Ingredients: To make this easy broccoli cheddar soup recipe, you will need the following ingredients: Butter or olive oil: We will use …

Rating: 4.9/5(67)
Total Time: 30 mins
Servings: 6-8
1. Heat butter (or oil) in a large stockpot over medium-high heat until melted. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onion is translucent. Stir in the garlic and sauté for an additional 1-2 minutes, stirring occasionally, until fragrant. Stir in the flour and sauté for an additional 1 minute, stirring occasionally.
2. Stir in the chicken stock until it is evenly combined. Stir in the milk and mustard until combined. Continue cooking until the soup, stirring occasionally, until it reaches a simmer. Reduce heat to medium. Add in the broccoli and cheddar, and stir until combined. Continue cooking for 2-4 more minutes, or until the broccoli reaches your desired level of tenderness.
3. Serve immediately, garnished with extra shredded cheese if desired.

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6 hours ago Steps. In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth. Add broccoli. Heat to boiling; reduce heat …

Rating: 4/5(67)
Category: Side Dish
Servings: 6
Total Time: 30 mins
1. In 4-quart saucepan, mix soup and water. Heat over high heat, stirring constantly, until boiling and smooth.
2. Add broccoli. Heat to boiling; reduce heat to medium. Cover; cook 8 to 10 minutes, stirring occasionally, until broccoli is tender.
3. Stir in milk, mustard, salt, garlic powder and pepper. Cook uncovered 3 to 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese until melted.

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Just Now Add broccoli, and continue to simmer, uncovered, until broccoli is tender and bright green, about 5 to 6 minutes. Working in batches, if needed, pour soup into a blender. Secure lid on …

Servings: 6
Total Time: 30 mins
1. Melt butter in a large Dutch oven over medium until foamy. Add onion, and cook, stirring often, until softened and translucent, about 4 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add potato and carrot; cook, stirring often, 1 minute. Increase heat to high; stir in broth, half-and-half, and salt, and bring to a boil. Reduce heat to medium, cover, and simmer until potato and carrot are tender, about 10 minutes.
2. Add broccoli, and continue to simmer, uncovered, until broccoli is tender and bright green, about 5 to 6 minutes. Working in batches, if needed, pour soup into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 to 45 seconds, and return to Dutch oven.
3. Heat soup over medium-low; gradually add cheese, stirring until completely melted after each addition. Serve soup topped with sprinkled cheese.

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4 hours ago How to Make Broccoli Cheese Soup. This broccoli cheese soup is made without Velveeta and instead is loaded with lots of real cheddar making it rich, velvety and satisfying!. Soften …

Rating: 5/5(126)
Calories: 333 per serving
Category: Lunch, Side Dish, Soup
1. In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add broccoli, chicken broth, and seasonings. Simmer until broccoli is softened, about 8 minutes.
2. Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
3. Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
4. Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

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7 hours ago Simmer until broccoli is tender, about 10 minutes. Reduce heat, and stir in processed cheese cubes, and continue to stir until melted. Turn heat to low, and stir in milk or half and half, …

Rating: 4.5/5(6)
Calories: 695 per serving
Category: Main Dish, Soup
1. In a dutch oven, melt butter over medium heat.
2. Add onions and cook until softened about 3-5 minutes.
3. Stir in broccoli, and pour chicken broth over broccoli.
4. Simmer until broccoli is tender, about 10 minutes.

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Just Now Instructions. Place butter, onion, and garlic in a large, heavy-bottomed stock pot over medium heat. Cook until onions are translucent, about 3-5 minutes. …

Rating: 5/5(6)
Category: Soup

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2 hours ago Transfer to a rimmed baking sheet to cool. Return Dutch oven to medium heat and add butter, onion, carrot, and broccoli stems. Season with salt and pepper and cook, stirring frequently, until tender but not browned, about 5 minutes, lowering heat if necessary. Add garlic and cook, stirring, until fragrant, about 30 seconds.

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4 hours ago Bring to a simmer. Add broccoli and stir into mixture. Simmer for 20 minutes, stirring occasionally. If desired, use a potato masher to break broccoli up some. Turn heat to low. Add …

Rating: 5/5(1)
Total Time: 37 mins
Category: Soup
Calories: 459 per serving
1. In a Dutch oven, melt butter over medium heat. Add onion and carrots and cook until soft, about 5 minutes.
2. Sprinkle flour over onion/carrot mixture. Cook and stir for 2 minutes.
3. Gradually add chicken broth, whisking constantly. Add half-and-half. Bring to a simmer.
4. Add broccoli and stir into mixture. Simmer for 20 minutes, stirring occasionally. If desired, use a potato masher to break broccoli up some.

