When making soups like Broccoli Cheddar....
Comments (14)
4 years ago
4 years agoRelated Discussions
Broccoli Cheddar Soup recipe
Comments (9)Here's mine. You can't tell there's sweet potato in it, but it gives a nice colour. There is no thickener necessary. I usually used evaporated skim milk instead of cream to save on fat calories. Broccoli-Cheddar Soup Recipe courtesy Food Network Magazine Ingredients 1 medium onion, finely chopped 2 stalks celery, finely chopped 2 cups low-sodium chicken broth 2 cups half-and-half 1 pound russet potatoes, peeled and chopped 1 pound sweet potatoes, peeled and chopped 1 bay leaf Kosher salt and freshly ground pepper 2 cups chopped broccoli florets 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups) Croutons, for topping (optional) Directions Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain. When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper. Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired. I used 1 cup of half and half and one cup of skim and 1 cup of grated sharp cheddar and used more like 4 cups of broccoli. Didn�t bother with the croutons. Made 6 generous servings although the following is based on 4 servings: Per serving: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg; Carbohydrate 50 g; Fiber 8 g; Protein 22 g...See Morebroccoli and potato soup
Comments (7)That soup sounds really good. I am wondering what the point of using self rising flour and not just all purpose flour? I seldom have self rising flour on hand and don't see the reason for having baking powder in the recipe. Sure sounds good though. Will have to get some broccoli and try it. Sue...See MoreCream of Broccoli soup ??
Comments (6)I make really easy broccoli soup. I steam fresh broccoli cut into florets and peeled chopped stems Saute some onions, diced carrots, garlic if you like it until soft Add chicken broth. Some days when I don't have chicken broth on hand I use the base from a package of Lipton Noodle soup without the noodles. Add the cooked broccoli back into the chicken broth with sauteed veggies Puree broth and veggies with a stick blender in the pot or transfer to a blender to puree Put pureed mixture back into a pot and add cream or milk to whatever thickness you like. I use milk myself Add grated cheddar or whatever cheese you like. I use real cheese not Velveeta Salt and pepper to taste. I don't measure and it works out every time. The recipe is pretty much no fail. You just add whatever you want to the broth and steamed veggies. You can even add a diced cooked potato or left over mashed potatoes to the broth before you puree to give added thickness. Just cook everything, add broth and puree. You don't even need to add very much milk or cream. Anne...See MoreRECIPE: looking for: cafeteria broccoli cheese soup
Comments (5)* Exported from MasterCook * Broccoli Cheese Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1/2 cup butter 1 package frozen chopped broccoli -- (16 ounce) 4 cans chicken broth -- (14.5 ounce) 1 loaf processed cheese food -- (1 pound) cubed 2 cups half and half 1 tablespoon minced garlic 2/3 cup cornstarch 1/2 cup water In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Add minced garlic and cook and stir until frangrant, about 2 minutes. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, and stir in cheese cubes until melted. Mix in half and half. In a small bowl, stir cornstarch into water until dissolved. Mix into soup; cook and stir until thick. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with croutons sprinkled over the top. NOTES : Used leftover broccoli - cooked peeled and chopped stems as directed, but added chopped florets at the end....See More- 4 years ago
- 4 years ago
4 years ago
4 years agolast modified: 4 years ago- 4 years ago
- 4 years ago
4 years ago- 4 years ago
- 4 years ago
- 4 years ago
Smaller packages are available now
And a recipe for a naco sauce...
I prefer fresh garlic, chopped tomato, minced onion.
Reviewed in the United States on September 21, 2014
I'm so thrilled I bought this! I really wondered if I'd use this enough to justify the cost and I still wish that you could buy it in smaller quantities, but I love it so much I honestly think I'd have paid twice as much. I'm on a sugar and starch free diet, which means velveeta is a no-no. I've really been missing nacho sauce though, so this is the perfect solution. Using a good cheese makes this way better than velveeta ever dreamed of being, in fact. Here's my recipe for low carb spicy nacho sauce, as I had a hard time finding a good recipe that didn't require a food scale and maybe this will help someone else:
1/4 cup water or broth
1 tsp sodium citrate
1 diced tomato, about 1/3-1/2 cup
2 tablespoons chopped green chilies
2 chopped mild jalapenos (if using spicy you may want to remove seeds)
1/4 tsp onion powder
1/8 tsp garlic powder
6 ounces mild cheddar cheese- about two cups
mix water and sodium citrate in a saucepan until dissolved then place over medium heat on stove top, bring to a simmer. Add vegetables and seasonings and cook in water for about five minutes until soft, then gradually add shredded cheese, stirring well to combine.
The tomato adds water to the sauce. If you don't use the tomato you need to increase the water to 1/2 cup. The ratio that works for me is: 1/2 cup water, 1 tsp sodium citrate, and 6 ounces of cheese. 
4 years ago
Lars