Creamy Spinach And Broccoli Soup Recipes

BROCCOLI-SPINACH SOUP WITH PARMESAN CROUTONS

Steps:

• Preheat oven to 425°F. Bring 4 quarts water and 2 tablespoons of the salt to a boil in a large pot over high. Set 1 cup of the broccoli aside. Add remaining broccoli to pot, and cook 3 minutes. Add spinach, pushing down to submerge in water. Cook 1 minute or until broccoli is tender and spinach is wilted. Remove 1 cup cooking liquid; set aside. Drain in a colander, discarding remaining cooking liquid. Run cold water over broccoli and spinach, draining well, until cool, 2 to 3 minutes.
• Process cooked, cooled broccoli and spinach, 1 cup reserved cooking liquid, stock, and parsley in a blender until smooth, 1 minute. Transfer to pot; stir in half-and-half, 2 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper.
• Toss together bread, Parmesan, and 3 tablespoons of the oil. Place in 1 layer on 1 side of a greased rimmed baking sheet. Toss reserved 1 cup broccoli with remaining 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Place in a single layer on other side of baking sheet. Bake in preheated oven until broccoli is tender and bread is toasted, 7 to 9 minutes.
• Gently reheat soup over medium until steaming, 4 to 5 minutes. Stir in lemon juice. Ladle soup into bowls, and top with roasted broccoli and croutons.

CREAMY BROCCOLI SPINACH SOUP (VEGAN)

Steps:

• *Prepare the broccoli rice by cutting off the broccoli stalk, slicing off the tough outer layer and chopping the stack roughly, along with the florets before adding into the blender. Blitz until the mixture becomes crumbly (not mushy) Avoid overcrowding the blender and make broccoli rice in batches if you have to.
• Dissolve the stock cubes in the hot water.
• In a large pot heat up the oil, add the garlic and onion and fry over a medium heat for 2 minutes, stirring often. Add the broccoli rice and continue cooking for 5 minutes, stirring often. Add the spinach, pour in 3/4 of the stock, cover and bring to a boil, then simmer for 3 more minutes. Puree the soup, add the remaining stock if necessary, adjust the seasoning (I only added some pepper) and enjoy!

CREAMY BROCCOLI SPINACH SOUP WITH GREEK YOGURT

Steps:

• Add oil to a large pot. Add in onions and cook for 2 minutes. Stir in garlic and cook for an additional minute.
• Toss in broccoli and cook for 5 minutes over medium heat. Stir in chicken stock and bring to a boil. Simmer for another 5-10 minutes until broccoli is tender.
• Take off of the heat and stir in spinach, Parmesan cheese and pepper.
• Cool soup slightly. Add soup in two batches to a blender. (If you have an immersion blender you can do this in the pot). Pulse until thick and smooth. About 1-2 minutes each batch.
• Add 1 tablespoon of Greek yogurt to each batch (2 tablespoons total) and pulse to combine. Season with salt and pepper, to taste.
• Pour soup into bowls and serve immediately. Garnish with greek yogurt if desired.

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.

CREAMY SPINACH AND BROCCOLI SOUP

Steps:

• First, cook the finely chopped leeks in 3 tablespoons of butter.
• Add the spices to the leeks you cooked.
• Then add roughly chopped broccoli and potatoes to the vegetable broth and boil in the pot for about 20-25 minutes.
• Add spinach to your mixture 20 minutes in and boil for another 5 minutes.
• After 5 minutes, add the cream on the boiling soup and mix it in the blender.
• While the soup is resting, chop 1 handful of almonds roughly and cook in butter.
• When the almonds are done, you can put them on the soup and enjoy.

BROCCOLI AND SPINACH SOUP

Steps:

• Cut off woody ends from broccoli. Chop the rest.
• Slice shallots thinly.
• Gently saute broccoli and shallots in butter and oil for ten minutes.
• Add spinach and toss to mix.
• Add stock and bring to boil.
• Mix in blender and season to taste.

CREAMY SPINACH MUSHROOM SOUP

Steps:

• In a large saucepan, heat butter over medium-high heat. Add mushrooms, celery and onion; cook and stir until tender, 4-6 minutes. Stir in flour until blended; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in stock. Bring to a boil. Reduce heat; simmer, covered, 10 minutes., Add spinach; cook and stir until wilted, 2-4 minutes. Gradually stir in cream, sour cream, salt and pepper; heat through (do not allow to boil). Sprinkle with parsley.

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.

CREAMY BROCCOLI SOUP

Steps:

• Heat oil in a medium pot over medium heat. Add onion, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes. Add broth and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Season with salt and pepper. Remove from heat, stir in spinach, and let cool slightly.
• Transfer soup to blend and puree with avocado. Adjust seasoning. Garnish with avocado and a drizzle of olive oil.

SPINACH AND BROCCOLI SOUP

Steps:

• Remove the roots and leaves from the leeks, wash well, and chop roughly.
• Heat the oil in a large, heavy-based saucepan or stock pot. Saute the leek until softened.
• Add the garlic and pepper, and continue cooking, stirring, for around a minute.
• Add the spinach, in batches if using fresh, broccoli, potato and stock. Cover and simmer until the potato is tender.
• Remove from heat and allow to cool slightly.
• Blend on high speed using a hand held/stick mixer.
• Serve with grated parmesan or sour cream.