Best Cheesy Broccoli Soup Recipes

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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.

VELVEETA® CHEESY BROCCOLI SOUP



VELVEETA® Cheesy Broccoli Soup image

Pinch yourself. You're not dreaming. This thick, creamy broccoli Cheddar soup that's ready in less than 30 minutes is the real deal.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 25m

Yield 6

Number Of Ingredients 7

2 tablespoons butter or margarine
¼ cup chopped onion
2 tablespoons flour
2 ½ cups milk
¾ pound VELVEETA®, cut up
1 (10 ounce) package frozen chopped broccoli, thawed, drained
⅛ teaspoon pepper

Steps:

  • Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly.
  • Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute.
  • Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.

Nutrition Facts : Calories 279 calories, Carbohydrate 15.2 g, Cholesterol 63.1 mg, Fat 18.3 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 11.8 g, Sodium 920.1 mg, Sugar 10.2 g

EASY CHEESY CREAM OF BROCCOLI SOUP



Easy Cheesy Cream of Broccoli Soup image

This is a fast but delicious soup recipe for those who like broccoli soup but don't like the canned taste. I use light cheese and 98% fat-free soup to reduce the fat content of the soup.

Provided by Keli Oelerich

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Mushroom Soup Recipes

Yield 3

Number Of Ingredients 5

1 (10 ounce) package frozen chopped broccoli
1 (10.75 ounce) can condensed cream of mushroom soup
1 ¼ cups milk
8 ounces processed cheese food (eg. Velveeta)
salt and pepper to taste

Steps:

  • Prepare broccoli according to directions. Drain off excess water.
  • Add cream of mushroom soup and one can of milk to broccoli. Stir and heat thoroughly on low.
  • Add cheese, stirring until melted. Add salt and pepper to taste. Your quick and creamy soup is ready to serve!

Nutrition Facts : Calories 331.1 calories, Carbohydrate 24.9 g, Cholesterol 39.5 mg, Fat 15.9 g, Fiber 2.2 g, Protein 21.9 g, SaturatedFat 8 g, Sodium 1909.8 mg, Sugar 13.7 g

CHEESY BROCCOLI & CAULIFLOWER SOUP



Cheesy Broccoli & Cauliflower Soup image

This is a nice "chunky" veggie soup instead of pureed. Adjusted from a TOH Holiday magazine recipe submitted by J. Russell

Provided by HokiesMom

Categories     Chowders

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups fresh broccoli florets
3 cups fresh cauliflower florets
3 celery ribs, sliced
1 small vidalia onion, chopped fine
2 cups water (or vegetable stock is fine too)
3 tablespoons butter
3 tablespoons flour
2 1/3 cups milk
1 lb process cheese, cubed (Velveeta)

Steps:

  • In a large saucepan, combine the broccoli, cauliflower, celery, onion, and water (or veggie) stock.
  • Bring to a boil then reduce heat and cover to simmer for 10-12 minutes or until vegetables are tender.
  • While vegetables are simmering, in a small saucepan, melt butter.
  • Stir the flour into the butter until smooth.
  • Gradually stir in milk to the flour mixture and bring this to a boil then cook and stir for 2 minutes or until thickened.
  • Reduce heat to the milk mixture and add the cheese then cook and stir until cheese is melted.
  • Drain vegetables and place back into their saucepan.
  • Add cheese sauce to the vegetables and heat through.

CHEESY BROCCOLI SOUP



Cheesy Broccoli Soup image

That's why she often serves Cheesy Broccoli Soup. "This creamy and flavorful soup goes together in a flash because it uses frozen chopped broccoli and process American cheese," she explains. Plus, it's easy to warm up if Bob works late. "He likes it so much that when he grocery shops, he always makes sure the ingredients for this soup are on the list," she reports.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups water
1 teaspoon chicken bouillon or 1/2 vegetable bouillon cube
1 package (16 ounces) frozen chopped broccoli, thawed
1 medium onion, chopped
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 cup 2% milk
1 pound process cheese (Velveeta), cubed

Steps:

  • In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. , In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.

Nutrition Facts :

CHEESY BROCCOLI SOUP IN A BREAD BOWL



Cheesy Broccoli Soup in a Bread Bowl image

This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. -Rachel Preus, Marshall, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 16

1/4 cup butter, cubed
1/2 cup chopped onion
2 garlic cloves, minced
4 cups fresh broccoli florets (about 8 ounces)
1 large carrot, finely chopped
3 cups chicken stock
2 cups half-and-half cream
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1/4 cup cornstarch
1/4 cup water or additional chicken stock
2-1/2 cups shredded cheddar cheese
6 small round bread loaves (about 8 ounces each), optional
Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes., Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted., If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving. , If desired, serve soup with toppings.

