Broccoli No Cheese Soup Food

DAIRY-FREE CREAMY BROCCOLI SOUP

Steps:

• Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
• Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
• Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

BROCCOLI CHEESE SOUP

Steps:

• In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
• Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
• In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

BEST EVER NO CREAM CREAMY BROCCOLI SOUP

Steps:

• Cook and stir carrots, onions and celery in hot oil in a large saucepot on medium-high heat for 3 minutes. Add chicken broth and water, stir. Bring to a boil. Stir in broccoli and rice. Reduce heat to medium low and simmer 10 to 15 minutes stirring frequently. Use a hand-blender or pour batches into a blender to puree. (Be careful - it's hot!) Add the milk and cheese and stir until melted/combined.
• Please use fresh vegetables -- makes it a much tastier soup. Also keep in mind - the more broccoli you use - the greener your soup will look. I tend to use 2 cups broccoli to keep the color less green -- The original recipe added 2 cups water and used 1/2 cup parmesan cheese instead of processed cheese slices - but I like the taste of my recipe better. Serve in a breadbowl if you have it.
• Filling! Comforting! Enjoy!

BROCCOLI CHEESE AND POTATO SOUP

Steps:

• In a large saucepan, saute onion and celery in butter over medium heat until tender.
• Add flour, pepper, salt, and paprika and stir until smooth.
• Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
• Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
• Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
• Sprinkle individual servings with parsley if desired.

NO CREAM CREAMY BROCCOLI SOUP

Steps:

• Cook and stir carrots, onion, and celery in hot oil in large saucepot on medium-high heat 3 minute Add chicken broth and water: stir. Bring to a boil.
• Stir in broccoli and rice. Reduce heat to medium-low; simmer 10-15 minutes or until vegetables are tender, stirring frequently.
• Add soup, in batches, to belnder or food processor container; cover. Blend until pureed. Return soup puree to pot. Add milk and cheese; cook until heated through, stirring occasional.

MOM'S BROCCOLI CHEESE SOUP

Steps:

• Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes.
• Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.

BROCCOLI CASSEROLE WITH NO "CREAM OF SOMETHING" SOUPS!

Steps:

• Cook broccoli according to directions, or if using fresh broccoli, chop it and cook it. Drain well. Add minced garlic to the broccoli. Place broccoli in a lightly greased 1 quart casserole; set aside.
• Melt 2 tbsp butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add salt and pepper; stir well. Add cream cheese, stirring until smooth.
• Pour cream cheese sauce over broccoli in casserole; stir gently to combine. Sprinkle with Cheddar cheese. Melt remaining 2 tablespoons butter in a small saucepan over low heat; remove from heat and stir in breadcrumbs or ritz crackers. Sprinkle breadcrumb or ritz cracker mixture evenly over casserole.
• Bake at 350 degrees for 40 minutes or until thoroughly heated.

BROCCOLI SOUP WITH CHEESE

Steps:

• Cut the broccoli into florets. Peel the stalks and cut them up too.
• Put the broccoli and the stock in a medium sized pot over medium heat. Cover and cook until the broccoli is very tender. This will take 10-15 minutes. Do not undercook the broccoli or your soup will not be smooth.
• While the broccoli is cooking, melt the butter in a small pot over medium heat. When it starts to bubble add the garlic, and stir for about 15 seconds until the garlic is fragrant. Do not let the butter or the garlic brown.
• When the butter is bubbly again, add the flour and stir with a wooden spoon until the flour is well incorporated and the mixture is beginning to froth.
• Take the mixture off the heat and add the milk. Whisk briskly and return the pot to the burner. Add salt, and cook, stirring quite frequently until the mixture thickens. If you notice the bottom starting to color, reduce the heat.
• Once the mixture has thickened, add the cheese and stir until it is incorporated.
• By this time the broccoli should be cooked. Take it off the heat.
• Use a hand blender to puree the broccoli mixture. (Or put it in a regular blender).
• Add the cheese sauce and blend.
• Season with salt and pepper to taste.