Help with broccoli and cheese soup???

Question

I am trying to make a romantic dinner for my wife. The past year has been hard on our marriage. I have been out of work for the past year do to an extreme back injury. the injury has placed stains on many different aspects of our relationship. and I want to show her how much I love and respect her. So need a good recipe for Broccoli and cheese soup because it is her favorite.. Please can some one please help me?????

Answer 1

This should do the trick--- homemade and easy--- For 4pp---
1 quart college inn chicken broth
1 large head broccoli
1 clove garlic
1 tsp thyme
1 stick butter / 1/4 lb
5 oz flour
1 tsp kosher salt / 1 tsp coarse ground pepper
1/2 cup grated romano cheese
2 cups shredded cheddar, jack or other cheese

make a roux, melt the butter and stir the flour in til it makes a thick mix
bring the chicken stock to a boil, add the roux, it will get thick, stir well so there are no clumps
Turn the heat to low
Peel the broccoli stalks and chop finely--add to the soup
add chopped garlic and thyme, pepper and salt
cut the broccoli florets into small pieces---reserve

add the cheeses after the broccoli is softened and mushy, whisk really well to break up the broccoli

three minutes before service add the broccoli florets and 3/4 cup half and half or heavy cream serve and watch her smile

good luck / soup is a good start

Answer 2

Do not under any circumstances use tinned or packet ingredients - YUK! Use only fresh ingredients and make sure you use a cheese that melts away smoothly. This is a good recipe.
Sautee 1 chopped onion and 1chopped leek (white part only) in butter until soft.
Add 12oz/350g chopped fresh brocolli and 1 small chopped potato.
Add 1 pint / 2 1/2 cups of chicken stock.
Cover and simmer for 15 -20 mins until tender.
Blend then return to pan. Add 1/2 pint of milk and a little double cream. Season, reheat and at the end add 4oz stilton or mature cheddar.

Answer 3

my family just loves this soup. i can't ever make enough of it


¼ c butter
1 onion diced
2tsp garlic
½ tsp pepper
16 oz frozen chopped broccoli
1 qt. chix broth
½ c flour
1 ½ c milk
8 oz cheddar cheese*or more if you like*

Melt butter cook the onion. Add garlic and pepper. Cook 1 minute. Add broccoli and broth. Cook til broccoli is tender. Whisk flour into milk until dissolved. Stir into soup until thickened. Stir in cheese.


*Notes* I substitute garlic powder for regular if i don't have any on hand. and i cook the broccoli separately to speed things up. bouillon cubes work too.

Answer 4

My Favorite Broccoli Soup

2-3 large broccoli clumps (about 4 cups, chopped into bite size pieces)

4 Tbsp butter
1/2 onion (1/4-1/3 c)
4Tbsp flour
1 (12 oz) can evaporated milk
1 (10 1/2 oz) can cream of mushroom soup
1/2-1 cup grated cheddar
Salt and pepper to taste
1-2 tsp tobasco (optional)

Cover broccoli with water in large pot. Heat over med high heat.
Meanwhile, Make cheese sauce by sauteeing onion in butter (until tender...about 5 minutes), then add flour(combine well), then add evaporated milk. When sauce is thickened, add cheese.
Add mushroom soup to the now boiling broccoli.
Add cream sauce to broccoli
Serve with extra cheese if desired

Answer 5

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
* 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.

Answer 6

I would take a package of frozen broccoli and steam it or boil and drain it. Then place in blender or food processor with some chicken or vegetable broth. Place in a pot and bring to boil, place shredded cheese to your liking and stir until melted. Salt and pepper. Fast and simple.

Answer 7

this one?

Broccoli And Cheese Soup Recipe

Yum yum, perfect on cold days
Prep:15m Cook:25m Servings:6

Ingredients
Ingredients
Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Directions
Preparation
Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.
Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.


Broccoli Cheese Soup Recipe

Ingredients
1 (8 ounce) package of softened cream cheese,
1 lb. of processed cheese, cubed
1 (10 ounce) package of frozen chopped broccoli
1/4 c. of chopped red onion
1 tbsp. of margarine
2 1/2 c. of milk

Directions
First you need to melt butter in pan over medium flame.
Add onions and saute until onions are yellow.
Next add your milk and cream cheese, stirring until cheese is melted.
Finally, add cheese food. Once this melts and the soup is heated through, serve!

Answer 8

QUICK & EASY CHEESE & BROCCOLI SOUP

4 c. water
2 pkgs. frozen chopped broccoli
1 c. chopped raw onion
1/2 lg. pkg. frozen hash browns
4 chicken bouillon cubes
2 cans cream of chicken soup
1 lb. Velveeta cheese

In large pot, dissolve bouillon cubes in water at high heat. When dissolved, add broccoli and hash browns. Boil 5 minutes. Reduce heat to medium, add cream of chicken soup and diced Velveeta. Stir occasionally. When cheese is melted, soup is ready. For thicker soup, cook on low heat for 15 to 20 minutes. If soup is too thick, add milk to suit.

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CHEESE, BROCCOLI, ONION AND BACON SOUP

1 pkg. frozen broccoli
1/4 lb. Velveeta cheese
1/2 lb. crisp bacon
1/2 c. chopped onion
1 pt. half and half cream
1 can cream of celery soup
1 can cream of mushroom soup

Cover broccoli with water and boil until tender. Drain then add soup (undiluted) fry up bacon. Chop into pieces fry onion in bacon grease until transparent. Cut up cheese into cubes and add to soup. Add onion, bacon, and a little grease. Then add half and half cream. Simmer until cheese melted and all ingredients mixed well. Eat.

Answer 9

Yea, just use extra sharp cheddar. And SHRED it, so it'll melt evenly. Honestly, I'd just make the soup minus the cheese, and use the cheese for garnish, so it's not so important that the cheese be perfectly melted.

Answer 10

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.