Type what you have

Ingredients

• ✓ broccoli
• cream of mushroom soup
• milk
• processed cheese food
• salt
• pepper

Instructions

1. 1 Prepare broccoli according to directions. Drain off excess water.
2. 2 Add cream of mushroom soup and milk to broccoli; stir and heat thoroughly on low.
3. 3 Add cheese, stirring until melted; season to taste with salt and pepper.

By Keli Oelerich

Ingredients

• ✓ broccoli
• olive oil
• onion
• potato
• chicken broth
• stilton cheese

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture, 5 to 10 minutes.
2. 2 Pour in chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are tender, about 20 minutes. Remove from the heat and let cool slightly, about 5 minutes. Stir in cheese until melted.
3. 3 Purée soup with an immersion blender or use a blender or food processor.

By Ann Maksymiw

Ingredients

• ✓ broccoli
• water
• chicken bouillon granules
• onion
• milk
• cream cheese
• margarine
• all-purpose flour
• cheddar cheese

Instructions

1. 1 Bring water and chicken bouillon granules to a boil in a large pot. Add broccoli and onion; cook at a boil until tender, 10 to 12 minutes.
2. 2 Combine milk, cream cheese, margarine, and flour in a second large pot over medium heat. Cook and stir until margarine melts and mixture begins to thicken, about 5 minutes. Stir in Cheddar cheese until melted completely.
3. 3 Pour broccoli mixture into cheese mixture; stir well.

By CARAMOMMY

Ingredients

• ✓ broccoli
• butter
• onion
• potato
• chicken broth
• salt
• black pepper
• heavy cream

Instructions

1. 1 Melt butter in a saucepan; do not brown. Add onion, potato, and broccoli; toss to coat with butter. Press parchment paper over the vegetables; this is called "sweating" and adds better flavor. Cover the pan and simmer very gently until vegetables have softened; do not brown.
2. 2 Remove and discard the parchment paper. Add chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are soft.
3. 3 Purée with an immersion blender until smooth. Add salt, pepper, and cream. Simmer gently until heated through; do not boil or cream will curdle.

By Elizabeth Zyla

Ingredients

• ✓ broccoli
• butter
• garlic
• vegetable broth
• heavy cream
• cheddar cheese
• bacon
• salt
• black pepper

Instructions

1. 1 Melt butter in a saucepan over medium heat. Cook garlic until tender, about 2 minutes. Add vegetable broth, heavy cream, and broccoli. Bring to a boil; simmer until broccoli is tender, about 15 minutes.
2. 2 Add Cheddar cheese gradually, stirring constantly, until completely melted. Stir in bacon pieces. Season with salt and pepper.

By Fioa

Ingredients

• ✓ broccoli
• olive oil
• onion
• garlic
• chicken broth
• potato
• nutmeg
• salt
• pepper

Instructions

1. 1 Heat oil in a large saucepan. Add onion and garlic; cook until tender.
2. 2 Add broccoli, chicken broth, and potato; bring to a boil. Reduce heat; simmer until vegetables are tender, about 15 minutes.
3. 3 Purée mixture with an immersion blender, or in a standard blender, until smooth. Reheat, if necessary; season with nutmeg, salt, and black pepper.

By LONBINDER

Ingredients

• ✓ broccoli
• water
• margarine
• onion
• celery
• all-purpose flour
• chicken bouillon powder
• milk
• nutmeg
• black pepper
• cheddar cheese

Instructions

1. 1 Bring water and broccoli florets to a boil in a medium pot, then reduce the heat and cook for about 3 minutes. Drain, reserving all of the cooking liquid.
2. 2 In a food processor or blender, process 1/2 of the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
3. 3 In a heavy-bottomed cooking pot, melt butter or margarine. Add onion and celery and cook for 3 to 4 minutes, or until soft. Stir in flour and cook, stirring constantly for 1 to 2 minutes. Add reserved cooking liquid and bouillon granules and bring to boil, stirring constantly. Reduce the heat to medium and simmer, stirring constantly, until thickened.
4. 4 Stir in milk, nutmeg, and pepper, then stir in both processed and chopped broccoli. Cook until heated through. Adjust seasonings to taste. Serve with grated Cheddar cheese.

By William Uncle Bill Anatooskin

Ingredients

• ✓ broccoli
• vegetable broth
• potato
• celery
• onion
• split pea
• bay leaf
• zucchini
• basil
• black pepper
• spinach
• salt

Instructions

1. 1 Combine broth, potatoes, celery, onion, peas, and bay leaves in a large pot over medium heat; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
2. 2 Remove and discard bay leaves. Stir in broccoli, zucchini, basil, and black pepper; simmer until broccoli is tender, about 20 minutes.
3. 3 Stir in spinach. Remove pot from heat. Purée in batches in a blender, the bowl of a food processor, or using an immersion blender until smooth. Season with salt.

