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
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.
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.
BROCCOLI CREAM SOUP
This soup has a wonderful fresh flavor. I've never had a better broccoli soup.-Beth Hart, Walworth, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 15
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.
Nutrition Facts : Calories 265 calories, Fat 20g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 1005mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.
PAULA'S CREAM OF BROCCOLI SOUP
This is my family's favorite soup ... even my kids enjoy it! I have made this for our church's soup suppers and I always come home with an empty crock pot!
Provided by Paula
Categories Vegetable
Time 45m
Yield 5 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 327, Fat 22.5, SaturatedFat 13.9, Cholesterol 67.7, Sodium 821.8, Carbohydrate 22.3, Fiber 2.8, Sugar 1.8, Protein 11
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
SOUTH BEACH CREAM OF BROCCOLI SOUP
I went on the South Beach Diet two years ago because I wanted to develop healthy eating habits. My whole family really enjoys this soup. This recipe came from The South Beach Diet Online.
Provided by Molidol
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the broccoli into florets and set aside.
- Trim and discard the tough fibrous skin from the stems, coarsely chop and set aside.
- In a medium saucepan over medium-low heat, warm the oil.
- Add leeks and celery and saute for 8 minutes, or until the leeks are soft.
- Add the broccoli stems and broth. Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
- Add the broccoli florets and simmer for 10 minutes more.
- Puree the mixture in a food processor or blender. Return to saucepan.
- In a small bowl, whisk together 1 cup of evaporated milk with the cornstarch until smooth.
- Slowly add to the broccoli mixture, stirring constantly over medium heat.
- Stir in the remaining milk, thyme, and pepper. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Nutrition Facts : Calories 295.3, Fat 9.3, SaturatedFat 1.1, Cholesterol 5.1, Sodium 959.2, Carbohydrate 35.6, Fiber 4.7, Sugar 18.9, Protein 19.3
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