Best 7 Broccoli Cheese Soup Alton Brown Recipes

BROCCOLI SOUP WITH MEDIUM LIGHT CHEDDAR CHEESE

Steps:

• In a stock pot over medium heat, brown the onion and garlic in butter, stirring occasionally, for 3 minutes.
• Add the flour and stir while cooking for 2 minutes.
• Add the broth and broccoli. Continue stirring while cooking for 10 minutes.
• Using a hand blender, blend the soup to a smooth consistency.
• Add half of the Armstrong Medium Light Cheddar Cheese and stir until the cheese has melted.
• Serve, topped with croutons, cream, herbs, and the remaining cheddar.

BROCCOLI CHEESE SOUP

Steps:

• In a stockpot, melt butter over medium heat. Cook onion in butter until softened. 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 milk and garlic powder.
• In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

BROCCOLI CASSEROLE

Steps:

• Heat oven to 350ºF. Spray an 8-inch square glass baking dish with nonstick spray.
• Bring 3 quarts water to a boil in an 8-quart pot over high heat and add several heavy pinches of salt. Prepare an ice bath in a bowl large enough to hold the broccoli. When the water boils, add the broccoli and cook for 1 minute. Drain the broccoli in a colander and immediately place in the ice bath to shock. Swirl around to cool completely, drain, and set aside.
• Heat water in an 11-inch straight-sided saute pan over high heat for 30 to 45 seconds, then add the mushrooms. Cook, stirring occasionally, until the mushrooms collapse, 2 to 4 minutes, then add the butter. Cook, stirring occasionally, until browned, 7 to 10 minutes. Add the broccoli and ramen noodles and toss to combine.
• Turn off the heat. Add the mayonnaise, yogurt, half of the cheese, the blue cheese dressing, eggs, 1/2 teaspoon salt, and the ramen noodle seasoning pack and toss to combine well. Transfer the mixture to the prepared baking dish and smash down with a spatula to compact the casserole. Sprinkle the top with the pepper and remaining cheese.
• Cover with heavy-duty aluminum foil and bake on the middle rack of the oven for 45 minutes. Remove the foil and bake for an additional 15 minutes. Cool 30 minutes before serving.

ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
• Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
• Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)
• Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. Ladle into the bread bowls and garnish with cheese.

ALTON BROWN'S BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles.
• In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat.
• Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered.
• Then remove cover and bake for additional 15 minutes to brown.
• Cool for 15 minutes before serving.

CHEESE SOUP FROM ALTON BROWN

Steps:

• Melt butter in large, heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5-10 minutes, or until veggies begin to soften, stirring occasionally. Sift the flour over the veggies and cook, strring constantly, for 2-3 minutes.
• Gradually add chicken broth and bring to boil, stirring constantly. Reduce heat to low and add garlic and bay leaf. Cover and simmer for 30 minutes or until veggies are soft.
• Remove bay leaf. Turn off heat, add heavy cream and then puree with an immersion blender or in a conventional blender (if using blender or food porcessor, cool 5 minutes then transfer liquid to blender or processor and fill no more than 1/2 way. If using blender, release one corner of lid to prevent vacuum effect from heat expansion resulting in heat explosion. Place a towel over top of processor feeding and pulse a few times beofre process on high speed until smooth).
• Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in Marsala, Worcestershire, hot sauce, and white pepper. Taste and add additional salt if desires. If soup is not hot enough, return to low heat until warmed through.
• If not serving right away, store in a thermos to keep warm and avoid graininess. If refrigerating and reheating, use double boiler to reheat.

BROCCOLI CHEESE SOUP VII

Steps:

• Place broccoli in a medium saucepan with just enough water to cover. Cook until tender, about 8 minutes. Set aside and do not drain water.
• In a large saucepan, heat milk. Blend in the flour and cheese until smooth. Stir in the cream and bouillon cube. Add the broccoli and it's water to the mixture and season with salt and pepper. Heat soup to warm and serve immediately.