By ASTROPHE

Ingredients

• ✓ broccoli
• butter
• onion
• garlic
• potato
• salt
• black pepper
• chicken broth
• butter
• all-purpose flour
• milk
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes.
3. 3 Add potato and broccoli stems; generously season with salt and pepper.
4. 4 Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
5. 5 Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
6. 6 Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes.
7. 7 Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.

By BRITTLEY47

Ingredients

• ✓ broccoli
• green bell pepper
• onion
• celery
• corn kernel
• chicken breast
• garlic
• basil
• oregano
• rosemary
• parsley
• salt
• pepper
• chicken bouillon

Instructions

1. 1 In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

By Jenn and Meghan

Ingredients

• ✓ broccoli
• olive oil
• chicken breast
• onion
• garlic
• carrot
• cauliflower
• celery
• tomato
• chicken broth
• spinach
• hot pepper sauce
• salt
• pepper

Instructions

1. 1 Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
2. 2 To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
3. 3 Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

By Stephanie

Ingredients

• ✓ broccoli
• olive oil
• onion
• butter
• sugar
• garlic
• mustard
• basil
• oregano
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• pine nut

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until broccoli is tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ broccoli
• chicken broth
• chicken
• potato
• carrot
• zucchini
• tomato
• celery
• onion
• green bell pepper
• garlic
• peanut butter
• parsley
• salt
• black pepper

Instructions

1. 1 Bring broth, chicken, potatoes, and carrots to a boil in a large stockpot over medium-high heat. Reduce the heat to medium and cook until vegetables are tender, about 10 minutes. Stir in zucchini, broccoli, tomatoes, celery, onion, bell pepper, and garlic; simmer until tender, about 8 minutes.
2. 2 Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 more minutes.

By annie nordmark

Ingredients

• ✓ broccoli
• cilantro
• yogurt
• saffron
• thai pepper garlic sauce
• lemongrass
• thai chile pepper
• soy sauce
• fish sauce
• white wine
• vegetable broth
• coconut milk
• red bell pepper
• carrot
• ginger root
• garlic
• onion
• olive oil
• water
• brown rice

Instructions

1. 1 Bring the rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish sauce, soy sauce, Thai chile peppers, lemon grass, garlic sauce, and saffron. Simmer 25 minutes.
3. 3 Pour soup in batches into a blender or food processor, and blend until smooth and creamy. Return to the pot, and mix in yogurt and cooked rice. Top with cilantro to serve.

By Krista

Ingredients

• ✓ broccoli
• olive oil
• soy sauce
• thai sweet chili sauce

Instructions

1. 1 Combine broccoli, olive oil, and soy sauce in a resealable bag and toss to coat. Set aside to allow the broccoli to soak up the oil, about 10 minutes.
2. 2 Preheat an air fryer to 360 degrees F (182 degrees C).
3. 3 Place broccoli in the air fryer basket and cook for 6 minutes, shaking air fryer basket halfway through. You may have to do 2 batches depending on the size of your air fryer. Broccoli will be crisp-tender with lightly charred edges. Add 2 to 3 minutes more of cook time if you like your broccoli more tender.
4. 4 Transfer broccoli to a bowl and toss with sweet chili sauce.

By France Cevallos

Ingredients

• ✓ broccoli
• carrot
• lemon juice
• seasoned salt

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli and carrots, cover, and steam until tender, about 5 minutes.
2. 2 Transfer vegetables to a bowl; add lemon juice and seasoned salt and toss to coat.

By Andrea Fahlor

Ingredients

• ✓ broccoli
• olive oil
• red pepper flakes
• salt

Instructions

1. 1 Rinse thawed broccoli and pat dry.
2. 2 Heat oil in a large skillet over medium heat. Add pepper flakes and cook for 1 minute. Add broccoli and sauté until it starts to get crispy, 5 to 7 minutes. Season with salt to serve.

By R TJCS

Ingredients

• ✓ broccoli
• olive oil
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Cut broccoli florets from the stalk.
3. 3 Peel the stalk and slice into 1/4-inch slices.
4. 4 Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
5. 5 Roast in the preheated oven until broccoli is tender and lightly browned, about 18 to 20 minutes.
6. 6 Serve and enjoy!

