Broccoli and cheddar cheese soup?

Question

I need a quick and easy recipe for broccoli and cheddar soup. Can I just add broccoli to canned cheddar cheese soup?

Answer 1

Yeah, you could just add broccoli, but it wouldn't be as good as making it from scratch. Here's some really yummy recipes for the soup, hope you enjoy them :)

Broccoli and Cheese Soup
1 onion, chopped
2 Tbsp. KRAFT LIGHT DONE RIGHT! House Italian Reduced Fat Dressing
1 can (10-1/2 oz.) condensed chicken broth
2 broth cans water
4 cups chopped broccoli
1 cup fat free milk
1/2 cup MINUTE White Rice, uncooked
1 cup KRAFT 2% Milk Reduced Fat Sharp Cheddar Cheese

COOK onion in dressing in large saucepan until tender.
ADD broth, water and broccoli. Bring to boil; cook 8 to 10 min. or until broccoli is tender. Stir in milk and rice. Reduce heat to medium; cook 5 min.
POUR into blender or food processor container in batches; cover. Blend until smooth. Return to saucepan; cook on low heat until heated through. Top each serving with cheese.

Broccoli and Cheese Soup with Croutons

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

Answer 2

I can't tell you why your cheese didn't melt, but l can send you my grandmother's recipe! They sound similar, and l've never had any problem with this one: 10 ounces (total) cauliflower or broccoli 5 chicken bullion cubes 5 cups water 2 cups milk (doesn't matter if it is Skim, 1%, or 2%) 1/3 lb Velveeta cheese, cubed 4 tbsp butter 1/2 cup Wondra gravy flour In a large kettle, combine the bullion cubes and water. Bring to a boil. Add the vegetables and cook until tender. Stir in the milk and reduce the heat to simmer. In a separate pan combine the flour and butter. Heat and stir the flour and butter mixture until it is smooth. Add to the vegetable mixture, stirring constantly for the first minute or two (so it doesn't settle to the bottom and burn). Add the velveeta cubes a few at a time, stirring constantly. Enjoy! I hope this works out for you! I'm sure that the vegetables can be any kind you want, not just necessarily the cauliflower or broccoli.

Answer 3

Broccoli Cheese Soup
Quick and Easy

Servings: approx. 6

Ingredients

3 cans (14 1/2 fluid ounces each) reduced-sodium chicken broth
2 (16 ounces each) packages frozen cut broccoli
1 small onion coarsely chopped
1 teaspoon bottled minced garlic
1 1/2 dry cups Instant Nonfat Dry Milk (try Nestle Carnation)
1/2 cup water
1/4 cup all-purpose flour
1 (4 ounces) cup shredded cheddar cheese
Shredded cheddar cheese (optional)

Directions

Heat broth in large saucepan to boiling. Add broccoli, onion and garlic. Return to a boil. Reduce heat to low; cover. Cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly. Transfer half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to saucepan.

Combine dry milk, water and flour in medium bowl; mix well. Stir into soup; season with salt and ground black pepper, if desired. Heat through. Add 1 cup cheese. Stir over low heat until melted. Sprinkle with additional cheese.

Hope you like it!

Answer 4

BROCCOLI SOUP WITH CHEDDAR CHEESE

The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.

6 tablespoons (3/4 stick) butter, room temperature
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
61/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
3 tablespoons all purpose flour

2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)

Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream.
Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.

Makes 6 servings.