Chilis Broccoli Cheese Soup Recipes

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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

BROCCOLI CHEESE SOUP



Broccoli Cheese Soup image

This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.

Provided by Karin Christian

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

Time 40m

Yield 12

Number Of Ingredients 9

½ cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food, cubed
2 cups milk
1 tablespoon garlic powder
⅔ cup cornstarch
1 cup water

Steps:

  • In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
  • Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
  • In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.1 g, Cholesterol 56.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 10.9 g, Sodium 1136.4 mg, Sugar 6.3 g

SOUTHWESTERN BROCCOLI CHEESE SOUP



Southwestern Broccoli Cheese Soup image

A friend gave me the recipe for this chunky vegetable soup, which I've been making for years. Recently, I changed the ingredients to give it some southwestern flair--and my husband liked it even better. -Peggy Hendrix of Richardson, Texas

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 12

4 cups water
4 teaspoons reduced-sodium chicken bouillon granules or 2 vegetable bouillon cubes
4 cups fresh broccoli florets
3 cups frozen cubed hash brown potatoes
1 cup chopped carrots
1 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
2 cups fat-free milk
6 ounces reduced-fat process cheese (Velveeta), cubed
1 cup chunky salsa

Steps:

  • In a large saucepan, combine the water, bouillon cubes, vegetables, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until the vegetables are tender., Combine the flour and milk until smooth; gradually stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese; cook and stir until cheese is melted. Add the salsa; cook and stir until heated through.

Nutrition Facts : Calories 143 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 856mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 4g fiber), Protein 8g protein.

MOM'S BROCCOLI CHEESE SOUP



Mom's Broccoli Cheese Soup image

Mom's broccoli cheese soup is my favorite! My mother has been making this soup for years. It is the only way I can get my son to eat broccoli!

Provided by stelleluna

Time 40m

Yield 6

Number Of Ingredients 9

3 (14.5 ounce) cans chicken broth
1 head broccoli, chopped
1 head broccoli, finely chopped
½ cup shredded carrots
6 tablespoons salted butter, cubed
1 medium onion, thinly sliced
6 tablespoons all-purpose flour, or as needed
2 cups milk
½ (8 ounce) package processed cheese food (such as Velveeta®), cubed

Steps:

  • Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes.
  • Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes.
  • Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.

Nutrition Facts : Calories 291.2 calories, Carbohydrate 21.4 g, Cholesterol 56.5 mg, Fat 18.8 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 11.2 g, Sodium 1261.5 mg, Sugar 9 g

ROASTED BROCCOLI-CHEESE SOUP



Roasted Broccoli-Cheese Soup image

My son Jake made this soup with me and he created his own magic touch. Enjoy this soup that is hearty with fresh roasted broccoli and creamy garlic flavors. Serve in warm, baked bread bowls!

Provided by Barb

Categories     Broccoli Soup

Time 45m

Yield 4

Number Of Ingredients 10

1 head broccoli, cut into bite-sized pieces
1 tablespoon olive oil
4 cloves garlic, minced, divided
1 cup chopped onions
1 cup shredded carrots
5 tablespoons butter, divided
¼ cup all-purpose flour
2 cups half-and-half
2 cups shredded Cheddar cheese
2 cups chicken broth

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a silicone mat.
  • Toss broccoli and olive oil together in a bowl. Transfer to the prepared baking pan. Sprinkle 1/2 of the minced garlic over top.
  • Roast in the oven until broccoli is tender, 15 to 20 minutes, tossing occasionally.
  • Meanwhile, combine remaining garlic and onions in a food processor; pulse until onion is chopped. Change to the shredding disc and grate carrots into the bowl.
  • Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion-carrot mixture to the skillet and saute until tender, 5 to 7 minutes. Remove to a plate.
  • Add remaining 4 tablespoons butter to the same skillet. When melted, slowly stir in flour. Slowly stir in half-and-half, then stir in chicken broth. Simmer until thickened, 10 to 15 minutes.
  • Slowly drop in Cheddar cheese; add cooked vegetables and roasted broccoli; simmer for 5 minutes.

Nutrition Facts : Calories 636.9 calories, Carbohydrate 24.8 g, Cholesterol 145.3 mg, Fat 51.2 g, Fiber 3.7 g, Protein 22.2 g, SaturatedFat 30.2 g, Sodium 1130.6 mg, Sugar 5.4 g

CHUNKY BROCCOLI CHEESE SOUP



Chunky Broccoli Cheese Soup image

You're gonna LOVE this! It's great served with broccoli cornbread!

Provided by STKA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Time 25m

Yield 10

Number Of Ingredients 10

1 large onion, diced
½ cup butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
2 (10 ounce) packages chopped frozen broccoli, thawed
2 (10 ounce) cans chunk chicken, drained
1 (2 pound) loaf processed cheese, cubed
1 (16 ounce) can sliced mushrooms, drained
4 cups milk

Steps:

  • In a large soup pot over medium heat, cook onion in butter until onion is translucent. Stir in cream of chicken, cream of mushroom, cream of celery, broccoli, chicken, processed cheese, mushrooms and milk. Cook, stirring frequently, until cheese is melted and broccoli is tender, 10 to 20 minutes. Serve at once.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 24.6 g, Cholesterol 145.4 mg, Fat 43.7 g, Fiber 3.2 g, Protein 36.5 g, SaturatedFat 23.1 g, Sodium 2367.8 mg, Sugar 14.7 g

HOMEMADE BROCCOLI CHEESE SOUP RECIPE BY TASTY



Homemade Broccoli Cheese Soup Recipe by Tasty image

Here's what you need: shredded cheddar cheese, shredded parmesan cheese, cornstarch, cayenne pepper, garlic, milk, chicken stock, broccoli, baguette

Provided by Allex Tarr

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 ½ cups shredded cheddar cheese
1 cup shredded parmesan cheese
1 tablespoon cornstarch
¼ teaspoon cayenne pepper
½ clove garlic
3 cups milk
1 cup chicken stock
1 cup broccoli, finely chopped
1 baguette

Steps:

  • Over medium heat, combine cheese with cornstarch and cayenne pepper.
  • Once melted, slowly add garlic, milk, and chicken stock.
  • Add finely chopped broccoli and allow to simmer about 5 minutes while making cheese toasts.
  • Cover slices of baguette bread with shredded cheddar and broil for 3 minutes.
  • Enjoy!

Nutrition Facts : Calories 955 calories, Carbohydrate 70 grams, Fat 55 grams, Fiber 3 grams, Protein 43 grams, Sugar 16 grams

BROCCOLI CHEESE SOUP VII



Broccoli Cheese Soup VII image

A thick rich broccoli soup with a really really cheesy flavor. This can be made in half an hour.

Provided by sal

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 30m

Yield 6

Number Of Ingredients 8

1 (10 ounce) package frozen broccoli
2 ½ cups milk
2 ½ cups cubed processed cheese
⅓ cup all-purpose flour
1 cup heavy cream
1 cube chicken bouillon
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
  • In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.

Nutrition Facts : Calories 469.8 calories, Carbohydrate 19.5 g, Cholesterol 121.4 mg, Fat 35.4 g, Fiber 1.7 g, Protein 19.9 g, SaturatedFat 21.4 g, Sodium 1383.9 mg, Sugar 10.9 g

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