Easy Broccoli Cream Soup Recipe Recipe For Shrimp

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CREAM OF BROCCOLI SOUP W/SHRIMP



Cream of Broccoli Soup W/Shrimp image

This soup give the basic Cream of Broccoli an added bonus. I serve it with cheesy bread and it makes a complete filling meal.

Provided by angellaclark

Categories     Vegetable

Time 45m

Yield 8-10 Cups, 4-6 serving(s)

Number Of Ingredients 12

2 (16 ounce) bags frozen chopped broccoli
2 cups water
1 shallot (minced)
1 lb cooked shrimp (chopped into small pieces)
4 chicken bouillon cubes
2 cups heavy cream
2 cups skim milk
2 cups cheddar cheese
1/2 cup butter
1/2 cup flour
2 -3 potatoes (baked) (optional)
salt & pepper

Steps:

  • Place broccoli on pan with water and 2 bouillon cubes. Cook for 5 minutes, cover and remove from heat.
  • Saute in olive oil the shallots and shrimp until translucent and pink. Add 2 bouillon cubes.
  • In another pan melt butter and add flour. Cook for about 1 minute add shallots and shrimp and dissolved bouillon.
  • Add cream and milk. Add cheese and cook until melted.
  • Drain broccoli reserving the liquid. Add broccoli to soup base. Use reserved liquid to thin down if it is too thick. Add potatoes now if you desire. (I had left over baked potatoes so I skinned and chopped them and threw them in). Simmer on low for about 30 minutes and serve.

CREAM OF BROCCOLI SOUP WITH SHRIMP



Cream of Broccoli Soup With Shrimp image

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

Provided by Scott222

Categories     < 60 Mins

Time 1h

Yield 8-10 Generous Bowls, 8 serving(s)

Number Of Ingredients 12

1 bunch broccoli, heads and stems chopped (peel stems)
1 lb peeled shrimp, rough chop
16 ounces cream
16 ounces milk
2 tablespoons flour
3 tablespoons butter
1 shallot, finely minced
1/4 teaspoon cayenne
1/2 teaspoon thyme
2 chicken bouillon cubes
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In a large pot, melt butter and saute shallots about 3 minutes.
  • Add flour and saute about 3 minutes (forms a paste).
  • Whisk in cream a little at a time to prevent lumps.
  • Add milk, bouillon cubes and spices.
  • Add broccoli and shrimp.
  • Bring to a rolling simmer for 30 minutes.
  • Remove from heat.
  • Cool about 15 minutes then place in fridge for at least 3 hours.
  • Reheat on low 30 minutes prior to serving.

EASIEST BROCCOLI SOUP EVER



Easiest Broccoli Soup EVER image

This cheesy cream of broccoli recipe takes very little time and tastes amazing. Perfect for a quick meal after a long day. I prefer to use organic broccoli and milk.

Provided by brighatea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 25m

Yield 2

Number Of Ingredients 5

1 pound broccoli, cut into small pieces
2 cups milk
1 cup shredded Cheddar cheese
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the broccoli, cover the pot, and steam the broccoli until fork-tender, 8 to 10 minutes.
  • Transfer broccoli to a blender and allow to cool slightly, about 5 minutes.
  • Place milk, Cheddar cheese, and Parmesan cheese in the blender. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Alternately, you can use a stick blender and puree in a bowl.

Nutrition Facts : Calories 448.4 calories, Carbohydrate 27.4 g, Cholesterol 83.2 mg, Fat 25.8 g, Fiber 5.9 g, Protein 30.4 g, SaturatedFat 15.9 g, Sodium 602.3 mg, Sugar 15.6 g

BROCCOLI SOUP WITH SAUTéED SHRIMP, MUSHROOMS, AND ROASTED GARLIC



Broccoli Soup With Sautéed Shrimp, Mushrooms, and Roasted Garlic image

Here the broccoli is cooked in 2 batches to extract maximum flavor, yet preserve its lively brightness. Chinese cuisine inspired the combination of broccoli, garlic shrimp, and mushrooms.

Provided by Debra Ponzek

Categories     Cookstr Recipes

Number Of Ingredients 10

2 tablespoons butter
2 medium onions, sliced thin
1 pound broccoli, sliced thin
10 cloves Oven-Roasted Garlic
3½ cups Chicken Stock or low-salt canned chicken broth
1 cup heavy cream or half and half
Kosher salt and freshly ground black pepper
1 tablespoon pure olive oil
12 ounces shiitakes, caps only
12 large shrimp, deveined, butterflied, and tail left on

Steps:

  • In a large skillet, melt the butter over medium heat and sauté the onions until transparent, 5 to 8 minutes. Add half the broccoli and the roasted garlic and sauté until soft, 8 to 10 minutes. Add the stock and bring to a boil. Reduce the heat and simmer gently for 10 minutes.
  • Add the remaining broccoli and the cream. Bring to a boil and cook until the newly added broccoli is tender, about 10 minutes. Puree in a blender and strain through a coarse strainer. Season with salt and pepper and keep hot.
  • For the shrimp and mushrooms:
  • Preheat the oven to 200°F. In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the mushroom caps and sauté until soft, about 6 minutes. Remove from the skillet. Add the shrimp to the skillet and sauté until medium-rare, 1 to 2 minutes each side. Keep warm in the oven.
  • To serve:
  • Put the mushrooms and shrimp in 8 warm bowls and ladle the soup over.
  • Variations:
  • Instead of sautéing the shrimp and mushrooms, grill the mushroom caps until golden and the shrimp until medium rare, 1 to 2 minutes each side.
  • For chicken stock substitute half chicken, half lobster stock.

