Best Ultimate Broccoli Cheese Soup Recipes

ULTIMATE CREAM OF BROCCOLI AND CHEESE SOUP

Steps:

• Boil broccoli in water in the stock pot, with 1 teaspoon of salt until just tender, but not mushy. Remove pot from heat, fish out and reserve about 3/4 cup of broccoli florettes to add to the finished soup. DO NOT DRAIN THE WATER OFF mash broccoli in the water with a potato masher. Return to burner, turn down to simmer. In a sauté pan, melt 4 tablespoons butter until it is fragrant and starting to bubble, then add 2 cloves minced garlic, celery, boullion cubes, ¼ teaspoon salt, and ¼ teaspoon pepper, sauté over medium heat until celery is starting to turn transparent, and the mixture becomes golden brown. Pour mixture into the broccoli and water. In the same sauté pan, melt 2 tablespoons butter over medium-high heat, add one clove minced garlic, salt and crimini mushrooms, sear them on both sides to the point that they are slightly carmelized. Add mushrooms to soup pot Add red wine, cubed Velveeta, sour cream and heavy cream to soup pot, stirring often until cheese melts completely. Salt and pepper to taste. Ladle into individual bowls, cups or ramekins, garnish the reserved broccoli florettes, and with shredded extra sharp cheddar cheese (yellow looks better than white), and serve.

ULTIMATE BROCCOLI CHEESE SOUP

Steps:

• Saute onion in butter. Set aside.
• Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken broth whisking all the time. Simmer for 20 minutes.
• Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now.
• Pour in batches into osterizer (blender) and puree.
• Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg.
• This soup can be easily doubled.