Cream Of Broccoli Soup With Quinoa Recipes

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CREAM OF BROCCOLI SOUP WITH QUINOA

Because of the broccoli, onion, sweet potato, and homemade vegetable stock, this is a healthy recipe. When combined with the protein-rich quinoa, it also filling and satisfying. It has become a staple on our menu. Garnish with broccoli, parsley, or dill.

Provided by Curt Stockford

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 13



Cream of Broccoli Soup with Quinoa image

Steps:

  • Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until quinoa is tender, 15 to 20 minutes.
  • Heat oil in a heavy 4-quart pot. Add onion; cook and stir until translucent, about 5 minutes. Stir in vegetable stock, broccoli, sweet potato, and salt. Bring soup to a boil; reduce heat and simmer until broccoli and sweet potato are very tender, 15 to 20 minutes.
  • Remove soup from the heat. Puree with a hand-held immersion blender until smooth. Season with nutmeg, garam masala, and pepper.
  • Combine 1/2 cup water and cashews in a high-speed blender; puree until smooth.
  • Pour cashew mixture into the soup and bring to a boil.
  • Place 1/3 cup cooked quinoa in the center of each serving bowl; ladle soup around quinoa.

Nutrition Facts : Calories 405 calories, Carbohydrate 60.9 g, Fat 13.3 g, Fiber 9.8 g, Protein 13.8 g, SaturatedFat 2.1 g, Sodium 578.7 mg, Sugar 10 g

2 cups water
1 cup quinoa, or more to taste
1 tablespoon vegetable oil
1 large onion, chopped
4 cups homemade vegetable stock
4 cups chopped broccoli
1 sweet potato, peeled and cut into 1-inch pieces
salt to taste
1 pinch ground nutmeg, or to taste
1 pinch garam masala, or to taste
1 pinch ground pepper to taste
½ cup water
2 ounces raw cashews

EASY BROCCOLI QUINOA SOUP

This kid-friendly soup is a tad sweet and, perhaps best of all, easy for little hands to spoon up without making a big mess.

Provided by mrs.embee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 10



Easy Broccoli Quinoa Soup image

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
  • Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 29.9 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 3.5 g, Protein 9.6 g, SaturatedFat 0.4 g, Sodium 470 mg, Sugar 7.9 g

1 tablespoon extra-virgin olive oil
½ onion, diced
2 cloves garlic, minced
2 cups broccoli florets
2 cups water
1 cup quinoa
2 cubes chicken bouillon
1 (12 fluid ounce) can fat-free evaporated milk
1 tablespoon all-purpose flour
salt and ground black pepper to taste

BROCCOLI CHEESE QUINOA SOUP

From "Quinoa 365 the Everyday Superfoods" by Patricia Green & Carolyn Hemming. I have put the recipe as written below but i have a few adjustments. I would add more cheese, but i like stuff really cheesey. It seemed to have more cheese flavour the 2nd day so keep that in mind if you are making it a day ahead. Don't salt until you've added the cheese since this can have a lot of salt in it. MAKE SURE that when you add the quinoa and stock and turn it down that it is actually simmering. Mine wasn't and then I had to turn it up and cook it longer after the specified time.

Provided by LizzieLou

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



Broccoli Cheese Quinoa Soup image

Steps:

  • Separate the broccoli into smaller, bite-sized pieces and set aside.
  • Melt butter n a large saucepan over medium heat. Add the onion and saute until softened, about 8 to 10 minutes.
  • Add the broccoli, quinoa and chicken stock into the saucepan. Cover and reduce the heat to low. Simmer for about 18 minutes, until quinoa is tender.
  • Puree the cooked mixture with a hand blender or cool slightly and pure in 2 batches in a blender of food processor.
  • Return the soup to the saucepan and add the cream.
  • Season with salt and pepper.
  • Reheat the soup on low heat, being careful not to boil it. When the soup is hot, stir in the cheese until just melted and serve immediately.

Nutrition Facts : Calories 479.3, Fat 40.9, SaturatedFat 25.2, Cholesterol 136.8, Sodium 255.9, Carbohydrate 18.1, Fiber 3.2, Sugar 3.1, Protein 12.9

3 cups broccoli
1 tablespoon butter
1 cup onion (diced)
1/4 cup quinoa
3 cups chicken or 3 cups vegetable stock
1 1/2 cups cream (half and half)
salt and pepper
1 cup aged cheddar cheese (shredded)

VEGAN CREAM OF BROCCOLI SOUP

We achieved ultimate creaminess without the cream by adding a Yukon gold potato to this low-fat, heart-healthy soup. The nutritional yeast, with its satisfying nuttiness, does a great job standing in for cheese; look for it in health and specialty foods stores.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings

Number Of Ingredients 11



Vegan Cream of Broccoli Soup image

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 15 minutes. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes.
  • Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.

