Quick And Easy Broccoli Soup Recipes

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the broccoli, cover the pot, and steam the broccoli until fork-tender, 8 to 10 minutes.
• Transfer broccoli to a blender and allow to cool slightly, about 5 minutes.
• Place milk, Cheddar cheese, and Parmesan cheese in the blender. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Alternately, you can use a stick blender and puree in a bowl.

Steps:

• In a large pot, combine broccoli, onion, garlic, broth (I used vegetable broth) or water, and salt.
• Cover pot, bring to a boil, and then simmer for about 15 minutes, or until everything starts getting soft.
• Use a ladle to transfer 2/3 of the soup into a blender.
• Blend the soup until smooth. (I just used my immersion blender until I was happy with the texture.)
• Pour back into saucepan and turn on heat to medium setting.
• In a small bowl, combine milk with flour and whisk together until smooth.
• Pour mixture into soup and stir.
• Add basil and parsley and stir until soup begins to thicken.
• Add vinegar, and salt and pepper to taste.

Steps:

• Melt the butter in a medium saucepan, over medium heat.
• Add the onion and garlic and cook until translucent, about 5 minutes.
• Add the potatoes, thyme, salt, and broth and bring to a boil.
• Adjust the heat to maintain a gentle simmer, and cook uncovered until the potatoes are fork tender, about 10-15 minutes.
• Add the broccoli with cheese sauce.
• Simmer another 5-10 minutes.
• Puree the soup in batches in a blender or with an immersion blender.
• I like mine a little bit more chunky so I use
• a potato masher to smash the broccoli and potatoes leaving some texture in the soup.
• Bring to a simmer, taste, and season with salt
• and pepper.
• Enjoy!

Steps:

• In a large deep pan heat the oil over medium and add the onion & garlic.
• Cook gently until softened for about 2-3 minutes.
• Add the potato, broccoli and stock and bring to the boil.
• Turn heat down and simmer for 20 mins until vegetables are cooked.
• Either pour into a blender and blend or use a stick blender in pan to make a smooth mixture.
• If using a blender add soup back to the pan and heat gently.
• It is at this point you can add the chopped bacon and simmer til bacon is cooked, about 15mins, then check seasoning.
• If not adding the bacon, check seasoning and add salt & pepper to taste & reheat gently.
• Serve in nice bowls with slices of french bread which have been toasted on one side, turned over and topped with either blue cheese or whatever cheese you have on hand and grilled for a few mins til melted & crispy, on the side.
• Note: cooking time does not include the extra time for the bacon addition.

Steps:

• Cook broccoli in water until tender.
• Do not drain.
• Add remaining ingredients except cheese and simmer for 3 or 4 minutes.
• Run through blender until you have desired consistency. ( you can set aside a few flowerettes for garnish).
• Stir in cheese if using.
• For Vegetarian do not use Cream of Chicken.

Steps:

• Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
• With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.

Steps:

• In a large saucepan, heat oil over medium-high. Add onion; season with salt and pepper. Cook until soft, about 5 minutes. Add broth, broccoli, potato, and 2 cups water; season generously with salt. Bring to a boil. Reduce heat, and simmer until broccoli and potato are just tender, about 4 minutes.
• Working in batches, puree soup in a blender (fill it no more than halfway) and return to pot. Stir in cream and lemon juice; season with salt and pepper.

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

Steps:

• In a large saucepan, saute onion in butter until tender. Add the broccoli, broth, garlic powder, pepper and salt. Bring to a boil. Reduce heat; cover and simmer until broccoli is tender, 10-12 minutes. Cool slightly., In a blender, cover and process soup until smooth. Return to the pan and heat through. Garnish servings with sour cream if desired.

Steps:

• Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes.
• Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.

Steps:

• Melt butter. Cook onion until soft but not brown.
• Stir in flour and cook 3 minutes.
• Whisk in stock and broccoli.
• Bring to boil.
• Reduce heat and simmer 5 to 10 minutes.
• Puree mixture (in food processor or blender).
• Return to heat, add pepper, milk, cheese, and Tabasco sauce.
• Heat thoroughly but do not boil.
• Taste and adjust seasoning if necessary.
• If you are using fresh broccoli, trim off tough stems, chop and cook 15 minutes before putting in blender.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

Steps:

• In a small saucepan, cook onion in butter until tender. Stir in broth and broccoli with sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes. , Add rice and cream. Cook 3-4 minutes longer or until heated through and broccoli is tender (do not boil).

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.

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.

Steps:

• In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
• Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
• In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.