Silky Broccoli Soup With Pimento Cheese Tartines Recipes
CHICKEN AND BROCCOLI CHEESE SOUP RECIPE
This soup went above and beyond my greatest expectations- it was cheesy, hearty, warm, and delicious. You can't go wrong with it!
Provided by Camille Beckstrand
Categories Soup
Time 55m
Number Of Ingredients 15
Steps:
- In a large saucepan, saute onion and garlic over medium high heat until tender (just a couple of minutes).
- Add butter and flour, lower heat to medium, and cook until roux is bubbly and starting to brown (it will start to smell amazing!).
- Pour roux into a large stock pot and add chicken broth, stirring the entire time you add the broth to prevent lumps.
- Add chicken, broccoli, salt, garlic powder, black pepper, cayenne pepper, and hot sauce to stock pot and cook for about 35-40 minutes (less if using frozen broccoli).
- Stir in cheese and milk until cheese is fully melted and serve.
Nutrition Facts : Calories 630 kcal, Carbohydrate 27 g, Protein 49 g, Fat 37 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 170 mg, Sodium 2044 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
BROCCOLI SUPREME WITH PIMENTOS
Here's a creamy side dish that goes well with many entrees. It's easy to make and can be prepared ahead.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients; stir to coat. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 20 minutes or until heated through.
Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 648mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
SIMPLE BROCCOLI SOUP WITH CHEDDAR CROUTONS
This is a classic and very simple technique for homemade vegetable soups. I'm using broccoli, but almost any vegetable will work. I am a disciple of the Gordon Ramsey school of vegetable soups. It's basically the vegetable, some stock or water, cooked until tender, pureed, and seasoned simply. His 'crazy' theory is that the star of the bowl should be the featured vegetable itself.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Top each toast slice with Cheddar cheese. Melt cheese with a kitchen torch until bubbling and golden, 30 seconds. (See footnote for broiler instructions.)
- Melt butter in a pot over high heat. Cook and stir garlic in hot butter until fragrant and sizzling, about 15 seconds. Add stock to pot and bring to a boil. Stir broccoli into stock, pushing broccoli down into liquid; return to a boil and cook until broccoli is tender, 7 to 8 minutes.
- Puree broccoli mixture using an immersion blender until soup is smooth.
- Stir cream, cayenne pepper, and salt into soup; puree with immersion blender again until smooth, about 30 seconds. Ladle soup into bowls and top with cheese toast.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 24.9 g, Cholesterol 65.3 mg, Fat 21.6 g, Fiber 4.6 g, Protein 14.3 g, SaturatedFat 12.8 g, Sodium 1105.3 mg, Sugar 4.3 g
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