Monday, September 29, 2008
Recipe TGI Friday's Broccoli Cheese Soup
T.G.I. Friday's Broccoli Cheese Soup
4 cups chicken broth (which is two cans of chicken broth)
1 cup water
1 cup half and half
4 or 5 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 tsp. dried minced onion
1/4 tsp. ground black pepper
4 cups broccoli florets (bite-size)
1/2 cup shredded Cheddar Cheese
2 tsp. minced fresh parsley
Combine chicken broth, water, half and half, cheese, flour, onion and pepper in a large saucepan. Whisk to combine and to break up any lumps of flour. Set heat on medium. Stir constantly. Bring soup to a boil, then reduce heat to low.
Add broccoli to soup and simmer for 15-20 minutes or until tender, but not soft.
For each serving spoon soup into a bowl and garnish with a tablespoon of shredded cheese and a pinch of parsley. Mmmmmm. It's soooooo good.
With my new bread machine, I made white bread and then put it into custard cups and baked to make soup bowls. I turned out so wonderfully yummy!
Doesn't that look great? I love this recipe.
Another Favorite Broccoli Soup Recipe from Deals to Meals (I make this recipe more often the TGI Broccoli soup - its my new favorite):
Creamy Broccoli, Potato and Cheese Soup
2 Russet potatoes, peeled and diced
1 onion, diced
3 cups water
1/2 stick butter
1/3 cup flour
3 cup water
2 Tablespoon Chicken bouillon or base
3 - 4 cups milk (I use whole milk - if you want your soup extra creamy, use half & half or cream - if you only have skim, use 6 cups skim milk instead of any water and you may need a little more flour and butter to thicken your soup)
1 lb. broccoli, chopped -- can use one bag of frozen
1 lb cauliflower chopped (or use another pound of broccoli - which I do) -- can use one bag of frozen
1/2 teaspoon black pepper (recipe says 2 teaspoons - but it way to much for me)
1 teaspoon garlic powder
4 cups shredded cheddar cheese
In a large soup pot, add 1/2 stick of butter and begin to soften.
Add the diced onions and saute until the onions are slightly golden brown (not totally soft).
Add the flour to the onions and saute until the four begins to stick to the onions.
Add the water and chicken base and the diced potatoes and simmer until the potatoes are slightly tender (simmer on low because the mixture will thicken as the flour cooks down -- if you need more water you can add more as it simmers or add some of the milk).
Once the potatoes are soft, add the milk, seasonings and broccoli/cauliflower. Continue to simmer on low while the soup thickens and the vegetables soften.
When you are about ready to serve the soup, and the shredded cheese and simmer just long enough for the cheese to melt. Serve with extra cheese and warm bread.