TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)
My boss brought this soup to the office one fine day and I was hooked on it from the first taste. It is a snap to make and the flavors are mild, yet very distinct. My kids loved it the first time I made it at home and it instantly became known as 'Tim Perry's Soup.' You might like a stronger curry flavour or a creamier soup, so adjust the seasonings to your taste. It's ready within the hour, but the longer it simmers the better the flavor. Serve with crusty bread and butter.
Provided by Sheila Kampman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
- In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.
Nutrition Facts : Calories 348.4 calories, Carbohydrate 24.1 g, Cholesterol 62 mg, Fat 20 g, Fiber 5.9 g, Protein 20.7 g, SaturatedFat 12.4 g, Sodium 838.3 mg, Sugar 8.5 g
COPYCAT PANERA® BROCCOLI CHEDDAR SOUP
My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!
Provided by gildawen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
- Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
- Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g
CURRIED BROCCOLI SOUP
I made this for a dinner party, and it was a huge hit, even with people who despise broccoli. So simple to make. Even a beginner can seem like an expert chef!
Provided by Cluich
Categories Vegetable
Time 23m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a pot, melt the butter over medium heat, then add onion and cook, stirring frequently, until softened (about 3-5 minutes).
- Add flour, curry powder, and cumin, and cook for about a minute, again stirring.
- Whisk in chicken broth and water. Bring to a boil, whisking until smooth.
- Add broccoli and ground black pepper. Reduce heat to medium-low, cover and cook for about 5 minutes.
- Using a slotted spood, remove the vegetables and put them in a blender, along with 1 cup of the liquid. Blend until smooth.
- Return blended mixture to the pot. Stir in the cream and cook for another couple of minutes to heat through, then serve.
More about "curried broccoli cheddar soup recipes"
CLASSIC BROCCOLI SOUP - SOBEYS INC.
From sobeys.com
4.3/5 (3)Total Time 40 minsServings 8Calories 110 per serving
- Melt butter in large saucepan over medium heat. Add celery, onion, and potato; cook about 4 min., until vegetables begin to soften. Add broth, 2 cups (500 mL) water, salt and pepper. Bring just to a boil over high heat then reduce to a simmer 10 to 15 min., or until potato is soft. Add broccoli. Simmer an additional 5 to 7 min., or until broccoli is fork-tender.
- Use an immersion blender to purée soup until smooth. Divide soup into 8 serving bowls and top each with 1 tbsp (15 mL) shredded Cheddar cheese before serving.
CURRIED BROCCOLI CHEESE SOUP | GIRL RAISED IN THE SOUTH
From girlraisedinthesouth.com
5/5 (4)Category MainCuisine AmericanTotal Time 30 mins
- Cut off 1 cup tiny florets from broccoli, steam separately until tender, and set aside for garnish. Coarsely chop remaining broccoli and the onions.
CURRIED BUTTERNUT SQUASH BROCCOLI CHEDDAR AND GOAT CHEESE SOUP
From halfbakedharvest.com
4.6/5 (14)Total Time 1 hr 30 minsCategory SoupCalories 455 per serving
- Heat a large heavy bottom pot over medium heat. Add the coconut oil and throw in your onion, garlic and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the ginger, curry paste, curry powder and cayenne and stir until incorporated. Cook for 3-5 minutes, stirring occasionally. Add the squash, broccoli and broth to the pot, bring to a boil, cover and simmer for around 35-45 minutes.
- When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender or food processor and pulse until you have a smooth puree. I like to take a few of the broccoli florets out, puree the soup and then re-add the broccoli florets back so there is a little chunkiness to the soup.
- Return the soup back to it's pot and place over medium heat. Add the coconut milk, salt and pepper. Simmer for 10 minutes or until it is warmed through. Stir in the shredded cheddar cheese and goat cheese, stirring until melted. If the soup seems too thick, add 1/4 cup water at a time until your desired consistency is reached. Taste and season with salt and pepper to your liking.
- Serve the soup in hollowed out [pumpkin bread bowls | https://www.halfbakedharvest.com/super-easy-crusty-knead-pumpkin-bread-bowls/] and top with crumbled goat cheese and fresh chopped cilantro.
