Broccoli Cheese Soup Recipes

Broccoli cheese soup is creamy, tasty, and very healthy. Since the list of ingredients for making this soup is not very long, you can easily prepare it at home.

Although a lot of us are not fond of broccoli, consuming it is very good for health. It is high in vitamins A, C, B12, and minerals like potassium, magnesium, zinc, and iron. The best way to include broccoli in your diet is to have in soup as it is delicious and not very difficult to make.

Ingredients:

• Broccoli florets, 2 cups
• Chicken stock, 4 cups
• Red onions, ½ cup (finely chopped)
• Cornstarch, 4 tbsp.

• Garlic, 2 cloves (minced)
• Stilton cheese, 175 gm.
• Canola oil, 2 tbsp.
• Skimmed milk, 2 cups
• Black pepper, ½ tsp. (freshly ground)
• Chili flakes, 1 tsp.
• Chives, 1 tbsp. (chopped)

Method
In a medium-sized non-stick pan, fry the chopped onions in canola oil. Add garlic, and sauté for 2 - 3 minutes until the onions turn soft and translucent. Now add the broccoli florets and fry them for about 5 minutes. When the broccoli is partially cooked, add chicken stock. Lower the flame of the burner and let it simmer for some time.

In another bowl, mix milk and cornstarch ensuring that no lumps are formed. Now add this mixture into the simmering broccoli soup. Stir until the soup becomes thick. Add crumbled Stilton cheese and stir until the cheese has melted. Pour the soup in a food processor or blender and blend until it is smooth.

 If you find the soup to be too thick, you can add some more chicken stock. Serve in soup bowls and garnish with chili flakes and chopped chives.

Ingredients

• Broccoli florets, 1 cup
• Carrots, 2 (diced)
• Cheddar cheese, ½ cup
• Sweet potato, 2 cups (cubed)

• Garlic, 2 cloves (minced)
• Small onion, 1 (finely sliced)
• Garlic oil, 2 tbsp.
• Vegetable stock, 2 cups
• Bay leaf, 1
• Croutons, 10 - 12
• Salt to taste
• Black pepper, ½ tsp. (freshly ground)

Method
In a large pan, heat the garlic oil, add onions and garlic, and fry them until they are tender. Add bay leaf and sweet potatoes. Stir-fry them for 5 - 6 minutes until the sweet potatoes become soft. Now, add the diced carrots and broccoli florets. Pour chicken stock, salt, and pepper and let the mixture simmer for 15 - 20 minutes. Remove the pot from the flame and discard the bay leaf.

In a food processor, blend the soup until it is smooth and creamy in texture. Once blended, pour the broccoli soup into the pan and heat it again. Add the cheddar cheese and stir continuously until all the cheese has melted. Ladle the soup into individual bowls and serve with crouton.

Ingredients:

• Onions, 2 (chopped fine)
• Shiitake mushrooms, 1 cup
• Broccoli florets, 2 cups
• Butter, 2 tbsp.

• Chicken stock, 6 cups
• Garlic, 2 cloves (minced)
• Cornstarch, 2 tbsp.
• Chicken breast, 2 (cooked and shredded)
• Noodles, 2 cups (boiled)
• Cheddar cheese, 1½ cups
• Milk, 2 cups
• Black pepper, ½ tsp. (freshly ground)
• Salt to taste

Method
In a large cooking pan, fry the onions and garlic with a little butter. Add shiitake mushrooms and cook until the water evaporates. Now, fry the broccoli florets and stir-fry them until they are tender. Pour chicken stock into the pan and let this mixture simmer on low heat for 10 minutes.

In a medium bowl, whisk together milk and cornstarch until it has properly blended. Add this mixture to the pan and stir constantly for 4 - 5 minutes. Now add shredded chicken, cooked noodles, and grated cheddar cheese and stir constantly until the cheese melts.

Add some freshly ground pepper and salt. Simmer the soup on medium heat for another 5 minutes until you get a creamy consistency. Serve in soup bowls with garlic bread.

As you have seen, there are many variations of this soup. Adding different vegetables and spices gives the soup a different flavor and texture. You can also experiment with a varieties of cheese like mozzarella, Camembert, or Gouda.