Broccoli Cheese Quinoa Soup Recipes

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QUIZNO'S BROCCOLI CHEESE SOUP



Quizno's Broccoli Cheese Soup image

This soup serves 6 and can be easily doubled. It is unbelievably delicious!! (I can't take credit for this, I found it posted on Yahoo! Answers, enjoy!)

Provided by singinintherain55

Categories     Chowders

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, crushed
1/2 cup butter
2 cups fresh carrots, grated
1 lb broccoli, washed, cut (I use a whole rubber-banded bunch)
1/2 cup flour
1 quart half-and-half
1 quart chicken stock (I use SUPERIOR TOUCH BETTER THAN BOUILLON CHICKEN BASE) or 1 quart chicken bouillon (I use SUPERIOR TOUCH BETTER THAN BOUILLON CHICKEN BASE)
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

Steps:

  • Saute onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.
  • In another pan melt the 1/2 cup of butter and stir the butter and flour (make a roux) using a whisk over med. heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
  • Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper.
  • Pour in batches into osterizer (blender) and puree.
  • Return to pot and add the grated cheese and stir till well blended.
  • Put on low heat and stir the nutmeg.

Nutrition Facts : Calories 680, Fat 52.8, SaturatedFat 32.3, Cholesterol 155.1, Sodium 754.4, Carbohydrate 32.2, Fiber 3.8, Sugar 7.2, Protein 22.3

CHEESY BROCCOLI QUINOA



Cheesy Broccoli Quinoa image

The classic Cheddar cheese and broccoli combo served in quinoa.

Provided by qwerty06

Categories     Side Dish     Grain Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

2 cups chopped broccoli
1 ¾ cups vegetable broth
1 cup quinoa
1 cup shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
  • Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.

Nutrition Facts : Calories 299 calories, Carbohydrate 32.9 g, Cholesterol 29.7 mg, Fat 12.3 g, Fiber 4.6 g, Protein 14.8 g, SaturatedFat 6.3 g, Sodium 394 mg, Sugar 2.2 g

EASY BROCCOLI QUINOA SOUP



Easy Broccoli Quinoa Soup image

This kid-friendly soup is a tad sweet and, perhaps best of all, easy for little hands to spoon up without making a big mess.

Provided by mrs.embee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
½ onion, diced
2 cloves garlic, minced
2 cups broccoli florets
2 cups water
1 cup quinoa
2 cubes chicken bouillon
1 (12 fluid ounce) can fat-free evaporated milk
1 tablespoon all-purpose flour
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
  • Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 29.9 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 3.5 g, Protein 9.6 g, SaturatedFat 0.4 g, Sodium 470 mg, Sugar 7.9 g

THE BEST BROCCOLI-CHEDDAR SOUP



The Best Broccoli-Cheddar Soup image

This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
1 medium yellow onion, diced
1 large carrot, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half and half
4 cups low-sodium chicken broth
4 cups broccoli florets (from about 1 head)
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 large russet potato (about 8 ounces)
8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving

Steps:

  • Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just 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, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
  • Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
  • Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
  • Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

SLOW-COOKER CHEESY BROCCOLI SOUP



Slow-Cooker Cheesy Broccoli Soup image

When I want soup at a restaurant, it's broccoli-cheese all the way. When I make it at home it's creamy cheesy, exactly how I like it. -Kristen Hills, Layton, UT

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h15m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
2 cups finely chopped fresh broccoli
3 cups reduced-sodium chicken broth
1 can (12 ounces) evaporated milk
1/2 teaspoon pepper
1 package (8 ounces) Velveeta, cubed
1-1/2 cups shredded extra-sharp cheddar cheese
1 cup shredded Parmesan cheese
Additional shredded extra-sharp cheddar cheese

Steps:

  • In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper., Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.

Nutrition Facts : Calories 675 calories, Fat 49g fat (30g saturated fat), Cholesterol 165mg cholesterol, Sodium 1964mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 39g protein.

QUINOA AND BROCCOLI CASSEROLE



Quinoa and Broccoli Casserole image

Provided by Alton Brown

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 16

1 1/2 cups quinoa
3 cups chicken stock
3 teaspoons kosher salt, divided
12 ounces broccoli florets, chopped
8 ounces button or cremini mushrooms, sliced
4 tablespoons unsalted butter, divided
1/2 large onion, diced
2 tablespoons dry mustard
1 1/2 teaspoons smoked paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
3 cups half-and-half
1 large egg
16 ounces sharp Cheddar, grated
1/2 cup mayonnaise

Steps:

  • Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
  • Position a rack in the middle of the oven and heat to 350 degrees F.
  • Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
  • Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
  • Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
  • Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
  • Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
  • Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.

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