CREAMY CURRY BROCCOLI CHEESE SOUP RECIPE - PEAS AND CRAYONS
From peasandcrayons.com
5/5 (4)Total Time 40 minsCategory SoupCalories 323 per serving
- Wash and chop your veggies. This can be done ahead of time, early in the week, and sealed in a baggie for a later lunch or dinner [30 min or less! whoo!]. Dice the onions super small, mince the garlic, an shred or grate the carrots if you didn't buy pre-shredded [I use my cheese grater]. For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup. For the cauli, I chop it super close to the crown and crumble the florets into a bowl with the rest of your vegetables.
- Add your veggie stock to a medium-sized pot and bring to a light boil. Next add the broccoli, cauliflower, onion, garlic, carrots, and bay leaf and reduce to medium heat. Simmer on medium, covered, for about 15-20 minutes or until the veggies are tender. Feel free to test a small spoonful of veg to check for tenderness. Remove from heat and set aside.
- Once the broth is done, start your roux. In a large pot, melt 5 tablespoons of butter on medium heat, whisking constantly. Once melted, slowly add in the 5 tablespoons of flour as you continue to whisk. Remove from heat and slowly pour in the broth from your veggie mixture [its okay if some of the veggies jump in along side it!] and stir to incorporate. Next pour in the veggies and slowly stir in the coconut milk. Return to the burner on very low heat, uncovered. Spoon out the bay leaf and season with the above herbs and spices, adding a little extra of whichever you like to taste. Depending on the saltiness of your broth, you might skip the salt entirely or prefer to add a bit more -- taste and tweak as needed after adding your cheese. Oh yes -- the cheese! Once the soup has warmed back up, stir in the grated cheeses and remove from heat immediately.
- Garnish with chopped green onion if you're a fan! What's more fun than topping veggies with even more veggies? Oh yes. Cheese. Feel free to sneak a bit of extra cheese in, on, or around your soup. It's only natural to top cheesy veggie-filled soup with a little extra right? I'm going to go out on a a limb and pretend you said yes. "HECK YES!" Followed by some sort of song and dance.
CURRIED CREAM OF BROCCOLI SOUP - AT MY KITCHEN TABLE
From atmykitchentable.org
Estimated Reading Time 2 mins
CHICKEN BROCCOLI CURRY CASSEROLE - CAMPBELL SOUP COMPANY
From campbells.com
4/5 (2)Total Time 30 minsServings 4Calories 348 per serving
HOMEMADE BROCCOLI CHEDDAR SOUP - PROFUSION CURRY
From profusioncurry.com
4.5/5 (72)Total Time 25 minsCategory Comfort FoodCalories 341 per serving
- Start the Instant Pot on SAUTE mode. Add oil or butter. Let it warm up for a minute. Add chopped shallots and minced garlic. Sprinkle some salt. Sauté for couple minutes. Add broccoli florets, carrots, Italian seasoning and vegetable broth or water. Give a good stir and make sure nothing is stuck at the bottom.
- Mix the corn starch with ¼ cup water. Pour it in. Add salt and pepper. Close the lid. Valve at SEALING. Press MANUAL or PRESSURE COOK and select 1 minute. ( If you are using frozen broccoli , choose 0 minutes ) After Instant Pot finishes cooking, allow for pressure to release naturally.
- Open the lid. Using a potato masher or back of the spatula, mash the soup mix. Press SAUTE. Add milk and let the soup come to gentle boil. Add grated nutmeg. Stir well. Cancel SAUTE.
INDIAN BROCCOLI SOUP (INSTANT POT & STOVETOP) | MY HEART BEETS
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5/5 (3)Estimated Reading Time 4 minsCuisine Indian
INSTANT POT BROCCOLI CHEDDAR SOUP - PIPING POT CURRY
From pipingpotcurry.com
4.8/5 (182)Calories 446 per servingCategory Soup
- Start the instant pot in SAUTE mode and melt butter in it. Add diced onions and minced garlic and saute for 2 minutes.
- Add broccoli, carrots, seasoning and broth. Mix it all well. Press Cancel and close the instant pot lid with vent in sealing position.
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5/5 (7)Calories 467 per servingCategory Soups
- In melted butter saute diced yellow onions and minced garlic. Saute for 2 minutes until onions begins to sweat.
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