By karenatlincoln

Ingredients

• ✓ broccoli
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine broccoli, olive oil, salt, and pepper in a resealable plastic bag. Set aside to allow broccoli to soak up oil, about 30 minutes.
2. 2 Preheat the air fryer to 375 degrees F (190 degrees C).
3. 3 Place broccoli in the air fryer basket and cook in the preheated air fryer until desired crispiness is reached, 10 to 15 minutes, shaking the air fryer basket halfway.

By Kisha McDaniel Logsdon

Ingredients

• ✓ broccoli
• bacon
• butter
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
2. 2 Mix steamed broccoli, bacon, butter, salt, and pepper together in a bowl.

By hcir614

Ingredients

• ✓ broccoli
• parmesan cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Place broccoli in a microwave-safe dish. Microwave at high power until defrosted, 3 to 4 minutes; broccoli should be defrosted but not cooked all the way.
2. 2 Add ¼ cup Parmesan and garlic; stir. Microwave at high power, 2 to 3 minutes more. Season with salt and black pepper; stir.
3. 3 Sprinkle Parmesan on top before serving.

By Colleen Marie

Ingredients

• ✓ broccoli
• cauliflower
• apple
• mandarin orange
• sunflower seed
• catalina salad dressing

Instructions

1. 1 Cut broccoli and cauliflower into small to medium florets; combine with apples and oranges.
2. 2 Pour enough dressing over ingredients to coat; toss and sprinkle with sunflower seeds. Serve immediately or allow to chill and flavors to blend.

By Ann

Ingredients

• ✓ broccoli
• baking potato
• salt
• pepper
• garlic and parmesan cheese sauce

Instructions

1. 1 Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done.
2. 2 Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet.
5. 5 Bake in preheated oven for 30 minutes.

By Janice Unfried

Ingredients

• ✓ broccoli
• stuffing
• chicken
• chicken gravy
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
2. 2 Mix stuffing, chicken, broccoli, chicken gravy, and half the Cheddar cheese in a large bowl. Spread into the prepared baking pan; sprinkle with remaining Cheddar cheese.
3. 3 Bake in the preheated oven until cooked through and Cheddar cheese is melted, 20 to 25 minutes.

By mythreesonsnh

Ingredients

• ✓ broccoli
• mayonnaise
• processed cheese sauce
• egg
• cream of mushroom soup
• bread crumb

Instructions

1. 1 Preheat oven to 350 F (175 degrees C).
2. 2 In a 4 quart casserole dish combine broccoli, mayonnaise, processed cheese, eggs and mushroom soup. Mix well, sprinkle bread crumbs on top. Bake for 1 hour.

By Helen

Ingredients

• ✓ broccoli
• vegetable broth
• quinoa
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 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.
2. 2 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.

By qwerty06

Ingredients

• ✓ broccoli
• cream of mushroom soup
• cheddar cheese
• mayonnaise
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Put broccoli in a large microwave-safe bowl with a small amount of water in the bottom; cook in microwave until tender, about 5 minutes. Drain liquid from bowl. Stir mushroom soup, Cheddar cheese, and mayonnaise with the broccoli until evenly mixed; pour into prepared casserole dish.
3. 3 Mix bread crumbs and melted butter together in a separate bowl; spread evenly over the broccoli mixture.
4. 4 Bake in preheated oven until the surface is bubbling, 20 to 30 minutes.

By Darcey Family

Ingredients

• ✓ broccoli
• milk
• cheddar cheese
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the broccoli, cover the pot, and steam the broccoli until fork-tender, 8 to 10 minutes.
2. 2 Transfer broccoli to a blender and allow to cool slightly, about 5 minutes.
3. 3 Place milk, Cheddar cheese, and Parmesan cheese in the blender. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Alternately, you can use a stick blender and puree in a bowl.

By brighatea

Ingredients

• ✓ broccoli
• celery
• pepper
• carrot
• chicken broth
• garlic

Instructions

1. 1 Bring vegetables, broth, and garlic to a boil in a 3-quart saucepan over medium-high heat. Reduce heat to low; cover, and cook until vegetables are crisp-tender, about 5 minutes. Drain vegetables well in a colander.

By Swanson

Ingredients

• ✓ broccoli
• aluminum foil
• honey mustard
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with nonstick aluminum foil.
2. 2 Mix honey mustard, olive oil, and salt together in a bowl. Add broccoli and toss to coat. Spread onto the prepared baking sheet.
3. 3 Bake in the preheated oven until broccoli is tender and lightly charred in spots, 25 to 30 minutes.

By Peggy Oliver