BEST CHEESY BROCCOLI SOUP
This is from a dear old friend when I first got married 30 some years ago. She's a Finlander from the Upper Peninsula of Michigan so it may be familiar to some of you. We needed lots of warm soup living in the cold northern region!
Provided by Janna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Combine broccoli, potatoes, celery, carrots, and onion in a large stockpot; pour enough water over the vegetable mixture to cover. Add bouillon cubes to the pot. Bring the mixture to a simmer over medium heat; cook at a simmer until the vegetables are tender, about 20 minutes.
- While vegetables simmer, melt butter in a saucepan over medium heat. Stir flour into melted butter to incorporate. Slowly stir milk into the butter mixture, cooking and stirring until you have a thick sauce, 5 to 10 minutes.
- Reduce heat under vegetables to low. Stir sauce into vegetable mixture to combine with the liquid smoothly. Add cheese in small amounts, allowing each addition to melt into the soup before adding the next. Serve hot.
Nutrition Facts : Calories 277.1 calories, Carbohydrate 17.5 g, Cholesterol 54.6 mg, Fat 18.8 g, Fiber 2.4 g, Protein 10.5 g, SaturatedFat 11.8 g, Sodium 719.6 mg, Sugar 3.3 g
CHEESY BROCCOLI SOUP IN A BREAD BOWL
This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. -Rachel Preus, Marshall, Michigan
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes., Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted., If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving. , If desired, serve soup with toppings.
Nutrition Facts : Calories 422 calories, Fat 32g fat (19g saturated fat), Cholesterol 107mg cholesterol, Sodium 904mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
CHEESY BROCCOLI SOUP IN A BREAD BOWL RECIPE - (4.1/5)
Provided by cindygwest
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, heat butter over medium heat. Add onion and garlic; cook and stir 6-8 minutes or until onion is tender. Stir in broccoli, carrot, stock, cream, bay leaves and nutmeg; bring to a boil. Simmer, uncovered, 10-12 minutes or until tender. In a small bowl, mix cornstarch and cold water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir 1-2 minutes or until thickened. Remove bay leaves; stir in cheese until melted. Stir in salt and pepper. For bread bowls, cut top off each loaf; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use). Serve soup in bread bowls. Yield: 6 servings.
CHEESY BROCCOLI SOUP
Make and share this Cheesy Broccoli Soup recipe from Food.com.
Provided by Scotty Callies Mom
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large soup pot, saute onions and garlic until wilted.
- Add chopped broccoli and continue cooking.
- Pour broth over the top and cook until broccoli is very tender, about 30 minutes.
- In batches, process soup through a food processor or blender until almost smooth (some chunks are nice).
- Add milk and let continue cooking another 20 minutes, but be careful not to let boil or the soup will separate.
- When nice and thick, remove from heat and serve in individual bowls. Top each bowl with 1/4-cup cheddar cheese and serve with a great, big salad and whole grain bread. Makes a great dinner!
Nutrition Facts : Calories 128, Fat 4.8, SaturatedFat 1.5, Cholesterol 4.8, Sodium 664.7, Carbohydrate 10.5, Fiber 1.7, Sugar 2.9, Protein 11.2
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- Preheat oven to 450°F. Flip a 12-cup muffin pan or 2 (6-cup) muffin pans upside down and lightly coat with nonstick spray.
- In a medium bowl, stir together self-rising flour and ¼ tsp each salt and cayenne pepper. Add yogurt; stir with a wooden spoon until just combined and then keep mixing dough with your hands until smooth (about 1 minute of kneading). Divide dough into 6 equal pieces. On a lightly floured work surface, roll each dough piece into a 4½- to 5-inch circle. Arrange dough over inverted pan, spacing apart so dough has room to rise. Press dough down around each muffin cup to form a bowl; if dough tears, pinch it back together. Bake at 450°F until golden brown, 13 to 15 minutes. Carefully lift bread bowls off pan and cool slightly on a wire rack.
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Cuisine AmericanCategory Lunch,DinnerServings 6Total Time 40 mins
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5/5 (1)Total Time 45 minsCategory DinnerCalories 662 per serving
- Wash and poke your potatoes with a fork. Put in a microwave bowl and cook for 10 minutes. Poke with a fork to test how much longer you need to cook them. Put your potatoes back in the microwave and cook for an additional 4-6 minutes or until soft and done. Remove to a plate and chop into smaller and easier to work with pieces.
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