Anybody got a good recipe for broccoli and cheese soup?

Here is the one my wife and I use and we love it. It uses real cheese, unlike most other recipes for broccoli and cheese soup.





No Velveeta here! Great served with crusty or fresh bread.








6 servings 30 min 15 min prep





4 cups fresh broccoli, cut into bite size pieces


4 cups chicken broth or vegetable broth


1 1/4 cups milk (2% or whole works best)


1 (10 3/4 ounce) can condensed cream of celery soup (cream of chicken also works nicely)


2 tablespoons cornstarch


1/4 cup cold water


8 ounces cheddar cheese, shredded


1 carrot, shredded (optional)








Gently simmer broccoli in the chicken or vegetable broth until tender.


Leave broccoli and broth on stove on lowest setting.


Add shredded carrot to broccoli and broth.


Mix milk and soup and add to soup.


Mix cornstarch and water, and add to soup.


Simmer until thickened.


Add shredded cheese, simmer just until melted.


Serve.Anybody got a good recipe for broccoli and cheese soup?
Broccoli and Cheese Soup with Croutons Recipe courtesy Emeril Lagasse


Show: The Essence of Emeril


Episode: Simple Soups

















3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces


1 cup yellow onions or sliced leeks (white parts only, well rinsed)


1/2 teaspoon salt


1/4 teaspoon freshly ground white pepper


Pinch nutmeg


1/2 teaspoon minced garlic


1/2 teaspoon chopped fresh thyme leaves


3 tablespoons all-purpose flour


3 cups chicken stock or canned, low-sodium chicken broth


1 (16-ounce) package frozen broccoli, thawed and separated


1/2 cup heavy cream


1 1/4 cups shredded medium Cheddar


Croutons, for garnish, recipe follows





In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.


Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)





Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.





Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.








Croutons:


1 cup 1/2 to 3/4-inch cubed French bread


2 tablespoons extra-virgin olive oil


1/4 teaspoon Essence or Creole seasoning, recipe follows





Preheat the oven to 400 degrees F.


Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.





Yield: 1 cupAnybody got a good recipe for broccoli and cheese soup?
Ignore that 1st poster. You have 2 choices. Cooking like a Pro, or Cooking for Speed.











Cooking like a Pro: This is from the BEST of the BEST ... Emeril.





Recipe courtesy Emeril Lagasse


Show: The Essence of Emeril


Episode: Simple Soups


3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces


1 cup yellow onions or sliced leeks (white parts only, well rinsed)


1/2 teaspoon salt


1/4 teaspoon freshly ground white pepper


Pinch nutmeg


1/2 teaspoon minced garlic


1/2 teaspoon chopped fresh thyme leaves


3 tablespoons all-purpose flour


3 cups chicken stock or canned, low-sodium chicken broth


1 (16-ounce) package frozen broccoli, thawed and separated


1/2 cup heavy cream


1 1/4 cups shredded medium Cheddar


Croutons, for garnish, recipe follows





In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.





Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)





Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.





Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.





Croutons:


1 cup 1/2 to 3/4-inch cubed French bread


2 tablespoons extra-virgin olive oil


1/4 teaspoon Essence or Creole seasoning, recipe follows





Preheat the oven to 400 degrees F.





Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.





Yield: 1 cup





Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):


2 1/2 tablespoons paprika


2 tablespoons salt


2 tablespoons garlic powder


1 tablespoon black pepper


1 tablespoon onion powder


1 tablespoon cayenne pepper


1 tablespoon dried oregano


1 tablespoon dried thyme





Combine all ingredients thoroughly.





Yield: 2/3 cup





Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch


Published by William and Morrow, 1993.


--------------------------------------鈥?br>




Need For Speed:





BROCCOLI CHEESE SOUP





1 qt. water


2 c. diced potatoes


2 chicken bouillon cubes


1 c. diced onion


20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli


2 cans cream of chicken soup


1 lb. Velveeta or American cheese





Mix water, potatoes, bouillon, onion and broccoli together.





Cook until done, about 20-30 minutes.





Add soup and cheese.





Simmer 15 minutes.
Broccoli and Cheese Soup


INGREDIENTS: 2 1/2 pounds broccoli (about 2 bunches), 1 cup chopped green onion, 3 tablespoons butter, 4 tablespoons flour,


4 cups chicken broth, 1 cup light cream or half-and-half, 1 cup shredded swiss cheese, 1/8 teaspoon ground nutmeg, freshly ground if possible AND salt and pepper to taste


PREPARATION:


Cut enough broccoli florets to measure about 2 cups. Cut remaining broccoli into 1-inch pieces. In separate saucepans, cook florets and broccoli pieces in lightly salted boiling water for a few minutes, or until just tender.


