Broccoli And Brie Soup Recipes

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CHICKEN, BROCCOLI AND BRIE PASTA



Chicken, Broccoli and Brie Pasta image

Make and share this Chicken, Broccoli and Brie Pasta recipe from Food.com.

Provided by Lusil

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb linguine
3 tablespoons olive oil
4 boneless skinless chicken breasts (cut into thin strips)
2 bunches broccoli, cut into 1/2 inch florets
2 garlic cloves, minced
1 lb brie cheese, rind discarded cut into 1/2 inch pieces
1 cup walnuts, toasted and chopped
salt, to taste
pepper, to taste (freshly cracked, of course)

Steps:

  • Cook pasta in a large pot of salted, boiling water and cook until al dente.
  • Reserve 1/3 cup cooking liquid.
  • Drain pasta and return to pot with reserved liquid.
  • While pasta is cooking, in a large skillet heat oil until moderate heat, but not smoking.
  • Add chicken and cook until brown and juices run clear, about 3- 4 minutes.
  • Transfer chicken to another plate.
  • To the same pan add more olive oil if necessary.
  • Add the broccoli florets, with salt to taste.
  • Stir until crisp tender, about 5 minutes.
  • Add garlic, stirring, until golden, about 30 seconds.
  • To pasta add chicken, broccoli mixture, Brie and walnuts, tossing until cheese is melted.
  • Season with salt and pepper.

CREAMY CAULIFLOWER AND BRIE SOUP



Creamy Cauliflower and Brie Soup image

Make and share this Creamy Cauliflower and Brie Soup recipe from Food.com.

Provided by Pamela

Categories     Cauliflower

Time 30m

Yield 10 cups

Number Of Ingredients 10

1 tablespoon olive oil
1 large head cauliflower, chopped
1 onion, diced
3 tablespoons flour
4 cups chicken broth
1 cup skim milk
1 teaspoon thyme
6 ounces brie cheese, rind removed
salt and pepper, to taste
green onion, for garnish

Steps:

  • In a large sauce pan, saute onion in olive oil until transparent.
  • Add cauliflower and cook on medium for 5-7 minutes stirring often.
  • Sprinkle flour over tender crisp cauliflower and then pour in chicken broth.
  • Add milk and cook until mixture begins to thicken.
  • Stir in thyme and brie and remove from heat. Stir until brie is melted and then add salt and pepper if desired.
  • Use an emersion blender to blend soup or transfer to a blender or food processor instead.
  • Garnish with green onions before serving.
  • To freeze: Cool completely. Pour into freezer containers, label and freeze up to four months. To serve: defrost overnight in the fridge. Warm in microwave or on stove top without letting soup come to a full boil.

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

This broccoli cheddar soup recipe is so satisfying! It's loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!). Recipe yields about 10 cups (quite a bit) and is easily halved.

Provided by Cookie and Kate

Categories     Soup

Time 1h5m

Number Of Ingredients 11

3 tablespoons unsalted butter
2 medium yellow onions, coarsely chopped
6 garlic cloves, smashed and peeled
½ teaspoon red pepper flakes (reduce or omit if sensitive to spice)
1 1/4 teaspoon fine sea salt, divided, to taste
Freshly ground black pepper, to taste
2 pounds broccoli with stalks (3 large or 4 medium)
1 large (about 12 ounces) russet potato, peeled and cut into 1 to 2-inch chunks
6 cups water
4 to 8 ounces grated sharp cheddar cheese, depending on your mood
Thinly sliced chives or green onions, for garnish (optional)

Steps:

  • Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, 1/4 teaspoon of the salt, and about 10 twists of black pepper.
  • Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
  • Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
  • Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets-we'll use them in a bit.
  • Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
  • Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).
  • Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they're bright green, about 3 to 5 minutes. Remove the pot from the heat. Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture-both the liquid and solids-to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won't be as lusciously creamy). Return the purée to the pot.
  • Return the pot to medium heat and add the remaining florets. Cover the pot and cook until they're bright green and easily pierced through by a fork, another 4 to 7 minutes. Add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth. Carefully taste (it's hot) and stir in more cheese if you'd like more indulgent flavor/creamy texture, more salt for more overall flavor, and/or more black pepper for kick.
  • Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives and/or red pepper flakes, if desired. Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time). I haven't tried freezing this soup but suspect it will work fine-please let us know in the comments if you do.

Nutrition Facts : ServingSize 1 bowl of soup from batch made with 4 ounces cheddar, Calories 243 calories, Sugar 4.6 g, Sodium 620.6 mg, Fat 12.7 g, SaturatedFat 7.2 g, TransFat 0.2 g, Carbohydrate 25.4 g, Fiber 5.4 g, Protein 10.5 g, Cholesterol 34 mg

CHEESE AND BROCCOLI SOUP



Cheese and Broccoli Soup image

This is a colorful soup! The orange carrots contrast nicely with the green broccoli. It's made in the microwave. -Jean Pare`, Vermilion, Alberta

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4-5 servings.

Number Of Ingredients 9

1 cup thinly sliced carrots
2 tablespoons plus 1 cup water, divided
1 package (16 ounces) frozen broccoli florets, thawed
2-1/2 cups milk
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a 2-qt. microwave-safe dish, combine carrots and 2 tablespoons water. Cover and microwave on high for 2 minutes; stir. Cover and cook 2 minutes longer or until tender. Add broccoli. Cover and microwave for 2 minutes; stir. Cover and cook 1 to 1-1/2 minutes longer or until vegetables are tender. Stir in milk., In a small bowl, combine the flour, bouillon, salt and pepper; stir in remaining water until smooth. Stir into broccoli mixture. Cover and microwave on high for 6-7 minutes or until mixture is boiling and thickened, stirring every minute. Stir in cheese until melted.

Nutrition Facts :

BROCCOLI / BRIE SOUP RECIPE - (3.3/5)



Broccoli / Brie Soup Recipe - (3.3/5) image

Provided by UncleDick

Number Of Ingredients 11

1 1/2 pounds broccoli florets
2 tablespoons unsalted butter
1 small yellow onion, finely diced
Fine sea salt
1 clove garlic, grated
Freshly cracked black pepper
2 tablespoons unbleached all-purpose flour
2 1/4 cups low-sodium chicken broth, preferably organic
2 1/4 cups whole milk
6 ounces brie
1/4 cup heavy cream

Steps:

  • 1. Add one quarter of the broccoli to a food processor, and run the machine until the broccoli is very finely chopped. Remove the chopped broccoli to a large bowl, and repeat 3 more times until all the broccoli is finely chopped. Set aside. 2. In a large soup pot with a lid, melt the butter over medium heat. Add the onions, and season lightly with salt. Sweat, stirring often, over medium heat for 2 minutes, until the onions are just softened and fragrant. 3. Add the broccoli and garlic to the onions. Season with salt and pepper. Lower heat to low to medium-low, and cook covered for 5 minutes. 4. Remove the lid from the pot, and stir in 2 tablespoons flour, until well distributed. Cook 1 to 2 minutes, just to remove the raw flour taste, stirring continuously. 5. Add the chicken stock and the milk. Raise the heat to high until the liquid boils. Immediately reduce heat to low, cover the pot, and simmer 15 minutes. The broccoli should be completely cooked, and the soup slightly thickened. 6. Cut the rind off the brie, and cut the brie into small chunks. Add the brie and cream to the pot. Cover, and cook over the lowest heat for just 2 minutes to melt the cheese. Use a whisk to incorporate the melted cheese into the soup. Serve immediately.

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