Hearty Broccoli Soup Recipes

Steps:

• In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.

Steps:

• Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
• Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
• Preheat oven to 400 degrees F.
• Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
• Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

Steps:

• In a medium saucepan, heat margarine over medium heat.
• Add onion and garlic and saute until softened.
• Stir in broccoli and potatoes and saute 1 minute.
• Add broth and bring to a boil.
• Reduce heat and simmer for 15 minutes or until veggies are tender.
• Use a hand blender, food processor or traditional blender to puree the soup, in batches if necessary, until it is smooth.
• Return to the pan and heat through.
• Variation: Substitute cauliflower celeriac, squash or a combination of these veggies.

Steps:

• Brown one slice of onion in 1 tablespoon oil.
• Bring 6 cups of water and 6 chicken boullion cubes to a boil.
• Boil until boullion is dissovled.
• Add 8 ounces wide egg noodles and 1 tsp salt, boil for 3 minutes.
• Add 20 ounces frozen chopped brocolli (or 1 pound fresh chopped brocolli).
• Boil for 4 minutes.
• Reduce heat to simmer and add 1/8 tsp garlic salt, 6 cups of milk, and one pound of Velveeta cheese.
• Cook until cheese melts.

Steps:

• Combine potatoes, onion, carrots, celery and water in soup pot and cook five minutes. Add broccoli and cook 5-10 minutes more.
• Add 3 cups milk, broth powder, Worcestershire sauce, and salt and pepper and heat to boil.
• Blend 1 cup milk and flour together in a small bowl. stir into the soup and cook until just thickened.
• Remove from heat. Stir in cheese until melted.
• Note: Broccoli can be replaced with cauliflower.