Creamy Broccoli With Mustard Soup Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

CREAMY BROCCOLI WITH MUSTARD SOUP



Creamy Broccoli With Mustard Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds broccoli - stems peeled and cut into 1-inch chunks, remaining broccoli cut into medium florets
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons dry mustard
½ teaspoon basil
¼ teaspoon oregano
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: toasted pine nuts*

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • 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.
  • Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • 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.
  • 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.)
  • 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.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 10.9 g, Cholesterol 20.6 mg, Fat 12.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 58.3 mg, Sugar 2.6 g

CREAMY BROCCOLI WITH MUSTARD SOUP



Creamy Broccoli With Mustard Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Cream of Broccoli Soup

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds broccoli - stems peeled and cut into 1-inch chunks, remaining broccoli cut into medium florets
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons dry mustard
½ teaspoon basil
¼ teaspoon oregano
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: toasted pine nuts*

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • 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.
  • Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • 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.
  • 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.)
  • 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.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 10.9 g, Cholesterol 20.6 mg, Fat 12.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 58.3 mg, Sugar 2.6 g

CREAMY BROCCOLI SOUP.



Creamy Broccoli Soup. image

Cream of mushroom soup and cream of broccoli are my all time favorite comfort soups. There are many soups I love because I am a SOUP person, but this is my favorite. The cook time does not include cooking broccoli.

Provided by Darlene Summers

Categories     Vegetable

Time 30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

1 (16 ounce) package frozen broccoli cuts
1/4 cup margarine (light is fine)
1/4 cup flour
1 tablespoon onion (minced)
1 tablespoon instant chicken bouillon
1/2 teaspoon salt
1/2 teaspoon dry mustard
pepper
2 cups milk
3 cups water

Steps:

  • Cook broccoli by package directions.
  • In a large pot, melt margarine. With wire whip, mix in flour, onion, chicken bouillon, salt, dry mustard and pepper.
  • Slowly add milk, stirring constantly.
  • Stir in cooked broccoli and 3 cups of water.
  • Cook over medium heat till slightly thickened.
  • Serve hot.

Nutrition Facts : Calories 160.4, Fat 10.9, SaturatedFat 3.2, Cholesterol 11.4, Sodium 358.3, Carbohydrate 11.7, Fiber 2.5, Sugar 1.1, Protein 5.5

CREAMY BROCCOLI WITH MUSTARD SOUP



Creamy Broccoli With Mustard Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Cream of Broccoli Soup

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds broccoli - stems peeled and cut into 1-inch chunks, remaining broccoli cut into medium florets
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons dry mustard
½ teaspoon basil
¼ teaspoon oregano
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: toasted pine nuts*

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • 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.
  • Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • 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.
  • 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.)
  • 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.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 10.9 g, Cholesterol 20.6 mg, Fat 12.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 58.3 mg, Sugar 2.6 g

CREAMY BROCCOLI WITH MUSTARD SOUP



Creamy Broccoli With Mustard Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Cream of Broccoli Soup

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds broccoli - stems peeled and cut into 1-inch chunks, remaining broccoli cut into medium florets
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons dry mustard
½ teaspoon basil
¼ teaspoon oregano
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: toasted pine nuts*

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • 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.
  • Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • 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.
  • 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.)
  • 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.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 10.9 g, Cholesterol 20.6 mg, Fat 12.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 58.3 mg, Sugar 2.6 g

CREAMY BROCCOLI WITH MUSTARD SOUP



Creamy Broccoli With Mustard Soup image

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Cream of Broccoli Soup

Yield 8

Number Of Ingredients 14

2 tablespoons olive oil
1 ½ pounds broccoli - stems peeled and cut into 1-inch chunks, remaining broccoli cut into medium florets
1 large onion, cut into large dice
1 tablespoon butter
1 pinch sugar
3 large garlic cloves, thickly sliced
1 ½ teaspoons dry mustard
½ teaspoon basil
¼ teaspoon oregano
⅛ teaspoon cayenne pepper
3 cups chicken broth, homemade or from a carton or can
1 ½ cups half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: toasted pine nuts*

