Curry Cheese And Broccoli Soup

CURRY CHEESE AND BROCCOLI SOUP

Make and share this Curry Cheese and Broccoli Soup recipe from Food.com.

Recipe From food.com

Provided by ngibsonn

Time 40m

Yield 8 serving(s)

Categories Vegetable

Steps:

  • Trim the flowerets from broccoli and cut into small pieces.
  • Discard tough ends of stems; peel remaining stems and slice thin In a 6 to 8 quart kettle, melt butter over medium heat.
  • Add curry powder and onion and stir for 5 minutes.
  • Add broth, potatoes, broccoli stems and carrots.
  • Cover and simmer until potatoes mash easily, about 30 minutes.
  • Whirl about half the broth and vegetables in a blender or food processor until pureed.
  • Return to kettle.
  • Heat soup to boiling and add broccoli flowerets and milk.
  • Simmer, uncovered, until flowerets are tender when pierced.
  • Stir in cheese a little at a time until melted.


Curry Cheese and Broccoli Soup image

Number Of Ingredients: 9

Ingredients:

  • 1 1/2 lbs fresh broccoli
  • 1/4 cup butter
  • 1 tablespoon curry powder
  • 1 medium onion, chopped
  • 6 cups chicken broth
  • 2 large potatoes, cubed
  • 4 carrots, sliced thin
  • 1 cup milk
  • 3 cups sharp cheddar cheese, shred


CURRIED BROCCOLI CHEDDAR SOUP

You're probably thinking, "Curry and cheddar? Really?" Honestly, they make a delicious combination. I like strongly flavored and spiced foods, and so I experiment by adding curry powder to a number of dishes, many with cheddar cheese (including mac-and-cheese), and so I decided to try it in broccoli cheddar soup. Here is the result:

Recipe From food.com

Provided by SarahCKS

Time 30m

Yield 4 serving(s)

Categories Vegetable

Steps:

  • Saute onions, garlic, pepper, carrots, ginger, cayenne pepper and curry powder in butter over medium heat for 2-5 minutes. Add water and broccoli. Season to taste. Simmer 10-15 minutes. Don't simmer too long or broccoli will lose its color.
  • Using a slotted spoon, transfer vegetables to the bowl of a food processor, leaving the cooking liquid in the pan. Process until smooth and then return to the cooking liquid.
  • Stir in cream and cheese. Heat over medium fire until cheese is melted.


Curried Broccoli Cheddar Soup image

Number Of Ingredients: 14

Ingredients:

  • 2 tablespoons butter
  • 7 ounces diced onions
  • 2 teaspoons garlic, minced
  • 1 bell pepper, deseeded and chopped
  • 4 ounces carrots
  • 3 ounces fresh gingerroot, sliced
  • 1 teaspoon cayenne pepper
  • 1 -2 tablespoon curry powder (I like Badia's turmeric-based mix)
  • 3 cups water
  • 1 1/2 teaspoons salt (to taste)
  • pepper, to taste
  • 1 lb frozen broccoli
  • 1/2 cup half-and-half
  • 8 ounces sharp cheddar cheese, shredded


CURRIED CREAM OF BROCCOLI SOUP

Make and share this Curried Cream of Broccoli Soup recipe from Food.com.

Recipe From food.com

Provided by evelynathens

Time 45m

Yield 4-6 serving(s)

Categories Vegetable

Steps:

  • Cook onion in butter over moderate heat, stirring, for 4 minutes.
  • Add broccoli, stock and curry and season to taste.
  • Simmer mixture, covered, for 30 minutes.
  • Puree mixture in processor in batches, transferring it to a saucepan.
  • Add cream and heat over low heat.
  • Garnish with croutons or scallions.


Curried Cream of Broccoli Soup image

Number Of Ingredients: 7

Ingredients:

  • 1 onion, chopped
  • 3 tablespoons butter
  • 1 kg broccoli stem, peeled and chopped coarse
  • 6 cups chicken broth
  • 1 teaspoon curry powder
  • 1/2 cup light cream
  • croutons or chopped scallion (to garnish)


BROCCOLI CHEESE SOUP

For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.

Recipe From foodnetwork.com

Provided by Ree Drummond : Food Network

Time 45m

Yield 10 servings

Categories main-dish

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
  • Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
  • Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.


Broccoli Cheese Soup image

Number Of Ingredients: 11

Ingredients:

  • 4 heads broccoli, cut into 1-inch pieces
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper
  • 1 stick (4 ounces) unsalted butter
  • 1 whole onion, diced
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups half-and-half
  • Pinch nutmeg
  • 3 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.), plus more for garnish, optional
  • 1 cup chicken broth, optional


DAD'S DIVINE CHICKEN DIVAN

Our family favorite chicken divan recipe! I've been making this yummy recipe for years. We really love the touch of lemon and curry-- it's simply divine!!! Make mine with extra cheese, please. May use chicken or leftover turkey. Serve over hot cooked rice. Recipe is originally from my father, but I've tweaked it to suit my family's tastes. I hope you enjoy!