2 tablespoons extra-virgin olive oil
1 cup chopped onion (from about 1/2 medium onion)
Kosher salt
1/2 cup chopped celery (from about 1 medium stalk)
1 clove garlic, smashed
Freshly ground black pepper
2 medium Yukon gold potatoes, peeled and diced (about 3/4 pound)
4 cups broccoli florets
1/2 cup unsweetened soy milk
1/4 cup nutritional yeast
1/4 teaspoon freshly grated nutmeg

SIMPLE CREAM OF BROCCOLI SOUP

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 9



Simple Cream of Broccoli Soup image

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.

2 tablespoons butter
1/2 cup cream, heavy, light or half-n-half
1 onion, chopped
1 russet potato, peeled and chop
Nutmeg, to taste
6 cups canned chicken stock, warmed
Salt
3 cups chopped broccoli florets and stems
Pepper

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



Creamy Broccoli Soup image

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.

2 pounds broccoli
1/4 cup extra-virgin olive oil, plus more for drizzling
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
1 medium tomato, coarsely chopped
1 small sweet potato (preferably white-fleshed), coarsely chopped
Kosher salt and black pepper
1 teaspoon garlic powder
1 quart unsweetened coconut water, plus more if desired
1 (16-ounce) container silken tofu, drained
Ricotta, for serving (optional)
Finely chopped parsley, for serving (optional)

HOMEMADE CREAM OF BROCCOLI SOUP

You can have this to the table in under 30 minutes. Although it is easy and quick to prepare, you really have to be at the stove for the whole 30 minutes. It has great flavor on its own, but feel free to add some cheddar cheese or crumbled bacon to the top.

Provided by Munchkin Mama

Categories     Low Protein

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9



Homemade Cream of Broccoli Soup image

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.

Nutrition Facts : Calories 421.3, Fat 30.8, SaturatedFat 18.5, Cholesterol 77.8, Sodium 1942.7, Carbohydrate 24, Fiber 0.8, Sugar 1.6, Protein 13.4

6 tablespoons butter
2/3 cup flour
2 tablespoons butter
1/4 cup chopped onion
4 cups broccoli florets, cut into bite sized pieces (fresh or frozen)
6 cups chicken broth (or you can use the 49 1/2 oz can)
3/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper

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



Creamy Broccoli Soup image

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

2 cups chicken broth
2 ½ cups fresh broccoli
¼ cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
1 cup shredded Cheddar cheese
½ teaspoon dried oregano
salt and pepper to taste

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



Best Cream of Broccoli Soup image

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.

2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
1 stalk celery, chopped
2 (14 1/2 ounce) cans chicken broth
4 cups broccoli
3 tablespoons butter
3 tablespoons flour
2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
pepper
1/2 cup Velveeta cheese (or more)

CREAM OF BROCCOLI SOUP I

A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 40m

Yield 6

Number Of Ingredients 11



Cream of Broccoli Soup I image

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.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.2 g, Cholesterol 23.4 mg, Fat 11.4 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 5.1 g, Sodium 901 mg, Sugar 7.3 g

4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
⅓ cup all-purpose flour
2 tablespoons chicken bouillon powder
2 ½ cups whole milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese

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



Cream of Broccoli Soup image

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

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 pound broccoli, cut into florets, stems peeled and chopped
1/4 cup heavy cream
Coarse salt and ground pepper

BROCCOLI QUINOA BAKE

Creamy comfort food with an interesting twist: quinoa. I hope you enjoy this tasty dish. Source: Yoke's Fresh Market recipe card.

