Melt butter in a heavy stock pot over medium heat.
Add onions to butter and saute until tender.
Mix in flour and cook until golden brown, stirring frequently.
Gradually stir in half and half, stirring until smooth.
Add chicken broth and season with salt, pepper, and garlic powder. Bring to a simmer.
Reduce heat to LOW and simmer uncovered until thickened. Approximately 20 minutes. Stirring occasionally.
Once thickened, add broccoli (and carrot, if desired) to pot and simmer until tender. Approximately 20 minutes.
Using a stick (immersion) blender, puree some the broccoli into the soup. You can leave behind a few pieces of broccoli or you can puree all of it. If you don't have a stick blender you can puree the soup in a regular blender and return it to the pot.
Add the grated cheese, stir to combine.
If the soup seems too thick you can add addition broth to thin it out a bit. Top with additionally grated cheese and serve. Enjoy!
In a saucepan bring the water and bouillon cube to a boil. Add the broccoli and carrot. Cook according to the broccoli package directions, and remove from the heat. Do not drain. In a separate saucepan melt the butter and slowly stir in the flour. Continue stirring while gradually adding the milk. Stir in the cheese, soup, onion, Worcestershire sauce, salt and pepper. Add the broccoli mixture to the white sauce mixture and cook over medium to low heat until the soup is the desired thickness. Serves 6-8.
This has always been one of our family's favorite soup recipes! I love most anything with Velveeta cheese in it, and this is no exception!
1 bunch or 1 1/2 cup broccoli
2 cups warm water
3 chicken bouillon cubes
2 cups milk
3/4 stick margarine or butter
1/2 cup flour
salt and pepper, to taste
1 cup Velveeta cheese, cubed
Cook and chop broccoli. Soak bouillon cubes in 2 cups warm water. In soup kettle melt the butter. Remove from heat and stir in flour. Add warm chicken bouillon water and return to heat. Continue stirring with wire whip until it begins to bubble. Stir in milk, salt, pepper, and broccoli. Heat to almost boiling. Remove from heat and add cheese, stirring until cheese melts.
1-2 pkgs. broccoli, frozen and chopped (16oz. size)
4 cans chicken broth (4oz. size)
1 lb. Velveeta cheese, cubed
2 cups milk
1 Tbsp. garlic powder
2/3 cup cornstarch
cheese or garlic flavored croutons
In a stockpot, over medium heat, saute' the butter and onion until soft. Stir in the broccoli and cover with the chicken broth. Simmer until the broccoli is tender, about 10-15 minutes. Reduce the heat, and stir in the cubed cheese until it melts. Mix in the milk and garlic powder.
In a small bowl, stir cornstarch into a small amount of water until dissolved. Stir the cornstarch into a small amount of water until dissolved. Stir the cornstarch mixture into the soup and cook, stirring frequently, until the soup becomes thick. Garnish with cheese and garlic flavored croutons.
This is a classic "clean out the refrigerator" soup. I had some broccoli that was past its prime so I made a simple cream of broccoli soup. I added two boxes of mac and cheese to flesh it out and make it more appealing for my boys. I will definitely be making this soup again.
Approximate Time:1 hour (or longer)
Yield: 6-8 servings
1 onion, chopped
4-5 cloves garlic, minced
2 stalks celery, chopped
1 1/2 cup carrots, chopped (reserve 1 cup for later)
3 cups broccoli florets and stem, chopped (reserve 1 cup of florets for later)
2 Tbsp No Chicken Base or other type of broth
juice of one lemon, divided
Italian seasoning, salt and pepper, to taste
2 boxes packaged mac and cheese (I used Annie's White Cheddar with Shells)
yogurt, if desired
In the ingredients list, I showed shredded cheese and milk, not the yogurt that I used instead. I also added in the lemon after tasting it the first time. Feel free to make your own modifications or substitutions depending on what is in your own refrigerator and pantry.
Heat oil in a heavy bottomed stockpot over medium heat. Add onions and cook until softened, 5 minutes or so.
Add garlic, then celery, then carrots, stirring and cooking for about a minute each.
Add broccoli, No Chicken Base, 1/2 lemon juice, 8 cups water and seasonings. Bring pot to just a boil then reduce heat to a simmer. Simmer for about 30 minutes or until all the veggies are soft. You can simmer it longer, if you wish, and the flavors will just continue to develop.
