CREAMY BROCCOLI & POTATO SOUP
Hearty, creamy and easy to make, this broccoli-and-potato soup can be on the table in less than 40 minutes.
Provided by My Food and Family
Categories Home
Time 35m
Yield 6 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium heat. Add onions; cook and stir 5 min. or until tender.
- Stir in broccoli, potatoes, broth, water and pepper. Bring to boil; simmer on medium-low heat 15 min. or until vegetables are tender.
- Blend soup, in batches, in blender until smooth. Return to pan. Mix remaining ingredients until blended; whisk into soup. Cook and stir 2 to 3 min. or until heated through.
Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
POTATO, BROCCOLI AND CHEESE SOUP
A cheesy, potato broccoli soup that tastes great.
Provided by Ruth A. Burbage
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 6
Number Of Ingredients 8
Steps:
- In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
- In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
- Add cheese and heat soup through until cheese is melted. Serve warm.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 42.6 g, Cholesterol 59.7 mg, Fat 22.8 g, Fiber 6.3 g, Protein 20.3 g, SaturatedFat 12.7 g, Sodium 1188.9 mg, Sugar 4.9 g
SEARED BROCCOLI AND POTATO SOUP
This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It's a technique inspired by Andrew Feinberg of Franny's restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we've added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.
Provided by Melissa Clark
Categories dinner, for one, for two, lunch, soups and stews, appetizer, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
- Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
- Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 565 milligrams, Sugar 4 grams, TransFat 0 grams
BEST CREAM OF BROCCOLI AND POTATO SOUP
Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.
Provided by BRITTLEY47
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- 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. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
- Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
- 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. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 27.9 g, Cholesterol 85.5 mg, Fat 25.9 g, Fiber 5 g, Protein 8.2 g, SaturatedFat 15.8 g, Sodium 625.3 mg, Sugar 5.8 g
POTATO, BROCCOLI, AND CHEDDAR SOUP
Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
- Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.
POTATO BROCCOLI SOUP
Steps:
- Melt butter in a saucepan over medium heat. Add onion & celery. Cook until softened, 3-4 minutes. Stir in garlic and cook just until fragrant, about 30 seconds.
- Add potatoes and chicken broth. Cover and simmer 8 minutes.
- Add broccoli and cook until softened, about 5-6 minutes.
- Remove 1 cup of broccoli and potatoes and slightly chop. Set aside.
- Using a hand blender, blend remaining soup in the pot until smooth. Add cream and simmer 1 minute. Stir in reserved broccoli, potatoes, and cheeses.
- Garnish with additional cheese if desired.
Nutrition Facts : ServingSize 1.25 cup, Calories 306 kcal, Carbohydrate 29 g, Protein 9 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 817 mg, Fiber 4 g, Sugar 3 g
BROCCOLI AND POTATO SOUP
Steps:
- Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.
- Add flour and mix into onion mixture. Cook for 30 seconds.
- While stirring, slowly pour the milk in and keep mixing as it turns into a thickish paste that's mostly smooth. Use a whisk to make it smooth if needed.
- Add chicken stock, water, salt and pepper. Stir, then add potato.
- Bring to simmer then adjust heat so it's simmering gently. Cook for 8 minutes (no lid) or until potato is almost cooked. Stir ocassionally so the base doesn't catch.
- Add broccoli and stir. Cook for 2 minutes (or until broccoli is cooked to your liking), then take the pot off the stove.
- Stir through cheese (I use 1 cup) - broth soup be nicely thickened. Add more salt if needed.
- Ladle into bowls and top with garnishes of choice.
Nutrition Facts : ServingSize 493 g, Calories 405 kcal, Carbohydrate 48 g, Protein 18.3 g, Fat 16.6 g, SaturatedFat 10.2 g, Cholesterol 49 mg, Sodium 446 mg, Fiber 6.3 g, Sugar 11.5 g
CREAMY BROCCOLI AND POTATO SOUP
Puree potato and broccoli with garlic, leeks and thyme for a silky, savory soup.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
- Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot and garnish each soup with a broccoli half.
CREAMY BROCCOLI & POTATO SOP
What could be better on these cool fall nights than a Plant Based Creamy Broccoli Potato Soup? It is rich and creamy and hearty enough to satisfy even the biggest appetites. It is even better when you eat it with...