Nutrition Facts : Calories 422 calories, Fat 32g fat (19g saturated fat), Cholesterol 107mg cholesterol, Sodium 904mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.

VELVEETA® CHEESY BROCCOLI SOUP



VELVEETA® Cheesy Broccoli Soup image

Get ready for the real deal with VELVEETA® Cheesy Broccoli Soup. Ready in 30 minutes, this cheesy broccoli soup is so good you may think you're dreaming.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings, about 1 cup each

Number Of Ingredients 7

2 Tbsp. butter or margarine
1/4 cup chopped onions
2 Tbsp. flour
2-1/2 cups milk
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/8 tsp. pepper

Steps:

  • Melt butter in large saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Add flour; cook 1 min. or until bubbly, stirring constantly.
  • Stir in milk. Bring to boil; simmer on medium-low heat 1 min.
  • Add remaining ingredients; stir. Cook 5 to 8 min. or until VELVEETA is completely melted and soup is heated through, stirring occasionally.

Nutrition Facts : Calories 250, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 890 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 10 g, Protein 13 g

CHEESY BROCCOLI SOUP



Cheesy Broccoli Soup image

Creamy, cheesy and supremely easy, this broccoli and carrot soup is quick enough to make on even the busiest weeknights.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings, 1 cup each

Number Of Ingredients 6

2 cups small broccoli florets
2 carrots, chopped (about 1 cup)
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1-3/4 cups water
1 cup CHEEZ WHIZ Cheese Dip
1/2 cup milk

Steps:

  • Bring first 4 ingredients to boil in large saucepan on medium-high heat; simmer on medium-low heat 10 min. or until vegetables are tender. Remove from heat.
  • Blend, in batches, in blender until smooth. Return to saucepan.
  • Whisk in CHEEZ WHIZ and milk; cook 5 min. or until CHEEZ WHIZ is completely melted, and soup is heated through. (Do not let soup come to boil.)

Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 740 mg, Carbohydrate 9 g, Fiber 1 g, Sugar 6 g, Protein 6 g

LEEK & BROCCOLI SOUP WITH CHEESY SCONES



Leek & broccoli soup with cheesy scones image

Support good gut health and digestion with brassica vegetables, like broccoli. Serve a bowl of broccoli goodness with cheesy scones using this recipe

Provided by Sara Buenfeld

Categories     Lunch

Time 50m

Yield Serves 4 (2 people over 2 days)

Number Of Ingredients 14

375g leeks, thinly sliced
400g potatoes, peeled and cut into medium chunks
2 garlic cloves, chopped
2 tsp vegetable bouillon powder
340g broccoli, roughly chopped
250ml milk
165g plain wholemeal flour
1 tsp baking powder
20g parmesan or vegetarian alternative, finely grated
1 tsp mustard powder
100ml milk
½ tbsp olive oil
65g soft goat's cheese
4 tomatoes, sliced, to serve

Steps:

  • Tip the leeks, potatoes and garlic into a large pan with the bouillon. Pour over 800ml boiling water, stir well, cover and simmer for 15 mins.
  • Add the broccoli to the pan, then cover and cook for 5 mins more until just tender. Blitz with a hand blender until smooth, then pour in the milk and blitz again. Add a little stock if the soup looks too thick.
  • To make the scones, heat the oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the flour and baking powder in a bowl with the all but 1 tbsp of the parmesan and all the mustard powder. Gradually add the milk and oil, stirring with a cutlery knife until the mixture comes together. Shape into a log, about 16cm long and 6cm wide, and press the remaining parmesan on top. Cut in half along the length, then halve each of those pieces again to create four wedge-like scones. Arrange the scones on the tray and bake for 10-12 mins until golden.
  • If you're following the Healthy Diet Plan, reserve two of the scones for another day. Will keep covered for up to three days. Halve the remaining two and top with half the goat's cheese and half the tomato. Ladle half the soup into two bowls and serve with the scones. The remaining soup will keep chilled for up to three days.

Nutrition Facts : Calories 411 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium

SLOW COOKER CHEESY BROCCOLI SOUP



Slow Cooker Cheesy Broccoli Soup image

Yum, broccoli cheese soup and four cheeses, even yummier! You can't go wrong with this comfort food! This is my own creation after hours of experimenting. There are a few steps involved before adding to the slow cooker, but it's well worth it!

