Yummy Broccoli Veggie 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:

• In a medium pot, heat oil over medium high heat. Add onion, celery, and carrots. Turn heat down to medium and sautee until just tender, about 10 minutes.
• Add stock and broccoli, simmer over medium low heat about 30 minutes until broccoli is tender and flavors have blended.
• Pulse a couple times with an immersion blender.
• Add the beans and evaporated milk, heat through. Pulse a couple more times with the blender until you get the consistency you want. I like to leave chunks in mine, so I only pulse once or twice.
• Season with salt and pepper.
• Top with a bit of grated cheese if you like.

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.