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Elegant Broccoli Cheese Soup

Elegant Broccoli Cheese Soup


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    In a Dutch oven, melt butter over medium heat. Stir in flour. Add onion and carrot; cook for 5 minutes, stirring constantly. Gradually add chicken stock and cream, stirring until smooth. Bring to a simmer. Reduce heat to medium-low; cook for 15 to 20 minutes, or until thickened. Add broccoli; cook for 15 to 20 minutes, or until tender. Reduce heat to low; add cheeses, black pepper, salt, and red pepper, stirring until cheese melts.


  • Broccoli Cheddar Soup (One Pot)

    This post may contain affiliate links. Please read my disclosure policy.

    Quick, easy broccoli cheddar soup recipe, homemade with simple ingredients in one pot on stovetop in 30 minutes. Rich, creamy comfort food!

    This is even better than the Panera version, and much more fresh! Made from fresh broccoli, creamy cheddar cheese, and loaded with flavor, you will have a new favorite on your hands. This Broccoli Salad Recipe (One Bowl) and Chicken And Broccoli (One Pot) are two more ways to include this fantastic vegetable in your cooking.


    • Have some leftover cooked rice on your hands?  You can stir in up to 2 cups cooked white rice before baking.
    • Don't have Cheddar cheese?  Try shredded mozzarella or Monterey Jack or a shredded cheese blend instead!
    • Want to prep ahead and eat later?  Assemble as directed but do not bake.  Cover and refrigerate for up to 24 hours.  To bake, heat the oven to 350°F.  Bake, uncovered, for 35 minutes or until the broccoli is tender.

    Heat the oven to𧉞°F.  While the oven is heating, stir the soup, milk, mustard and cheese in a 1 1/2-quart casserole.  Add the broccoli and stir to coat.  Season with salt and pepper.

    Stir the bread crumbs and butter in a small bowl.  Sprinkle the crumb mixture over the broccoli mixture.

    Bake for 30 minutes or until the broccoli is tender.


    Broccoli-Cheese Soup

    Deliciously classic broccoli-cheese soup. Change up the cheese you use, and either mash it in the pot or puree at the end. Make it all yours!

    heads broccoli cut into florets

    grated cheese (mild cheddar, sharp cheddar, jack, etc.)

    Small dash of salt (more if needed)

    Freshly ground black pepper

    Chicken broth, if needed for thinning

    1. Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.
    2. Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
    3. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) Enjoy!

    Broccoli-cheese soup is my life. There&rsquos something about it that triggers a happy, peaceful memory. I just don&rsquot know what the memory is. So I guess technically, it isn&rsquot really a memory at all. I think a memory, by definition, is something that someone actually has to remember.

    Never mind. Broccoli cheese soup is my life. I should have stopped there to begin with.

    The Cast of Characters: Butter, chopped onion, flour, milk, half-and-half, broccoli, nutmeg (I have fresh, but any nutmeg is fine), cheese, and salt and pepper if you need it.

    Melt the butter in a pot and saute the onions until they&rsquore beginning to turn translucent, about 3 minutes or so.

    (You&rsquoll notice I am not providing you a photo of the onions sauteing in the butter. This is because I am an airhead.)

    Sprinkle in the flour and stir it into the onions. Let it cook for a minute or so&hellip

    (You&rsquoll notice I am not providing you a photo of the flour being stirred into the onions. This is because my brain was not present on the day I cooked this soup. Just follow my written instructions and forget I ever existed visually. But only for a moment.)

    Okay, I&rsquom back visually. Pour in the milk, stirring as you add it.

    Pour in the half-and-half too, because you&rsquore naughty.

    Add in the nutmeg (makes the soup extra delicious!)&hellip

    Then toss in the broccoli and add in a little salt (just go a little easy on the salt because the cheese has plenty)&hellip

    Then just cover the pot and simmer the soup on low for 20 to 30 minutes, or until the broccoli is nice and tender. This&rsquoll give the soup time to develop some nice broccoli flavor, and it&rsquoll give you time to grate up the cheese.

    Next, throw in the cheese. This is mild cheddar cheese, but you can use sharp cheddar, Monterey Jack, Pepper Jack, even a little goat cheese or gruyere to make things really luscious. You pick the cheese!

    Now it&rsquos time to make another decision. What consistency would you like your broccoli-cheese soup to have? You could leave it like it is now. You could mash it with a potato masher to break it up a little bit.

    Or you could totally puree it, either with an immersion blender OR with a blender in one or two batches, depending on how large your blender is.

    I happen to like it pureed, so that&rsquos the path I&rsquom choosing in life.

    *Note: You can also choose to puree it before adding the cheese, but I don&rsquot find that it really matters much when you add it. Still tastes delicious either way.

