CREAM OF BROCCOLI SOUP
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
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
LOW FAT FULL FLAVOR CREAM OF BROCCOLI SOUP
This low fat version of cream of broccoli soup is so good your family won't know the difference. My stepfather literally licked his bowl.
Provided by Matt Hunt Gardner
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 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.
- Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. Simmer until the broccoli florets are tender, 5 to 7 minutes. Remove from heat, and mix in the condensed milk. Serve hot.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 33.5 g, Cholesterol 14.9 mg, Fat 4.3 g, Fiber 5.6 g, Protein 15.3 g, SaturatedFat 2.4 g, Sodium 440.4 mg, Sugar 16.7 g
BEST CREAM OF BROCCOLI SOUP
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
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
CREAMY BROCCOLI SOUP (FROZEN BROCCOLI)
Steps:
- Melt butter in large, heavy pot over medium-high heat. Sweat onions, and stir in the flour until incorporated. Gradually whisk in the stock. Add the broccoli and bring to a simmer. Cook for 20 minutes. Finish with cream. Roughly puree with an immersion blender and season, to taste, with salt and pepper.
DEHYDRATOR CREAM OF BROCCOLI SOUP
This appealing soup can be made with dried cauliflower instead of dried broccoli. You can serve it either hot or chilled, as a first course, or even as a main course. You might consider adding dried Swiss chard and spinach leaves - about 1/4 cup each - to lend a nice greeness to the color and tanginess of the soup. This recipe doubles very successfully. Adapted from the "Mary Bell's Complete Dehydrator Cookbook". Prep time includes dehydrator drying time for vegetables.
Provided by TxGriffLover
Categories Broccoli Soup
Time 10h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To dry broccoli: Soak the head for 30 minutes in a solution of 1 part salt to 4 parts water first which will force any worms in the vegetable to float to the surface. Trim the broccoli head, remove any yellow bud clusters, and cut the florets from the stems. If desired, peel the tough outer skin from the stems with a vegetable peeler and cut the stems crosswise into 1/2-inch pieces. Water-boil blanch the broccoli stems for 2 to 3 minutes or steam-blanch for 3-5 minutes. Dry the florets and stems separately. Broccoli leaves can also be dried, then pulverized and used as a flavoring agent, much like celery powder. Dry for 8 to 10 hours in dehydrator.
- In a soup kettle, combine the first 9 ingredients with the chicken stock and the water. Let sit for at least 1 hour to rehydrate.
- Bring the mixture to a boil, reduce the heat to low, and simmer the soup, adding a little more water if necessary, for 30 minutes until the vegetables are tender. (If desired, let the soup cool and puree half of it to achieve a smoother consistency. Add the puree back to the kettle).
- In a small bowl, stir together the milk, heavy cream, and flour until smooth. Stir in the sherry. Whisk the mixture into the hot soup base, and over low heat simmer the soup, stirring often, for 5 to 10 minutes until thick. Add additional milk if needed. Season the soup with salt and pepper, and serve.
Nutrition Facts : Calories 188.8, Fat 13.7, SaturatedFat 8, Cholesterol 48.6, Sodium 215, Carbohydrate 10.9, Fiber 1, Sugar 2.9, Protein 5.6
CREAMLESS BROCCOLI SOUP
You will never miss the cream in this soup. It is a filling vegan recipe anyone would enjoy. Found in one of my favorite Moosewood cookbook
Provided by TishT
Categories Grains
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
LOW-CARB CREAM OF BROCCOLI SOUP
While this recipe is high in fat it works great for people on the Atkins diet. Even after eating two bowls per day I was still in ketosis. Heavy cream has no carbs which is why this works so well for folks on low-carb diets. Also fat is more filling, leading you to eat less and feel more full. Leftovers can be stored in the refrigerator. It's even better the second day. However, I've found if it sits longer than that the broccoli can become too strong.
Provided by XENA0056
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 4h31m
Yield 16
Number Of Ingredients 8
Steps:
- Combine chicken broth, cream cheese, Cheddar cheese, butter, and onion flakes in a large pot over medium heat; cook and stir until smooth, 3 to 5 minutes. Add heavy cream and chicken; bring to a gentle simmer.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Transfer to a colander to drain excess moisture.
- Pour chicken broth mixture into a slow cooker; add broccoli.
- Cook on Low until flavors combine, about 4 hours.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 5.5 g, Cholesterol 83.3 mg, Fat 22.8 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 13.6 g, Sodium 458.2 mg, Sugar 1.4 g
GOURMET CREAM OF BROCCOLI SOUP
Just enough for two people, easy to prepare, and freezes well. If freezing, do not add cream until ready to use.
Provided by Elizabeth Zyla
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables--this is called "sweating"-- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.
- Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.
- Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.
Nutrition Facts : Calories 453.3 calories, Carbohydrate 28.2 g, Cholesterol 112 mg, Fat 35 g, Fiber 5.1 g, Protein 9.8 g, SaturatedFat 21.4 g, Sodium 1003.8 mg, Sugar 5.1 g
CREAM OF BROCCOLI SOUP I
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
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
This soup is a great meal starter, but I also serve it as the main course when I'm in need of a quick nourishing lunch or dinner. Just add a green salad and a biscuit or roll.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. , In a large bowl, combine the soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through.
Nutrition Facts : Calories 329 calories, Fat 22g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 1077mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 11g protein.
CREAMY BROCCOLI SOUP RECIPE BY TASTY
Here's what you need: olive oil, small onion, garlics, kosher salt, pepper, mashed potato, broccoli, low sodium vegetable broth, milk, ground nutmeg
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 10
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!
Nutrition Facts : Calories 479 calories, Carbohydrate 65 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, Sugar 11 grams
EASY CREAM OF BROCCOLI SOUP
Stash this light but luscious soup in the freezer for a healthy homemade meal with zero effort. No can opener required.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium-high. Add onion; season with salt and pepper. Cook until soft, about 5 minutes. Add broth, broccoli, potato, and 2 cups water; season generously with salt. Bring to a boil. Reduce heat, and simmer until broccoli and potato are just tender, about 4 minutes.
- Working in batches, puree soup in a blender (fill it no more than halfway) and return to pot. Stir in cream and lemon juice; season with salt and pepper.
Nutrition Facts : Calories 177 g, Fat 10 g, Fiber 5 g, Protein 8 g
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