HEALTHY BROCCOLI SOUP
Healthy Broccoli Soup is a delicious, cozy meal. Easy to make in the instant pot, crockpot, or on the stove - this broccoli cheddar soup is a must make! Gluten free and easily made dairy free, this creamy soup is seriously yummy!
Provided by The Clean Eating Couple
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Start your instant pot on the regular sauté function. Heat olive oil. Add in the carrots, celery , onion and garlic. Sauté for 2 minutes. Add in the potatoes, salt, pepper , broccoli and chicken broth.
- Turn the Instant Pot to High Pressure (Manual on older models) and set time for 3 minutes.
- When finished, quick release the steam. Add milk and puree the soup using an immersion blender or spoon it into a regular blender. If you use a regular blender be very careful blending hot liquids and remember to vent the blender well. You can leave the soup as chunky as you like it or puree it entirely.
- Once blended stir in the cheese adding it about a quarter of a cup at a time while stirring to avoid it clumping together.
- Garnish with extra cheese, bacon and scallions and serve.
- In a saute pan, heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant. (This is optional, but recommended)
- Add sautéd veggies to the crockpot. Stir in the potatoes, salt, pepper, broccoli and chicken broth.
- Set the crockpot to low for 6 hours or high for 4 hours.
- Add milk and puree the soup using an immersion blender or spoon it into a regular blender. If you use a regular blender be very careful blending hot liquids and remember to vent the blender well. You can leave the soup as chunky as you like it or puree it entirely.
- Once blended stir in the cheese adding it about a quarter of a cup at a time while stirring to avoid it clumping together.
- Garnish with extra cheese, bacon and scallions and serve.
- In a large pot, heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant.
- Stir in the potatoes, salt, pepper, broccoli and chicken broth.
- Bring to a boil and cook on high for 20-30 minutes, until broccoli + potatoes are fork tender.
- Once cooked, add milk and puree the soup using an immersion blender or spoon it into a regular blender. If you use a regular blender be very careful blending hot liquids and remember to vent the blender well. You can leave the soup as chunky as you like it or puree it entirely.
- Once blended stir in the cheese adding it about a quarter of a cup at a time while stirring to avoid it clumping together.
- Garnish with extra cheese, bacon and scallions and serve.
Nutrition Facts : ServingSize 1.5 cups, Calories 361 kcal, Carbohydrate 30 g, Protein 17 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 49 mg, Sodium 500 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 8 g
HEALTHIFIED BROCCOLI CHEDDAR SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
- Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
- Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Nutrition Facts : Calories 230 calorie, Fat 8 grams, SaturatedFat 4.5 grams, Cholesterol 20 milligrams, Sodium 360 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 16 grams, Sugar 10 grams
LOW FAT FULL FLAVOR CREAM OF BROCCOLI SOUP
This low fat version of cream of broccoli soup is so good your family won't know the difference. My stepfather literally licked his bowl.
Provided by Matt Hunt Gardner
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 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.
- Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. Simmer until the broccoli florets are tender, 5 to 7 minutes. Remove from heat, and mix in the condensed milk. Serve hot.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 33.5 g, Cholesterol 14.9 mg, Fat 4.3 g, Fiber 5.6 g, Protein 15.3 g, SaturatedFat 2.4 g, Sodium 440.4 mg, Sugar 16.7 g
LOW-FAT BROCCOLI SOUP
Steps:
- Gather the ingredients.
- Heat oil on medium heat in a soup pot or Dutch oven .
- Gently sauté the onion and celery for 3 to 4 minutes, until the onion is softened.
- Add the cubed potato, broccoli, broth, and milk. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until all the vegetables are tender.
- Allow the soup to cool slightly. Transfer to a blender and blend until smooth in 2 or 3 batches.
- Return the blended soup to the pot and heat gently until ready to serve.
- Enjoy.
Nutrition Facts : Calories 143 kcal, Carbohydrate 26 g, Cholesterol 3 mg, Fiber 5 g, Protein 7 g, SaturatedFat 0 g, Sodium 388 mg, Sugar 7 g, Fat 2 g, ServingSize 6 servings, UnsaturatedFat 0 g
LOW CARB BROCCOLI SOUP
This soup is terrific for those of us watching our carb intake. It's flavorful and wonderfully creamy even though it contains absolutely no milk or cream. The soup is also great for ovo-lacto vegetarians with the cheese garnish and straight vegetarians by leaving the cheese out.
Provided by malevolentmuse
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium heat; once the oil is hot, reduce heat to low. Cook and stir onion and garlic in hot oil until softened, 3 to 5 minutes. Add broccoli, season with salt and pepper, and stir. Pour vegetable broth and lemon juice into the pot.
