QUICK CREAM OF BROCCOLI SOUP
WHEN OUR two sons left home (in the same year) to build their own "nests", we had lots of adjustments to make, especially in our menus. This recipe works well for us. It's easy, healthy and tasty. My husband's favorite vegetable is broccoli, so this soup makes his day! -Elsie Quance, Newark, New York
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and bouillon to a boil. Add the broccoli, onion, salt and pepper. Reduce heat; simmer for 5-7 minutes or until broccoli is tender. Let cool for 10 minutes. , Pour into a blender; cover and process until smooth. Return to pan; add milk and heat through. Top each serving with a teaspoon of butter.
Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1499mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.
BEST CREAM OF BROCCOLI SOUP
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
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
VEGAN CREAM OF BROCCOLI SOUP
We achieved ultimate creaminess without the cream by adding a Yukon gold potato to this low-fat, heart-healthy soup. The nutritional yeast, with its satisfying nuttiness, does a great job standing in for cheese; look for it in health and specialty foods stores.
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 15 minutes. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes.
- Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.
SIMPLY DELICIOUS CREAM OF BROCCOLI CHEESE SOUP
A friend gave me this recipe 32 years ago. I don't know where she got the recipe. My version of it adds cheese. For best results use fresh broccoli, real butter, quality cheese.
Provided by Patricia Bliesner @Seahorsey
Categories Vegetable Soup
Number Of Ingredients 14
Steps:
- 1. In two steps prep the broccoli, peel toughest part of stem then dice into cubes. Cut off then dice the stem off the broccoli florets. Trim the broccoli florets to small pieces, set aside in bowl.
- 2. Boil the diced broccoli stems with a little salt, eiher use 2 cups of water or just add enough water to cover the stems and cook until semi tender then add the broccoli florets with 1 teapoon of Better Than Broth for each 1 cup (8 oz) of liquid added. When the broccoli florets are just tender, use a hand blender to blend out the broccoli. **Remove 1 or so cups of the florets, not the stem and add after blending if some whole florets are preferred in your soup.
- 3.(2 options): Either boil the grated carrot and add or add after blending the soup if you prefer the texture of the grated carrot in the soup.
- 4. Saute diced onion in olive oil until translucent, add the minced garlic, attentively saute' about 3 minutes stirring making sure the garlic does not burn. Add to the soup pot.
- 5. Add 1 Tablespoon of dried Tarragon.
- 6. The Roux: Melt butter in saute' pan with flour, making roux stirring a few minutes until golden brown, slowly add the half and half or milk until thickens adding additional half and half or milk as needed for consisitency, add 1/2 to 1 cup grated cheddar cheese stirring until cheese has melted. Then ladle some of the soup into the cheese sauce stirring, tempering adding several ladles of soup, each time stirring. Once tempered add the sauce to the soup pot and stir well. **If you prefer to stay with the classc roux of equal butter, flour and liquid that is an option. However, I use a cube or 1/2 cup of butter when I double the recipe.
- 7. Add 1/4 cup grated parmesan cheese. I tend to take it easy on the salt when adding cheese, but I do add a little salt at each step. *Making adjustments: to thicknen: cut up more broccoli stems boiling until tender in salt water (in a separate pan), then hand blending and adding, stirring into the soup. This soup gets devoured in our home, so I double this recipe for my family.
CREAM OF BROCCOLI SOUP
I usally make this once a week. Fantastic soup!
Provided by Cheryl Howard
Categories Cream Soups
Number Of Ingredients 7
Steps:
- 1. In large suacepan cook broccoli in the boiling water for 8-10 minutes. Drain broccoli, reserving liquid.( Add additional water, if necessary, to make 1-1/2 cups liquid.)
- 2. In same pan melt butter. Stir flour, bouillon granules and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.
- 3. Stir in broccoli mixture; heat through.
- 4. 185 calories and 8 grams carb
CREAM OF BROCCOLI CHEESE SOUP I
Our favorite anytime soup. Very quick and easy.
Provided by Lisa
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 30m
Yield 7
Number Of Ingredients 8
Steps:
- In a large saucepan, saute onion and garlic in butter or margarine over medium heat till tender.
- Add broth, and bring to a boil. Reduce heat, and add noodles. Cook for 3 to 4 minutes. Stir in broccoli. Cover, and cook for 5 minutes.