Provided by averybird

Categories     Chicken

Time 1h

Yield 6 , 6 serving(s)

Number Of Ingredients 11



Broccoli Quinoa Bake image

Steps:

  • Preheat oven to 350 degrees.
  • TO PREPARE QUINOA: Rinse quinoa until water runs clear. In a small saucepan, combine the quinoa, water and salt. Bring to a boil over high heat. Reduce heat to low, cover, and cook for 18-20 minutes or until white ring is visible around the individual quinoa grains.
  • TO PREPARE BROCCOLI: Heat a large pot of water on the stove. Cut broccoli into small florets. Blanch or steam broccoli to soften it slightly but not completely cook (it will finish cooking in the casserole), around 3-4 minutes. Rinse with cold water and cool. Set aside.
  • TO ASSEMBLE: In a large bowl, stir the mushroom soup, yogurt or sour cream, milk, cheese and pepper until well combined. Stir in the broccoli, chicken, and cooked quinoa.
  • Spoon mixture into a prepared baking dish. Top with a light sprinkling of Parmesan cheeses and bake for 35-40 minutes or until bubbly on the edges.

Nutrition Facts : Calories 296.2, Fat 14.8, SaturatedFat 5.9, Cholesterol 46.7, Sodium 726.7, Carbohydrate 21.3, Fiber 2.3, Sugar 1.3, Protein 19.6

3/4 cup quinoa, uncooked
1 1/2 cups water
1/4 teaspoon salt
1 (10 3/4 ounce) can cream of mushroom soup
1/3 cup Greek yogurt or 1/3 cup sour cream
2 tablespoons milk
1 1/4 cups shredded cheese
1/4 teaspoon pepper
2 cups broccoli (see below)
2 chicken breasts, cooked and diced
fresh-grated parmesan cheese

SIMPLY PERFECT CREAM OF BROCCOLI SOUP

This is one of the simplest, yet most satisfying recipes I have found. This is a good basic soup. For a hearty twist, add some cheddar cheese, to taste.

Provided by Chef Heather

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6



Simply Perfect Cream of Broccoli Soup image

Steps:

  • Bring chicken broth to a boil, then add broccoli.
  • Cover and reduce heat to low.
  • Cook for 5 to 7 minutes or until tender; Set aside.
  • In another saucepan, melt butter over medium heat.
  • Add onion and stir occasionally, for 1 to 2 minutes or until onion is tender.
  • Stir in flour.
  • Gradually stir in evaporated milk. Stir constantly, until mixture comes to a boil.
  • Add broccoli and cook until heated thoroughly.
  • Add 1 cup american or cheddar cheese, if desired.

1 (16 ounce) package frozen chopped broccoli
3 cups chicken broth
1/4 cup butter
1/4 cup onion, diced
1/4 cup all-purpose flour
1 (14 1/2 ounce) can evaporated milk

CREAM OF BROCCOLI CHEESE SOUP

"When my husband and I visit fresh-food stands, we often come home with more vegetables than we can eat," Marge Hill shares from Glenside, Pennsylvania. "I lightened up this tarragon-flavored soup to use up the broccoli we buy. I like it with crusty bread, a salad or a sandwich."

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 10



Cream of Broccoli Cheese Soup image

Steps:

  • In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. , Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.

Nutrition Facts : Calories 202 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

1/2 cup chopped sweet onion
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
4 cups fresh broccoli florets
1/4 to 1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1-1/2 cups 1% milk
1-1/4 cups shredded reduced-fat cheddar cheese, divided

CREAM OF BROCCOLI SOUP

I ate some cream of broccoli soup somewhere then came home and made this up. You can substitute grated cheddar if you are a purest. We are Velveeta kind of people.

Provided by Virginia

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8



Cream of Broccoli Soup image

Steps:

  • Chop broccoli in small pieces.
  • Put broccoli, onion and celery in small saucepan.
  • Add 1/2 water-cook slowly about 3 minutes.
  • Drain water.
  • Put Velveeta on broccoli mix,to let melt.
  • To make white sauce-----------.
  • Melt butter in skillet.
  • Add flour and stir.
  • Raise heat.
  • Add milk til desired consistency.
  • Pour broccoli mix and white sauce together.
  • Simmer on low a few minutes and serve.
  • Sometimes I add a couple tablespoons of Dijon mustard.

Nutrition Facts : Calories 226.6, Fat 18.6, SaturatedFat 11.6, Cholesterol 52.1, Sodium 200.2, Carbohydrate 12, Fiber 2.1, Sugar 1.6, Protein 4.6

1 bunch fresh broccoli
1 medium onion, chopped
1 stalk celery, chopped
1 -2 cup Velveeta cheese
1/2 cup butter
3 tablespoons flour
2 -3 cups milk
salt and pepper

CREAM OF BROCCOLI SOUP

This soup is a great meal starter, but I also serve it as the main course when I'm in need of a quick nourishing lunch or dinner. Just add a green salad and a biscuit or roll.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 9



Cream of Broccoli Soup image

Steps:

  • In a large saucepan, combine water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. , In a large bowl, combine the soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through.