Provided by Jill Dalton
Categories Dinner
Time 35m
Yield 6 - 8
Number Of Ingredients 1
Steps:
- Satè onions and celery on medium high heat in a large soup pot for 5 minutes
- Add potatoes, spices and broth and let cook for 5 minutes
- Add lemon juice, nutritional yeast and broccoli
- Blend water and cashews together and add to soup
- Let cook for 30 - 35 minutes or until potatoes are cooked
Nutrition Facts : Calories 200, Fat 20 grams
GRANDMA'S CREAM OF POTATO SOUP OR BROCCOLI SOUP
This recipe has a slight smoky flavor due to the deli bacon. Broccoli can be substituted for potatoes for Cream of Broccoli Soup. **This recipe can also be used for Clam Chowder. Eliminate the broccoli and use Chopped Clams.
Provided by Jim Tasker
Categories Potato
Time 1h35m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Empty cans of chicken broth in pot.
- Add cubed potatoes and bring to a boil.
- While potatoes are starting to cook pan fry bacon until crisp and add bacon grease to chicken and potato broth.
- Crumble bacon and add to broth.
- Add diced ham to broth (optional).
- In a sauce pan melt butter and add diced onion, celery and carrots.
- Pan fry until soft.
- When potatoes are done add the celery, carrot and onion mixture with butter to broth.
- Reduce heat to medium and add about 1/4 to 1/2 of the quart of heavy cream.
- Be careful not to have soup at a heavy boil or cream will curdle.
- Add enough cream to make soup look creamy throughout.
- Add cheese (optional).
- Mix corn starch with very cold water and add to soup.
- Continue medium boil until soup thickens.
- If it isn't thick enough repeat corn starch and add slowly.
- Remove from heat and enjoy.
- Soup will thicken when it gets cold.
- Can add milk or water to thin out.
Nutrition Facts : Calories 775.3, Fat 58.4, SaturatedFat 33.7, Cholesterol 187.9, Sodium 1035, Carbohydrate 50.8, Fiber 8.9, Sugar 7, Protein 17
SARASOTA'S BROCCOLI, ZUCCHINI AND POTATO SOUP
A few things to chop, but well worth the taste. Fresh flavors, rich, but no cream. Herbs and fresh vegetables give this all it needs. The cheese and potatoes gives it a little creamy texture and then I love to finish it topped with a roasted tomato in bread crumbs. It just seems to make it perfect. A nice slice of fresh bread, any kind you have. Some good bread sticks would be wonderful. Now I like to make my own, but honestly I don't always have time. A nice short cut ... Pillsbury bread sticks, but make a mix of melted butter, garlic, dried Italian seasoning and brush after you twist them up. Then sprinkle on Parmesan cheese. If you bake these on parchment paper or foil sprayed with Pam ... no clean up. They are easy quick and simple.
Provided by SarasotaCook
Categories Potato
Time 1h5m
Yield 4-6 large bowls, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
- Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
- Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
- NOTE: Remove the bay leaf before you puree.
- Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
- Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
- NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
- My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
- Drizzle a little olive oil as a garnish.
BROCCOLI, CHEESE AND POTATO SOUP
Taken from the Skinnytaste website, this is a fantastic and satisfying soup that is easy on the calories. With this much flavor you won't miss them!
Provided by CaliforniaJan
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chop onion, carrot, celery, garlic in a chopper or mini food processor.
- In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
- Add flour, salt and pepper to the pot and stir until smooth.
- Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
- Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
- Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
Nutrition Facts : Calories 361.3, Fat 18, SaturatedFat 11.1, Cholesterol 54.5, Sodium 958.7, Carbohydrate 33, Fiber 3.4, Sugar 6.1, Protein 19.1
SIMPLE CREAM OF BROCCOLI SOUP
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.
LIGHT POTATO, BROCCOLI, AND SHRIMP SOUP
This is a fun little take off of another healthy recipe that I tried at a restaurant. I love to find new ways to use broccoli!
Provided by Melanie B.
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a medium sized pot to medium-high heat and coat with non-stick cooking spray. Add minced shallot and cook for 1 minute. Add potato and broccoli cooking for about 2-3 minutes to caramelize.
