I fry about 4 pieces of bacon in my soup pot. When crisp-remove and pour out half of the grease. I add a couple Tbs of butter & sautee diced onion with 3 tbs of parsley and diced carrots. I then fill my pot half full of water & add 3 tbs of chicken soup base or 1 qt of chicken stock. I always process some of my broccoli until quite fine and rough chop the rest. Let come to a boil, simmer until broccoli & carrots are done. At this point, I thicken it w/a roux-but NOT real thick and add parmesan cheese!! Once thickened-I add milk and heat until hot..adding salt & pepper to taste.

I've never made it, but I buy Bear Creek Broccoli Cheese Soup. Comes in a pouch. Just add water. If you want to dress it up a bit add chopped cooked broccoli.

WalMart and Kroger have it.

Sue

Joanne-This is not a broccoli and cheese but very good.
Broccoli soup
3 cups water
1Lb chopped broccoli
1-2 diced potatoes(very small)
3 tsp. chicken bullion granules
1/2 cup margarine or butter
2 cups milk(preferbly 2%)
6 tsp flour
1-8-oz cream cheese cut into 8ths.
Boil broccoli water and bullion together in a large pot.-6 min.or so
while that is cooking melt butter in large microwave bowl for 1 min,Stir in flour and make a paste. Microwave for 1 min.or til bubbles.Whisk about 1/2 cup milk into the butter mix.Then add the remaining milk in the mixture. Microwave again for 3 min. whisking several times during the cooking time. Stir in cream cheese cubes all at once. Whisk well then microwave for 2 min or more again whisking the cubes in several times while cooking,, By this time the broccoli should be tender. Stir your cheese sauce into the same pan as the broccoli. Cook on high til simmering.It is better to let cook on low for an hour or so but it can be eaten right away. Keeps in frig too

got these in my soup folder:

Broccoli and Cheese Soup from cooking light

Add voluptuous texture to a low-calorie soup by using processed cheese, which melts beautifully. Mix a small portion of the soup in the blender to add body.

Yield: 6 servings (serving size: 1 1/3 cups)
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)

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.
Nutritional Information

Calories: 203 (28% from fat)
Fat: 6.3g (sat 4g,mono 1.8g,poly 0.4g)
Protein: 15.6g
Carbohydrate: 21.7g
Fiber: 2.9g
Cholesterol: 24mg
Iron: 1.2mg
Sodium: 897mg
Calcium: 385mg

* Posted by joann_fla on Sat, Jan 9, 10 at 15:47

Excellent Broccoli Cheese Soup (all recipes)

Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Servings: 18

"This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli."

3/4 cup butter
3/4 cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt 1 1/2 teaspoons white pepper
5 cups fresh broccoli florets
1 1/2 pounds processed cheese, shredded
3 cups shredded Cheddar cheese

Directions:
1. Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes

Posted by lilliepad on Sat, Jan 9, 10 at 16:19

Broccoli Cheese Soup
1/2 stick butter
1 medium yellow onion,chopped
2 large stalks celery,chopped
1 Tbsp. garlic powder or 4 cloves chopped garlic
2 cups fresh or frozen broccoli floweretes

Melt butter in a large pot over medium heat then add Above ingredients.Saute until onions are translucent and celery is softened.Add 4 Tbsp. flour and stir with a whisk for about 5 minutes to make a roux.Don't let it brown.To this mixture add 2 C. chicken broth and continue stir with whisk until slightly thickened then add 2 cups whole milk. Mix well and let this cook for about 5 minutes.Then add 1 lb. Velveeta cheese,cut into cubes,and 1 cup shredded mild cheddar cheese.Stir constantly until cheese is melted,then add about 2 cups fresh or frozen broccoli floweretes that have been steamed until tender and all liquid drained off.Pour mixture into a blender or food processor a little at a time and process until smooth.Pour processed mixture back into the pot and re-heat on medium low before serving.Taste and season as desired with salt and pepper,and add more milk at this point if needed.

* georgysmom (My Page) on Sat, Jan 9, 10 at 23:12

Just watched Emeril LaGasse on Good Morning America (I wanted to tape his recipe) It just happened to be Broccoli Cheese Soup:

2 T olive oil
1 1/2 C yellow onion, sliced
1 T garlic, minced
1 tsp. salt
1/4 tsp. cayenne pepper

Cook onions and seasonings until onions are nicely carmalized (8 - 10 min.)
Add:
4 C. broccoli florets
5 C. low sodium chicken broth
a little bit of salt
Bring to simmer and cook 20 - 30 minutes (until florets start breaking down. In small batches blend in blender or use immersion blender in pot
Add 1 1/2 C shredded cheddar cheese. Heat until cheese is melted. Adjust seasoning according to taste. Serve with homemade croutons.

It looked good and couldn't be easier. Dottie

and finally, the way I made mine:

dice an onion
dice 3 gloves of garlic
saute in a bit of grape seed oil

toss in two carrots sliced
one small sweat potato diced

stir a lot

when everything looked a bit brown, I added the broccoli. Sorry, don't have a measure. I had three good sized bunches, that I had cut in to small pieces, stems included.

Poured a quart of beef broth over all.

Seasoned with a tea spoon of rosemary powder, a tea spoon of tomato powder
a dash of pepper and an eights of a tea spoon of salt, a generous amount of dried parsley, and dried basil.

Simmered all, till the carrots were tender.

Put about 2/3 of the mix a small amount at the time through the blender, and then returned it to the pot.

I've not tried Bear Creek broccoli and onion soup but will vouch for Bear Creek soups. they're great!

Thanks for the recipes but they came to late, I had to start supper. I found a very good recipe though.

Panera's Broccoli Cheese Soup (serves 4)
1 tablespoon melted butter
1/2 medium chopped onions
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream (I used 2%)
2 cups chicken stock (I used veg stock)
1/2 lb fresh broccoli (I used frozen)
1 cup carrots, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese salt and pepper

(I also added about 2-3 oz cream cheese)

Saute onion in butter. Set aside.
Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
Add salt and pepper. Can be pureed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.