Best 6 Broccoli Cheese Quinoa Soup Recipes

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Indulge in a creamy and comforting Broccoli Cheese Quinoa Soup, a delightful blend of flavors and textures that will warm your soul. This vegetarian soup is packed with nutritious quinoa, tender broccoli florets, and a rich cheese sauce, making it a hearty and satisfying meal. Served with a sprinkle of crispy bacon or croutons for an extra touch of indulgence, this soup is perfect for a cozy lunch or a light dinner. Additionally, discover a collection of equally enticing recipes, including a flavorful Creamy Tomato Soup with a hint of basil, a hearty Beef and Barley Soup brimming with vegetables, and a comforting Chicken Noodle Soup that is sure to soothe the senses. These culinary creations offer a symphony of tastes and textures, promising a delightful culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA AND BROCCOLI CASSEROLE



Quinoa and Broccoli Casserole image

Provided by Alton Brown

Categories     main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 16

1 1/2 cups quinoa
3 cups chicken stock
3 teaspoons kosher salt, divided
12 ounces broccoli florets, chopped
8 ounces button or cremini mushrooms, sliced
4 tablespoons unsalted butter, divided
1/2 large onion, diced
2 tablespoons dry mustard
1 1/2 teaspoons smoked paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground white pepper
3 cups half-and-half
1 large egg
16 ounces sharp Cheddar, grated
1/2 cup mayonnaise

Steps:

  • Place the quinoa in fine sieve or strainer and rinse thoroughly under cool running water and allow to drain.
  • Position a rack in the middle of the oven and heat to 350 degrees F.
  • Bring the quinoa, chicken stock and 2 teaspoons of the salt to a boil in a medium saucepan over high heat. Reduce the heat to low, stir, cover and cook for 15 minutes. When 5 minutes remain, add the broccoli right on top of the quinoa and replace the lid.
  • Heat a large, straight-sided saute pan over high heat and add the mushrooms and 1/3 cup of water. Cook until the mushrooms collapse, 2 to 3 minutes, then add 2 tablespoons of the butter and cook until browned. Remove to a large bowl.
  • Add the remaining 2 tablespoons of butter to the pan along with the onions and the remaining teaspoon of salt. Reduce the heat to low and sweat the onions until translucent, about 5 minutes. Then stir in the mustard, smoked paprika, black pepper, cayenne and white pepper and cook for 1 minute more. Add the half-and-half to the pan and heat until warm.
  • Whisk the egg in a medium bowl and temper with 1 cup of the hot liquid, continuing to whisk to prevent curdling. Then whisk the egg mixture back into the saute pan and add the cheese, stirring until melted.
  • Add the quinoa, broccoli, mayonnaise and the melted cheese mixture to the bowl with the mushrooms and stir to combine.
  • Pour the quinoa mixture into an ungreased 9-by-13-inch glass baking dish (see Cook's Note). Bake until set and just beginning to brown, about 45 minutes or until the internal temperature reaches 205 to 210 degrees F. Cool 10 minutes before serving.

QUIZNO'S BROCCOLI CHEESE SOUP RECIPE - (4/5)



Quizno's Broccoli Cheese Soup Recipe - (4/5) image

Provided by Robin_h

Number Of Ingredients 12

2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, crushed
1/2 cup butter
2 cups fresh carrots, grated
1 pound broccoli, washed and cut
1/2 cup flour
1 quart half and half
1 quart chicken stock
Salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces sharp cheddar cheese, grated

Steps:

  • Saute onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes, set aside. In another pan, melt the 1/2 cup of butter, mix butter and flour together over medium heat for 3-5 minutes. Stir constantly and slowly add the half and half. Add the chicken stock, whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat until veggies are tender for 20-25 minutes. Add salt and pepper to taste. Pour into blender in batches and puree. Return to pot, add the grated cheese and stir until well blended Put on low heat and stir in nutmeg. YUM!!

CHEESY BROCCOLI QUINOA



Cheesy Broccoli Quinoa image

The classic Cheddar cheese and broccoli combo served in quinoa.

Provided by qwerty06

Categories     Side Dish     Grain Side Dish Recipes

Time 25m

Yield 4

Number Of Ingredients 5

2 cups chopped broccoli
1 ¾ cups vegetable broth
1 cup quinoa
1 cup shredded Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Combine broccoli, broth, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low, place a cover on the saucepan, and cook at a simmer until the broth has been absorbed and the quinoa is tender, 15 to 20 minutes.
  • Stir Cheddar cheese into the quinoa, replace the lid, and set aside until the cheese melts, 2 to 3 minutes; season with salt and pepper.

Nutrition Facts : Calories 299 calories, Carbohydrate 32.9 g, Cholesterol 29.7 mg, Fat 12.3 g, Fiber 4.6 g, Protein 14.8 g, SaturatedFat 6.3 g, Sodium 394 mg, Sugar 2.2 g

QUIZNO'S BROCCOLI CHEESE SOUP



Quizno's Broccoli Cheese Soup image

This soup serves 6 and can be easily doubled. It is unbelievably delicious!! (I can't take credit for this, I found it posted on Yahoo! Answers, enjoy!)

