Cream Of Broccoli And Pea Soup Recipes

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PAULA'S CREAM OF BROCCOLI SOUP



Paula's Cream of Broccoli Soup image

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

6 tablespoons butter
1/2 small onion, minced
6 tablespoons flour
3 chicken bouillon cubes
1/2 teaspoon seasoning salt (I use Lawry's)
1/4 teaspoon pepper
4 1/2 cups milk
1 (14 ounce) package frozen broccoli florets

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

PEA AND BROCCOLI BAKE



Pea and Broccoli Bake image

"When I'm pressed for time, I find this take-along casserole is easy to fix," writes Pat Waymire, Yellow Springs, Ohio. "The crouton-topped combination is not only attractive but tasty, too."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 5

1 package (16 ounces) frozen peas, thawed
1 package (16 ounces) frozen chopped broccoli, thawed and drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 jar (8 ounces) process cheese sauce
1 cup seasoned salad croutons

Steps:

  • In a large bowl, combine the peas, broccoli, soup and cheese sauce. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons., Bake, uncovered, at 350° for 12-17 minutes or until bubbly.

Nutrition Facts : Calories 253 calories, Fat 12g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1160mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 7g fiber), Protein 12g protein.

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

CREAM OF BROCCOLI CHEESE SOUP



Cream of Broccoli Cheese Soup image

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

Provided by 2atdiemer

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 medium onion, chopped fine
6 tablespoons margarine
8 tablespoons flour
4 cups 2% low-fat milk (one quart)
1 bunch broccoli, stems and leaves removed
1 cup chicken broth or 1 cup water
8 slices American cheese
salt & pepper

Steps:

  • In a large pot over medium heat, cook the onions in the margarine until soft.
  • Stir in the flour and cook (but do not brown) for 1 minute, stirring frequently.
  • Whisk in the milk, reduce heat and stir occasionally.
  • Meanwhile, chop the broccoli florets into small pieces, place in a small saucepan with the broth (or water) and bring to boil over medium-high heat. Reduce heat to medium-low, cover and simmer until tender (about 6-8 minutes).
  • As the milk mixture thickens, stir in the slices of American cheese and season with salt and pepper to taste.
  • When the broccoli is tender, add it (including the cooking liquid) to the thickened cheese mixture. Stir well to combine and serve immediately.

CREAM OF PEA SOUP



Cream of Pea Soup image

Field editor Edie DeSpain of Logan, Utah suggests, "This creamy soup is nice for supper on a chilly night. It's so simple to make with canned peas."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-5 servings.

Number Of Ingredients 11

1 can (15 ounces) peas
2 tablespoons chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon rubbed sage
2 cups water
1 can (12 ounces) evaporated milk
4 bacon strips, cooked and crumbled

Steps:

  • Drain peas, reserving 1/3 cup liquid. Place peas and liquid in a blender or food processor; cover and puree until smooth. Set aside. In a large saucepan, saute onion in butter until tender. Stir in the flour, sugar, salt, pepper and sage until blended. Gradually add water; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in milk and pureed peas; heat through. Garnish with bacon.

Nutrition Facts : Calories 278 calories, Fat 17g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 694mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.

HERBY BROCCOLI & PEA SOUP



Herby broccoli & pea soup image

Our vibrant broccoli and pea soup delivers three of your 5-a-day, and is full of nutrients including iron, folate and vitamin C

Provided by Esther Clark

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 40m

Number Of Ingredients 11

1 tbsp rapeseed oil
1 onion , finely chopped
1 large garlic clove , crushed
400g broccoli , chopped into small florets
300g frozen peas
200g chard , chopped
1l low-salt veg stock
½ small bunch of basil , chopped
small bunch of dill , chopped
1 lemon , zested and juiced
2 tbsp pumpkin seeds , toasted

Steps:

  • Heat the oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil. Reduce the heat to a simmer, cover and cook for 25 mins.
  • Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top.

Nutrition Facts : Calories 214 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 10 grams sugar, Fiber 10 grams fiber, Protein 12 grams protein, Sodium 1 milligram of sodium

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

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