Creamless Cream Of Broccoli Soup Recipes

SIMPLE CREAM OF BROCCOLI SOUP

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

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.

CREAM OF BROCCOLI SOUP

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.

CREAM OF BROCCOLI SOUP I

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.

CREAM OF BROCCOLI CHEESE SOUP

Steps:

• In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. , Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.

NO-CREAM CREAMY BROCCOLI SOUP

Steps:

• Cook and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 min. Add broth and pepper; stir. Bring to boil.
• Stir in broccoli and rice; simmer on medium-low heat 15 to 20 min. or until vegetables and rice are tender, stirring occasionally.
• Add soup, in batches, to blender or food processor; blend until puréed. Return each batch to saucepan. Add milk and cheese; cook 3 to 5 min. or until heated through, stirring occasionally.

CREAMY BROCCOLI SOUP RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic, salt, and pepper and cook for 2-3 minutes more, until the garlic is fragrant.
• Add the mashed potatoes, broccoli, vegetable broth, and milk and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes, or until the broccoli is tender.
• Use an immersion blender to blend the soup until smooth.
• Stir in the nutmeg, then ladle into bowls.
• Enjoy!

ROSALYNN CARTER'S CREAM OF BROCCOLI SOUP-WITH NO CREAM

Steps:

• Saute onion and garlic in the oil until soft, 3 to 4 minutes.
• Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool.
• Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving.

CREAMLESS BROCCOLI SOUP

Steps:

• Combine in a soup pot the oil, onions, celery, garlic and salt.
• Cook covered on medium heat for 10 minutes, stirring often.
• Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups.
• Reserve 1 cup of florets.
• When the onions are clear, add 4 cups of the water or stock and all the broccoli except for the reserved florets.
• Cover and bring to a boil.
• Lower the heat and simmer for 5 minutes.
• Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken.
• Remove from the heat and then stir in the lemon juice, dill and pepper.
• Working in batches, puree the soup (in a blender, preferably) until smooth.
• Bring the remaining 1/2 cup water to a boil in a small sauce pan.
• Add the reserved broccoli florets and cook, covered, until they are bright green and crisp tender, about 3-5 minutes.
• Stir the florets and their cooking water into the soup.
• Garnish with lemon slices and chives if desired.
• Serve.

NO CREAM CREAMY BROCCOLI SOUP

Steps:

• Cook and stir carrots, onion, and celery in hot oil in large saucepot on medium-high heat 3 minute Add chicken broth and water: stir. Bring to a boil.
• Stir in broccoli and rice. Reduce heat to medium-low; simmer 10-15 minutes or until vegetables are tender, stirring frequently.
• Add soup, in batches, to belnder or food processor container; cover. Blend until pureed. Return soup puree to pot. Add milk and cheese; cook until heated through, stirring occasional.

CREAMY BROCCOLI SOUP

Steps:

• Heat oil in a medium pot over medium heat. Add onion, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes. Add broth and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Season with salt and pepper. Remove from heat, stir in spinach, and let cool slightly.
• Transfer soup to blend and puree with avocado. Adjust seasoning. Garnish with avocado and a drizzle of olive oil.