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 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
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
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.
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
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
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.
BROCCOLI SUPREME
Make and share this Broccoli Supreme recipe from Food.com.
Provided by ThatJodiGirl
Categories Rice
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions, celery, and broccoli in butter.
- Mix with soups diluted with milk, cooked rice, and 2/3 of grated cheese.
- Turn into buttered 9 x 13 inch or 2 quart casserole dish and top with remaining cheese.
- Bake in preheated oven at 350 degrees for 1 hour.
CREAM OF BROCCOLI SUPREME SOUP
Make and share this Cream of Broccoli Supreme Soup recipe from Food.com.
Provided by Prose
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute broccoli, celery, and onions in butter in large kettle. Add mushrooms and cook until soft. Blend in salt, pepper, soup, and half and half and cook on medium until warm through. Do not boil. Add avocado, stir, and serve.
Nutrition Facts : Calories 451, Fat 37.5, SaturatedFat 17.4, Cholesterol 75, Sodium 482.9, Carbohydrate 24.1, Fiber 7.7, Sugar 3.8, Protein 10.3
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
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
BROCCOLI SUPREME WITH STUFFING
I really don't know how long I've had this recipe, but it is a great favorite in our family. I've shared it with many friends, too.-Lucy Parks, Birmingham, Alabama
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, soup and sour cream. Stir in the carrot, onion and pepper. Fold in the broccoli. , Transfer to a greased 2-1/2-qt. baking dish. Combine stuffing and butter; sprinkle over top. Bake, uncovered, at 350° for 50-60 minutes or until bubbly and heated through.
Nutrition Facts : Calories 139 calories, Fat 9g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 348mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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