Nutrition Facts : Calories 329 calories, Fat 22g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 1077mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 11g protein.

2 cups water
4 teaspoons chicken bouillon granules
6 cups frozen chopped broccoli
2 tablespoons finely chopped onion
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups evaporated milk
2 cups sour cream
1 teaspoon dried parsley flakes
1/4 teaspoon pepper

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



Best Cream Of Broccoli Soup image

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

5 tablespoons butter, divided
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

QUICK CREAM OF BROCCOLI SOUP

WHEN OUR two sons left home (in the same year) to build their own "nests", we had lots of adjustments to make, especially in our menus. This recipe works well for us. It's easy, healthy and tasty. My husband's favorite vegetable is broccoli, so this soup makes his day! -Elsie Quance, Newark, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 8



Quick Cream of Broccoli Soup image

Steps:

  • In a large saucepan, bring water and bouillon to a boil. Add the broccoli, onion, salt and pepper. Reduce heat; simmer for 5-7 minutes or until broccoli is tender. Let cool for 10 minutes. , Pour into a blender; cover and process until smooth. Return to pan; add milk and heat through. Top each serving with a teaspoon of butter.

Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1499mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.

1 cup water
2 chicken bouillon cubes
2 cups chopped fresh broccoli
2 tablespoons dried minced onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
2 teaspoons butter

VIETNAMESE-STYLE SOUP WITH BROCCOLI AND QUINOA

Here, Ms. Shulman adds a high-protein grain to her vegetarian pho broth instead of traditional noodles. The broccoli is thinly sliced and steamed or blanched separately.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 15m

Yield 6 servings

Number Of Ingredients 12



Vietnamese-Style Soup With Broccoli and Quinoa image

Steps:

  • Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.
  • Steam the broccoli for 1 to 2 minutes, just until crisp-tender.
  • Heat the quinoa and divide among 6 soup bowls. Add the tofu, steamed broccoli and radish julienne to the bowls and ladle in the hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on.

Nutrition Facts : @context http, Calories 196, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 40 milligrams, Sugar 3 grams

1 recipe vegetarian pho broth
6 ounces firm tofu, cut in dominoes
Soy sauce to taste (optional)
3 cups cooked quinoa
3 broccoli crowns, broken into florets and cut in slices 1/4 inch thick
A 3-inch piece of white radish, peeled and cut in 1 1/2-inch julienne
1/2 cup Asian or purple basil leaves, slivered if large, left whole if small
4 scallions, chopped
1 cup chopped cilantro
2 to 4 bird or serrano chilies, sliced thin or finely chopped (to taste)
6 mint sprigs
3 to 4 limes, cut in wedges

More about "cream of broccoli soup with quinoa recipes"

CREAM OF BROCCOLI AND QUINOA SOUP | NUTRIENT-DENSE …
Sauté for another 2 minutes. Add the broccoli, potatoes, broth, salt, black pepper, the bay leaf, paprika, and 1 cup water. Bring the mixture to a …
From thefullhelping.com
3.6/5 (7)
Category Side, Soup
Cuisine Vegan
Total Time 40 mins
cream-of-broccoli-and-quinoa-soup-nutrient-dense image


CREAM OF BROCCOLI SOUP WITH QUINOA YOU HAVE TO TRY
Pour cashew mixture into the soup and bring to a boil. Place 1/3 cup cooked quinoa in the center of each serving bowl; ladle soup around quinoa. Notes : The quinoa complements the soup well if made with vegetable or chicken stock instead of water. Use frozen broccoli if preferred. Try adding 1/2 small onion, chopped and sautéed, when cooking ...
From familytopsecretrecipes.blogspot.com


CREAM OF BROCCOLI SOUP (EASY RECIPE) - DASSANA'S VEG RECIPES
Heat water with salt in a pot. Let the water vigorously boil. Switch off the heat and add the broccoli florets. Blanch for about 15 to 20 seconds and then drain the florets. Reserve a few broccoli florets for garnish. The above blanching method is to …
From vegrecipesofindia.com


VEGAN BROCCOLI QUINOA SOUP - BAKERITA
In a large saucepan or soup pot, heat the oil over medium heat. Add the diced onion and cook for 5-7 minutes, or until translucent. Add the garlic and cook for one more minute, or until fragrant. Add the vegetable broth and bring to a boil. Add in the broccoli, salt, garlic powder, onion powder, and turmeric and cook for 5-7 minutes or until ...
From bakerita.com


