blender broccoli soup recipes

- 1/3 cup shredded Cheddar cheese
- 1/2 cup water
- 1 onion, sliced
- 2 cups broccoli florets
- 3/4 teaspoon chopped fresh basil
- 1 tablespoon margarine
- 1 cup milk
- 1 (10.75 ounce) can condensed cream of potato soup
- 1/4 teaspoon ground black pepper

- 2 tablespoons finely chopped onion
- 2 cups sour cream
- 2 (10.75 ounce) cans condensed cream of chicken soup, undiluted
- 1/4 teaspoon pepper
- 1 teaspoon dried parsley flakes
- 2 (10 ounce) packages frozen chopped broccoli
- 2 cups evaporated milk
- 4 teaspoons chicken bouillon granules
- 2 cups water

- 1 tablespoon worcestershire sauce
- 1 cup water
- 3 tablespoons all-purpose flour
- 1 chicken bouillon cubes
- 1 (10 ounce) can cream of chicken soup
- 1 medium carrot
- 2 cups milk
- 1 (10 ounce) package frozen chopped broccoli
- 1 lb Velveeta cheese
- 2 tablespoons butter
- salt and pepper
- 1 tablespoon minced onion flakes

- 1 tablespoon butter, melted
- 1/2 medium onion, chopped
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups half-and-half
- 2 cups chicken stock or bouillon
- 1/2 pound fresh broccoli
- 1 cup carrots, julienned
- salt and pepper to taste
- 8 ounces grated sharp cheddar

- 1/4 teaspoon ground nutmeg
- 3 cloves garlic, peeled and chopped
- 2 (10 ounce) packages chopped frozen broccoli, thawed
- 1 tablespoon olive oil
- salt and pepper to taste
- 4 cups chicken broth
- 1 large onion, chopped
- 1 potato, peeled and chopped

- 1 cup heavy cream or plain yogurt
- 1-2 head broccoli
- 2 cloves garlic
- 1-2 potato
- 1 teaspoon curry powder (optional)
- salt and pepper
- 5-6 cups vegetable stock or chicken stock