- Stir in milk and cheese. Heat slowly, stirring, till cheese melts. DO NOT BOIL. Serve immediately.
Nutrition Facts : Calories 482.7 calories, Carbohydrate 37.6 g, Cholesterol 96.9 mg, Fat 24 g, Fiber 2.3 g, Protein 26.7 g, SaturatedFat 14.2 g, Sodium 1450.3 mg, Sugar 12 g
VEGAN CREAMY BROCCOLI SOUP
This vegan creamy broccoli soup is chock full of veggies for a light yet satisfying meal. You'll never believe this velvety smooth, cheesy soup is made without dairy!
Provided by Alyssa
Categories Soup
Time 50m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pan. Once hot add the zucchini, carrots, onion and garlic. Cook until garlic is fragrant. Season with salt and pepper.
- Add the broccoli, raw cashews, vegetable broth, and water. Bring the mixture to a boil, then reduce heat to a simmer. Cover and simmer for 20 minutes until the broccoli is soft.
- Transfer this mixutre to a blender and blend until smooth. Transfer the mixture back into the pot and stir in the almond milk, nutritional yeast, and lemon juice. Taste and add a touch more salt and pepper if needed (or red pepper flakes if you like spice!).
Nutrition Facts : ServingSize 2 cups, Calories 168 kcal, Carbohydrate 18 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 420 mg, Fiber 6 g, Sugar 5 g
SIMPLY PERFECT CREAM OF MUSHROOM SOUP
An easy and delicious homemade cream of mushroom soup, ready in just about 20 minutes!
Provided by Jennifer
Categories Soup
Time 20m
Number Of Ingredients 9
Steps:
- In a large saucepan, melt 1 Tbsp. of the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes.
- Add the mushrooms, thyme, salt, and pepper and the second 1 Tbsp. of butter. Cook, stirring regularly, until the mushrooms start to brown, about 5 minutes.
- Add the last 1 Tbsp. of butter and stir to melt. Add the flour and cook, stirring constantly for about 30 seconds to a minute. Add the stock and stir while returning the mixture to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 10 minutes.
- *At this point, if you like a thicker soup, you can remove a few of the mushrooms with a bit of soup to puree and return to the pot or simply pulse a few seconds with an immersion blender. Neither is necessary if you'd rather leave it with all whole mushroom pieces.
- Add the cream and cook for a further minute or two to heat. Taste and adjust seasoning, as necessary. Enjoy!
Nutrition Facts : Calories 315 kcal, Carbohydrate 15 g, Protein 5 g, Fat 27 g, SaturatedFat 16 g, Cholesterol 84 mg, Sodium 1269 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
VEGAN CREAM OF BROCCOLI SOUP
This healthy, vegan cream of broccoli soup is the perfect answer to cold fall days. All the flavour and nutrition with none of the fat and calories. It's delicious, nourishing and comfort food all the way.
Provided by Deryn Macey
Categories Soup
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Season with salt and pepper, if needed. Serve right away.
Nutrition Facts : ServingSize 1, Calories 56 calories, Sugar 5.6 g, Fat 0.6 g, Carbohydrate 13.5 g, Fiber 4.4 g, Protein 3.4 g
BROCCOLI CHEESE SOUP
This broccoli cheddar soup recipe is so satisfying! It's loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!). Recipe yields about 10 cups (quite a bit) and is easily halved.
Provided by Cookie and Kate
Categories Soup
Time 1h5m
Number Of Ingredients 11
Steps:
- Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, 1/4 teaspoon of the salt, and about 10 twists of black pepper.
- Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
- Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
- Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets-we'll use them in a bit.
- Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
- Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).
- Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they're bright green, about 3 to 5 minutes. Remove the pot from the heat. Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture-both the liquid and solids-to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won't be as lusciously creamy). Return the purée to the pot.
- Return the pot to medium heat and add the remaining florets. Cover the pot and cook until they're bright green and easily pierced through by a fork, another 4 to 7 minutes. Add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth. Carefully taste (it's hot) and stir in more cheese if you'd like more indulgent flavor/creamy texture, more salt for more overall flavor, and/or more black pepper for kick.
- Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives and/or red pepper flakes, if desired. Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time). I haven't tried freezing this soup but suspect it will work fine-please let us know in the comments if you do.