Provided by Tracy V

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 4h50m

Yield 8

Number Of Ingredients 15

1 medium yellow onion, roughly chopped
2 cloves garlic, roughly chopped
10 tablespoons salted butter, divided
3 cups chicken broth
2 packets Swanson® Flavor Boost™ Concentrated Chicken Broth
½ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ (16 ounce) bags frozen broccoli florets
19 ounces processed cheese food (such as Velveeta®), cubed
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese
2 ounces cream cheese
1 cup milk
1 cup heavy cream

Steps:

  • Combine onion and garlic in a food processor; pulse until minced.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add onion-garlic mixture and cook until it looks like sauerkraut and is just beginning to brown, 5 to 8 minutes.
  • Meanwhile, combine chicken broth and flavor packets in a bowl.
  • Transfer onion mixture to a 5-quart or larger slow cooker. Add remaining butter to the skillet and heat until melted and bubbling. Stir in flour with a wire whisk; cook and stir for 3 minutes. Slowly whisk in chicken broth mixture and season with salt and pepper. Cook, stirring constantly, until smooth and no lumps remain. Bring to a boil.
  • Add frozen broccoli to the gravy mixture and cook, stirring often, for 10 minutes. Use a large spoon to transfer broccoli to the slow cooker, leaving as much gravy in the skillet as possible.
  • Add processed cheese food, Cheddar, Monterey Jack, and cream cheese to the gravy; stir to combine. Stir in milk and cream. Transfer mixture to the slow cooker and stir until well combined.
  • Cook on Low, stirring once every hour, for 4 hours. Turn slow cooker off and let cool and thicken slightly before serving.

Nutrition Facts : Calories 613 calories, Carbohydrate 20.6 g, Cholesterol 156.3 mg, Fat 50.8 g, Fiber 3.1 g, Protein 21.7 g, SaturatedFat 30.9 g, Sodium 1701.1 mg, Sugar 8.5 g

EASY CHEESY BROCCOLI POTATO SOUP



Easy Cheesy Broccoli Potato Soup image

Make and share this Easy Cheesy Broccoli Potato Soup recipe from Food.com.

Provided by grammyof3

Categories     Lunch/Snacks

Time 17m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 8

32 ounces low sodium chicken broth
1/2 cup onion, chopped
2 cups fresh broccoli, chopped
1 cup instant potato flakes
1 cup mild cheddar cheese, shredded
1 cup skim milk
2 tablespoons sweet unsalted butter
1/2 cup chopped celery (optional)

Steps:

  • Place broth, onions, and broccoli in a pan and simmer 8-10 minutes. You should still see small chunks of broccoli floating in it.
  • Add milk and stir in potato flakes.
  • Stir in butter and cheese. Heat 2-3 more minutes. Serve with oyster crackers or saltines.
  • Adjust soup's consistency by adding milk to thin or potato flakes to thicken. If you want a saltier soup add a bouillon cube.

Nutrition Facts : Calories 202.3, Fat 11.3, SaturatedFat 6.7, Cholesterol 30.6, Sodium 217.3, Carbohydrate 15.9, Fiber 2.5, Sugar 1.9, Protein 11.4

CHEESY BROCCOLI-POTATO SOUP



Cheesy Broccoli-Potato Soup image

Hearty soup made simple. Loaded with chicken, broccoli, cheese and creamy potatoes, this flavorful soup is just minutes away.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 8

1 carton (32 oz) Progresso™ chicken broth
1/3 cup chopped onion
1 bag (12 oz) frozen chopped broccoli
2 cups milk
1 1/3 cups Betty Crocker™ mashed potatoes
2 cups chopped cooked chicken
1 cup shredded Swiss cheese (4 oz)
1/2 teaspoon salt

Steps:

  • In 3-quart saucepan, heat broth, onion and frozen broccoli to boiling. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
  • Stir in milk and dry potatoes until well blended; stir in remaining ingredients.
  • Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.

