here's how I make mine
Broccoli Cheese Soup recipe
2 teaspoons onion
2 teaspoons melted butter
3 teaspoons flour
1/4 teaspoon pepper
2 cusp milk
1 cup grated Cheddar cheese
5 chicken bouillon cubes
1 1/2 cups boiling water
1 (10 ounce) package frozen broccoli*
* Or use fresh broccoli
Cook onion in butter until tender. Blend in flour and pepper; add milk. Cook over medium heat until thickened. Add cheese.
In another pan, dissolve bouillon cubes in boiling water. Add broccoli. Cook until tender. Add to cheese mixture; blend.Does anyone have a recipe for Broccoli/cheese soup....?
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.
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i love that soup fresh broccoli stocks velveeta evaporated milk can yum great with grands biscuits
BROCCOLI %26amp; 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庐 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
Allrecipes.com
Search for it there.
Bet you will find it.
Better yet go to Paula Dean's web page on FoodNetwork.com
If she has one it will be to die for and easy!
My husband likes Chicken and potatoes in his soup, so I cook up the chicken and potatoes in some chicken base or broth, when it i close to being cooked I add the broccoli (my husband can't stand mushy broccoli) and finnish cooking to the desired doneness of the broccoli. Then I add cream, campbells cheese soup, velveeta cheese, and a some white gravy mix (thickens it up a little, like a chowder) add my spices Garlic and such. Thats about it. My husband loves it.
Here is the one I got from on of my cook books. I used to make this soup when it was raining outside to heat up my kids.
Broccoli Soup
Makes 6 servings
2 teaspoons butter
1/2 cup red onion, chopped
2 cups milk
4 cups broccoli florets (cut from about 2 pounds of whole broccoli heads)
Salt and white pepper to taste
1/2 cup sour cream
1. Heat butter in a large pot over medium heat. Saut茅 onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.
2. Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.
3. Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of sour cream optional.
Broccoli-Cheddar Soup
Servings: 4
Ingredients:
3 Quart Water
3/4 Cup Water
6 Cup Sml Fresh Broccoli Flowerets
1/2 Teaspoon Salt
1 Teaspoon Margarine
1/2 Teaspoon Dried Whole Oregano
1 Cup Chopped Onion
1/4 Teaspoon Dried Whole Thyme
Garlic Clove; minced
1/8 Teaspoon Black Pepper
1 Cup Plain Low-Fat Yogurt
1/8 Teaspoon Ground Red Pepper
2 Can Low-Sodium Chicken Broth *
1 Cup Cheddar Cheese **
Instructions:
* 10-1/2 oz each ** Reduced-Fat, shredded and divided Bring 3 quarts water to boil in a Dutch oven; add broccoli and cook 7 mins or until tender. Drain; set aside. Coat a large saucepan with cooking spray. Add margarine and place over medium heat until melted. Add onion and garlic; saute 5 mins or until tender. Position knife blade in food processor bowl; add broccoli and onion mixture. Process until smooth, scraping sides of processor bowl occasionally; set aside. Combine yogurt and flour in a large saucepan, stirring with a wire whisk. Add broth and next 6 ingredients; stir well. Cook over medium heat for 20 mins or until thickened and bubbly, stirring constantly. Add broccoli mixture; stir well. Add 3/4 cup cheese, stirring until melted.
Broccoli %26amp; Swiss Cheese Soup
2 1/2 Pound Broccoli, cut into 1-inch florets
1 Cup Chopped leeks or green onion
4 Teaspoon Butter
4 Tablespoon Flour
4 Cup Chicken stock
1 Cup Light cream
1 Cup Shredded Swiss cheese
1/8 Teaspoon Nutmeg
Salt and pepper to taste
Cut enough florets to measure 2 cups. Cut rest of broccoli into 1- in.pieces. Cook florets and broccoli pieces, separately, in lightly salted water until just tender. (Florets will be done first). Immediately rinse in cold water. Drain. Set florets aside until serving time. In a large saucepan saute leeks in butter until tender; usually about 4 minutes. Sprinkle in flour and cook one more minute, stirring with whisk. Remove from heat and stir in broth. Return to heat and simmer for 5 minutes, stirring occasionally. Add broccoli pieces to broth and puree in blender in batches, until smooth. Just before serving, blend in cream and Swiss cheese. Simmer gently until cheese melts. Add nutmeg, salt, pepper. Add reserved florets and heat through.
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