Best Cream Of Broccoli Soup Recipe Recipe For Meatloaf

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CREAM OF BROCCOLI SOUP I



Cream of Broccoli Soup I image

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

4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
⅓ cup all-purpose flour
2 tablespoons chicken bouillon powder
2 ½ cups whole milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese

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

CREAM OF BROCCOLI SOUP



Cream of Broccoli Soup image

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

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 pound broccoli, cut into florets, stems peeled and chopped
1/4 cup heavy cream
Coarse salt and ground pepper

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

SIMPLE CREAM OF BROCCOLI SOUP



Simple Cream of Broccoli Soup image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1/2 cup cream, heavy, light or half-n-half
1 onion, chopped
1 russet potato, peeled and chop
Nutmeg, to taste
6 cups canned chicken stock, warmed
Salt
3 cups chopped broccoli florets and stems
Pepper

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.

BEST CREAM OF BROCCOLI SOUP



Best Cream Of Broccoli Soup image

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

5 tablespoons butter, divided
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

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

BEST CREAM OF BROCCOLI SOUP



Best Cream of Broccoli Soup image

This recipe is thick and flavorful. Simple, delicious, and quick to make. Hope that you enjoy it as much as my family does. I have added chicken to this soup, very good

Provided by Barb G.

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
1 stalk celery, chopped
2 (14 1/2 ounce) cans chicken broth
4 cups broccoli
3 tablespoons butter
3 tablespoons flour
2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
pepper
1/2 cup Velveeta cheese (or more)

Steps:

  • Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
  • Add broccoli and broth; cover and simmer for 10 minutes.
  • Purée soup (I use a hand blender) or mash with potato masher.
  • Return to heat.
  • In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
  • Stir until thick and bubbly, add to soup.
  • Add cheese; stir until melted.
  • Season with pepper and serve.

LIGHT CREAM OF BROCCOLI SOUP



Light Cream of Broccoli Soup image

From "The Best of America's Test Kitchen". Posted for safe-keeping. From the cookbook: "This soup has all the creaminess and richness of regular cream of broccoli soup, but with less than half the calories and a fraction of the fat." Notes: Large head of broccoli = about 1 1/2 lbs. For a vegetarian soup, you can us all vegetable broth (the soup will taste sweeter.) Do not boil the soup once the half-and-half has been added. Boiling will cause the half-and-half to curdle.

Provided by Treewoman

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 large head broccoli, cut florets into 1-inch pieces, enough stalks peeled and chopped fine to make 3/4 cup (discard any remaining stalks.)
1 cup minced onion
1 teaspoon vegetable oil
salt
3 garlic cloves, minced
1 tablespoon unbleached all-purpose flour
1/4 cup dry white wine
1 bay leaf
1 1/2 cups low sodium chicken broth
1 1/2 cups low sodium vegetable broth
1/2 cup half-and-half
pepper

Steps:

  • Combine the chopped broccoli stalks, onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until softened, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  • Stir in the flour and cook for 1 minute. Whisk in the wine with the bay leaf and cook until the wine is absorbed, about 1 minute.
  • Whisking constantly, gradually add the broths. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer until slightly thickened and the broth no longer tastes of flour, about 5 minutes.
  • Add the florets and continue to simmer, uncovered, until tender, 7 to 10 minutes. Remove the bay leaf.
  • Puree the mixture in a blender (or food processor) until smooth, and return to a clean saucepan. Stir in the half-and-half and cook over low heat until just hot (do not boil), about 3 minutes. Season with salt and pepper to taste and serve immediately.

Nutrition Facts : Calories 152.5, Fat 5.8, SaturatedFat 2.5, Cholesterol 11.2, Sodium 92.3, Carbohydrate 18.5, Fiber 4.7, Sugar 4.6, Protein 7.7

CREAM OF BROCCOLI SOUP



Cream of Broccoli Soup image

Make and share this Cream of Broccoli Soup recipe from Food.com.

Provided by NannyMarvel

Categories     Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

1 1/2 cups chicken broth
1/2 cup onion, chopped
2 cups broccoli, cut in pieces
1/2 teaspoon dried thyme, crushed
1 small bay leaf
1/4 teaspoon garlic powder
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
1 cup milk
salt and pepper

Steps:

  • In a saucepan, combine the chicken broth, chopped onion, broccoli, bay leaf and garlic powder.
  • Bring mixture to boiling. Reduce heat; cover and simmer for 10 minutes or until vegetable is tender. .
  • Remove bay leaf.
  • Place half of the vegetable mixture in a blender or food processor.
  • Cover and blend 30 to 60 seconds or till smooth. Take care when blending hot liquids. Pour into bowl.
  • Repeat with remaining vegetable mixture; set all aside.
  • In the same saucepan, melt the butter or margarine.
  • Whisk in flour, salt and pepper. Add the milk all at once, whisking till smooth.
  • Cook and stir till mixture is thickened and bubbly.
  • Stir in the blended vegetable mixture.
  • Cook and stir till soup is heated through.
  • Season with additional salt and pepper to taste.

CREAM OF BROCCOLI SOUP



Cream of Broccoli Soup image

Very tasty and easy soup... excellant for vegetarians (just substitute the chicken stock for vegetable stock). Mum's homemade recipe!

Provided by cazstepanek

Categories     Stocks

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

1 head broccoli
42 1/2 g butter
1 small onion (Chopped)
35 1/2 g flour
2 1/4 pints chicken stock
1/2 teaspoon basil
2 bay leaves
1 tablespoon fresh parsley (Chopped)
1 lemon, juice of
1 pinch salt and pepper

Steps:

  • Place the Broccoli in a large bowl and cover with cold water and the lemon juice for 1 hour.
  • Drain and chop the broccoli. Heat butter in a large saucepan over a medium heat. Add the onion and cook for 3 minutes partly covered.
  • Add the chopped broccoli and season, partly cover and continue cooking for a further 7 minutes.
  • Mix the flour in until well incorporated and cook for a further 3 minutes. Add the remaining ingredients and mix well. Cook the soup, partly covered, for 30 minutes over a low heat.
  • Remove the bay leaves and liquidise then serve immediately.

Nutrition Facts : Calories 267.7, Fat 12.5, SaturatedFat 6.4, Cholesterol 30.8, Sodium 498.5, Carbohydrate 29.3, Fiber 4.5, Sugar 7.9, Protein 12.3

HOMEMADE CREAM OF BROCCOLI SOUP



Homemade Cream of Broccoli Soup image

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

6 tablespoons butter
2/3 cup flour
2 tablespoons butter
1/4 cup chopped onion
4 cups broccoli florets, cut into bite sized pieces (fresh or frozen)
6 cups chicken broth (or you can use the 49 1/2 oz can)
3/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper

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

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