Remove soup from heat and blend in sections (or use an immersion blender if you have one). I added the powdered cheese to the last batch I blended to ensure that it would be thoroughly mixed in. Return to stockpot.
Add in carrots. Return to just a boil then add in broccoli and macaroni noodles (shells) and remaining lemon juice. Reduce heat to a simmer and cook for about 15 - 20 minutes, until the noodles and carrots are cooked.
Serve with a swirl of yogurt or maybe some shredded cheese. It is great for lunch the next day too.
In a large saucepan, cook broccoli in 1 cup water. Do not drain. Put milk, cheese cubes, flour and bouillon cubes in blender. Cover and process at "grind". Add this mixture to broccoli. Add half and half. Cook, stirring frequently over medium heat until hot and mixture thickens. Do not boil. Serve.
Have you ever eaten a good soup at a restaurant like McAlisters or Panera Bread, only to wish you had the recipe for the soup at home? Well, this recipe is for those of us who love Broccoli Cheese Soup. It's fairly simple, and tastes great.
EasyInstructionsThings You'll Need: 2 tbsp onions 2tbsp butter 3 tbsp flour 2 c. milk 1 c. cheeese (Cheddar or Cheddar/American) 1/4 tsp pepper 1/2 tsp. salt 2 chicken bouillon cubes 1 1/2 c boiling water 1 (10 oz) pkg. frozen chopped broccoli Step 1Saute the onion in butter and cook the onion until it begins to brown. This may take about 10-15 minutes depending on how high you have your stove set.
Step 2Add the flour to the onion and butter.
Step 3Add the milk, cheese, salt, and pepper to the flour, onion, and butter mixture. **Use a whisk to get the lumps (made from the flour and onion) out of the sauce.**
Step 4Put the chicken bouillon cubes into the boiling water. Allow them to dissolve.
Step 5Cook broccoli in the bouillon and water mixture until tender.
Step 6Add the broccoli (water and all) to the cheese sauce. Stir continuously for 2-3 minutes, or until you are ready to serve it. good luck.
I love broccoli cheese soup and sometimes I make it from scratch. When I don't have the time I get frozen broccoli and cheese, put it in thin spaghetti that has cooked in chicken broth and add fresh diced onion at the last and alakazaam SOUP! Good on a cold night, if you want it cheesier, add velveeta to thicken. These are ingredients you can have on hand any time and make an elegant soup at the last minute, especially if you have some frozen or premade rolls to go with it. The size can of chicken broth is the large one and you can add water to increase the volume up to one can of the same size. I use a complete package of thin spaghetti (standard small package- I can't remember the ounces 8 is what I'm thinking but could be 12) The broccoli and cheese is found by many different labels - choose the one you like - I like green giant and get two frozen packages. One diced medium onion (yellow or red for sweetness) I make it so the two of us at home can have it for lunch the next day. Some say it is even better the next day.
By Jeannie from Sturgis, SD
RE: Broccoli and Cheese Soup
This sounds easy and delicious, will definately be trying this recipe, thank-you (03/03/2006)
1 bunch of fresh broccoli, chopped into bite size pieces
1 cup chopped celery
1 cup chopped onion
1/4 lb. Velveeta cheese
3 cups milk
3/4 cup flour
2 cups milk
In a large pot, cook broccoli until tender. Drain and return to pan. Add 3 cups milk and cheese. Cook over low heat until cheese is melted. Mix flour with 2 cups of milk for the sauce and add to the broccoli. Cook 20 minutes stirring frequently. Add salt and pepper to taste. Serve hot.
I'm lazy I guess: packet of Pioneer pepper white gravy, box or bag of frozen broccoli-onion, Velveeta. I like the idea of chicken broth. I use Knorr large cubes, VERY good. I find them in the Mexican part of your grocery.
Use a large pan. Fix the broth cubes per instructions. Dump in the broccoli and onion. When veggies done, follow the gravy pack directions, watching the amount of liquid. Stir in the gravy with liquid into the pot. When it begins thickening, add the Velveeta to taste. Keep stirring so it won't burn. Check for seasonings.
See what you think. See, frugal to me also means frugal with my time. (09/14/2006)