Time 25m Yield 4 Number Of Ingredients 8 Steps:
In 3-quart saucepan, melt butter over medium heat. Add carrot and onion; cook, stirring occasionally, until tender. Sprinkle flour over vegetables; stir to blend. Stir in remaining ingredients until well blended. Cook over medium heat, stirring constantly, until thoroughly heated.
Time 40m Yield 12 Number Of Ingredients 9 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.
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.
Time 35m Number Of Ingredients 13 Steps:
Saute the onions and broccoli stems until soft and fragrant. Add the garlic, oregano, thyme and paprika and cook for a minute. Add the flour and cook for a minute. Pour in the milk and stock and allow to simmer for 5 minutes. Add the broccoli florets and cook for another 10 minutes until the broccoli is cooked. Season with salt, pepper and lemon juice. Remove the soup from the heat, stir in the cheddar cheese. Adjust the seasoning if necessary and serve.
Time 15m Yield 8 servings. Number Of Ingredients 10 Steps:
In a large saucepan, combine the soups, milk, onion, parsley, garlic powder and pepper. Stir in broccoli and potatoes; heat through. Just before serving, sprinkle with cheese.
Time 45m Yield 10 servings Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F. Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown. Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt. Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
Time 45m Yield 18 Number Of Ingredients 9 Steps:
Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.
Time 35m Yield 8 servings (2 quarts). Number Of Ingredients 9 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.
Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Over medium heat, combine cheese with cornstarch and cayenne pepper. Once melted, slowly add garlic, milk, and chicken stock. Add finely chopped broccoli and allow to simmer about 5 minutes while making cheese toasts. Cover slices of baguette bread with shredded cheddar and broil for 3 minutes. Enjoy!
Yield 7 Number Of Ingredients 10 Steps:
In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling. In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended. Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy!
Time 35m Yield 3 serving(s) Number Of Ingredients 9 Steps:
Place unopened broccoli pouch in vigorously boiling water in saucepan. Do not cover. Bring water to a second vigorous boil and heat for 16 minutes. Meanwhile, in medium saucepan, melt margarine; saute onion in margarine until tender. Stir in flour, parsley flakes, bouillon and garlic powder until well blended. Add water and milk. Cook until thickened, stirring constantly. Stir in broccoli.
Time 40m Yield 6 serving(s) Number Of Ingredients 12 Steps:
On medium heat, in a large pot melt butter and olive oil. Add onion, garlic, carrots. Sweat. Add flour and stir. Cook for 2 minutes, then add chicken stock and milk. When liquids are hot (not boiling) add velvetta and stir until cubes dissolve. Add broccoli, mustard and hot sauce. Enjoy!
Time 20m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Cook the broccoli in the water until tender but not mushy. Stir in onion or chives, cream of mushroom soup, milk and butter. Heat to a simmer and cook three minutes, stirring well. Add cheese and stir until it melts. Serve immediately.
Time 20m Yield 7 servings. Number Of Ingredients 5 Steps:
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.
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!
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Melt the butter in a large pot over medium heat and sauté the onion, red pepper and broccoli for a couple of minutes. Cover and steam for about 5 minutes, stirring occasionally, until onion is translucent and broccoli is tender. Sprinkle the flour over the vegetables and stir for one minute, until there are no dry spots of flour left. Gradually stir in the evaporated milk and cook, stirring frequently, until mixture thickens and comes to a boil. Add the remaining ingredients. Heat for 5 to 10 minutes until heated through and the cheese is melted. Serve with bread.
Time 40m Yield 6 Number Of Ingredients 9 Steps:
Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes. Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes. Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.
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.
More about “easy cheese broccoli soup recipes”
Time 25m Yield 8 serving(s) Number Of Ingredients 13 Steps:
In a large heavy-bottom pot melt the butter over medium heat; add in the onions, saute until the onions are translucent (adding in the garlic, if using the last 2 minutes of cooking). Add/stir in all the three undiluted soups, frozen thawed broccoli, Velveeta cheese, mushrooms and milk; cook stirring until the cheese melts and the broccoli is tender. Season with salt and pepper to taste. Ladle into bowls and top with grated Parmesan cheese if desired.
