LIGHT BROCCOLI CHEESE SOUP RECIPES

CREAMY BROCCOLI-CHEESE SOUP RECIPE | MYRECIPES

Creamy Broccoli-Cheese Soup Recipe | MyRecipes image

We like our version extra chunky, so we only puree about a third of the broccoli mixture in step 3. For a thinner, smoother consistency, add more soup to the blender.

Provided by Sidney Fry, MS, RD

Total Time 45 minutes

Yield Serves 6 (serving size: about 1 cup)

Number Of Ingredients 10

Ingredients

4 cups unsalted chicken stock, divided
½ cup uncooked instant brown rice
1 cup 1% low-fat milk
2 teaspoons extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
1 ¼ pounds broccoli florets, coarsely chopped
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
5 ounces extra-sharp cheddar cheese, shredded and divided (about 1 1/4 cups)

Steps:

Combine 2 cups stock and rice in a small saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat; let stand 5 minutes. Place rice mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; cook 30 seconds. Add broccoli and salt; cook 5 minutes, stirring frequently. Add remaining 2 cups stock; bring to a boil. Reduce heat, and simmer 5 minutes or just until broccoli is tender. Add rice mixture; simmer 2 minutes, stirring occasionally.
Place 2 cups soup in blender; process until smooth. Return pureed soup to pan. Add pepper and 4 ounces cheese; stir until cheese melts. Divide soup evenly among 6 bowls; sprinkle evenly with remaining 1 ounce cheese.

Nutrition Facts : Calories 210 calories, CarbohydrateContent 17 g, CholesterolContent 27 mg, FatContent 10.3 g, FiberContent 4 g, ProteinContent 14 g, SaturatedFatContent 5.5 g, SodiumContent 520 mg

EXCELLENT BROCCOLI CHEESE SOUP RECIPE | ALLRECIPES

Excellent Broccoli Cheese Soup Recipe | Allrecipes image

This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli.

Provided by NATHAN TRUAX

Categories Cream of Broccoli Soup

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 18 servings

Number Of Ingredients 9

Ingredients

¾ cup butter
¾ cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt
1 ½ teaspoons white pepper
5 cups fresh broccoli florets
1 ½ pounds processed cheese, shredded
3 cups shredded Cheddar cheese

Steps:

Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

Nutrition Facts : Calories 363.1 calories, CarbohydrateContent 15.2 g, CholesterolContent 80.5 mg, FatContent 26.3 g, FiberContent 0.9 g, ProteinContent 17.3 g, SaturatedFatContent 16.1 g, SodiumContent 1180.6 mg, SugarContent 9.3 g

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