- Add chicken broth and thyme to the pot. Season with some salt and pepper. Bring to a boil. Cover pot, reduce heat to medium and cook for about 15 minutes or until potatoes and broccoli are tender. Remove from heat and use a hand-held immersion blender to puree soup base.
- Place the pot back on medium low heat and add cream cheese, sour cream, and half & half. Stir regularly until ingredients are well incorporated and soup is creamy.
- Add shrimp and cook for another 3-4 minutes, or until shrimp are cooked through. Be very careful not to over cook -- they are done when they turn pink. If you over cook, they will be rubbery.
- Check for seasoning, add salt and pepper to your taste if needed.
- Remove from heat and serve with some fresh parsley as garnish.
Nutrition Facts : Calories 185.5, Fat 2.1, SaturatedFat 0.8, Cholesterol 78.2, Sodium 911.1, Carbohydrate 25.8, Fiber 2.9, Sugar 6.6, Protein 16.3
BROCCOLI SOUP
Healthy easy soup recipe.
Provided by littledevilxx
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Melt butter in a large saucepan
- Add the garlic and onions cook until the onions are softened, do not let them brown.
- add chopped broccoli and potato and cover in the butter.
- Let them sweat (with the lid on) for a few mins.
- Add vegetable stock, top up if it doesn't cover the vegetables, and bring it up to the boil.
- Leave to cook until the vegetables are tender, about 15 mins.
- Leave to cool, then blend.
- Add milk if desired.
- This can then be reheated. Alternatively it can be frozen and can be cooked from frozen in a sauce pan.
BROCCOLI CHEESE AND POTATO SOUP
Make and share this Broccoli Cheese and Potato Soup recipe from Food.com.
Provided by owiesler
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop onion, carrot, celery, garlic in a chopper or mini food processor.
- In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
- Add flour, salt and pepper to the pot and stir until smooth.
- Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
- Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
- Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
Nutrition Facts : Calories 188.9, Fat 4, SaturatedFat 2.2, Cholesterol 10, Sodium 687.6, Carbohydrate 32.2, Fiber 3.2, Sugar 5.7, Protein 8.4
More about "broccoli and potato soup food"
BROCCOLI AND POTATO SOUP RECIPE | FOOD & WINE
From foodandwine.com
5/5 Category Soup
- In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
- Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
- In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.
BROCCOLI AND POTATO SOUP - PLANT BASED ON A BUDGET
From plantbasedonabudget.com
Cuisine AmericanTotal Time 30 minsCategory DinnerCalories 338 per serving
BROCCOLI POTATO SOUP - MYPLATE
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Cholesterol 10 mgTotal Calories 194Saturated Fat 2 gTotal Fat 5 g
BROCCOLI, LEEK AND POTATO SOUP RECIPE - GREAT BRITISH …
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Servings 4Estimated Reading Time 50 secsCategory Main
BROCCOLI & POTATO SOUP - FOOD TO LOVE
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Cuisine Modern New ZealandCategory Midweek DinnerServings 4Total Time 30 mins
HEALTHY AND EASY BROCCOLI POTATO SOUP - LITTLE BROKEN
From littlebroken.com
4.8/5 (4)Total Time 35 minsCategory SoupCalories 287 per serving
- Heat olive oil over medium heat in a dutch oven. Add onions, carrots, and garlic. Cook for 4-5 minutes or until soft.
- Add broccoli, potatoes, bay leaves, ground mustard, and chicken stock. Season with salt and pepper, to taste. Give a quick stir and bring to a simmer. Reduce heat to low and let simmer for 20 minutes, covered.
- Discard bay leaves. Puree soup in either a blender or with an immersion blender. I like to keep the soup semi-chunky so I mash some of the soup with a potato masher and run the rest through a blender until smooth.
- Stir in half and half. Taste for salt and pepper. Serve with green onions, cheddar cheese, and bacon.
BROCCOLI AND POTATO SOUP WITH PASTA - MANGIA BEDDA
From mangiabedda.com
5/5 (1)Category Main CourseCuisine ItalianCalories 344 per serving
- Rinse broccoli well. Chop the florets into bite sized pieces. Peel off the tough outer layer of the stalks and chop into small cubes. Set aside.