Provided by singinintherain55

Categories     Chowders

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, crushed
1/2 cup butter
2 cups fresh carrots, grated
1 lb broccoli, washed, cut (I use a whole rubber-banded bunch)
1/2 cup flour
1 quart half-and-half
1 quart chicken stock (I use SUPERIOR TOUCH BETTER THAN BOUILLON CHICKEN BASE) or 1 quart chicken bouillon (I use SUPERIOR TOUCH BETTER THAN BOUILLON CHICKEN BASE)
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese

Steps:

  • Saute onion in butter. When onions are golden, stir in garlic and cook for 3 more minutes. Set aside.
  • In another pan melt the 1/2 cup of butter and stir the butter and flour (make a roux) using a whisk over med. heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.
  • Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 minutes. Add salt and pepper.
  • Pour in batches into osterizer (blender) and puree.
  • Return to pot and add the grated cheese and stir till well blended.
  • Put on low heat and stir the nutmeg.

Nutrition Facts : Calories 680, Fat 52.8, SaturatedFat 32.3, Cholesterol 155.1, Sodium 754.4, Carbohydrate 32.2, Fiber 3.8, Sugar 7.2, Protein 22.3

EASY BROCCOLI QUINOA SOUP



Easy Broccoli Quinoa Soup image

This kid-friendly soup is a tad sweet and, perhaps best of all, easy for little hands to spoon up without making a big mess.

Provided by mrs.embee

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

Time 30m

Yield 6

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
½ onion, diced
2 cloves garlic, minced
2 cups broccoli florets
2 cups water
1 cup quinoa
2 cubes chicken bouillon
1 (12 fluid ounce) can fat-free evaporated milk
1 tablespoon all-purpose flour
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
  • Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 29.9 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 3.5 g, Protein 9.6 g, SaturatedFat 0.4 g, Sodium 470 mg, Sugar 7.9 g

BROCCOLI CHEESE QUINOA SOUP



Broccoli Cheese Quinoa Soup image

From "Quinoa 365 the Everyday Superfoods" by Patricia Green & Carolyn Hemming. I have put the recipe as written below but i have a few adjustments. I would add more cheese, but i like stuff really cheesey. It seemed to have more cheese flavour the 2nd day so keep that in mind if you are making it a day ahead. Don't salt until you've added the cheese since this can have a lot of salt in it. MAKE SURE that when you add the quinoa and stock and turn it down that it is actually simmering. Mine wasn't and then I had to turn it up and cook it longer after the specified time.

Provided by LizzieLou

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups broccoli
1 tablespoon butter
1 cup onion (diced)
1/4 cup quinoa
3 cups chicken or 3 cups vegetable stock
1 1/2 cups cream (half and half)
salt and pepper
1 cup aged cheddar cheese (shredded)

Steps:

  • Separate the broccoli into smaller, bite-sized pieces and set aside.
  • Melt butter n a large saucepan over medium heat. Add the onion and saute until softened, about 8 to 10 minutes.
  • Add the broccoli, quinoa and chicken stock into the saucepan. Cover and reduce the heat to low. Simmer for about 18 minutes, until quinoa is tender.
  • Puree the cooked mixture with a hand blender or cool slightly and pure in 2 batches in a blender of food processor.
  • Return the soup to the saucepan and add the cream.
  • Season with salt and pepper.
  • Reheat the soup on low heat, being careful not to boil it. When the soup is hot, stir in the cheese until just melted and serve immediately.

Nutrition Facts : Calories 479.3, Fat 40.9, SaturatedFat 25.2, Cholesterol 136.8, Sodium 255.9, Carbohydrate 18.1, Fiber 3.2, Sugar 3.1, Protein 12.9

Tips:

  • Use Fresh Broccoli: Fresh broccoli florets retain their vibrant green color and provide a crisp texture to the soup. Look for broccoli crowns with tightly closed florets and a deep green hue.
  • Choose High-Quality Cheese: The type of cheese you use significantly impacts the soup's flavor. Opt for flavorful and sharp cheddar cheese or a blend of cheeses like cheddar, Parmesan, and Gruyère for a richer taste.
  • Don't Overcook the Vegetables: Overcooked vegetables lose their nutrients and become mushy. Cook the broccoli and carrots just until they reach a tender-crisp texture.
  • Add Spices and Herbs Wisely: A blend of spices like garlic, onion, and paprika adds depth and flavor to the soup. Use fresh or dried herbs like thyme, rosemary, or oregano for an aromatic touch. Start with a small amount and adjust to your taste preferences.
  • Use Vegetable Broth: Vegetable broth provides a flavorful base for the soup. You can use store-bought or homemade vegetable broth. If using store-bought, choose a low-sodium option to control the soup's saltiness.

Conclusion:

Broccoli cheese quinoa soup is a hearty, comforting, and nutritious meal perfect for chilly days. The combination of broccoli, cheese, quinoa, and vegetables provides a well-balanced dish packed with flavors and essential nutrients. Whether you're looking for a quick weeknight dinner or a cozy weekend lunch, this soup is sure to satisfy your cravings. Experiment with different cheeses, vegetables, and herbs to create your unique variation of this classic recipe. So gather your ingredients, fire up the stove, and let the aromas of this delightful soup fill your kitchen!

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