Nutrition Facts : Calories 280, Carbohydrate 22 g, Cholesterol 65 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 6 g, TransFat 0 g

CHEESY BROCCOLI NOODLE SOUP



Cheesy Broccoli Noodle Soup image

In just 30 minutes, you could serve up this cheesy broccoli and egg-noodle soup-which is made with ingredients you probably already have on hand.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings

Number Of Ingredients 9

1 Tbsp. vegetable oil
1/2 cup finely chopped onions
3 cups water
3 chicken bouillon cubes
4 oz. thin egg noodles, uncooked
3 cups milk
1 pkg. (10 oz.) frozen chopped broccoli
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1/8 tsp. garlic powder

Steps:

  • Heat oil in large saucepan on medium-high heat. Add onions; cook and stir 3 to 5 min. or until tender. Add water and bouillon cubes; bring to boil.
  • Add noodles; simmer on low heat 4 min., stirring occasionally.
  • Add remaining ingredients; bring to boil. Cook on medium-low heat 3 to 5 min. or until VELVEETA is melted and soup is well blended, stirring frequently.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 600 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 7 g, Protein 9 g

CREAMY VEGAN "CHEESY" BROCCOLI SOUP RECIPE BY TASTY



Creamy Vegan

Here's what you need: cashews, olive oil, onion, potatoes, carrots, garlic, salt, vegetable broth, nutritional yeast, paprika, pepper, broccoli

Provided by Merle O'Neal

Categories     Lunch

Yield 10 servings

Number Of Ingredients 12

½ cup cashews, soaked
1 tablespoon olive oil
1 onion, chopped
2 potatoes, cubed
3 carrots, sliced
3 cloves garlic, minced
salt, to taste
6 cups vegetable broth, divided
½ cup nutritional yeast
1 teaspoon paprika
1 teaspoon pepper
1 head broccoli, florets roasted or steamed

Steps:

  • In a small bowl, soak the cashews in water for 1 hour.
  • In a large soup pot, heat the olive oil over medium heat. Add the onion and stir until translucent.
  • Add the carrots, potatoes, garlic, and salt, and stir. Add 2 cups (480 ml) of vegetable broth, cover and simmer for 30 minutes.
  • Transfer the soup to a blender and blend until smooth.
  • Set the soup aside and rinse out blender. Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper, and blend until smooth.
  • Combine the cashew mixture and "cheese" mixture in the soup pan and stir.
  • Add the broccoli and stir to combine.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 43 grams, Fat 40 grams, Fiber 2 grams, Protein 3 grams, Sugar 11 grams

CHEESY CROCK POT POTATO HAM AND BROCCOLI SOUP



Cheesy Crock Pot Potato Ham and Broccoli Soup image

A simple and hearty soup that is made in the Crock Pot.

Provided by Bridget O'Connor

Categories     Chowders

Time 6h10m

Number Of Ingredients 9

1 package refrigerated diced potatoes with onions
1 carton reduced sodium fat free chicken broth
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
3 1/2 c broccoli cuts
2 c cooked ham, diced
1/2 c fat free milk
1 1/4 c shredded american cheese blend

Steps:

  • 1. Add all ingredients to the crock pot except for ham and cheese. Cook on low 6-8 hours. During last 30 minutes of cooking stir in the cheese and ham. Garnish with extra cheese if desired. Enjoy!

EASY CHEESY BROCCOLI SOUP



Easy Cheesy Broccoli Soup image

Make and share this Easy Cheesy Broccoli Soup recipe from Food.com.

Provided by Chris from Kansas

Categories     Vegetable

Time 35m

Yield 3 serving(s)

Number Of Ingredients 9

1 (10 ounce) package frozen cut broccoli in cheese sauce
2 tablespoons margarine
1/4 cup finely chopped onion
2 tablespoons flour
1 tablespoon parsley flakes
1 teaspoon instant chicken bouillon
1/8 teaspoon garlic powder
1 cup water
1/2 cup milk

Steps:

  • Place unopened broccoli pouch in vigorously boiling water in saucepan. Do not cover.
  • Bring water to a second vigorous boil and heat for 16 minutes.
  • Meanwhile, in medium saucepan, melt margarine; saute onion in margarine until tender.
  • Stir in flour, parsley flakes, bouillon and garlic powder until well blended.
  • Add water and milk. Cook until thickened, stirring constantly.
  • Stir in broccoli.

