Creamy Spicy Broccoli Soup Food

CREAMY BROCCOLI SOUP

Steps:

• Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, cook broccoli according to package directions; drain and set aside., In a saucepan, melt butter. Stir in flour until smooth; gradually add 1/2 cup milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salt, thyme, nutmeg and pepper., Drain potato mixture; cool slightly. In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth. Add to the thickened milk mixture. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through, stirring occasionally.

SPICY BROCCOLI SOUP

Steps:

• Wash the broccoli head and cut it into florets. Cut the stem into small pieces. Use whole broccoli, don't waste anything. Peel the parsnip and ginger and cut them into small pieces.
• Place broccoli, parsnip, and ginger in a large pot.
• Add water or vegetable broth, if using, just enough to cover the vegetables.
• Add olive oil and season with salt (add just a half teaspoon).
• Bring soup to a boil. Cover with the lid, lower the heat, and simmer for 15 minutes until vegetables are soft enough to puree.
• Take the soup off the heat. Remove a cup of the liquid and set it aside.
• Transfer the cooked vegetables into a high-speed blender and blend the soup until smooth and creamy.
• Add more reserved liquid if the soup is too dense until you achive the desired constancy.
• Add in spices - cinnamon, turmeric, and pepper. Blend the soup again, just a few pulses for spices to combine.
• Taste the soup and add more salt to taste.
• Transfer the soup back to the pot.
• Serve hot with additional toppings.

CREAMY SPICY BROCCOLI SOUP

Steps:

• Heat a large saute pan to med-high.
• Add oil to the pan, when oil is hot add the onions. Saute' 4 to 5 minutes stirring constantly until onions are translucent.
• Add the broccoli florets, broth, and milk and bring to a boil, then reduce to a simmer, cooking for 5-7 minutes or until the broccoli is tender.
• Toss the cheese with the flour and add to the soup. Stir until melted.
• Stir in tomatoes and green chiles. Add black pepper and salt if needed.
• Simmer 20 minutes. Serve.

CREAMY & SPICY BROCCOLI CASSEROLE

Steps:

• Cook broccoli and drain.
• In skillet, warm 1 tablespoon of oil, and add onions and cook for 3 minutes until soft and translucent. Quickly add garlic and cook for 30 seconds. Add rest of ingredients except eggs. Mix all these ingredients and let bubble a slightly, take pan off heat.
• Spray casserole dish with cooking spray. Put broccoli into casserole dish. Mix soup, cheese mixture with broccoli and stir well, adding eggs slowly, and mixing well. NOTE: Leave 1/2 French Fried Onion topping for topping.
• Bake 350 degrees for 15 minutes add rest of topping, and bake addition 10 minutes.
• Now, eat all your veggies.

CREAMY BROCCOLI SOUP (FROZEN BROCCOLI)

Steps:

• Melt butter in large, heavy pot over medium-high heat. Sweat onions, and stir in the flour until incorporated. Gradually whisk in the stock. Add the broccoli and bring to a simmer. Cook for 20 minutes. Finish with cream. Roughly puree with an immersion blender and season, to taste, with salt and pepper.

CREAMY BROCCOLI SOUP

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 CARROT SOUP

Steps:

• Prepare vegetables.
• In large sauce pan, heat oil.
• Add onions,celery and garlic.
• Sauté on medium-low heat about 5 minutes stirring occasionally. If necessary add a little water to prevent sticking.
• Add potatoes, carrots and broth to sautéed vegetables.Bring to a boil. and simmer 20 minutes uncovered.
• Add cauliflower and red pepper.
• Simmer another another 15- 20 minutes vegetables are tender; add fresh herbs.
• Pureé with hand blender or potato masher to break up vegetables; leave the soup chunky.
• Add milk, Harissa, salt and pepper to taste.
• At this point you can more or less milk depending on how thick you want to have your soup.
• Tip:.
• I used Carnation no fat milk.
• Reheats and freezes well.
• You can replace the cauliflower with broccoli for a different version.

CRAZY GOOD CREAM OF BROCCOLI SOUP

Steps:

• In med. size saucepan cook the broccoli, broth, onion and spices until broccoli stems are tender. (poke with a fork to check).
• Remove bay leaf. Puree this mixture in several small batches in your blender. Be careful! this stuff is hot. Only fill your blender half way so you don't hurt yourself and make a mess!
• Put pureed mix in a bowl, rinse out saucepan and melt the butter on. med. heat. Once melted, add the flour and whisk together (you are making a rue, like when you make a white sauce). Then add the milk.
• Once this mixture has thickened a bit, add the puree. Mix well and then serve and enjoy!

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.

QUICK CREAMY BROCCOLI SOUP

Steps:

• In a large pot, combine broccoli, onion, garlic, broth (I used vegetable broth) or water, and salt.
• Cover pot, bring to a boil, and then simmer for about 15 minutes, or until everything starts getting soft.
• Use a ladle to transfer 2/3 of the soup into a blender.
• Blend the soup until smooth. (I just used my immersion blender until I was happy with the texture.)
• Pour back into saucepan and turn on heat to medium setting.
• In a small bowl, combine milk with flour and whisk together until smooth.
• Pour mixture into soup and stir.
• Add basil and parsley and stir until soup begins to thicken.
• Add vinegar, and salt and pepper to taste.