Your Fave Broccoli Cheese Soup Recipe--?!
What is your fave broccoli-cheese soup recipe!?
Thanks in advance!!!Www@FoodAQ@Com
Thanks in advance!!!Www@FoodAQ@Com
Answers:
Broccoli Cheese Soup!.
Ingredients:
1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
2 cups sliced onions
5 tablespoons butter or margarine
7 cups chicken broth, divided
1 teaspoon dried leaf oregano, crumbled
1/4 cup flour
2 tablespoons Dijon mustard
1/8 teaspoon pepper
1 cup milk
2 cups shredded sharp Cheddar cheese
Preparation:
Cut florets off broccoli and divide into small sections!. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside!.
Cut stalks into small pieces; place in a large saucepan!. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes!. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes!. Carefully process hot mixture in batches in a blender until smooth!. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly!. Stir in mustard and pepper!. Gradually stir in processed mixture and remaining 4 cups of chicken broth!. Continue to cook, stirring, until mixture begins to bubble!. Add milk and cheese; stir until smooth and cheese is melted!. Add remaining broccoli florets and heat through!. Broccoli cheese soup serves 8!.
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Cheese Soup!.
Ingredients:
1/4 cup butter
1/2 cup minced onion
1/2 cup minced carrot
1/2 cup minced celery
1/4 cup flour
1 1/2 tablespoon cornstarch
4 cups chicken stock
4 cups milk
1/4 teaspoon baking soda
1 pound grated Velveeta or mild cheddar
1 teaspoon dried parsley
1 dash cayenne, or to taste
1 dash paprika, or to taste
1 teaspoon salt, or to taste
1 teaspoon white pepper, or to taste
Directions:
Melt butter in a heavy saucepan!. Over medium-high heat, saute the onion, carrots and celery until translucent and tender, about 3-5 minutes!. Stir in flour and cornstarch!. Cook about 3-5 more minutes!. Add stock and milk gradually, blending until smooth, and cook till reduced by 1/4!. Do not allow to boil at any point!. Add baking soda and cheese and stir until melted and thickened, about 10 minutes!.
Add parsley, cayenne, and paprika!. Keep soup warm over low heat or in a double boiler if not using immediately!. Season with salt and pepper to taste!.
Cheese Soup serves/makes 8
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Asparagus Soup!.
Ready in: < 30 minutes
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1/4 cup butter
1/4 cup flour
1 tablespoon salt
1/8 teaspoon nutmeg
1/8 teaspoon pepper
6 cups milk
20 ounces Frozen Asparagus Spears -- cooked and chopped
3 cups shredded Cheddar cheese
Directions:
Melt butter; blend in flour and seasonings!. Remove from heat and stir in milk!. Return to heat, stirring constantly, until thickened!.
Add asparagus and cooking water; heat to simmering!. Remove from heat and stir in cheese until melted!. Garnish with paprika, if desired!.
Asparagus Cheese Soup serves/makes 4
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Bacon Topped Cheese Soup!.
Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 9 cups
Ingredients:
6 slices Bacon; chopped
1/2 cup Celery; finely chopped
1/2 cup Carrot; finely chopped
1/2 cup Onion; finely chopped
1/2 cup Green pepper; finely chopped
1/3 cup All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Half-and-half
1 cup Milk
1 can (14 oz size) Clear chicken broth
2 cups Cheddar cheese; shredded
Directions:
Place bacon in a 3 qt!. casserole; cover and microwave at HIGH 6 to 9 minutes or until done!. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside!.
Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender!. Blend in flour, salt, and pepper; stir well!. Gradually stir in half-and-half, milk, and chicken broth!.
Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals!.
Add cheese, stirring until melted!. Cover and microwave at MEDIUM 2 minutes!. Top each serving with bacon!.
Bacon-Topped Cheese Soup serves/makes 9 cups
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Cauliflower and Broccoli Soup!.
Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
2 ounces margarine or butter
1 medium onion, chopped
5 spring onions, white parts, sliced
1/2 cup chopped celery
4 cups chopped cauliflower and broccoli, fresh or frozen
5 cups chicken or vegetable stock
1 dash Worcestershire Sauce
Salt and Pepper to taste
3 ounces medium or old cheddar, shredded
Directions:
Melt butter or margarine in a 2!.5 quart pot, and saute the onions and celery on medium for about 5 minutes!. Add the cauliflower and broccoli, stir to coat, and add the stock and Worcestershire sauce!. Season to taste with salt and pepper!.
Bring to boil and then simmer for 30 minutes!. Puree in a blender or food processor, or with a hand blender until completely smooth!. On low heat, add the cheese a little at a time, stirring until it melts!. Save a little of the cheese to garnish the bowls when serving!. Serve hot!.
Broccoli, Cauliflower And Cheese Soup serves/makes 4
_--------------_-------------_--------!.!.!.
Enjoy!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.Www@FoodAQ@Com
Ingredients:
1 bunch broccoli, about 1 1/4 pounds, washed and trimmed
2 cups sliced onions
5 tablespoons butter or margarine
7 cups chicken broth, divided
1 teaspoon dried leaf oregano, crumbled
1/4 cup flour
2 tablespoons Dijon mustard
1/8 teaspoon pepper
1 cup milk
2 cups shredded sharp Cheddar cheese
Preparation:
Cut florets off broccoli and divide into small sections!. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside!.
Cut stalks into small pieces; place in a large saucepan!. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes!. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes!. Carefully process hot mixture in batches in a blender until smooth!. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly!. Stir in mustard and pepper!. Gradually stir in processed mixture and remaining 4 cups of chicken broth!. Continue to cook, stirring, until mixture begins to bubble!. Add milk and cheese; stir until smooth and cheese is melted!. Add remaining broccoli florets and heat through!. Broccoli cheese soup serves 8!.
_--------------_---------------_------!.!.!.
Cheese Soup!.
Ingredients:
1/4 cup butter
1/2 cup minced onion
1/2 cup minced carrot
1/2 cup minced celery
1/4 cup flour
1 1/2 tablespoon cornstarch
4 cups chicken stock
4 cups milk
1/4 teaspoon baking soda
1 pound grated Velveeta or mild cheddar
1 teaspoon dried parsley
1 dash cayenne, or to taste
1 dash paprika, or to taste
1 teaspoon salt, or to taste
1 teaspoon white pepper, or to taste
Directions:
Melt butter in a heavy saucepan!. Over medium-high heat, saute the onion, carrots and celery until translucent and tender, about 3-5 minutes!. Stir in flour and cornstarch!. Cook about 3-5 more minutes!. Add stock and milk gradually, blending until smooth, and cook till reduced by 1/4!. Do not allow to boil at any point!. Add baking soda and cheese and stir until melted and thickened, about 10 minutes!.
Add parsley, cayenne, and paprika!. Keep soup warm over low heat or in a double boiler if not using immediately!. Season with salt and pepper to taste!.
Cheese Soup serves/makes 8
_-------------------_-----------------!.!.!.
Asparagus Soup!.
Ready in: < 30 minutes
Difficulty: 2 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
1/4 cup butter
1/4 cup flour
1 tablespoon salt
1/8 teaspoon nutmeg
1/8 teaspoon pepper
6 cups milk
20 ounces Frozen Asparagus Spears -- cooked and chopped
3 cups shredded Cheddar cheese
Directions:
Melt butter; blend in flour and seasonings!. Remove from heat and stir in milk!. Return to heat, stirring constantly, until thickened!.
Add asparagus and cooking water; heat to simmering!. Remove from heat and stir in cheese until melted!. Garnish with paprika, if desired!.
Asparagus Cheese Soup serves/makes 4
_-----------------_-------------------!.!.!.
Bacon Topped Cheese Soup!.
