BROCCOLI AND CHEDDAR SOUP RECIPE - NYT COOKING
A staple of any fast-casual restaurant, broccoli-cheddar soup has somewhat of a cult following on the internet. Thicker than cream of broccoli, this roux-thickened soup can be puréed completely smooth or left chunky and rustic. Either way, be sure to use the sharpest Cheddar available (white or orange work here). It’ll provide richness in addition to a necessary acidity.
Provided by Alison Roman
Total Time 1 hours
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in a large heavy-bottomed pot over medium heat. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes.
- Add broccoli, and season with salt and pepper. Cook, stirring occasionally, until broccoli is bright green and slightly tender, 8 to 10 minutes. Using a large cooking spoon, transfer broccoli mixture to a medium bowl and set aside.
- Heat remaining 3 tablespoons butter in the same pot over medium heat (don’t worry about any remaining broccoli bits). Add flour and whisk constantly, cooking until the mixture has turned a pale golden brown, 2 to 3 minutes.
- Gradually whisk in chicken broth until no lumps remain (it’ll thicken considerably at first), followed by half-and-half. Bring to a simmer and stir in cheese, nutmeg and all but 1 cup of the reserved broccoli mixture.
- Reduce heat to low and simmer until liquid has thickened and reduced by about 1/4 and the broccoli is completely tender, 25 to 30 minutes.
- Using a hand blender, purée the soup to desired consistency. (Some like to leave bits of broccoli in there. It is up to you how smooth or chunky the soup is.) Alternatively, transfer to a blender and purée to desired consistency.
- Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.
Nutrition Facts : @context http//schema.org, Calories 448, UnsaturatedFatContent 10 grams, CarbohydrateContent 22 grams, FatContent 34 grams, FiberContent 5 grams, ProteinContent 17 grams, SaturatedFatContent 21 grams, SodiumContent 1000 milligrams, SugarContent 7 grams, TransFatContent 1 gram
SIMPLE CREAM OF BROCCOLI SOUP RECIPE | FOOD NETWORK ...
Provided by Food Network Kitchen
Total Time 50 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.
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BROCCOLI CHEESE AND POTATO SOUP RECIPE - SKINNYTASTE
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.
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Calories 239 kcal per serving
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BROCCOLI AND CHEDDAR SOUP RECIPE - NYT COOKING
A staple of any fast-casual restaurant, broccoli-cheddar soup has somewhat of a cult following on the internet. Thicker than cream of broccoli, this roux-thickened soup can be puréed completely smooth or left chunky and rustic. Either way, be sure to use the sharpest Cheddar available (white or orange work here). It’ll provide richness in addition to a necessary acidity.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 448 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 448 per serving
- Season soup with salt and pepper, and divide among bowls. Top with remaining 1 cup broccoli, more Cheddar (if you like), and lots of freshly ground pepper.
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SIMPLE CREAM OF BROCCOLI SOUP RECIPE | FOOD NETWORK ...
From foodnetwork.com
Reviews 4.1
Total Time 50 minutes
Reviews 4.1
Total Time 50 minutes
- In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.
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BROCCOLI CHEESE AND POTATO SOUP RECIPE - SKINNYTASTE
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.
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Reviews 4.9
Total Time 30 minutes
Category Lunch, Soup
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Calories 239 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Lunch, Soup
Cuisine American
Calories 239 kcal per serving
- 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.
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Drumroll, please! This vegan broccoli soup recipe is super creamy, comforting, and brimming with cheesy flavor. I started working on it after I posted a photo of this gorgeous pile of broccoli on Instagram with a call out for broccoli recipe requests. Overwhelmingly, people asked for a healthy/vegan broccoli cheese soup.
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POTATO, BROCCOLI, AND CHEDDAR SOUP RECIPE - MARTHA STEWART
In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli …
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HOW TO USE BROCCOLI OR CAULIFLOWER STEMS AND LEAVE…
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