Florets will take less time to cook. Immediately rinse with cold water to stop cooking; drain. Refrigerate florets until serving time.


In a large saucepan saute green onions in butter until tender; about 2 minutes. Sprinkle in flour and cook one minute longer, stirring constantly. Remove from heat and stir in chicken broth. Return to heat and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally. Add broccoli pieces to the broth then puree mixture in an electric blender in batches until smooth; return to pan. Just before serving, blend in cream and Swiss cheese. Simmer gently until cheese melts. Add nutmeg, salt, and pepper. Add reserved florets and heat through.


Broccoli cheese soup serves 6.





Enjoy it! Good afternoon. Bye.
';Creamy Broccoli-Swiss Soup'; - 4 servings





3 cups vegetable stock (or broth)


2 cups chopped carrots (about 4 medium)


1 cup chopped celery (about 2 ribs)


1/2 cup chopped onion (about 1 medium)


1 (10 oz.) pkg. frozen chopped broccoli


1/2 tsp. salt


1/4 tsp. pepper


2 cups milk


1/4 cup all-purpose flour


1 1/2 cups shredded Swiss cheese





Heat vegetable stock or broth, carrots, celery, onion, broccoli, salt and pepper to boiling in Dutch oven or large pot; reduce heat. Cover and simmer 10 minutes; remove from heat. Shake milk and flour in tightly covered container; gradually stir into vegetable mixture. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat. Divide cheese among 4 soup bowls; ladle hot soup over cheese.
Well maybe you would mix the broccoli and cheese.. ever think of that..
BROCCOLI %26amp; CHEESE SOUP





Make this quick and easy cheese soup for dinner tonight!


Preparation 10 min.


Cooking 22 min.





Ingredients:





* 1 (14 1/2-ounce) can chicken broth


* 1 (10-ounce) package frozen chopped broccoli


* 1 cup fat free skim milk


* 2 tablespoons all-purpose flour


* 6 ounces (1 1/2 cups) LAND O LAKES庐 Deli American Cheese, cubed 1/2-inch








Instructions:





Place chicken broth and broccoli in 2-quart saucepan. Cook over medium-high heat until mixture comes to a boil (8 to 10 minutes). Reduce heat to medium. Cook until broccoli is tender (6 to 8 minutes).





Stir together milk and flour in small bowl until smooth. Slowly add flour mixture to soup, stirring constantly. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Reduce heat to low. Stir in cheese until melted (3 to 4 minutes).





Yield: 4 (1-cup) servings





Nutrition Facts (1 serving) Calories: 230, Fat: 14 g, Cholesterol: 40 mg, Sodium: 1110 mg, Carbohydrates: 11 g, Dietary Fiber: 2 g, Protein: 15 g
BROCCOLI-CHEESE SOUP


SERVES 6-8





This is so good and easy. The addition of the noodles adds texture and thickens the soup naturally. Packaged croutons could be used, but the homemade are best because they compliment the seasonings in the soup.





INGREDIENTS





2 tablespoons unsalted butter


1/2 cup finely chopped onion


4 large cloves garlic, minced


4 cups homemade or low-salt chicken broth (2 14.5-ounce cans plus water to make 4 cups)


1/4 cup dry sherry (optional)


8 ounces uncooked fine noodles (can substitute 6 ounces capellini or linguine, broken into about 1-1/2 inch pieces)


1 (16-ounce) package frozen broccoli cuts


4 cups milk (can use low-fat)


12 ounces (3 cups) shredded sharp cheddar cheese


1/2 teaspoon ground marjoram (fresh is great if available)


Salt and pepper to taste


Homemade croutons seasoned with marjoram, parsley and garlic


Heat the butter over medium-high heat in a large pot. Add the onion and saut茅 until soft, about 5 minutes. Add the garlic and saut茅 an additional minute. Add the broth, sherry and broccoli cuts; bring to a boil. Stir in the noodles and cook until slightly tender, about 5 minutes. (If using capellini or other pasta, cooking time will be about 10 minutes, depending on brand.) Add the milk and heat thoroughly without boiling. Stir in the cheese and heat until melted. Season with marjoram, salt and pepper. Serve immediately, passing croutons separately.





Notes: The croutons can be browned in a fry pan or in the oven. Either way, sprinkle with just a little olive oil in addition to the seasonings. This soup is very good leftover.