Fresh Broccoli Cream Soup Recipes

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.

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.

BROCCOLI CREAM SOUP

Steps:

• In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes., In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf.

CREAMY BROCCOLI SOUP

Steps:

• Heat the oil in large pot over medium heat. Add the shallots and cook briefly to soften, 3 to 4 minutes. Stir in the broccoli, and season with salt and pepper, to taste Add the chicken broth and bring to a boil. Reduce the heat to maintain a simmer, then cover the pan and cook until the vegetables are fork tender, 10 to 15 minutes. Cool for about 5 minutes. Carefully add the soup to a blender, in small batches, and blend until smooth. Pour the puree into a clean large saucepan over low heat. Add hot water to thin, if necessary. Whisk in all but 1/2 cup of the mascarpone. Taste and adjust the seasoning, as necessary.
• To serve, ladle the soup into bowls and garnish each bowl with a small dollop of mascarpone.

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.

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.

RICH BROCCOLI CREAM SOUP

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add the broccoli, broth, garlic salt and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until broccoli is tender. , In a small bowl, combine cornstarch and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in cream; cook 10 minutes longer or until heated through.

CREAMY BROCCOLI SOUP

Steps:

• Combine the broccoli and the stock in a saucepan. Simmer, covered, until the broccoli is tender, about 10 minutes. During the last minute or so of cooking, add the garlic (this cooks the garlic just enough to remove its raw taste).
• Puree in a blender, in batches if necessary, until very smooth. Stir in the milk, cream or yogurt, and reheat gently; do not boil. Season to taste, and serve.

EASY CREAM OF BROCCOLI SOUP

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.

CREAMY BROCCOLI SOUP

Steps:

• Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
• In a separate bowl, slowly add milk to flour, and mix until well blended.
• Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.

QUICK CREAM OF BROCCOLI SOUP

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add the broccoli, onion, salt and pepper. Reduce heat; simmer for 5-7 minutes or until broccoli is tender. Let cool for 10 minutes. , Pour into a blender; cover and process until smooth. Return to pan; add milk and heat through. Top each serving with a teaspoon of butter.

GOURMET CREAM OF BROCCOLI SOUP

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.

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.

HOMEMADE CREAM OF BROCCOLI SOUP

Steps:

• In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
• In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
• Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
• You can substitute cauliflower or broccoflower in place of the broccoli.

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.

BEST CREAM OF BROCCOLI SOUP

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
• Add broccoli and broth; cover and simmer for 10 minutes.
• Purée soup (I use a hand blender) or mash with potato masher.
• Return to heat.
• In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
• Stir until thick and bubbly, add to soup.
• Add cheese; stir until melted.
• Season with pepper and serve.

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!

CREAM OF BROCCOLI SOUP

Steps:

• Trim broccoli and cut into one-half inch thick slices.
• Steam in salted water until tender.
• In large sauce pan, melt butter and saute onions, celery and garlic until brown.
• Stir flour gradually into butter mixture.
• Add milk slowly, then add chicken broth and herbs.
• Stir over low heat until soup thickens and boils.
• Add broccoli, salt and pepper.
• Serve hot.
• Top with almond slivers, cheese or chopped tomato, if desired.

CREAM OF BROCCOLI SOUP II

Steps:

• In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
• Add milk and bring to a boil.
• In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.