does anybody have a brocolli and cheese soup recipe?? or any good soup recipe??

Heather - posted on 10/17/2009 ( 8 moms have responded )

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i love brocolli and cheese soup but do not know how to make it.!! i love to make soups in the colder months if you have any good recipes i would love to get them!!!!!! thanks

8 Comments

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Jessica - posted on 10/24/2009

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This is my favorite cold day recipe!!



Corn Chowder



1/2 lb. bacon, chopped--cook and remove

1 lrg. onion, diced--add to bacon grease

1 cup celery, diced--add with onion and saute until tender

1/2 cup flour--add and cook on low 10 minutes

1 quarts chicken stock--add and boil, stirring out all lumps

2 cups potatoes, diced--add and simmer.

Then add all spiced:

1/2 tsp. thyme

1 bay leaf-(remove at end of cooking)

4 sprigs (or equivelent dried) parsley, chopped

6 peppercorns, crushed

1 garlic clove, minced

Then add

2 cups sweetcorn--add and cook until tender

THIS IS WHEN I PUT IT IN THE CROCK POT FOR SEVERAL HOURS, IF YOU DO THIS, CHOP THE POTATOES IN BIGGER PIECES SO THEY DON'T TURN TO MUSH! YOU ALSO DON'T HAVE TO COOK EVERYTHING UNTIL REALLY TENDER IF YOU DO THIS, IT SOFTENS IN THE CROCK POT.

ABOUT AN HOUR BEFORE SERVING ADD:

2 Tbsp. butter--and

2 cups half and half

Return to simmer. Salt and pepper to taste. Don't forget to add the bacon back in towards the end of cooking so it doesn't break down too much.

Karen - posted on 10/24/2009

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TOMATO TORTELLINI SOUP

2 (10 3/4-oz) cans condensed tomato soup

1 (9-oz) pkg refrigerated tortellini

1/2 c. frozen peas

1/4 c. grated parmesan cheese





Dilute soup as directed on can. In a saucepan over med. heat, warm the soup and

tortellini until the soup boils, stirring frequently. Reduce heat, cover and simmer for

2 min. Add peas and simmer for 2 more min. until the tortellini is tender. Sprinkle cheese over soup befor serving.

Karen - posted on 10/24/2009

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CHILI MAC SOUP

1 1/2 lbs. ground beef

3.c sm elbow noodles

1 (14 1/2-oz) can baked beans

1 (16-oz) jar salsa

2 tsp. chili powder



Brown the ground beef; drain. Prepare noodles according to package directions. In a

large pot, combine all ingredients and heat thoroughly.

Karen - posted on 10/24/2009

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CHEESY POTATO SOUP



1(32-oz) pkg frozen hash browns 2 cans water

1(12 1/2-oz) can evaporated milk 1 lb. Velveeta cheese,cubed

1/2 c. onion, minced.



In a slow cooker, mix hash browns, milk,water,cheese and onion. Cook on low heat for

3-4 hours, stirring occasionally.

Wanita (Wendy) - posted on 10/23/2009

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From Taste of Home



Ingredients

2 cans (10-3/4 ounces each) condensed cheddar cheese soup, undiluted

3 cups milk

3 cups frozen chopped broccoli, thawed

1 cup frozen O'Brien potatoes, thawed

1/2 teaspoon salt

Directions

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Yield: 7 servings.





Nutrition Facts: 1 serving (1 cup) equals 127 calories, 6 g fat (3 g saturated fat), 19 mg cholesterol, 572 mg sodium, 15 g carbohydrate, 2 g fiber, 6 g protein.

Bonnie - posted on 10/23/2009

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I have a wonderful broccoli and cheese soup recipe! This is it:

1 pk. brocolli flourettes

1/2 bag small peeled or shredded carrots

2 1/4 C. Milk

1/4 C. Flour

3 chicken boullion cubes

1/2 C. shredded cheese ( cheddar )



Steam vejs and drain.



In pot add: milk flour and crushed up chicken boullion cubes. Mix well.Continuously stir until it thickens and until comes to a boil. Add broccoli and carrots. Mix good. take off burner and add cheese. Stir until melted. Salt and pepper if desired.



You will love it! Enjoy! :)

Hannah - posted on 10/22/2009

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I use this soup base for wild rice soup, but it also makes awesome broccoli and potato soup and it's super easy. It makes a lot so I end up with lots of soup in the freezer, which is always good in my book.
1 quart of milk
2 cans cream of potato soup
1 small block velveeta cheese
whatever else you want to add!

Emily - posted on 10/20/2009

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I love making soups, especially this time of the year! Here are some of my favorites!



1) Easy Broccoli Cheddar Soup

1 head fresh broccoli with stem, chopped
2 c. chicken broth
1/4 c. milk
11/2 c. shredded sharp cheddar cheese

In a medium-sized stock pot, over medium heat, bring broth to a boil. Add broccoli florets and chopped stem, partially cover and simmer for five to 10 minutes, stirring often.

Once broccoli is tender and bright green, place soup in a food processor or blender and puree (optional). Once blended, return soup mixture to stock pot, add milk and stir. Add cheese to soup mixture and stir soup until cheese is melted.



2) Paula Deen's French Onion



Ingredients

4 onions, sliced

1 cloves garlic, minced

2 tsp olive oil

1 tablespoons all-purpose flour

4 cups beef stock

1/8 cup red wine

1/4 teaspoon dried thyme

Salt and pepper



Instructions:

Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil. Reduce heat, cover, and simmer gently for 20 minutes or so.

Add salt and pepper, to taste.



3)Roasted Tomato Basil Soup



Ingredients:

3 pounds ripe plum tomatoes, cut in half
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water



Directions

1. Preheat the oven to 400°F.

2. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

3. In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.

4. Add the canned tomatoes, basil, thyme, and chicken stock.

5. Add the oven-roasted tomatoes, including the liquid on the baking sheet.

6. Bring to a boil and simmer uncovered for 40 minutes.

7. Pass through a food mill or immersion blender fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

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