- Loosely cover the pot and simmer the mixture until the broccoli is tender, about 25 minutes. Puree with an immersion blender until smooth. Garnish with Cheddar cheese to serve.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 13.4 g, Cholesterol 3.7 mg, Fat 3.6 g, Fiber 3.9 g, Protein 5 g, SaturatedFat 1 g, Sodium 420.5 mg, Sugar 4.8 g
LOW FAT FULL FLAVOR CREAM OF BROCCOLI SOUP RECIPE
Low on fat but big on flavor, this cream of broccoli soup combines low-sodium chicken broth and fat-free evaporated milk for a rich and creamy bowl.
Provided by Dwight Wells
Categories Soup
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large pot, and cook the leeks over medium heat for about 5 minutes until soft and translucent. Stir in salt, pepper, and coriander.
- Reserve about ¼ cup of small broccoli florets, and cook the rest of the broccoli with the leeks for about 5 more minutes until the broccoli is bright green.
- Pour in the chicken stock, bring the soup to a boil, cover, then simmer for 10 to 15 minutes until the broccoli is very tender.
- 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, use a stick blender and puree the soup right in the cooking pot.
- Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often.
- Simmer for 5 to 7 minutes until the broccoli florets are tender. Remove from heat, and mix in the condensed milk.
- Serve warm and enjoy.
Nutrition Facts : Carbohydrate 45.28g, Cholesterol 35.04mg, Fat 12.81g, Fiber 9.64g, Protein 20.96g, SaturatedFat 6.73g, ServingSize 4.00, Sodium 432.17mg, Sugar 0.00, UnsaturatedFat 3.63g
LOW CALORIE BROCCOLI SOUP
Make and share this Low Calorie Broccoli Soup recipe from Food.com.
Provided by mileen
Categories Vegetable
Time 40m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 8
Steps:
- cook chopped onions with olive oil in a pot.
- mix 1/4 cup hot water with bullion, add to onions.
- put broccoli & remaining water in pot, cook for 25 minutes and sprinkle in the adobe seasoning.
- take out the florets & blend soup, grind in the pepper and add the coconut milk while blending.
- put the florets back in & serve.
- Note: If using So Delicious Coconut milk, the calories come to 55 per bowl (four servings total). I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.
LOW-FAT BROCCOLI SOUP
"This delicious soup is a great way to eat a nutritious vegetable," notes Kay Fairley of Charleston, Illinois. "It has a wonderful fresh flavor."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan. , In a small bowl, combine cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 112 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 157mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
HEARTY LOW FAT BROCCOLI SOUP
Make and share this Hearty Low Fat Broccoli Soup recipe from Food.com.
Provided by Derf2440
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat margarine over medium heat.
- Add onion and garlic and saute until softened.
- Stir in broccoli and potatoes and saute 1 minute.
- Add broth and bring to a boil.
- Reduce heat and simmer for 15 minutes or until veggies are tender.
- Use a hand blender, food processor or traditional blender to puree the soup, in batches if necessary, until it is smooth.
- Return to the pan and heat through.
- Variation: Substitute cauliflower celeriac, squash or a combination of these veggies.
Nutrition Facts : Calories 230.2, Fat 2, SaturatedFat 0.5, Sodium 1103.4, Carbohydrate 43.2, Fiber 7.4, Sugar 4.9, Protein 12.1
SKINNY CREAMY CHICKEN BROCCOLI SOUP
Skinny Creamy Chicken Broccoli Soup - A light and lean chicken soup recipe with silky comforting texture!
Provided by Sommer Collier
Categories Soup
Time 35m
Number Of Ingredients 14
Steps:
- Place the butter in a 4-quart soup pot and set over medium heat. Once the butter has melted, add the onions and garlic. Sauté for 3-4 minute, stirring to make sure the garlic doesn't burn.
- Place the whole chicken breasts at the bottom of the pot. Add the broth, sherry, Dijon mustard, corn starch, smoked paprika, crushed red pepper, 1 teaspoon salt, and 1/2 teaspoon ground black pepper.
- Bring the broth to a boil. Lower the heat, cover, and simmer for 15-20 minutes to cook the chicken.
- Remove the chicken breast with tongs. Then add in the cream cheese. Whisk to melt the cream cheese into the broth. Then use two forks to shred the chicken.
- Add the broccoli florets and the shredded chicken to the soup. Stir well and turn off the heat. The small broccoli florets will cook quickly in the hot broth.
- Taste, then salt and pepper as needed. Serve warm.
Nutrition Facts : ServingSize 2 cups, Calories 254 kcal, Carbohydrate 10 g, Protein 25 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 74 mg, Sodium 334 mg, Fiber 1 g, Sugar 2 g
LOW-CARB BROCCOLI CHEDDAR SOUP
This Low-Carb Broccoli Cheddar Soup Recipe makes a creamy, satisfying comfort food the whole family will love. This soup may be part of a low-carb, keto, Atkins, gluten-free, grain-free, diabetic, or Banting diet.
