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
CREAM OF BROCCOLI SOUP WITH ROASTED GARLIC CROSTINI
Provided by Robin Miller : Food Network
Time 23m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Arrange bread slices on a baking sheet. Bake for 6 minutes, until toasted.
- Meanwhile, in a large stock pot, heat olive oil over medium heat. Add onion, celery, garlic, carrot, and broccoli. Pour broth over vegetables and increase the heat to high. Bring to a boil, reduce heat to medium and simmer 5 minutes. Using an immersion blender, puree until smooth or you can use a blender. Add milk and simmer 1 minute to heat through. Puree again. Season, to taste, with salt and pepper. Using a fork, mash garlic cloves with a pinch each of salt and black pepper, making a thick paste. Spread mixture on toasted bread and serve with soup.
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
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.
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- Heat oven to 425 degrees F. Place broccoli, onion, garlic, olive oil, salt and pepper and toss until everything is coated with oil. Roast until broccoli is cooked through and browned, 35-40 minutes, flipping once.
- Remove broccoli from the oven and place in a high speed blender. You can reserve a few pieces for garnish if you like. Add the vegetable broth and blend until creamy, 1-2 minutes.
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- Place the broccoli on the baking sheet and drizzle with the oil, concentrating on the florets. Roast in the oven for 30-40 minutes, or until the broccoli is very dark and the florets are crispy to the touch.
- Set the lemon slices and a few broccoli florets aside. Add the rest of the broccoli and the onion to the pot with the rest of the soup ingredients. Bring to a boil then reduce the heat to medium-low. Cover the pot and let it simmer until the potatoes are soft, about 15 minutes.
CREAMY ROASTED BROCCOLI SOUP RECIPE - GRACE PARISI
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3/5 Total Time 1 hrAuthor Grace Parisi
- Preheat the oven to 400°. Wrap the garlic in a foil packet and roast for 50 minutes, until softened. Meanwhile, in a small roasting pan, toss the broccoli with the olive oil and butter and season with salt and pepper. Roast for 20 minutes, or until tender.
- Squeeze the garlic cloves from their skins into a blender. Add the roasted broccoli, cream cheese and broth and puree until smooth. Transfer the soup to a saucepan and bring to a simmer. Season with salt and pepper and serve with croutons.
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- Trim about one inch off the end of the broccoli stalk, then peel away some of the stem near the cut end. It is tough and fibrous and won't puree nicely. Peel and smash the garlic with the flat side of a knife or chop it roughly. Peel and quarter the shallot or a small onion.
- Arrange the broccoli, shallot, and garlic on a sheet pan. Drizzle with the melted butter-oil mixture. Sprinkle with salt and pepper and roast in a 425-F oven for about 20 minutes.
- Scrape all the broccoli, garlic, and shallot and any pan juices into a pot (save a few broccoli florets to garnish the soup.) Add 4 cups of low- or no-salt added chicken broth. Simmer over medium-high heat for about 15 minutes or until the broccoli is super-soft.
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