Ready in: < 30 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 9 cups
Ingredients:
6 slices Bacon; chopped
1/2 cup Celery; finely chopped
1/2 cup Carrot; finely chopped
1/2 cup Onion; finely chopped
1/2 cup Green pepper; finely chopped
1/3 cup All-purpose flour
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 cups Half-and-half
1 cup Milk
1 can (14 oz size) Clear chicken broth
2 cups Cheddar cheese; shredded
Directions:
Place bacon in a 3 qt!. casserole; cover and microwave at HIGH 6 to 9 minutes or until done!. Remove bacon with a slotted spoon, reserving drippings in casserole; set bacon aside!.
Add vegetables to drippings; microwave at HIGH 6 to 8 minutes or until tender!. Blend in flour, salt, and pepper; stir well!. Gradually stir in half-and-half, milk, and chicken broth!.
Cover and microwave at HIGH 7 to 11 minutes or until thickened and bubbly, stirring at 2 minute intervals!.
Add cheese, stirring until melted!. Cover and microwave at MEDIUM 2 minutes!. Top each serving with bacon!.
Bacon-Topped Cheese Soup serves/makes 9 cups
_------------------_------------------!.!.!.
Cauliflower and Broccoli Soup!.
Ready in: 30-60 minutes
Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 4
Ingredients:
2 ounces margarine or butter
1 medium onion, chopped
5 spring onions, white parts, sliced
1/2 cup chopped celery
4 cups chopped cauliflower and broccoli, fresh or frozen
5 cups chicken or vegetable stock
1 dash Worcestershire Sauce
Salt and Pepper to taste
3 ounces medium or old cheddar, shredded
Directions:
Melt butter or margarine in a 2!.5 quart pot, and saute the onions and celery on medium for about 5 minutes!. Add the cauliflower and broccoli, stir to coat, and add the stock and Worcestershire sauce!. Season to taste with salt and pepper!.
Bring to boil and then simmer for 30 minutes!. Puree in a blender or food processor, or with a hand blender until completely smooth!. On low heat, add the cheese a little at a time, stirring until it melts!. Save a little of the cheese to garnish the bowls when serving!. Serve hot!.
Broccoli, Cauliflower And Cheese Soup serves/makes 4
_--------------_-------------_--------!.!.!.
Enjoy!.!.!.!.!.!.!.!.!.!.!.!.!.!.!.Www@FoodAQ@Com
Ingredients:
1/4 pound butter -- melted
1 tablespoon onion -- grated
1 stalk celery -- finely diced
1 carrot -- grated
1/2 cup flour
2 cups chicken broth
2 cups milk
4 ounces velveeta cheese
10 ounces frozen chopped broccoli -- thawed & drained
salt and pepper -- to taste
In saucepan, saute in butter next 3 ingredients until soft, about 2 minutes!. Add flour; cook for a minute or until mixture is thick!. Add broth and milk; stir until smooth!. DO NOT BOIL! Add cheese; stir until melted!. Add broccoli and seasonings; stir until blended!. Serve hot!.
This recipe from CDKitchen for Broccoli Cheese Soup serves/makes 4Www@FoodAQ@Com
1/4 pound butter -- melted
1 tablespoon onion -- grated
1 stalk celery -- finely diced
1 carrot -- grated
1/2 cup flour
2 cups chicken broth
2 cups milk
4 ounces velveeta cheese
10 ounces frozen chopped broccoli -- thawed & drained
salt and pepper -- to taste
In saucepan, saute in butter next 3 ingredients until soft, about 2 minutes!. Add flour; cook for a minute or until mixture is thick!. Add broth and milk; stir until smooth!. DO NOT BOIL! Add cheese; stir until melted!. Add broccoli and seasonings; stir until blended!. Serve hot!.
This recipe from CDKitchen for Broccoli Cheese Soup serves/makes 4Www@FoodAQ@Com
Broccoli Cheese Soup V
Yields: 6 servings
"Broccoli cooked in chicken broth is combined with milk, processed American cheese food and onion sauteed in margarine to create a rich soup which is popular with children!."
