Tgifs Broccoli Cheese Soup Recipes

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THE BEST BROCCOLI-CHEDDAR SOUP



The Best Broccoli-Cheddar Soup image

This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
1 medium yellow onion, diced
1 large carrot, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half and half
4 cups low-sodium chicken broth
4 cups broccoli florets (from about 1 head)
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 large russet potato (about 8 ounces)
8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving

Steps:

  • Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
  • Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
  • Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
  • Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

T.G.I. FRIDAY'S BROCCOLI-CHEESE SOUP



T.G.I. Friday's Broccoli-Cheese Soup image

Love Soups!

Provided by Penny Hall

Categories     Vegetable Soup

Time 1h15m

Number Of Ingredients 7

4 c water
2 c potato, peeled and diced
2 chicken bouillon cubes
1 c diced onion
2 10 ounce packages of frozen chipped broccoli, or 1 bunch fresh broccoli, chopped
2 can(s) 1.75 ounce cream of chicken soup
1 pound velveeta cheese, cubed

Steps:

  • 1. Combine water, potato, bouillon cubes, onion, and broccoli in a large, heavy saucepan. Cook over medium heat for 20 minutes, or until the potato and broccoli are tender.
  • 2. Add the canned soup and the cheese, stirring until the cheese is melted and smooth. Simmer for 15 minutes, the soup should thicken.

SLOW-COOKER CHEESY BROCCOLI SOUP



Slow-Cooker Cheesy Broccoli Soup image

When I want soup at a restaurant, it's broccoli-cheese all the way. When I make it at home it's creamy cheesy, exactly how I like it. -Kristen Hills, Layton, UT

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h15m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
2 cups finely chopped fresh broccoli
3 cups reduced-sodium chicken broth
1 can (12 ounces) evaporated milk
1/2 teaspoon pepper
1 package (8 ounces) Velveeta, cubed
1-1/2 cups shredded extra-sharp cheddar cheese
1 cup shredded Parmesan cheese
Additional shredded extra-sharp cheddar cheese

Steps:

  • In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper., Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.

Nutrition Facts : Calories 675 calories, Fat 49g fat (30g saturated fat), Cholesterol 165mg cholesterol, Sodium 1964mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 39g protein.

THICK AND CREAMY BROCCOLI CHEESE SOUP



Thick and Creamy Broccoli Cheese Soup image

This recipe came from my husbands Uncle Robbie, who is a great Cook. We were visiting him in Memphis on a cold and snowy day gathering groceries for the next few days. I mentioned how great a bowl of TGI Fridays broccoli cheese soup would be. The next thing I know we gathered the ingredients and were savoring this soup. I am so glad we did not go to the restaurant!!

Provided by Michelle-Hannahs mom

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

2 lbs fresh broccoli
1 cup green onion (chopped and tops and bottoms separated)
2 (10 ounce) cans chicken broth
1 lb colby cheese
1 -1 1/2 lb American cheese or 1 -1 1/2 lb cheddar cheese
1 cup half-and-half
2 tablespoons flour
3 tablespoons butter
1 tablespoon fresh ground pepper
1 -2 tablespoon cornstarch (to thicken)
1/2 cup water
1 tablespoon oil

Steps:

  • Steam Broccoli by either putting in Microwave safe dish with lid and a small amount of water, or on stove in a covered sauce pan and small amount of water.
  • Cook just until soft.
  • Oil skillet 1/8" in bottom.
  • Heat, then add 3 TBS Butter.
  • Add 2 Tbs Flour, chopped Green onion bottoms and ground Pepper.
  • Cook until Yellow in color, just enough so the flour is not raw.
  • Add 2 Cans of Chicken Broth.
  • Stir quickly, using whisk if you have one.
  • Add Steamed Broccoli and any pan liquids.
  • Add Green Onion tops, and Simmer 15-20 minutes on Med heat.
  • This will slightly reduce liquid and impart flavors. The broccoli breaks apart and "makes" the soup. If you would like whole pieces of broccoli, keep some out to add at the end. This way they will not overcook.
  • Reduce heat.
  • Add Colby and American Cheeses.
  • Cook on low 1 minute.
  • Add 1 Cup Half and Half slowly, so it will not clump.
  • Here you must watch temperature, so keep it on low.
  • Cook 10 minutes.
  • Add Cornstarch to water and stir.
  • Pour in 1/2 of cornstarch mixture and stir.
  • Then pour in 2nd half of mixture and stir.
  • Turn heat off and stir until thick.

T.G.I.F'S BROCCOLI CHEESE SOUP



T.G.I.F's Broccoli Cheese Soup image

A good copycat recipe I use in place of Campbell's broccoli and cheddar for my soup freak! Serve with Salad, hot bread or crackers.

Provided by Diana Adcock

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups chicken broth
1 cup water
1 cup half-and-half
4 slices process American cheese (like Kraft)
1/2 cup flour
1/2 teaspoon dried onion flakes
1/4 teaspoon black pepper
4 1/2 cups broccoli florets, cut to bite size pieces
1 cup shredded cheddar cheese
3 -4 teaspoons minced fresh parsley

Steps:

  • Combine Chicken broth, water, half and half, cheese, flour, onion and pepper in a large soup pot.
  • Bring to a boil, stirring constantly, then reduce to a simmer.
  • Add broccoli and simmer for 15 minutes more or until broccoli is tender but not mushy.
  • Pour into a large soup bowl and offer cheese and parsley at the table.

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