BROCCOLI SOUP WITH ALMOND AND QUINOA - THE ROOT CAUSE
Rinse quinoa well and bring it to boil in hot water (800ml) Add salt, broccoli, zucchini and ground nutmeg. Cook for 10 minutes. Add fresh herbs and some baby spinach leaves or kale. Cook for another 5 minutes. Add the almond cream and oatcream, stir it …
From therootcause.com.au


CREAM OF BROCCOLI SOUP RECIPE - COOKIE AND KATE
Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then promptly reduce the heat to medium-low and cover the pot. Simmer until the broccoli stalks are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes.
From cookieandkate.com


EASY CREAM OF BROCCOLI SOUP - HEALTHY RECIPES BLOG
In a large saucepan, add the chicken stock, salt and pepper, and spices. Next, add the broccoli. Bring to a boil, then simmer until very tender, 10-15 minutes. Turn the heat off. Using an immersion blender, blend the soup until smooth. Stir in heavy cream and Parmesan. Cook just until heated through, then serve.
From healthyrecipesblogs.com


CREAM OF BROCCOLI SOUP WITH QUINOA - COOKING QUINOA | HOW TO …
When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures.
From pinterest.ca


HEALTHY LOW-CALORIE BROCCOLI SOUPS FOR WEIGHT WATCHERS - GET A RECIPES
In a 5 quart-pot, melt butter over medium heat and mix in flour, stirring constantly until thick paste forms. Remove it from the pot and set it aside. In the same pot, combine water, bouillon cubes, chicken, broccoli, salt, and pepper and bring them to boil over high heat. Reduce the heat to medium-low and simmer for 45 minutes.
From getarecipes.com


10 BEST CHICKEN BROCCOLI CREAM OF CHICKEN SOUP RECIPES - YUMMLY
Chicken Broccoli Casserole (Chicken Divan) Yellow Bliss Road. broccoli, melted butter, lemon juice, cooked chicken breast, black pepper and 8 more.
From yummly.com


BROCCOLI AND CHICKEN SOUP - THERESCIPES.INFO
cooked chicken, broccoli, cream of chicken soup, ... See also : Healthy Chicken And Broccoli Recipes , 94. Visit site . Top Results For Broccoli And Chicken Soup Updated 1 hour ago. www.yummly.com. The Best Chicken Divan. Visit site ...
From therecipes.info


VEGAN CREAMY BROCCOLI SOUP | SIMPLY QUINOA
Heat the olive oil in a large Dutch oven or soup pot. Add the zucchini, carrots, onion, and garlic and cook until the garlic is fragrant. Season with salt and pepper. Simmer. Add the broccoli, cashews, broth, and water. Bring the soup to a boil, then reduce heat to a simmer. Cover and continue to simmer for about 20 minutes, or until the ...
From simplyquinoa.com


CREAM OF BROCCOLI SOUP WITH QUINOA POPULAR RECIPES
When combined with the protein-rich quinoa, it also filling and satisfying. It has become a staple on our menu. Garnish with broccoli, parsley, or dill. Ingredients : 2 cups water; 1 cup quinoa, or more to taste; 1 tablespoon vegetable oil; 1 large onion, chopped; 4 cups homemade vegetable stock; 4 cups chopped broccoli
From easyfoodrecip.blogspot.com


OUR FAVORITE RECIPES THAT START WITH CREAM OF BROCCOLI SOUP
Veggie Noodle Ham Casserole. This saucy main dish is really quite versatile. Without the ham, it can be a vegetarian entree or a hearty side dish.—Judy Moody, Wheatley, Ontario. Go to Recipe. 2 / 5.
From tasteofhome.com


CREAM OF BROCCOLI SOUP WITH QUINOA - COOKING QUINOA | CREAM OF …
Apr 21, 2014 - This Pin was discovered by Sarah Roach. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


CREAM OF ANYTHING SOUP RECIPE - THERESCIPES.INFO
Cream of Anything Soup Mix Substitute Recipe - Food.com hot www.food.com. Mix dry milk, cornstarch, soup base, onion flakes, thyme, dill and celery salt. For equivalent of 1 can cream of chicken soup combine and heat 1/3 cup dry mix and 1 1/4 cups water. For equivalent of 1 can cream of mushroom soup combine and heat 1/3 cup dry mix, 1 1/4 cups water, 2 ounces …
From therecipes.info


