EASY BROCCOLI AND CHEESE SOUP RECIPES

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EASY BROCCOLI-CHEESE SOUP RECIPE - BETTYCROCKER.COM



Easy Broccoli-Cheese Soup Recipe - BettyCrocker.com image

Cheesy salsa dip, broccoli and broth heat up into a cozy homemade soup in less than 30 minutes.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 8

2 tablespoons butter or margarine
1/2 cup shredded carrot
1/2 cup chopped onion (1 medium)
2 tablespoons Gold Medal™ all-purpose flour
1 jar (15 oz) Old El Paso™ Cheese 'n Salsa dip
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 box (9 oz) Frozen Broccoli Cuts, thawed, larger pieces cut in half
1 cup milk

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.

Nutrition Facts : Calories 290 , CarbohydrateContent 23 g, CholesterolContent 35 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 6 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1600 mg, SugarContent 5 g, TransFatContent 0 g

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. 

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EASY BROCCOLI-CHEESE SOUP RECIPE - BETTYCROCKER.COM
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