Provided by Annissa Slusher
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Heat a large, heavy pot over medium heat. Add butter and stir to melt. When butter stops foaming, add the onions.
- Cook onions, stirring frequently until onions begin to appear translucent and start to brown on the edges. Stir in the garlic. Cook for one minute.
- Stir in the vinegar and simmer, scraping up browned bits on the bottom of the pot. Simmer until the vinegar has almost completely evaporated. Stir in the cream cheese and about 1/2 cup of the heavy whipping cream.
- After the cream cheese melts, stir in the remaining heavy cream, prepared mustard, Worcestershire sauce, and crushed red pepper flakes.
- Stir in the broth and bring the mixture to a simmer. Add the broccoli and return to a simmer. Simmer, stirring occasionally, until the broccoli is very tender-about 10-12 minutes.
- Blend soup in batches using a blender, or in the pot using an immersion blender until desired consistency.
- Stir in the shredded cheddar cheese. Taste and add salt and pepper, if desired. Taste again and adjust seasoning, if necessary.
Nutrition Facts : ServingSize 7 ounces, Calories 410 kcal, Carbohydrate 8 g, Protein 11 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 128 mg, Sodium 631 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g
CREAM OF BROCCOLI SOUP
Steps:
- In a medium sized stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.
- Add broccoli, milk and pepper and cook, covered, 10 more minutes.
- Add sour cream and puree soup with an immersion blender.
- Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 150 kcal, Carbohydrate 14 g, Protein 10.5 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 19.5 mg, Sodium 796.5 mg, Fiber 4 g, Sugar 6.5 g
CREAMY BROCCOLI CAULIFLOWER SOUP ( LOW CARB , LOW CALORIE VEGAN SOUP)
This healthy creamy broccoli cauliflower soup is very quick and easy to make at home. Its creamy without any heavy cream or dairy. Vegan, Paleo, Gluten free.
Provided by Khushboo
Categories lunch/ dinner
Time 30m
Number Of Ingredients 16
Steps:
- Switch on the Instant Pot on Sauté mode.
- Add in Onion, some salt and 2 tablespoon or more water. Stir for a minute until the onions are translucent. Add in the garlic and stir for 30 seconds.
- Cancel Sauté mode.
- Now add in 1 cup water.
- Add in bay leaf, cinnamon stick, broccoli, cauliflower, mustard, salt to taste.
- Press MANUAL HIGH 2 MINUTES.
- Make sure the black knob is on SEALING position.
- Once the IP beeps, place a dish towel on the knob and slowly with a spoon perform Quick Release i.e move it to venting.
- Once the Silver pin drops it is safe to open up the Instant Pot.
- With the help of two dish cloths lift the inner pot and place it on a pot holder to cool down.
- Add in 1.5 cups of chilled water initially.
- Discard the cinnamon and bay leaf before blending the mixture.
- Add the cooled mixture to the blender with almond flour.
- I blend the mixture in intervals making sure you do not overfill the blender.
- Add more water or stock for desired consistency and blend until smooth.
- Again, place the mixture in the pot.
- Add in pepper and nutmeg.
- Press sauté mode and let it come to a simmer. Stirring occasionally .
- You may loosely cover it with an external lid if it tends to splatter.
- Give it a taste run and adjust seasoning to your preference.
- The soup will thicken more as it cools.
Nutrition Facts : Calories 47 kcal, Carbohydrate 7 g, Protein 3 g, Fat 1 g, Sodium 51 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
LOW CARB BROCCOLI CHEESE SOUP
This Broccoli Cheese Soup recipe is an effortlessly easy take on a classic and satisfying soup. A few shortcuts make this low carb soup crazy easy!
Provided by URVASHI PITRE
Categories Appetizers Main Courses Soups
Time 25m
Number Of Ingredients 10
Steps:
- In a 3-quart pot on medium heat, melt the butter. Add onions and garlic and stir for 30 seconds. Add broccoli, chicken broth, and pepper, and cook until the broccoli is tender (about 8-10 minutes).
- Turn the heat down to low. Use an immersion blender to purée half the broccoli, or just mash with the back of a spoon until half the broccoli is crushed.
- Turn up the heat to medium, add in cream cheese and stir to melt the cream cheese into the soup.
- When the soup boils, turn down the heat, and in a slow steady stream, add the heavy cream.
- Add in cheddar cheese a handful at a time to keep the cheese from clumping. Stir until the cheese has melted.
- Add hot sauce, and serve.
Nutrition Facts : Calories 454 kcal, Carbohydrate 12 g, Protein 19 g, Fat 38 g, SaturatedFat 23 g, Cholesterol 123 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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