Steps:

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  • Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  • 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.
  • Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  • 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.
  • 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.)
  • 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.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 10.9 g, Cholesterol 20.6 mg, Fat 12.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 58.3 mg, Sugar 2.6 g

More about "creamy broccoli with mustard soup food"

BROCCOLI-CHEESE-MUSTARD SOUP RECIPE | CDKITCHEN.COM
broccoli-cheese-mustard-soup-recipe-cdkitchencom image
directions. Cut florets off broccoli and divide into small sections. Simmer in lightly salted butter 2 to 3 minutes, then drain and set aside. Peel stalks and cut into small pieces. Cook with onions in 3 Tbsp butter in large saucepan about 5 …
From cdkitchen.com


CREAMY BROCCOLI SOUP - VENTRAY RECIPES
creamy-broccoli-soup-ventray image
Add broccoli florets, broth, salt, bring it to boil, than cook over medium heat, cover and simmer for 10 minutes. Pour soup into Ventray Blender only fill half way, blend and puree in batches; using pre-programmed soup function to …
From recipes.ventray.com


RECIPE FOR CREAMY BROCCOLI WITH MUSTARD SOUP

From glorioussouprecipes.com
Estimated Reading Time 1 min


BEST CREAM OF BROCCOLI SOUP RECIPE - PARADE: ENTERTAINMENT, …
2022-08-08 1. In a large pot or Dutch oven, melt butter with oil over medium high heat. Sauté onions, carrots and celery until they begin to soften, about 5 minutes. 2. Add potatoes, …
From parade.com


EASY BROCCOLI CHEESE SOUP (30 MINUTES!) - THE FOOD CHARLATAN
2021-01-21 Set aside. In a large soup pot, melt 1/3 cup butter over medium heat. Add the chopped onion and stir to combine. Add all the spices: 1 and 3/4 teaspoon kosher salt, 3/4 …
From thefoodcharlatan.com


CREAMY BROCCOLI WITH MUSTARD SOUP RECIPES - DEWBAY.TIBET.ORG
Here's what you need: olive oil, small onion, garlics, kosher salt, pepper, mashed potato, broccoli, low sodium vegetable broth, milk, ground nutmeg Recipe From tasty.co Provided by Rachel …
From dewbay.tibet.org


CREAMY BROCCOLI WITH MUSTARD SOUP | FOODMASTER.INFO

From foodmaster.info


CREAMY BROCCOLI WITH MUSTARD SOUP - PINTEREST.COM
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


HOMEMADE CREAM OF BROCCOLI SOUP RECIPE - FOOD.COM
directions. In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside. In a large saucepan, melt the 2 T. …
From food.com


CREAMY BROCCOLI WITH MUSTARD SOUP YOU HAVE TO TRY - MELISSA FOOD
2019-02-19 1 ½ kilos broccoli - stems peeled and cut into 1-inch chunks, ultimate broccoli cut into medium florets; 1 large onion, cut into big cube; 1 tablespoon butter; 1 pinch sugar; 3 …
From recipesmelissafood.blogspot.com


BEST WESTERN FOOD RECIPES: CREAMY BROCCOLI WITH MUSTARD SOUP
add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer. add broth; bring to a simmer over medium-high heat. reduce heat to low and …
From westernfoodrecipesbook.blogspot.com


CREAMY BROCCOLI SOUP - RECIPE GIRL
2018-09-22 In this Creamy Broccoli Soup recipe, broccoli and onion are sauteed with butter and oil and plenty of herbs and spices. Chicken or vegetable broth is added in, and the broccoli is …
From recipegirl.com


17 COMFORTING CREAMY SOUPS THAT ARE HIGH IN PROTEIN
2022-08-20 Easy Chicken & Broccoli Soup. This easy chicken and broccoli soup is creamy and luscious, but still light. The broccoli florets absorb the creamy soup base, while the …
From eatingwell.com


Related Search