BROCCOLI SOUP RECIPE EASY RECIPES

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BROCCOLI CHEESE SOUP RECIPE | REE DRUMMOND | FOOD NETWORK



Broccoli Cheese Soup Recipe | Ree Drummond | Food Network image

For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 10 servings

Number Of Ingredients 11

4 heads broccoli, cut into 1-inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
1 cup chicken broth, optional

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. 

ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP RECIPE | FOOD N…



Almost-Famous Broccoli-Cheddar Soup Recipe | Food N… image

The bakery-café chain Panera Bread is famous for its bread bowls, but insiders know that the real treat is the stuff inside. The company’s broccoli-cheddar soup practically has a cult following, which explains why Betty Ling from Arcadia, CA, and other readers keep writing to us for the recipe. Spokespeople at Panera’s Missouri headquarters wouldn’t tell us how they make the extra-creamy soup, but they did confirm that it’s a bestseller: Their stores ladle out more than 50 million cups of it every year, blowing through five million heads of broccoli in the process. Chefs in Food Network Kitchens went through their own big batch of broccoli to nail down this perfect imitation.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 1 hours 10 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 12

6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken broth
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
4 7 -inch sourdough bread boules (round loaves)
4 cups broccoli florets (about 1 head)
1 large carrot, diced
2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Steps:

  • 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.
  • 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.
  • 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.)
  • 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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BROCCOLI CHEESE SOUP RECIPE | REE DRUMMOND | FOOD NETWORK
For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.
From foodnetwork.com
Reviews 4.3
Total Time 45 minutes
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  • 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. 
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The bakery-café chain Panera Bread is famous for its bread bowls, but insiders know that the real treat is the stuff inside. The company’s broccoli-cheddar soup practically has a cult following, which explains why Betty Ling from Arcadia, CA, and other readers keep writing to us for the recipe. Spokespeople at Panera’s Missouri headquarters wouldn’t tell us how they make the extra-creamy soup, but they did confirm that it’s a bestseller: Their stores ladle out more than 50 million cups of it every year, blowing through five million heads of broccoli in the process. Chefs in Food Network Kitchens went through their own big batch of broccoli to nail down this perfect imitation.
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This soup is a staple at our house. It's easy, fast, nutritious and so yummy! —Sandy Smith, London, Ontario
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Total Time 35 minutes
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