What is the recipe for broccoli & cheese soup? I have never made it, so the simpler the better.?

Answer 1

Put a stick of butter in a pan. Add a chopped onion and 3 chopped garlic cloves, a cup of chopped celery. Saute then add 4 tablespoons of flour, 1 teaspoon salt and black pepper; be sure the flour is well incorporated with the oil. Add two cups of chicken stock and simmer while it thickens. Add two packages of frozen chopped broccoli, one cup of heavy cream and another cup of chicken broth. Simmer on med low heat until broccoli is cooked add two cups grated cheese stirring constantly until it is melted turn fire off and serve. Cheese can be yellow easy melting cheese like American cheese of Velveeta. You can use imported cheeses but be sure to stir them well and do not overheat them.

You can add half a cup of white wine for a great taste.

Answer 2

Very simple. Dice and saute an onion in butter. Add a couple of cans of chicken broth, a couple of cups of chopped broccoli. Simmer a few minutes just until the broccoli is tender. Remove from pot and pour into a blender, add about a cup of sharp cheddar cheese, broken up a bit, add a cup of cream (or if you are weight conscious add a cup of milk) and puree in blender until smooth. Add salt and pepper to taste. This is delicious.

Answer 3

BROCCOLI SOUP WITH CHEDDAR CHEESE
"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell’s restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe—and so would my family."
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.

Answer 4

BROCCOLI-CHEESE SOUP

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.

2 tablespoons unsalted butter
1/2 cup finely chopped onion
4 large cloves garlic, minced
4 cups chicken broth
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 sauté until soft, about 5 minutes. Add the garlic and sauté 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.

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Broccoli & Cheese Soup

1 1/2 cups chopped broccoli
1/4 cup diced celery
1/4 cup chopped onion
1 cup chicken broth
2 cups low fat milk
2 tablespoons cornstarch
1/4 teaspoon salt, or to taste
dash pepper
dash ground thyme
1/4 cup grated mild Cheddar cheese

Place vegetables and chicken broth in a large saucepan. Bring to a boil; reduce heat and cook, covered, until vegetables are tender, about 8 minutes. Mix milk with cornstarch, salt, pepper, and thyme; add to cooked vegetables. Cook, stirring constantly, until soup just begins to boil. Remove from heat; add cheese and stir until melted.
Makes about 4 cups of Broccoli Soup.

Answer 5

Campbell's Brocolli and Cheese Soup with cream not milk. Really simple.

Answer 6

ohh myyyy, you look just like me!! nvm ,yahoo answers must be a small place i guess,...right i hve never tried broccoli and cheese soup so i woudn't know where to start but it sound yummy ,i bet you are too ;-) ok, ill give u a link i hope it helps you

Answer 7

phewwwww thank god u asked for a veg recipe, i hve never tried it but i found a great link for you, hope u like it, ohh locksoboy was the one who got my best friends id suspended, so you won.t be seeing the reporter again :-(, i shall miss him, ohh well enjoy the link i gave you ;-) keep up the good work!ohhh ermmmmm when will i get my 5 stars? ;-)