Recipe From food.com

Provided by BecR2400

Time 40m

Yield 4-6 serving(s)

Categories Curries

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 1 1/2-quart baking dish.
  • Combine cream of chicken soup, mayonnaise, lemon juice, and curry powder in a small bowl.
  • Arrange broccoli in a single layer in the buttered dish, reserving a few florets for the top.
  • Cover with chicken strips.
  • Pour soup mixture evenly over chicken and broccoli.
  • Sprinkle with bread crumbs and melted butter, dot with a few broccoli florets, and sprinkle cheese over the top.
  • Bake until heated through, about 25 minutes.
  • Serve over rice.


Dad's Divine Chicken Divan image

Number Of Ingredients: 10

Ingredients:

  • 2 boneless skinless chicken breasts, cooked and broken into thin strips (or leftover turkey)
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/2-1 teaspoon curry powder, to taste (we like a mix of mild and madras curry)
  • 1 (10 ounce) package frozen broccoli florets, cooked al dente
  • 1/4 cup torn breadcrumbs
  • 2 tablespoons melted butter
  • 1/2 cup shredded cheddar cheese (or more!)
  • freshly cooked rice, to serve


ALMOST-FAMOUS BROCCOLI-CHEDDAR SOUP

For creamy, cheesy comfort, try Food Network Kitchen's Almost-Famous Broccoli-Cheddar Soup, best served in big sourdough bread bowls.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Categories main-dish

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.


Almost-Famous Broccoli-Cheddar Soup image

Number Of Ingredients: 12

Ingredients:

  • 6 tablespoons unsalted butter
  • 1 small onion, chopped
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 3 cups low-sodium chicken broth
  • 2 bay leaves
  • 1/4 teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground pepper
  • 4 7 -inch sourdough bread boules (round loaves)
  • 4 cups broccoli florets (about 1 head)
  • 1 large carrot, diced
  • 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish


BROCCOLI CHEESE SOUP

This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.

Recipe From allrecipes.com

Provided by Karin Christian

Time 40m

Yield 12

Categories Soups, Stews and Chili Recipes,Soup Recipes,Vegetable Soup Recipes,Broccoli Soup Recipes

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 Cheese Soup image

Number Of Ingredients: 9

Ingredients:

  • ½ cup butter
  • 1 onion, chopped
  • 1 (16 ounce) package frozen chopped broccoli
  • 4 (14.5 ounce) cans chicken broth
  • 1 (1 pound) loaf processed cheese food, cubed
  • 2 cups milk
  • 1 tablespoon garlic powder
  • ⅔ cup cornstarch
  • 1 cup water


TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)

My boss brought this soup to the office one fine day and I was hooked on it from the first taste. It is a snap to make and the flavors are mild, yet very distinct. My kids loved it the first time I made it at home and it instantly became known as 'Tim Perry's Soup.' You might like a stronger curry flavour or a creamier soup, so adjust the seasonings to your taste. It's ready within the hour, but the longer it simmers the better the flavor. Serve with crusty bread and butter.

Recipe From allrecipes.com

Provided by Sheila Kampman

Time 1h

Yield 4

Categories Soups, Stews and Chili Recipes,Soup Recipes,Vegetable Soup Recipes,Cauliflower

Steps:

  • In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
  • In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.


Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup) image

Number Of Ingredients: 10

Ingredients:

  • 1 quart chicken broth
  • 1 onion, finely chopped
  • 1 head cauliflower, finely chopped
  • ½ head broccoli, finely chopped
  • 1 teaspoon curry powder
  • 1 tablespoon chicken bouillon granules
  • salt and pepper to taste
  • ¼ cup all-purpose flour
  • ½ cup milk
  • 2 cups shredded Cheddar cheese


CHICKEN AND BROCCOLI CURRY

There are a handful of basic, fundamental recipes that anyone who really wants to learn how to cook has to master. It's learning to make dishes like this chicken and broccoli curry that allows you to go from someone who knows how to follow a recipe, to someone who actually creates recipes. The same basic technique is going to work no matter what meats, vegetables, and spices you use. Serve over rice, noodles, or even French fries for a curry version of poutine.

