Broccoli Carrot Soup Recipes

CARROT BROCCOLI SOUP

Steps:

• In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened.

BROCCOLI/CARROT SOUP

Steps:

• Prepare broccoli using peeled stalks.
• Cut into small pieces.
• Peel& cut carrots into small coin-size pieces.
• Steam both vegetables until fork tender.
• Place steamed vegetables into blender.
• Add 1/2 warmed broth.
• Liquefy, being careful not to overflow.
• Remove to large pot with lid.
• Add remaining broth,half& half,milk,hot sauce,cheese,and salt to blender.
• Liquefy.
• Add to soup in pot.
• Stir to combine.
• Peel& dice potato.
• Place with filtered water in saucepan.
• Bring to boil, turn down to simmer until fork tender.
• Do not overcook.
• Strain, saving potato water.
• Set potatoes aside.
• Add potato water to thicken soup, if desired.
• Blend well and reheat.
• Serve hot with potatoes.
• Add pepper to taste.

BROCCOLI SOUP

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.

CHEESE SOUP WITH BROCCOLI

Steps:

• In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling.
• In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended.
• Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy!

CAULIFLOWER BROCCOLI CHEESE SOUP

Steps:

• In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally., Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

CREAMY BROCCOLI/CARROT SOUP

Steps:

• Heat oil in a large pan.
• Saute onion and ginger until soft, about five minutes, stir now and then.
• Add curry, stir to coat.
• Add carrots, broccoli, garlic and bouillon.
• Heat to boiling, temper heat and let simmer until carrots and broccoli are tender, about 20 minutes.
• Puree the soup in a blender, food-processor or hand-held blender (that's what I use).
• Now add coconut milk, salt and pepper.
• Stir and reheat if necessary.

BEST CREAM OF BROCCOLI AND POTATO SOUP

Steps:

• Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
• Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
• Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.