CREAM OF BROCCOLI SOUP
This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 7
Steps:
- In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
- Add flour and cook, stirring, until combined, 1 minute.
- Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
- Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
- Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
- Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.
Nutrition Facts : Calories 268 g, Fat 18 g, Fiber 5 g, Protein 10 g, SaturatedFat 11 g
EASY BROCCOLI CHEESE SOUP
Recipe video above. This Broccoli Soup is a cream of broccoli soup that's thick and creamy, with a great hit of cheese! It's creamy whether you make it with or without cream, though the cream does add an extra edge of luxury. Don't forget the hot crusty bread for dunking!
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 30m
Number Of Ingredients 13
Steps:
- Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
- Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
- Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
- Stir in cream, then add cheese a handful at a time, stirring in between to melt.
- Taste and add more salt if desired.
- Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.
Nutrition Facts : ServingSize 544 g, Calories 366 kcal, Carbohydrate 24 g, Protein 15 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 84 mg, Sodium 630 mg, Fiber 6 g, Sugar 4 g
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
CHILLED CREAMED BROCCOLI SOUP
Chilled Creamed Broccoli Soup recipe
Categories Vegetables Side Dish Soups Broccoli
Time 40m
Yield 4
Number Of Ingredients 22
Steps:
- In saucepan combine broth, onion, broccoli, thyme, bay leaf and garlic powder. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until broccoli is tender. Remove bay leaf. Place vegetable mixture in blender or food processor. Cover and blend 30 to 60 seconds or until smooth. In same saucepan melt butter. Blend in flour, salt and pepper. Add the milk at once. Cook and stir until thickened and bubbly. Stir in vegetable puree. Cook until heated through for a warm soup. Refrigerate, covered, for several hours for chilled soup.
Nutrition Facts :
CREAMED BROCCOLI SOUP
A simple to make, very delicious creamed soup.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 1h5m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
- In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
- In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
- In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
- Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.
Nutrition Facts : Calories 246.6 calories, Carbohydrate 20.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 4 g, Protein 7.5 g, SaturatedFat 9.7 g, Sodium 1720.6 mg, Sugar 5.7 g
BEST CREAM OF BROCCOLI SOUP
This recipe is thick and flavorful. Simple, delicious, and quick to make. Hope that you enjoy it as much as my family does. I have added chicken to this soup, very good
Provided by Barb G.
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
EASY BUT ELEGANT BROCCOLI SOUP
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
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.
BROCCOLI SOUP WITH YOGURT
Serve this simple creamy broccoli-packed soup as a first course or a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 6
Steps:
- Heat butter in a large pot over medium heat. Saute onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.
- Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.
- Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.
Nutrition Facts : Calories 91 g, Fat 5 g, Protein 5 g
CREAMY BROCCOLI SOUP
This is one of the best formulas for a creamy, savory broccoli soup - and it doesn't include any cream. Borrowing from the concept of using coconut water to provide the kind of richness that is reminiscent of bone broth in Yi Jun Loh's ingeniously vegan Malaysian ABC soup, this simple green elixir starts with a base of umami-loaded vegetables seared in olive oil then braised in coconut water. With silken tofu providing creaminess, this verdant, vegetable-powered soup can be pleasurably contrasted, in flavor and in temperature, with an optional dollop of sweet, cool ricotta. (If you're keeping this vegan, you'll still have plenty of creamy richness even if you leave the ricotta out.)
Provided by Eric Kim
Categories dinner, lunch, weeknight, soups and stews, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
- Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
- Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
- Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
- Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
- Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
- Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.
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CREAM OF BROCCOLI SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
4.7/5 (22)Total Time 1 hrCategory SoupCalories 130 per serving
- Melt 3 tablespoons of the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, ¼ 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.
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