CHEESE BROCCOLI SOUP RECIPE: HOW TO MAKE IT
This simple soup has basic ingredients, but it tastes so good. The green broccoli florets and the brilliant orange carrots make this creamy soup a colorful addition to any table. —Evelyn Massner, Oakville, Iowa
Provided by Taste of Home
Categories Lunch
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
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.
Nutrition Facts : Calories 472 calories, FatContent 31g fat (19g saturated fat), CholesterolContent 88mg cholesterol, SodiumContent 1033mg sodium, CarbohydrateContent 32g carbohydrate (17g sugars, FiberContent 3g fiber), ProteinContent 18g protein.
BROCCOLI CHEESE AND POTATO SOUP RECIPE
This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.
Provided by Gina
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Chop onion, carrot, celery, garlic in a chopper or mini food processor.
- In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
- Add flour, salt and pepper to the pot and stir until smooth.
- Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
- Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
- Add cheddar and American cheese, stir well and remove from heat.
- Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
Nutrition Facts : ServingSize 1 1/3 cup, Calories 239 kcal, CarbohydrateContent 25.5 g, ProteinContent 16 g, FatContent 9.5 g, SaturatedFatContent 5 g, CholesterolContent 30 mg, SodiumContent 603 mg, FiberContent 3.5 g
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CHEESE BROCCOLI SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Lunch
Calories 472 calories per serving
- 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.
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Reviews 4.6
Total Time 30 minutes
Category Dinner, Lunch
Calories 267 calories per serving
- In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.
BROCCOLI CHEESE AND POTATO SOUP RECIPE
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