CREAM OF BROCCOLI SOUP | RICARDO
In a large saucepan, combine broth, broccoli and onion. Season with salt and pepper. Bring to a boil and simmer over medium heat for about 15 minutes or until vegetables are tender. Pour soup in the blender. Reduce until smooth. Adjust the seasoning and serve.
From ricardocuisine.com


BROCCOLI SOUP - THICK & CREAMY! | RECIPETIN EATS
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.
From recipetineats.com


CREAM OF BROCCOLI CHEESE SOUP - DAMN DELICIOUS
Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until translucent, about 5 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk and half-and-half, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in broccoli, nutmeg, salt and ...
From damndelicious.net


LIGHT CREAM OF BROCCOLI SOUP - AHEAD OF THYME
Bring to a simmer. Add the broccoli and stir to combine. Turn the heat down to low, cover and continue to simmer for about 10-15 minutes, until the broccoli and potatoes are soft. Puree the soup directly in the pot using an immersion blender, or transfer the soup carefully into a blender or food processor.
From aheadofthyme.com


POPULAR RECIPES CREAM OF BROCCOLI SOUP WITH QUINOA
When combined with the protein-rich quinoa, it also filling and satisfying. It has become a staple on our menu. Garnish with broccoli, parsley, or dill. Ingredients : 2 cups water; 1 cup quinoa, or more to taste; 1 tablespoon vegetable oil; 1 large onion, chopped; 4 cups homemade vegetable stock; 4 cups chopped broccoli
From recipesmycafe.blogspot.com


CREAM OF BROCCOLI SOUP WITH QUINOA - BROCCOLI SOUP RECIPES
Heat oil in a heavy 4-quart pot. Add onion; cook and stir until translucent, about 5 minutes. Stir in vegetable stock, broccoli, sweet potato, and salt. Bring soup to a boil; reduce heat and simmer until broccoli and sweet potato are very tender, 15 to 20 minutes.
From worldrecipes.org


CREAM OF BROCCOLI AND QUINOA SOUP | RECIPE | COOKING RECIPES, …
Oct 27, 2015 - This plant-based cream of broccoli and quinoa soup is a great way to get tons of nutrition (and eat your broccoli) in comfort food form. Oct 27, 2015 - This plant-based cream of broccoli and quinoa soup is a great way to get tons of nutrition (and eat your broccoli) in comfort food form. Pinterest. Today. Explore. When the auto-complete results are available, …
From pinterest.ca


HEALTHY CREAM OF BROCCOLI SOUP - SKINNYTASTE
In a medium sized stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes. Add broccoli, milk and pepper and cook, covered, 10 more minutes. Add sour cream and puree soup with an immersion blender. Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.
From skinnytaste.com


CHEESY CHICKEN, BROCCOLI, & QUINOA CASSEROLE {& A GLUTEN FREE …
2 cups cooked broccoli, chopped. 1 1/2 cups COOKED quinoa. Parmesan cheese for topping. Directions: Combine everything except the parmesan in a large bowl and stir to combine. Spoon into a greased, shallow baking dish. Lightly sprinkle with parmesan cheese. Bake at 350 for 35 to 45 minutes until hot, melty, and bubbly.
From asweeterthing.com


CREAM OF BROCCOLI SOUP WITH CHEDDAR - ONCE UPON A CHEF
Instructions. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until soft, 4 to 5 minutes; do not brown. Add the broccoli stems, broth, water, salt, and pepper. Bring to a boil and cook over medium-high heat until the stems are partially cooked, about 10 minutes.
From onceuponachef.com


BROCCOLI SPINACH QUINOA SOUP - WENDY POLISI
Add in vegetable broth, broccoli and potato. Bring to a simmer and reduce heat to low. Cover and cook for 35 minutes. Remove cover and add spinach, tahini, salt and peppers. Cook until spinach is wilted. Remove from heat, and allow to cool. When cool enough to handle, transfer to a blender and puree in batches.
From wendypolisi.com


BROCCOLI & LEMON SOUP WITH QUINOA & FETA | ALLRECIPES.COOKING
Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 10-12u00a0minutes or until just tender. Drain and refresh under cold running water. Meanwhile, heat the oil in a saucepan over medium heat. Add the onion and garlic. Cook, stirring, for 3u00a0minutes or until soft. Stir in the potato and broccoli stems.
From allrecipes.cooking


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