Old Fashioned Cream Of Broccoli Soup Recipes

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.

CREAM OF BROCCOLI SOUP

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.

BROCCOLI CREAM SOUP

Steps:

• In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes., In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf.

OLD FASHIONED CREAM OF BROCCOLI SOUP

Steps:

• Melt butter in large sauce pan. Sauté vegetables in butter until tender. Sprinkle with flour, salt and pepper; stir in well.
• Add chicken broth and cream. Cook until thick and comes to a slow boil; stirring frequently.
• Add wine and correct salt and pepper to taste.

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.

HOMEMADE CREAM OF BROCCOLI SOUP

Steps:

• In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
• In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
• Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
• You can substitute cauliflower or broccoflower in place of the broccoli.

CREAM OF BROCCOLI SOUP

Steps:

• In a saucepan, combine the chicken broth, chopped onion, broccoli, bay leaf and garlic powder.
• Bring mixture to boiling. Reduce heat; cover and simmer for 10 minutes or until vegetable is tender. .
• Remove bay leaf.
• Place half of the vegetable mixture in a blender or food processor.
• Cover and blend 30 to 60 seconds or till smooth. Take care when blending hot liquids. Pour into bowl.
• Repeat with remaining vegetable mixture; set all aside.
• In the same saucepan, melt the butter or margarine.
• Whisk in flour, salt and pepper. Add the milk all at once, whisking till smooth.
• Cook and stir till mixture is thickened and bubbly.
• Stir in the blended vegetable mixture.
• Cook and stir till soup is heated through.
• Season with additional salt and pepper to taste.