T.G.I.F'S BROCCOLI CHEESE SOUP
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
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.
THICK AND CREAMY BROCCOLI CHEESE SOUP
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
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. FRIDAY'S BROCCOLI-CHEESE SOUP
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.
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
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