how do you make broccoli and cheese soup?

Answer 1

Creamy Broccoli Soup

Prep Time: 15 min
Total Time: 30 min
Makes: 6 servings, 3/4 cup each

1/4 cup chopped onion
1 Tbsp. butter or margarine
1 Tbsp. flour
2 cups milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
8 oz. (1/2 lb.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
1/4 tsp. ground nutmeg
1/8 tsp. pepper



COOK and stir onion in butter in 2-quart saucepan on medium-high heat until tender. Reduce heat to medium.
ADD milk and cream cheese; cook until cream cheese is melted, stirring frequently.
STIR in remaining ingredients; cook until heated through, stirring occasionally.

Answer 2

Clean and skin (if the skin on the stems is thick or dry) a nice bunch of broccoli.

Cut into spoon-sized pieces, reserving the florets (tops)

Cook everything but the florets in just enough chicken broth to cover, simmering for about 40 minutes.

Adjust the seasoning and add your choice of cheese. Anything, and I do mean ANYthing will work. American, cheddar, blue, emmental, gouda, abyssinian beaver cheese, anything!

How much? Until you get the flavor. Some cheeses are very strong, so a little goes a long way. Others will take more. Allow the cheese to melt thoroughly.

When it is done to your satisfaction, add the florets and leave it alone. Stirring at this point will break them up making your soup not so pretty.

When the florets are soft, you may add a little dairy, milk, half n half or cream if you want a bit more volume or to thin it, otherwise, season with a bit of pepper and enjoy!

It's a simple soup, and you can substitute (or include) asparagus, cauliflower, kale... a bunch of different vegetables!

Best wishes!

Answer 3

BROCCOLI & 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® 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

Answer 4

Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 cups Water
1/2 cup Flour
12 cups Dry milk powder
3 tablespoons Chicken bouillon powder
1 teaspoon Dry minced onion
Black pepper
5 ounces Frozen chopped broccoli -- cook
1 tablespoon Sour cream
1 tablespoon Butter
1 slice Kraft Singles Cheddar -- cut
bits

Into blender put first 6 ingredients. Blend on high until smooth. Pick out
larger pieces of broccoli and put in blender. blend those until tiny bits.
Put aside 3/4 c cooking water from broccoli and discard rest of water.
Pour blender mixture into top of double broiler over simmering water,
stirring until smooth and thickened. Stir in cooking water and broccoli,
diced fine. Add remaining ingredients.

Answer 5

start with a rue..a flour and butter mix...add stock to thicken to desired thickness...a bit thin as the chesse will thicken it...when creamy after adding cheese, add the broccoli....also...lessen the stock amount and add beer...beer cheese soup is to die for!