Easy But Elegant Broccoli Soup Food

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EASIEST BROCCOLI SOUP EVER



Easiest Broccoli Soup EVER image

This cheesy cream of broccoli recipe takes very little time and tastes amazing. Perfect for a quick meal after a long day. I prefer to use organic broccoli and milk.

Provided by brighatea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 25m

Yield 2

Number Of Ingredients 5

1 pound broccoli, cut into small pieces
2 cups milk
1 cup shredded Cheddar cheese
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the broccoli, cover the pot, and steam the broccoli until fork-tender, 8 to 10 minutes.
  • Transfer broccoli to a blender and allow to cool slightly, about 5 minutes.
  • Place milk, Cheddar cheese, and Parmesan cheese in the blender. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Alternately, you can use a stick blender and puree in a bowl.

Nutrition Facts : Calories 448.4 calories, Carbohydrate 27.4 g, Cholesterol 83.2 mg, Fat 25.8 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 15.9 g, Sodium 602.3 mg, Sugar 15.6 g

BEST CREAM OF BROCCOLI SOUP



Best Cream Of Broccoli Soup image

This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).

Provided by Jessie A.

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

Time 35m

Yield 6

Number Of Ingredients 8

5 tablespoons butter, divided
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

Steps:

  • Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g

QUICK AND EASY BROCCOLI SOUP



Quick and Easy Broccoli Soup image

I got this recipe from Food Network website and changed it a little bit to my taste. It's great tasting and easy to make. Great comfort food on a rainy, cold day. You can use cauliflower as well. Hope you enjoy!

Provided by Asha1126

Categories     Stocks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter or 2 tablespoons olive oil
1 medium onion, chopped
1 -2 teaspoon minced garlic, from a jar or 1 -2 teaspoon minced fresh garlic
2 large russet potatoes, peeled and diced
1 pinch dried thyme leaves
1/2 teaspoon kosher salt, plus more to taste
2 (10 ounce) boxes frozen cut broccoli in cheese sauce, thawed
4 cups homemade chicken broth or 4 cups canned low sodium chicken broth
fresh ground black pepper

Steps:

  • Melt the butter in a medium saucepan, over medium heat.
  • Add the onion and garlic and cook until translucent, about 5 minutes.
  • Add the potatoes, thyme, salt, and broth and bring to a boil.
  • Adjust the heat to maintain a gentle simmer, and cook uncovered until the potatoes are fork tender, about 10-15 minutes.
  • Add the broccoli with cheese sauce.
  • Simmer another 5-10 minutes.
  • Puree the soup in batches in a blender or with an immersion blender.
  • I like mine a little bit more chunky so I use
  • a potato masher to smash the broccoli and potatoes leaving some texture in the soup.
  • Bring to a simmer, taste, and season with salt
  • and pepper.
  • Enjoy!

Nutrition Facts : Calories 244.1, Fat 7.3, SaturatedFat 4.1, Cholesterol 16.5, Sodium 1013.5, Carbohydrate 36, Fiber 4.5, Sugar 3.1, Protein 9.7

REALLY EASY BROCCOLI SOUP



Really Easy Broccoli Soup image

This comes from the Company's Coming Soup and Sandwich Cookbook by Jean Pare. It's so quick and easy to make after a long day at work.

Provided by Dreamer in Ontario

Categories     Vegetable

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 8

10 ounces frozen chopped broccoli
1 cup water
10 ounces cream of mushroom soup or 10 ounces cream of chicken soup
1 1/4 cups milk
2 tablespoons butter or 2 tablespoons margarine
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup cheddar cheese (optional)

Steps:

  • Cook broccoli in water until tender.
  • Do not drain.
  • Add remaining ingredients except cheese and simmer for 3 or 4 minutes.
  • Run through blender until you have desired consistency. ( you can set aside a few flowerettes for garnish).
  • Stir in cheese if using.
  • For Vegetarian do not use Cream of Chicken.

Nutrition Facts : Calories 238.1, Fat 17.2, SaturatedFat 8.5, Cholesterol 34.6, Sodium 1193.5, Carbohydrate 15.7, Fiber 2.9, Sugar 2.7, Protein 7.6

EASY BUT ELEGANT BROCCOLI SOUP



Easy but Elegant Broccoli Soup image

This soup is very easy to prepare and ready in less than half an hour. It can be served hot or cold.

Provided by Irmgard

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons butter
1 onion, sliced
1 carrot, sliced
1 clove garlic, minced
4 cups chicken stock
1 lb broccoli, chopped
1 cup light cream
salt and pepper
chopped fresh parsley (to garnish)

Steps:

  • In a large saucepan, melt the butter over medium heat; cook the onion, carrot and garlic for 5 minutes.
  • Stir in the stock and bring to a boil; add the broccoli.
  • Reduce the heat and simmer, covered, until the broccoli is tender, 15 to 20 minutes.
  • In a blender or food processor, puree the soup in batches and transfer to a glass bowl.
  • Stir in the cream; season with salt and pepper to taste.
  • Cover and refrigerate for at least 4 hours or until chilled.
  • Sprinkle with parsley just before serving.
  • If you prefer hot soup, serve when ready with a sprinkling of chopped parsley on each serving.

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