    Whizzzzzzzzzzzz! Just look at the goodness in that blender.

    Pour it back into the pot when it&rsquos blended, just to make sure it&rsquos nice and hot. Splash in a little milk or chicken broth if it needs just a little thinning. The soup shouldn&rsquot be perfectly smooth, though&mdashnice and textured is good.

    Don&rsquot have a fancy, crusty bread bowl? Just use a Kaiser roll. Your kids won&rsquot care one bit!

    Just lop off the top and pull out the innards, leaving a little rim for support. I didn&rsquot do this for the photo, but if you pop the rolls in a 350 degree oven for a few minutes, it&rsquoll crust them up and make them hold the soup a little better.

    Cute little bread bowl knockoff. I certainly wouldn&rsquot pass muster at an elegant dinner party&hellipbut we don&rsquot have elegant dinner parties &rsquoround this joint.

    And of course, regular bowls work too.

    So many great broccoli-cheese soups out there, my friends, and I don&rsquot think I&rsquove ever met one I didn&rsquot like. So take this and run with it&mdashmake it all yours by switching up the cheese, even adding a dash or two of Worcestershire, Tabasco, or whatever you can think of.

    But most importantly: enjoy. Broccoli-cheese soup deserves to be savored.


    Related Video

    Delicious! Loved the tarragon, will definitely make again, and again!

    I write this review to not only the author of the recipe, but to all of the cookbook wannabe a real cook who bashed this recipe. I give the author a four forks for a good recipe and a zero to y’all who gave it less. Cooking for other people is one of the most judgmental things you can do, believe me I know. As a graduate from the Culinary Institute of America and over 30 years in the restaurant industry, I have probably been judged over a million times! I just made this recipe, and yes I did modify to my liking a bit. You ask why I need a recipe?? Because I like to try other people’s ideas, you can learn from them! So I ask you. Before criticizing someone else’s recipe, submit one of your own original recipes and see how that goes.

    If you love a good baked onion soup with all that gooey gruyere, then you'll love this version of broccoli soup with cheddar cheese. Delicious as per the recipe, I added about a (loose) cup of freshly grated cheddar to the soup just before ladling it into bowls, adding cheese, and broiling. Served with half sandwiches and small salads. Filling!

    Holy crap people, this is OFF THE HOOK. I was going to omit the tarragon, but changed my mind at the last minute. I'm so glad I followed the recipe! The tarragon doesn't make the soup taste licorice-y at all. It provides that "je ne sais quoi", and is precisely what keeps this from being plain ol' boiled broccoli water. I now realize that all those times I've had really good broccoli soup, it was actually the tarragon that I was tasting. Take it from me, DON'T OMIT THE TARRAGON. You won't regret it!

    I made this in instant pot, pre-cooked the broccoli slightly, cooked the onions and added chicken breast (just to get some protein in there), cooked on soup setting for 9 minutes. Did a quick release and made the roux using whole milk instead of whipping cream. I made the roux and melted the cheese into it, then added all to the instant pot. It was excellent.

    Ummmm, not much of a fan for this soup. Did as recipe says with one exception, I stirred in cheese in the end vs broiling (I don’t have soup bowls that can go in oven - and kinda a hassle). Made for my daughter who just loves broccoli cheddar. Giving to her later today . hopefully she enjoys it a bit more.

    I followed the recipe EXACTLY and love it. Yes, I add a little S&P to my taste but it's a keeper.

    Great flavorful soup. Thanks to the link by Frugal Hausfrau, below, I understood how to use the Buerre Manie, which Iɽ never done before. Followed the recipe almost exactly, with these changes: simmered the florets for about 10 minutes after adding them because we like them soft, not crunchy and added the cream after the florets were soft enough. This is a lovely creamy rich flavored soup without the thickness. If you like thickness, puree some of the soup before adding the florets. And yes, it does need a touch of salt added.

    Surprisingly, not a fan of this recipe. Love cheese, love brocolli- just tasted bland with overcooked brocolli to me. Once Upon a Chef recipe for the same had a great depth of flavor that I preferred and without the roux.

    First off these reviews are a hoot --- "I don't like this ingredient so I changed it and gee its was only okay" or such nonsense as "cook flour before adding to any dish" and other pretentious nonsense. IGNORE THEM! This came out great -and I was improvising to use up some frozen broccoli. Used frozen broccoli not fresh Used chicken bullion cubes - not chicken stock. Did increase the garlic and tarragon only because we both love those flavors and I was working with dried tarragon and garlic powder. My husband got home just as I had added the cream and the roux - offered him the firs taste. Response -- "ohh. wow" ANd yeah we are food snobs - a 'simple' dinner will be doing chicken in wine with wild rice with herbs and walnuts and then whipping up a raspberry soufflé. Follow the receipe. Increase the garlic and tarragon if you really like those. Ignore the whiners and the "oh but you have to (blanch, mash, fry, puree) something' crowd,

    I made this exactly as is written. I didn't like this ɻroccoli Soup with Cheddar Cheese' as much as I did the ɻroccoli-Mascarpone Soup' on this site, although this cheddar version wasn't bad at all. I would make this one again if I had nothing but cheddar on hand to use.