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4 hours ago In a large heavy bottomed soup pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, 3-5 minutes. Stir in the chopped broccoli. Add the chicken broth. …

Rating: 4.7/5(6)
Total Time: 45 mins
Category: Soup
Calories: 621 per serving
1. In a large heavy bottomed soup pot or Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, 3-5 minutes.
2. Stir in the chopped broccoli. Add the chicken broth. Simmer until the broccoli is tender, 10-15 minutes.
3. Reduce the heat and stir in the cheese cubes until they are melted. (I will sometimes use a whisk at this point to make sure the cheese melts in completely.) Stir in the cheddar cheese until melted. Then stir in the milk and the garlic powder.
4. In a small bowl, mix together the cornstarch and the water until the cornstarch is dissolved. Stir the mixture into the soup. Stir until the soup is thickened.

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5 hours ago Melt butter in large saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add flour; cook 1 min. or until bubbly, stirring constantly.

Rating: 4.2/5(154)
Total Time: 25 mins
Category: Home
Calories: 250 per serving
1. Melt butter in large saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add flour; cook 1 min. or until bubbly, stirring constantly.
2. Stir in milk. Bring to boil; simmer on medium-low heat 1 min.
3. Add remaining ingredients; stir. Cook 5 to 8 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.

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8 hours ago In a large 5 quart soup pot (dutch oven), heat olive oil over medium heat. Add diced onion and carrots and cook, stirring often, until softened; 2-3 minutes. Stir in garlic and broccoli and …

Reviews: 19
Total Time: 30 mins
Servings: 6
Calories: 248 per serving
1. In a large 5 quart soup pot (dutch oven), heat olive oil over medium heat. Add diced onion and carrots and cook, stirring often, until softened; 2-3 minutes. Stir in garlic and broccoli and cook until broccoli turns bright green; about 1-2 minutes.
2. Add chicken or vegetable broth and bring to a boil. Cover, reduce heat to low, and simmer for 10-12 minutes or until broccoli is soft. Mash gently with a potato masher to break up vegetables. (This is an optional step, but if you want the soup really chunky you can skip it).
3. In a small bowl or glass measuring cup, add the flour and slowly whisk in about 1/4 cup of the soup liquid (skimmed from the pot, without vegetables). When completely smooth (add more liquid if needed) stir into the soup pot. Immediately stir/whisk in the cream/milk and stir until completely combined. Simmer (turn up the heat a little if needed) for 5 minutes or until thickened and bubbly.
4. Remove from heat and stir in the cheese. Continue to stir until cheese is completely melted. Serve immediately. Garnish with additional shredded cheddar, if desired.

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9 hours ago Instructions. Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another …

Rating: 4.9/5(116)
Calories: 570 per serving
Category: Dinner
1. Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
2. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
3. Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
4. Serve with toasted crusty bread or in a bread bowl if desired.

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8 hours ago Steam Broccoli until tender. Place half and half and water in top of a double boiler. Add cheese, salt, and pepper. Heat until cheese in melted and then add the broccoli. Mix cornstarch and water in a small bowl, then stir into the top of the double boiler and heat over simmering water until soup thickens.

Rating: 4.3/5(3)
Category: Soups, Stews And Chili
Cuisine: Not Set
Total Time: 45 mins

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Frequently Asked Questions

How do you make homemade Broccoli and cheese soup?

DIRECTIONS Saute onion in butter. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Add the broccoli, carrots and onions. Pour in batches into osterizer (blender) and puree. Return to pot over low heat and add the grated cheese; stir until well blended. This soup can be easily doubled.

How do you make homemade cheese soup?

Directions In a large saucepan, saute onion in butter until tender. Combine the flour, mustard, paprika and salt; add to saucepan. Gradually add milk and soup; cook and stir until thick, about 10 minutes. Add the cheese and chicken broth; stir until cheese is melted.

What should I serve with broccoli cheese soup?

What to Serve with Broccoli Cheese Soup. For an easy side to go with this cheesy broccoli soup, opt for some Baked Potatoes, or 1-Hour Homemade Bread, or a side salad. This soup would also be great in a Homemade Bread Bowl, and it’d taste just like you’d made a copycat Panera Broccoli Cheese Soup!

What are the ingredients in broccoli cheese soup?

Broccoli Cheese Soup Ingredients Fresh broccoli: You'll only need the florets for this recipe, the tree-like ends. ... Butter: Stick with butter not olive oil here for best flavor. Yellow onion: Onion is a critical ingredient to build of flavor of this soup. ... Garlic: We only use 1 clove in this recipe so it doesn't overwhelm the flavor of the cheese. More items...

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