Nutrition Facts : ServingSize 1 bowl of soup from batch made with 4 ounces cheddar, Calories 243 calories, Sugar 4.6 g, Sodium 620.6 mg, Fat 12.7 g, SaturatedFat 7.2 g, TransFat 0.2 g, Carbohydrate 25.4 g, Fiber 5.4 g, Protein 10.5 g, Cholesterol 34 mg
EASY CREAM OF BROCCOLI SOUP
Make and share this Easy Cream of Broccoli Soup recipe from Food.com.
Provided by Charlotte J
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil water in medium saucepan.
- Add broccoli and bring to a boil.
- Cover and reduce heat to low.
- Cook for 5-7 minutes or until tender and drain.
- Place half of broccoli and chicken broth in food processor or blender, cover.
- Process until smooth.
- Melt butter in same saucepan over medium heat.
- Add onion and cook until tender about 1-2 minutes.
- Stir in flour.
- I like to cook the flour for a minute, stir constantly.
- Gradually stir in milk.
- Cook, stirring constantly, until mixture comes to a boil.
- Add broccoli mixture and remaining chopped broccoli.
- Heat through and serve.
Nutrition Facts : Calories 197.8, Fat 12.7, SaturatedFat 7.7, Cholesterol 36.9, Sodium 372.6, Carbohydrate 14.3, Fiber 2.5, Sugar 1.5, Protein 8.2
OLD-FASHIONED CREAM OF BROCCOLI SOUP
Learn all about how to make cream of broccoli soup for quick and easy meals! This simple recipe shows you how to make an easy, healthy, old-fashioned cream of broccoli soup, with or without cheese.
Provided by Karin and Ken
Categories Appetizer brunch lunch Main Course
Time 45m
Number Of Ingredients 10
Steps:
- In a medium sized pot, melt butter over medium heat. Add onions and cook, stirring occasionally until translucent, about 5-7 minutes.
- Clean and cut the broccoli into florets with the stems peeled and chopped. The pieces need to be small enough to fit in your blender.
- Add flour and cook, stirring until combined.
- Add broth and 1 cup water. Whisking constantly. Bring to a boil, reduce heat and simmer for 10 minutes. Whisk occasionally.
- Add broccoli pieces and simmer until broccoli is very tender, about 20 minutes.
- Let cool slightly. In small batches, fill a blender halfway with mixture and puree until smooth. Return soup to your pot as puree.
- Place pot back on stove top. Add cream and heat over medium until hot. This soup is great with or without cream. Season with salt and pepper. You can thin with broth or water, if needed. Enjoy!
Nutrition Facts : Calories 304 kcal, Carbohydrate 29 g, Protein 7 g, Fat 20 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 53 mg, Sodium 1271 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 6 g, ServingSize 1 serving
SIMPLE CREAM OF BROCCOLI SOUP
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.
CREAM OF BROCCOLI SOUP
A lighter version of a classic that's just as satisfying, this cream of broccoli soup is easy to make. If you've never made this soup with broccoli from your garden, now's the time. You won't believe how fresh it tastes. Serve as a main course for lunch with a salad or half sandwich or as a satisfying starter at dinner.
Provided by Norann Oleson
Categories Soups
Time 35m
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in a medium-sized stock pot, and sauté 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 an immersion blender and puree the soup right in the cooking pot.
- In a small saucepan, over medium heat, melt 3 tablespoons butter, stir in flour, and add milk. Stir until thick and bubbly then add to soup. Whisk to combine. Season with pepper and serve.
SIMPLY PERFECT CREAM OF BROCCOLI SOUP
This is one of the simplest, yet most satisfying recipes I have found. This is a good basic soup. For a hearty twist, add some cheddar cheese, to taste.
Provided by Chef Heather
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring chicken broth to a boil, then add broccoli.
- Cover and reduce heat to low.
- Cook for 5 to 7 minutes or until tender; Set aside.
- In another saucepan, melt butter over medium heat.
- Add onion and stir occasionally, for 1 to 2 minutes or until onion is tender.
- Stir in flour.
- Gradually stir in evaporated milk. Stir constantly, until mixture comes to a boil.
- Add broccoli and cook until heated thoroughly.
- Add 1 cup american or cheddar cheese, if desired.
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