    This is a great soup. I read reviews and nearly got scared away, but I went to the Frugal Hausfrau's link, below, and read her further instructions and descriptions and forged ahead. So very glad that I did. I am something of a soup broth/stock snob, and since I did not have any homemade chicken stock on hand, I made and used some homemade vegetable stock (Deborah Madison's Basic Vegetable Stock). I had never made a Beurre Manie and it was fun to try something new, that worked so well and created such a good soup. This was worth the time, and since I had refrigerator full of broccoli, it was great use of ingredients, too.

    I've been making this soup for ages and it's a huge family favorite - but after reading all the reviews here decided to make this one a post on my blog - mainly because there are a few techniques and a flaw in the recipe that is obviously causing issues. I think the expectation that this is a stand up your spoon in it soup might also be an issue - check out my post if youɽ like to see photos of what to expect. The soup is a fantastic texture when made correctly! http://frugalhausfrau.com/2015/02/23/epicurious-cream-broccoli-soup-cheddar-crust/

    I gave this a 4 rating but did make some changes. Firstly I did sweat the onions and the peeled chopped stems and then pureed them in the blender to intensify the broccoli flavor and to thicken the soup. Secondly, I think the french taragon has a licorice flavor and I feel that thyme with it's more earthy flavor worked better. Third, I substituded half & half for the heavy cream and fourth, don't chince on the quantity or quality of the cheese. You can just add the cheese to the soup but you must watch the temperature if you do, a bare simmer at most. Alos, I added 2 1/2 t salt and 1/4 t white pepper.

    We loved the recipe with a few changes. I added in 1 C of Leinenkugel Creamy Dark Beer, cooked the roux before I mixed it in and also mixed the cheese in instead of baking over the top. I also took the suggestion of another reviewer and ran it through my food processor. The chunks were a bit too big and the slight processing seemed to make it creamier and helped incorporate the ingredients better. We also added a ton of salt. I didn't add any while cooking other than what was already in the chicken stock. We added about .5 tsp to each bowl. We can't wait to have leftovers later this week!

    This was a pretty good soup. I was scared to broil the top for fear of breaking the bowls, but I managed to get the cheese bubbly. I also blended most of it to make it smooth. I added the last few florets at the end for show. I am also very nervous of boiling soup with milk or cream in it, so I always put that in last.

    My family LOVED this recipe. I didn't have any tarragon but I did add diced red pepper along with the onions and broccoli stems. I made a couple of other modifications, I turned the paste into a cheese sauce by adding some veggie broth and grated cheese before adding the cream. I cooked the florets along with the other veggies and blended all of it before I added the cheese sauce. Didn't bother broiling because I was short on time. My 6yr old actually asked for seconds and she never does! Definitely a keeper!

    Definitely needs salt. Of course you should taste before it's finished - perhaps the recipe should state that, but any person who cooks knows to do this. I substituted a cup of stout with the chicken stock for a deeper quality and used the immersion blender for a smoother soup. Definitely a good recipe you could build off of.

    This recipe was easy and delicious! It got rave reviews at a recent lunch party. But I also look forward to making it as a weekend comfort food!

    Wonderful soup, made even better following other reviewers' suggestions. Used top blade on food processor to slice stems, onion and garlic. Sautéed in butter as directed and added stock. When tender, puréed using immersion blender. Added florets and one box of thawed spinach squeezed dry. Covered and let simmer until florets were tender. Added 2 cups half-and-half, puréed again, stirred in cheese, added salt and pepper to taste. Really tasty soup.

    One more thing - never, ever put raw flour into food. It always ruins the taste. The roux needs to be fried.

    A good soup but nothing to write home about. Didn't make any changes except for one - I blended the whole thing. Found the soup somewhat uninspiring, so I crisp-fried some pancetta and threw it in. Might make it again, but not for company.

    Putting the cheese on top then melting it under the broiler until bubbly makes the soup. Very tasty and not too heavy, will def make it again!

    I would have rated this 2.5 stars if I could. It was good, but not in an exceptional way. I followed the recipe pretty much as presented, but melted the cheese into the roux instead of using it as a topping. Also pulsed the final product a few times in the food processor to improve the consistency.



    Comments:

    1. Barnabe

      I fully share your opinion. There is something in this and I like your idea. I propose to bring it up for general discussion.

    2. Bertrand

      Wonderful, valuable information



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