Susans Cream Of Broccoli Soup Food

CREAM OF BROCCOLI SOUP I

Steps:

• In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
• In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
• In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
• Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

BEST CREAM OF BROCCOLI SOUP

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
• Add broccoli and broth; cover and simmer for 10 minutes.
• Purée soup (I use a hand blender) or mash with potato masher.
• Return to heat.
• In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
• Stir until thick and bubbly, add to soup.
• Add cheese; stir until melted.
• Season with pepper and serve.

BEST CREAM OF BROCCOLI SOUP

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.

PAULA'S CREAM OF BROCCOLI SOUP

Steps:

• Melt butter in a medium saucepan and lightly sauté onion.
• Add flour, bouillon cubes and seasonings, stirring until smooth.
• Remove from heat.
• Gradually whisk in milk.
• Bring to a boil over medium heat.
• Boil and stir 1 minute.
• Meanwhile, cook broccoli according to package directions.
• Add broccoli and simmer an additional 10 minutes.
• At this point, you could put in a crock set on low until ready to serve.
• NOTE: When I make this in the crock pot, I triple the cream soup base and add 2 packages of the broccoli florets.

CREAM OF BROCCOLI CHEESE SOUP

Steps:

• In a large pot over medium heat, cook the onions in the margarine until soft.
• Stir in the flour and cook (but do not brown) for 1 minute, stirring frequently.
• Whisk in the milk, reduce heat and stir occasionally.
• Meanwhile, chop the broccoli florets into small pieces, place in a small saucepan with the broth (or water) and bring to boil over medium-high heat. Reduce heat to medium-low, cover and simmer until tender (about 6-8 minutes).
• As the milk mixture thickens, stir in the slices of American cheese and season with salt and pepper to taste.
• When the broccoli is tender, add it (including the cooking liquid) to the thickened cheese mixture. Stir well to combine and serve immediately.

BROCCOLI SOUP

Steps:

• Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
• Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
• Preheat oven to 400 degrees F.
• Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
• Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

SIMPLE CREAM OF BROCCOLI SOUP

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.

EASY CREAM OF BROCCOLI SOUP

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.

CREAM OF BROCCOLI SOUP

Steps:

• In a large saucepan, mix and bring to boil broth and soup.
• When it is boiling, add broccoli and bring to second boil.
• Reduce heat.
• Cover and simmer for about 5 minutes, or until broccoli is cooked.
• In medium skillet, heat butter and sautee onions for about 5 minutes, or until tender.
• Add the flour and cook for about 1 minute longer. If necessary, use whisk to remove lumps.
• Slowly stir milk into flour mixture in skillet.
• Cook, until thickened, stirring constantly. It will take about 5 minutes, then add salt and pepper.
• Mix well.
• Stir milk mixture into broccoli mixture and simmer over low heat for about 10 minutes.
• Stir frequently.
• Ladle into bowls and top with grated cheese.

OLD-FASHIONED CREAM OF BROCCOLI SOUP

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!

CREAM OF BROCCOLI SOUP RECIPE

Steps:

• Cook and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min. or until onions are crisp-tender. Whisk in flour until blended.
• Stir in milk; cook on medium heat 2 min., stirring occasionally. Add cream cheese; cook and stir 2 to 3 min. or until melted.
• Add remaining ingredients; mix well. Cook 5 min. or until heated through, stirring occasionally.

CREAM OF BROCCOLI SOUP

Steps:

• Cut the broccoli into large pieces, keeping the florets separate from the stems. Peel any very tough stems.
• Place the stems in a large soup pot and add the onion, potato, garlic powder, and 3 cups water. Bring to a boil over high heat.
• Reduce the heat to medium and cook for 10 minutes.
• Add the broccoli florets and peas to the pot and cook until the broccoli is very tender, about 15 minutes.
• Carefully transfer the soup to a blender, working in batches if necessary, and blend until smooth. (Alternatively, use an immersion blender to purée the soup in the pot until smooth.)
• Return the soup to the pot. Add water if necessary, so that the consistency of the soup is moderately thick. Stir in the pepper, lemon juice, dill, and salt to taste.
• Bring to a boil.
• Turn off heat and serve immediately.

SUSAN'S CREAM OF BROCCOLI SOUP

Steps:

• 1. Heat the butter or oil (I use butter) in a large saucepan over medium heat. Add the diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes.
• 2. Stir in mushrooms, onion powder, salt, thyme, and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3-5 minutes.
• 3. Sprinkle the flour over the mixture; stir to coat. Add milk and sherry and bring to a simmer, stirring often.
• 4. Add the chicken broth or cooking liquid and the broccoli and return to a simmer. Cook, stirring, until heated through, about 1 minute. Add more broth if you like thinner soup.
• 5. Stir in sour cream and cheese if used. This is now ready for serving, or you may pack in containers and freeze. Serve topped with shredded cheddar cheese if desired.

BROCCOLI SOUP

Steps:

• In a medium-size saucepan, over medium heat, add the garlic, shallots, leeks, onion and thyme. Sweat in the butter until fragrant.
• Add the broccoli stem slices and saute until softened.
• Pour in the chicken stock and bay leaf and simmer for about 20 minutes.
• In the meantime, blanch the broccoli tips in a pot of boiling water over medium heat until bright green. Remove the tips from the water and "shock" in a bowl of iced water.
• Drain the green tips and puree in a blender. Set aside.
• Puree the soup in a blender and strain through a fine chinoise into a large serving bowl.
• Add the green tip puree and season with salt and pepper, to taste.
• Serve piping hot.

CREAM OF BROCCOLI SOUP

Steps:

• Purée 1 cup of the vegetable stock with the cashews in a blender until smooth. Set aside.
• In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes. Add the garlic, bell pepper, and potatoes and cook for 2 more minutes. Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat. Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
• Add the cashew mixture to the soup and stir until mixed. Remove the pot from hear and purée about half of the soup, in small batches, until smooth. Return puréed soup to the pot and reheat, stirring well. Serve.

LOW-CARB CREAM OF BROCCOLI SOUP

Steps:

• Combine chicken broth, cream cheese, Cheddar cheese, butter, and onion flakes in a large pot over medium heat; cook and stir until smooth, 3 to 5 minutes. Add heavy cream and chicken; bring to a gentle simmer.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Transfer to a colander to drain excess moisture.
• Pour chicken broth mixture into a slow cooker; add broccoli.
• Cook on Low until flavors combine, about 4 hours.