CREAMY BROCCOLI SOUP
A quick, creamy, hearty soup.
Provided by Marge
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Yield 5
Number Of Ingredients 8
Steps:
- Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
- In a separate bowl, slowly add milk to flour, and mix until well blended.
- Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 9.1 g, Cholesterol 27.6 mg, Fat 9.2 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 5.6 g, Sodium 480.6 mg, Sugar 3.8 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
CREAMY BROCCOLI WITH MUSTARD SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until broccoli is tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 10.9 g, Cholesterol 20.6 mg, Fat 12.7 g, Fiber 2.8 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 58.3 mg, Sugar 2.6 g
CREAMY BROCCOLI SOUP (PLANT BASED)
This is a hearty, filling, and delicious soup that won't blow your calorie budget. Make sure the cauliflower and broccoli are soft to the bite and make sure not to overcook or boil the soup or it will get bitter. A bit of coconut milk gives the soup the creamy body that makes it so satisfying, but you don't need a lot.
Provided by rubymemphis
Categories Cream of Broccoli Soup
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- 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 cauliflower, cover, and steam until tender, 7 to 10 minutes.
- While the cauliflower is steaming, heat olive oil in a large skillet over medium heat. Add onions, celery, and garlic and saute until softened, about 5 minutes. Remove from the heat.
- Remove cauliflower to a bowl. Place broccoli florets in the steamer insert. Cover and steam until tender, 7 to 10 minutes.
- While the broccoli is steaming, transfer onion mixture to a blender. Add nutritional yeast, coconut milk, and poultry seasoning. Add cauliflower to about the middle of the blender. Add enough vegetable broth to cover the cauliflower. Cover and blend until creamy. Transfer to a soup pot.
- Continue to blend remaining cauliflower with the vegetable broth and add to the soup pot.
- Place broccoli in the blender and cover with a few cups of the cauliflower-broth mixture. Pulse and blend to desired consistency, leaving broccoli either chunky or in small bits, but not fully blended. Add to the pot.
- Season soup with salt and pepper and heat over low until warm, about 5 minutes.
Nutrition Facts : Calories 410 calories, Carbohydrate 15.6 g, Fat 37.3 g, Fiber 6.4 g, Protein 7.8 g, SaturatedFat 6.9 g, Sodium 245.5 mg, Sugar 5 g
SOUR CREAM BROCCOLI SOUP
This is one dish I make often to serve to guests with dinner. It's a great comfort soup on a cold day. Broccoli lovers will appreciate the subtle seasonings that enhance the vegetable's flavor. -Lorraine Ellingson, Strathmore, Alberta
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in butter until tender. Add the water, broth, carrots, mustard, cumin and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, peel broccoli stalks and cut into 1/4-in. slices. Coarsely chop florets. Add to onion mixture; cover and simmer for 8-10 minutes or until vegetables are tender. Cool slightly., In a blender, cover and process soup in batches until smooth. Return all to the pan and heat through. Dollop each serving with sour cream.
Nutrition Facts : Calories 123 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 478mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
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