INGREDIENTS:
3 (10 ounce) packages frozen chopped
broccoli
3 (14!.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped 1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed cheese food (eg!.
Velveeta), cubed
1 pinch ground white pepper
DIRECTIONS:
1!. In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes!. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness!.
2!. Add the flour to the onions and stir well, forming a pasty substance!. Gradually add the milk and stir until thick!. Add this mixture to the broccoli mixture in the pot and stir well!. Then add the cheese, stirring until melted!. Finally, add the pepper!. (Note: Be careful not to let the soup boil, or the cheese will break down!.)Www@FoodAQ@Com
Yields: 6 servings
"Broccoli cooked in chicken broth is combined with milk, processed American cheese food and onion sauteed in margarine to create a rich soup which is popular with children!."
INGREDIENTS:
3 (10 ounce) packages frozen chopped
broccoli
3 (14!.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped 1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds processed cheese food (eg!.
Velveeta), cubed
1 pinch ground white pepper
DIRECTIONS:
1!. In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes!. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness!.
2!. Add the flour to the onions and stir well, forming a pasty substance!. Gradually add the milk and stir until thick!. Add this mixture to the broccoli mixture in the pot and stir well!. Then add the cheese, stirring until melted!. Finally, add the pepper!. (Note: Be careful not to let the soup boil, or the cheese will break down!.)Www@FoodAQ@Com
Broccoli Cheese Soup
Ingredients:
* 1 ? lbs fresh broccoli or 2 10 oz!. packages frozen chopped broccoli
* 6 Tb!. margarine
* ? c!. chopped onion
* 6 Tb!. flour
* 2 c!. chicken broth (or 2 c!. water and 2 Tb!. chicken base)
* 2 c!. light cream or 2 c!. half and half for low cal version
* 1 tsp!. salt
* ? tsp!. nutmeg
* 1 c!. grated Cheddar cheese
Method:
Wash and chop broccoli!. Peel and chop stem ends also!. Cook in a small amount of water until tender!. Meanwhile, melt margarine in heavy saucepan, add onion and cook until clear and starting to brown!. Stir in flour to make a roux!. Slowly add broth and cream or half and half!. Stir and cook over medium heat until thickened!. Add salt, nutmeg and cooked broccoli, can also add cooking water if not too much!. Just before serving, stir in cheese!. Makes 6- 8 servingsWww@FoodAQ@Com
Ingredients:
* 1 ? lbs fresh broccoli or 2 10 oz!. packages frozen chopped broccoli
* 6 Tb!. margarine
* ? c!. chopped onion
* 6 Tb!. flour
* 2 c!. chicken broth (or 2 c!. water and 2 Tb!. chicken base)
* 2 c!. light cream or 2 c!. half and half for low cal version
* 1 tsp!. salt
* ? tsp!. nutmeg
* 1 c!. grated Cheddar cheese
Method:
Wash and chop broccoli!. Peel and chop stem ends also!. Cook in a small amount of water until tender!. Meanwhile, melt margarine in heavy saucepan, add onion and cook until clear and starting to brown!. Stir in flour to make a roux!. Slowly add broth and cream or half and half!. Stir and cook over medium heat until thickened!. Add salt, nutmeg and cooked broccoli, can also add cooking water if not too much!. Just before serving, stir in cheese!. Makes 6- 8 servingsWww@FoodAQ@Com
at the risk of sounding like I'm being stupid!. (which I'm not) My mother used to fix the frozen broccoli and the cambells cheese soup put the broccoli in a bowl and use a patato masher and make it as small as you would like it then mix them together!. But now cambells has come out with broccoli and cheese soup that is great!.Www@FoodAQ@Com
The invisible one!. The non-existent one!. Just can't get enough of that sort of broccoli-cheese soup!.Www@FoodAQ@Com