Olive Garden Broccoli Cheese Soup Recipes
BROCCOLI CHEESE SOUP
For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
- Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
- Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
ROASTED BROCCOLI-CHEESE SOUP
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
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
BROCCOLI & CHEESE SOUP
Make and share this Broccoli & Cheese Soup recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and celery in butter in saucepan over medium heat until tender.
- Add flour, and salt and pepper, cooking and stirring until mixture is smooth and bubbly.
- Add broth and milk (all at once), stirring constantly until mixture comes to a boil and begins to thicken.
- Add cooked broccoli (I like to steam mine then cool in cold water to preserve color), stirring until all is heated through.
- Remove from heat and stir in cheese until melted and smooth (place back on heat briefly if necessary).
Nutrition Facts : Calories 248, Fat 17.9, SaturatedFat 8, Cholesterol 34, Sodium 781.2, Carbohydrate 12, Fiber 1.1, Sugar 1.1, Protein 10.4
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