BROCCOLI SOUP RECIPE FOR TODDLERS AND KIDS| EASY SOUP RECIPES
From gkfooddiary.com
5/5 (1)Category Baby Food
- Wash broccoli & potato in running water well. Then peel the skin off from potatoes with a peeler. Then chop them into equal size small cubes. Take florets from broccoli and keep it ready. Finely chop onions & garlic. In a pressure cooker, heat a tsp of butter and add garlic. Saute them for two minutes.
- Now add onions. Fry them nicely until golden brown. Now add chopped potatoes and broccoli. Give a quick stir.
- Pressure cook the broccoli, potatoes, garlic, and fried onions together with a cup of water for three whistles. Once the pressure is released, open the cooker, it will be soft and transparent.
BROCCOLI POTATO SOUP {A MEATLESS MONDAY RECIPE - THE ...
From themountainkitchen.com
5/5 (2)Total Time 45 minsCategory SoupCalories 192 per serving
- Heat the olive oil in a heavy soup pot over medium-high heat. Add the vegetables to the pot. Cook until the vegetables are tender, about 10 minutes.
- Pour in the broth, curry powder and season with salt and pepper to taste. Bring the pot to a boil, then reduce the heat; cover and simmer for 20 minutes.
- Turn off the heat. Use an immersion blender to puree the soup or transfer the soup in batches to a food processor or blender; puree, then return the soup back to the pot.
HEALTHIER BROCCOLI POTATO SOUP - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
5/5 (2)Total Time 42 minsCategory SoupCalories 435 per serving
- Dice into small pieces the onion, carrots, and mince the garlic. Cut off the stems of the broccoli so you are only using the fleurets.
- In large saucepan, heat the oil on medium-high heat and add the prepared broccoli, carrots, onion, and garlic. Cook for about 7 minutes until the onions are lightly translucent in color.
- Add the potatoes, broth, cumin, paprika, and bay leaf and cover and cook for 20 minutes until the potatoes are soft.
- Turn the heat to low and pour in the milk and cheese and stir until the cheese is melted and warmed through, about 5 minutes. Gently mash the soup with a potato masher to thicken it and break up the potatoes. Season with salt and pepper to taste. Garnish with fresh parsley before serving (and extra cheese!).
BROCCOLI AND POTATO SOUP - NEILS HEALTHY MEALS
From neilshealthymeals.com
5/5 (9)Category LunchCuisine InternationalCalories 307 per serving
- Add the onion and garlic and sauté for about 5 minutes until soft, stirring to avoid burning or sticking to the saucepan.
- Add the broccoli florets, potatoes, and vegetable stock. Bring to the boil and then simmer for approximately 15 – 20 minutes.
BROCCOLI AND POTATO SOUP - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
Ratings 79Category Main Course, Soup, StarterCuisine InternationalTotal Time 40 mins
- Heat the olive oil in a large saucepan over medium heat.Saute onion about 5 minutes, stirring occasionally, but do not let it colour.
- Add broccoli, potato, vegetable stock and thyme leaves.Season with salt and freshly ground black pepper.
- Bring the mixture a boil, then reduce the heat, and simmer 15 minutes, or until the vegetables are tender.Remove the saucepan from the heat and add the parsley leaves. See Note 3.
VEGAN BROCCOLI POTATO SOUP RECIPE - ALINE MADE
From aline-made.com
5/5 (1)Total Time 20 minsCategory Vorspeisen, Beilagen, SnacksCalories 96 per serving
POTATO BROCCOLI CHEESE SOUP - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
4.5/5 (19)Total Time 40 minsCategory Soups & StewsCalories 388 per serving
- To a dutch oven or soup pot over medium low heat, add the olive oil, onion, and pancetta. Saute for about 5 minutes, until the onion is tender and pancetta begins to crisp. Add the garlic and cook another minute, until fragrant..
- Add the potatoes, chicken broth and milk. Bring the soup to a gentle boil; then reduce heat and simmer for 15 minutes, until potatoes are easily pierced with a fork.
- With a slotted spoon, remove 1 1/2 cups of the soup to a bowl. Use the back of the spoon to mash the potatoes against the side of the bowl, then stir them back into the soup.
- Add the chopped broccoli florets and cook for another 5 minutes. Remove from heat and add the cheddar cheese, stirring until the cheese is melted. Season the soup with salt and pepper to taste.
