CREAMY HOMEMADE WHITE BEAN SOUP WITH BROCCOLI
Creamy Homemade White Bean Soup with Broccoli is an irresistible blend of smooth textured and nutty flavored cannellini beans and roasted broccoli, a nutritional powerhouse. Don't settle for bland white bean soup! With this flavorful recipe, you'll have everyone begging for seconds.
Provided by Sharon Rigsby
Categories Dinner Lunch Main Course Soup
Time 50m
Number Of Ingredients 7
Steps:
- To begin making this white bean soup, preheat your oven to 400 degrees.
- Cut the florets off of the broccoli stalks and place on a baking sheet along with 4 cloves of peeled garlic. Drizzle with olive oil, toss to make sure everything is coated, and roast for 20 minutes.
- Meanwhile, peel the broccoli stems. Cut the stems into small pieces. Peel and mince the shallots. Place the chopped broccoli stalks and shallots into a large saucepan, along with one tablespoon of olive oil over medium heat. Cook, stirring frequently for about three minutes or until the vegetables are softened.
- Add the chicken stock and beans, cover and bring to a boil. Turn down the heat to low, cover, and cook for an additional 15 minutes.
- Add the roasted broccoli and garlic to the soup. Use an immersion blender to puree the mixture to your desired consistency. (I like to leave small chunks of broccoli and beans.)
- Add cream and taste. Add a pinch of salt and ground black pepper if necessary. Serve immediately.
Nutrition Facts : Calories 128 kcal, Carbohydrate 12 g, Protein 5 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 187 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 4 g, ServingSize 1 serving
CREAMY BROCCOLI-WHITE BEAN SOUP
Adding pre-steamed broccoli florets to soup with olive oil, pine nuts, and garlic cloves makes a complete hearty meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 9
Steps:
- Steam broccoli florets and stems until tenderand bright green, about 3 minutes. Let cool slightly.Reserve 1/2 cup florets for garnish.
- Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.Add beans and stock and bring mixture to a simmer.Remove from heat and add broccoli; puree in batches in a blender until smooth. Season to taste with salt and pepper. Garnish each bowl with broccoli florets, toasted pine nuts, and shaved Parmesan.
Nutrition Facts : Calories 247 g
BROCCOLI CHEESE SOUP
For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
- Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
- Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
HEALTHY BROCCOLI, WHITE BEAN & CHEDDAR SOUP
I found this recipe on eatingwell.com, and it is SO delicious!! I paired it with a grilled cheese (on light bread w/ FF cheese, of course!) and an apple, and it made for a perfectly satisfying and filling lunch. The original recipe called for shredded sharp cheddar, but I subbed in fat free shredded cheddar to cut down on fat & calories. Also, the recipe originally made 6 1-cup servings. However, since I used fat free cheese, I changed the servings to 4 1.5-cup servings without changing the calories per serving very much at all...but you can do what fits you best :).
Provided by BeautifullyHuman
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring broth and water to a boil in a medium sized sauce pan over high heat.
- Add broccoli, and cook until tender (about 8 minutes).
- Stir in beans, and continue to cook until warmed through (about 1 minute).
- Add half of the mixture to a blender (or food processor) along with half of the cheese and puree.
- Repeat with the other half of the mixture and cheese.
- Serve warm & enjoy!
Nutrition Facts : Calories 122.4, Fat 1, SaturatedFat 0.2, Sodium 332.9, Carbohydrate 22, Fiber 8.2, Sugar 3.8, Protein 8.4
BROCCOLI CHEESE SOUP
This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.
Provided by Karin Christian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.1 g, Cholesterol 56.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 10.9 g, Sodium 1136.4 mg, Sugar 6.3 g
SPICY WHITE BEAN STEW WITH BROCCOLI RABE
Not quite a fridge clean-out situation, this extremely flexible stew can use up much of what you've got on hand. It's vegetarian by nature, but feel free to start the pot with sausage, slab bacon or leftover ham if you're feeling more omnivorous. If you can't find harissa, use tomato paste and a pinch of red-pepper flakes for spiciness.
Provided by Alison Roman
Categories weekday, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
- Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
- Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
- Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
- Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
- Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
- Serve with feta and parsley, and with eggs, if you like.
BROCCOLI CHEESE WHITE BEAN SOUP
Make and share this Broccoli Cheese White Bean Soup recipe from Food.com.
Provided by Jean 7
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In stock pot, sauté onion and garlic in butter until limp but not brown.
- Add broth, chopped carrot, broccoli (or broccoli & cauliflower), beans.
- Bring to boil, reduce heat to simmer gently 30 minute.
- Remove from heat. Add Velveeta cheese, skim milk powder.
- Using immersion blender, blend until smooth.
- Add cooking sherry, salt & pepper to taste.
- Reheat until hot but not boiling.
- Serve.
Nutrition Facts : Calories 195.1, Fat 5.3, SaturatedFat 2.8, Cholesterol 11.2, Sodium 342.7, Carbohydrate 27.3, Fiber 6.7, Sugar 6.5, Protein 12.7
CANADIAN BROCCOLI CHEESE SOUP
Make and share this Canadian Broccoli Cheese Soup recipe from Food.com.
Provided by kzbhansen
Categories Cheese
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions and carrots in butter or margarine in a fry pan until.
- tender.
- Add flour to make a roux.
- Add the bullion cubes to the boiling water. Add the roux to the water. Use a wire whisk stirring until smooth.
- Add the Cheez Whiz, half and half, liquid smoke and salt and pepper.
- Simmer on low, stirring often for about 20 minutes.
- Add broccoli tops and cook till broccoli is tender another 25 minutes.
Nutrition Facts : Calories 494.3, Fat 37.6, SaturatedFat 23.2, Cholesterol 113.8, Sodium 2222.8, Carbohydrate 27.4, Fiber 2, Sugar 7.7, Protein 12.5
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BROCCOLI, CANNELLINI BEAN & CHEDDAR SOUP …
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5/5 (37)Total Time 20 minsCategory Healthy Soup RecipesCalories 152 per serving
- Bring broth and water to a boil in a medium saucepan over high heat. Add broccoli, cover and cook until tender, about 8 minutes. Stir in beans, salt and pepper and cook until the beans are heated through, about 1 minute.
- Transfer half the mixture to a blender with half the cheese and puree. (Use caution when pureeing hot liquids.) Transfer to a bowl. Repeat with the remaining broccoli mixture and cheese. Serve warm.
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4.5/5 (6)Total Time 35 minsEstimated Reading Time 7 minsCalories 458 per serving
- Puree the beans and the liquid in the can with an immersion blender or in a regular blender. Set aside.
- Heat the oil in a dutch oven or soup pot over medium high heat. Add the onion and saute until browning, stirring occasionally, 10 minutes. Add garlic and saute until fragrant, stirring constantly, 1 minute. Add the broccoli florets and saute until dark green, stirring occasionally, 3 minutes.
- Add the stock to the pot and deglaze the browned bits from the pan. Bring to a boil and simmer 5 minutes, or until broccoli is very tender. Add the beans and stir until completely combined. Remove from heat.
- Make sure the soup is very hot, but not boiling. Add the cheese, a few Tbsp at a time and stir to combine until all the cheese is mixed in. Don't add the cheese too fast or it will clump together.
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