Recipe From allrecipes.com

Provided by Chef John

Time 2h55m

Yield 4

Categories Meat and Poultry Recipes,Chicken,Chicken Breast Recipes

Steps:

  • Mix cumin, coriander, paprika, turmeric, black pepper, salt, and cayenne together in a small bowl for the spice blend.
  • Coat chicken breasts generously on both sides with about 1/2 of the spice blend and refrigerate, 2 to 12 hours. Reserve remaining spice blend until needed.
  • Cut broccoli florets off the stems. Slice the stems into strips, and then into 1/4-inch cubes, and reserve. Cut the florets into 1-inch pieces and set aside.
  • Heat butter and olive oil in a deep skillet or saucepan over medium-high heat. Add the chicken breasts and brown well, about 3 minutes on each side. Transfer onto a plate and let cool enough to handle, about 10 minutes.
  • While chicken cools, add garlic to the pan drippings. Cook and stir over medium-high heat for 30 seconds. Stir in the remaining spice blend and toast for 30 seconds. Pour in coconut milk and stir in ketchup, making sure to scrape up any bits from the bottom of the pan. Bring to a simmer; reduce heat to medium, stir in chicken broth, and let simmer until reduced, about 10 minutes.
  • Stir cubed broccoli stems into the sauce and cook until almost tender, 5 to 7 minutes.
  • Meanwhile, cut chicken breasts into 1/2-inch strips, and then into 1/2-inch cubes.
  • Increase skillet heat to medium-high and add broccoli florets. Cover and cook until almost tender, 3 to 4 minutes. Add chicken, and cook, stirring, until chicken is no longer pink in the center, and the broccoli is just fully tender, about 3 minutes. Taste and adjust seasoning. Serve immediately. Top with thinly sliced green onions.


Chicken and Broccoli Curry image

Number Of Ingredients: 16

Ingredients:

  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons kosher salt
  • ⅛ teaspoon cayenne pepper
  • 1 pound skinless, boneless chicken breasts
  • 1 pound fresh broccoli
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 (14 ounce) can full-fat coconut milk
  • 2 tablespoons ketchup
  • ½ cup chicken broth
  • ¼ cup thinly sliced green onion


CURRY CREAM OF CAULIFLOWER CHEESE SOUP

A thick, smooth soup. I usually only use the 1/2 tsp curry powder, but you can go up on that as you like.

Recipe From food.com

Provided by Parsley

Time 30m

Yield 8 serving(s)

Categories Cauliflower

Steps:

  • In a large soup pot over medium heat, melt butter; add onion, celery, carrot and garlic. Sautee 5-7 minutes or until softened (do not let garlic burn).
  • Add broth, wine, cauliflower, curry powder, white pepper and sugar to the pot. Bring to a boil; reduce heat and cook for 10-12 minutes or until all vegetables are very soft.
  • Puree using an immersion blender, or blender/food processor until smooth; should be fairly thick.
  • Return to pot on low heat, and stir in the light cream and cheese. Stir until heated through and cheese is melted.
  • Salt to taste.
  • Serve.


Curry Cream of Cauliflower Cheese Soup image

Number Of Ingredients: 14

Ingredients:

  • 3 tablespoons butter
  • 1 small white onion, chopped
  • 1 celery rib, chopped
  • 1 carrot, peeled and chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth (or vegetable broth)
  • 1/2 cup dry white wine
  • 1 head cauliflower, broken into small flowerets
  • 1/2-1 teaspoon curry powder
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon white sugar
  • salt, as needed, to taste
  • 1 cup light cream
  • 1 cup shredded cheddar cheese


TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)

Recipe From epicurious.com

Categories Broccoli,Cauliflower,Cheese,Soup/Stew

Steps:

  • In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender.
  • Season with curry powder, chicken bouillon, salt, and pepper.
  • In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens.
  • Stir in Cheddar cheese until completely melted.

Number Of Ingredients: 10

Ingredients:

  • 1 quart chicken broth
  • 1 onion, finely chopped
  • 1 head cauliflower, finely chopped
  • 1/2 head broccoli, finely chopped
  • 1 teaspoon curry powder
  • 1 tablespoon chicken bouillon granules
  • 1 recipe (to taste) salt and pepper
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 2 cups Cheddar cheese, shredded


CHEESE AND BROCCOLI CHICKEN SOUP

Talk about comfort food!

Recipe From allrecipes.com

Provided by Becky

Time 1h10m

Yield 10

Categories Soups, Stews and Chili Recipes,Soup Recipes,Cream Soup Recipes,Cream of Chicken Soup Recipes

Steps:

  • In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
  • In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
  • Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.


Cheese and Broccoli Chicken Soup image

Number Of Ingredients: 10

Ingredients:

  • ½ cup butter
  • 1 cup all-purpose flour
  • 11 cups water
  • 3 cubes chicken bouillon
  • 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
  • 2 heads fresh broccoli, cut into florets
  • 1 ½ teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 cup light cream
  • 3 cups shredded Cheddar cheese


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