EASY CREAM OF BROCCOLI SOUP



Easy Cream of Broccoli Soup image

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

Provided by Charlotte J

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

1 (16 ounce) package frozen chopped broccoli
3/4 cup water
1 (15 ounce) can chicken broth
1/4 cup butter
1/4 cup onion, chopped
1/4 cup all-purpose flour
1 (12 ounce) can Carnation Evaporated Milk

Steps:

  • Boil water in medium saucepan.
  • Add broccoli and bring to a boil.
  • Cover and reduce heat to low.
  • Cook for 5-7 minutes or until tender and drain.
  • Place half of broccoli and chicken broth in food processor or blender, cover.
  • Process until smooth.
  • Melt butter in same saucepan over medium heat.
  • Add onion and cook until tender about 1-2 minutes.
  • Stir in flour.
  • I like to cook the flour for a minute, stir constantly.
  • Gradually stir in milk.
  • Cook, stirring constantly, until mixture comes to a boil.
  • Add broccoli mixture and remaining chopped broccoli.
  • Heat through and serve.

Nutrition Facts : Calories 197.8, Fat 12.7, SaturatedFat 7.7, Cholesterol 36.9, Sodium 372.6, Carbohydrate 14.3, Fiber 2.5, Sugar 1.5, Protein 8.2

EASY BROCCOLI CHEESE SOUP



Easy Broccoli Cheese Soup image

Recipe video above. This Broccoli Soup is a cream of broccoli soup that's thick and creamy, with a great hit of cheese! It's creamy whether you make it with or without cream, though the cream does add an extra edge of luxury. Don't forget the hot crusty bread for dunking!

Provided by Nagi | RecipeTin Eats

Categories     Soup

Time 30m

Number Of Ingredients 13

1 tbsp (15g) butter ((or olive oil))
2 garlic cloves (, minced)
1 onion (, diced (brown, white yellow))
4 cups (1 litre) chicken broth / stock (, low sodium (or veg stock))
1.5 cups (325ml) water
700g / 1.4lb) broccoli florets ((2 large broccoli + diced peeled stem, Note 1))
2 potatoes (, peeled and diced into 1.5cm / 2/3" cubes)
3/4 tsp salt
1/4 tsp black pepper
1.5 cups (150g) cheddar cheese (, shredded (or other cheese of choice))
3/4 cup (165ml) cream or milk
Cream, for drizzling
Extra grated cheese

Steps:

  • Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
  • Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
  • Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
  • Stir in cream, then add cheese a handful at a time, stirring in between to melt.
  • Taste and add more salt if desired.
  • Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.

Nutrition Facts : ServingSize 544 g, Calories 366 kcal, Carbohydrate 24 g, Protein 15 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 84 mg, Sodium 630 mg, Fiber 6 g, Sugar 4 g

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

SIMPLE CREAM OF BROCCOLI SOUP



Simple Cream of Broccoli Soup image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1/2 cup cream, heavy, light or half-n-half
1 onion, chopped
1 russet potato, peeled and chop
Nutmeg, to taste
6 cups canned chicken stock, warmed
Salt
3 cups chopped broccoli florets and stems
Pepper

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.

SHRIMP AND BROCCOLI STIR-FRY



Shrimp and Broccoli Stir-Fry image

This colorful shrimp and broccoli stir-fry comes together quickly, when all the vegetables are prepared ahead of time.

Provided by Bibi

Categories     Shrimp Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 22

1 cup reduced-sodium soy sauce
½ cup low-sodium chicken broth
2 tablespoons orange juice
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon ginger powder
½ teaspoon Sriracha sauce, or to taste
½ teaspoon sesame oil
3 tablespoons peanut oil, or more as needed
1 tablespoon thinly sliced garlic
1 tablespoon thinly sliced ginger
1 (12 ounce) bag broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
⅔ cup onion, cut into long slices
⅔ cup red bell pepper, cut into long thin strips
⅔ cup carrots, cut diagonally into thin slices
⅔ cup fresh snow peas, trimmed
1 pound large shrimp (21-25 per pound), peeled and deveined
1 tablespoon cornstarch
2 tablespoons cold water
2 cups cooked rice, or to taste
2 teaspoons sesame seeds, or to taste

Steps:

  • Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
  • Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
  • Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
  • Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
  • Add stir-fried vegetables back to the skillet, and pour in sauce.
  • Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
  • Serve with hot, fluffy rice, and garnish with sesame seeds.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 40.3 g, Cholesterol 173 mg, Fat 13.5 g, Fiber 4.7 g, Protein 29.5 g, SaturatedFat 2.4 g, Sodium 532.1 mg

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