POTATO, LEEK AND BROCCOLI SOUP WITH PANCETTA ... - FOOD & WINE
From foodandwine.com
4/5 Category Potato SoupServings 12Total Time 45 mins
- In a very large pot, melt 1 stick of the butter. Add the leeks, potatoes and broccoli and cook over high heat for 10 minutes, stirring frequently. Add the stock and 6 cups of water, cover and bring to a boil. Simmer over moderate heat until all of the vegetables are tender, about 10 minutes. Working in batches, puree the soup until very smooth. Return the puree to the pot and stir in the half-and-half. Season the soup with salt and white pepper. Keep warm.
- Meanwhile, pulse the bread cubes in a food processor until coarse crumbs form. In a large skillet, melt the remaining 4 tablespoons of butter in the oil. Add the pancetta, sage, rosemary and bread crumbs and cook over moderately high heat, stirring frequently, until the crumbs and pancetta are browned and crisp, about 10 minutes. Drain on paper towels.
POTATO-AND-BROCCOLI SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Servings 4
- In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
- Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.
- In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.
- Variation: If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes, and continue simmering until all of the vegetables are tender, about five minutes more. Puree the soup until smooth. This would also make a great first course for six people.
HEALTHY BROCCOLI POTATO SOUP - THIS HEALTHY KITCHEN
From thishealthykitchen.com
5/5 (131)Calories 190 per servingCategory Main Course, Soup
- Add the onion and carrots to a large pot with a tablespoon or two of water. Sauté until slightly softened, about 2 minutes.
- Add the potatoes, beans, broth, nutritional yeast, thyme and garlic powder to the pot and bring to a boil over high heat. Reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. Then add the broccoli and simmer 5 more minutes.
- Turn off the heat and using a slotted spoon, remove and set aside about 4 cups of the veggies. Then puree the remaining soup in the pot, using an immersion blender. Or you may transfer to a stand blender in batches, using caution when pureeing hot liquids. Return the reserved 4 cups of veggies to the pot, stir in the plant milk and taste for salt. I added 1/2 a teaspoon at this point, but salt to your taste. Then serve and enjoy.
BROCCOLI POTATO SOUP RECIPE - STEPHANIE KAY NUTRITION
From kaynutrition.com
5/5 (4)Category SoupServings 6Total Time 30 mins
- Add potatoes, broth and bay leaf and stir until well combined. (Only add enough broth to cover the vegetables, as you don’t want a runny soup, and you can always add more at the end if needed.)
BROCCOLI POTATO SOUP - MY PLANT-BASED FAMILY
From myplantbasedfamily.com
4.4/5 (5)Category SoupServings 1Total Time 55 mins
- Scrub and chop potatoes. Place them in a pan of water and bring to a boil. You can also use vegetable broth for a heartier flavor.
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CREAMY INSTANT POT BROCCOLI AND POTATO SOUP - MARGIN ...
From marginmakingmom.com
5/5 (1)Total Time 23 minsCategory Pressure Cooker {Instant Pot}Calories 474 per serving
BROCCOLI AND POTATO SOUP WITH CREAMY PISTOU RECIPE - BBC FOOD
From bbc.co.uk
Servings 1Category Light Meals & Snacks
BROCCOLI SOUP | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
ROASTED BROCCOLI SWEET POTATO SOUP [HEALTHY + EASY!] THIS ...
From thishealthykitchen.com
5/5 (4)Total Time 40 minsCategory SoupCalories 268 per serving
BROCCOLI POTATO SOUP - RECIPE GIRL®
From recipegirl.com
Cuisine AmericanTotal Time 55 minsCategory SoupCalories 233 per serving
BROCCOLI POTATO SOUP - BAKING MISCHIEF
From bakingmischief.com
5/5 (1)Total Time 55 minsCategory DinnerCalories 653 per serving
POTATO AND BROCCOLI SOUP RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
4/5 (1)Category PotatoesServings 10Total Time 1 hr 15 mins
RECIPE: SPICY LOADED BROCCOLI CHEESE & POTATO SOUP
From recipeswarehouse.blogspot.com
CROCKPOT POTATO BROCCOLI CHEDDAR SOUP | SARAUNA
From sarauna.com
BROCCOLI SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BROCCOLINI ONION AND POTATO SOUP ... - DIVINE HEALTHY FOOD
From divinehealthyfood.com
WHITE CHEDDAR SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
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