Nutrition Facts : Calories 183.2, Fat 11.5, SaturatedFat 2.7, Cholesterol 5.7, Sodium 576.5, Carbohydrate 16, Fiber 0.5, Sugar 0.6, Protein 4.4

CHEESY BROCCOLI SOUP IN A BREAD BOWL RECIPE - (4.1/5)



Cheesy Broccoli Soup in a Bread Bowl Recipe - (4.1/5) image

Provided by cindygwest

Number Of Ingredients 15

1/4 cup butter, cubed
1/2 medium onion, chopped
2 garlic cloves, minced
4 cups fresh broccoli florets (about 8 ounces)
1 large carrot, finely chopped
3 cups chicken stock
2 cups half-and-half cream
2 bay leaves
1/4 teaspoon ground nutmeg
1/4 cup cornstarch
1/4 cup cold water or additional chicken stock
2-1/2 cups (10 ounces) shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
6 bread bowls

Steps:

  • In a 6-qt. stockpot, heat butter over medium heat. Add onion and garlic; cook and stir 6-8 minutes or until onion is tender. Stir in broccoli, carrot, stock, cream, bay leaves and nutmeg; bring to a boil. Simmer, uncovered, 10-12 minutes or until tender. In a small bowl, mix cornstarch and cold water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir 1-2 minutes or until thickened. Remove bay leaves; stir in cheese until melted. Stir in salt and pepper. For bread bowls, cut top off each loaf; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use). Serve soup in bread bowls. Yield: 6 servings.

CHEESY BROCCOLI NOODLE SOUP



Cheesy Broccoli Noodle Soup image

Very good on a cold evening. Serve with garlic bread or crusty rolls. If there are any leftovers, you may want to add extra chicken broth as the noodles will thicken the liquid.

Provided by Denise in NH

Categories     Cheese

Time 25m

Yield 12 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2-3/4 cup chopped onion
6 (14 1/2 ounce) cans chicken broth or 6 (14 1/2 ounce) cans vegetable broth
8 ounces fine egg noodles
2 (10 ounce) packages frozen chopped broccoli
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon fresh ground pepper
6 cups milk (I use lowfat milk)
16 ounces American cheese

Steps:

  • Heat olive oil in large saucepan.
  • Add onion and saute over medium heat till onions are golden.
  • Add chicken (or vegetable for vegetarians) broth and bring to a boil.
  • Add salt and noodles.
  • Cook uncovered for about 3 minutes, stirring occasionally.
  • Stir in broccoli and garlic powder and cook for another 4 minutes.
  • Add milk, cheese and pepper stirring constantly until the cheese is melted.

CHEESY CHEDDAR BROCCOLI SOUP



Cheesy Cheddar Broccoli Soup image

Healthy chunks of broccoli are paired with the tangy taste of cheddar cheese in this hearty soup from Jean Komlos, Plymouth, Michigan. A dash of nutmeg and a splash of sherry add pizzazz to a kitchen classic.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 11

1 medium bunch broccoli, coarsely chopped (4 cups)
5 teaspoons cornstarch
1-1/2 cups fat-free milk
1 cup chicken broth
1 tablespoon butter
1 tablespoon sherry, optional
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup shredded reduced-fat cheddar cheese
Dash paprika

Steps:

  • In a saucepan, bring 1 in. of water to a boil. Place broccoli in a steamer basket over water. Cover and steam for 5-8 minutes or until crisp-tender. Meanwhile, in another saucepan, combine the cornstarch, milk and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in the butter, sherry if desired, salt, pepper and nutmeg. Reduce heat. Add cheese and broccoli; heat just until cheese is melted. Sprinkle with paprika.

Nutrition Facts : Calories 203 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 873mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein. Diabetic Exchanges

ERIN'S CHEESY BROCCOLI SOUP



Erin's Cheesy Broccoli Soup image

The key to this delicious and creamy soup is cream cheese! Oh so good!

Provided by CARAMOMMY

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 30m

Yield 4

Number Of Ingredients 9

3 cups water
2 tablespoons chicken bouillon granules
2 bunches broccoli, chopped
½ onion, minced
2 cups milk
½ cup margarine
5 tablespoons all-purpose flour
1 (8 ounce) package cream cheese, softened
1 cup shredded Cheddar cheese

Steps:

  • Bring water and chicken bouillon granules to a boil in a pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
  • Combine milk, margarine, flour, and cream cheese in a large pot over medium heat; cook and stir until the margarine melts and the mixture begins to thicken, about 5 minutes.
  • Stir Cheddar cheese into the milk mixture; cook and stir until the Cheddar melts completely.
  • Pour the broccoli mixture into the cheese mixture in the large pot; stir well.

Nutrition Facts : Calories 669 calories, Carbohydrate 27.9 g, Cholesterol 101 mg, Fat 54.4 g, Fiber 4.6 g, Protein 21.1 g, SaturatedFat 23.8 g, Sodium 758.6 mg, Sugar 10 g

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