Garlic Soup With Potatoes And Broccoli Recipes

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GARLIC SOUP WITH POTATOES AND BROCCOLI



Garlic Soup with Potatoes and Broccoli image

Garlic soup is a dish that you can turn to when you think the cupboards are bare. It makes a soothing, satisfying meal. The classic Provençal version of this soup is made with little more than water, whole crushed garlic cloves, salt, and olive oil; this version is more substantial and has a bit more flavor because I mince the garlic.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4

Number Of Ingredients 9

7 cups water, chicken stock, or vegetable stock
4 plump garlic cloves, minced or put through a press
A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme, tied together
Salt and freshly ground pepper to taste
3/4 pound Yukon gold or white rose potatoes, peeled if desired and cut in 1/2-inch dice
1/2 pound broccoli florets, broken up into small flowers
2 eggs, beaten
2 tablespoons chopped flat-leaf parsley
2 to 3 tablespoons freshly grated Parmesan

Steps:

  • Bring the water or stock to a simmer in a large saucepan or soup pot. Add the minced garlic, the bouquet garni, salt and pepper, and the potatoes, cover and simmer for 15 minutes, until the potatoes are tender and the broth fragrant.
  • Add the broccoli and simmer uncovered for another 5 to 8 minutes, until the broccoli is tender.
  • Taste the soup and adjust seasonings, making sure that you have added enough salt (the flavors should be vivid). Beat the eggs in a bowl. Remove a ladleful of the soup and whisk it into the eggs to temper them. Turn the heat off under the soup, and stir in the egg mixture. The eggs should cloud the soup but they shouldn't scramble. Stir in the parsley and serve, topping each bowl with grated Parmesan.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 1380 milligrams, Sugar 1 gram, TransFat 0 grams

CREAMY BROCCOLI AND POTATO SOUP



Creamy Broccoli and Potato Soup image

Puree potato and broccoli with garlic, leeks and thyme for a silky, savory soup.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 10

2 tablespoons olive oil
1 cup sliced leeks, white and light green only
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 bay leaf
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
3 cups broccoli florets
1/4 to 1/2 cup heavy cream

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  • Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
  • Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
  • Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
  • Serve hot and garnish each soup with a broccoli half.

GARLIC SOUP WITH POTATOES AND BROCCOLI



Garlic Soup With Potatoes and Broccoli image

I found this on the New York Times website and tried it because it's healthy, simple and Weight Watchers Core friendly. I changed a few minor things.

Provided by windhorse23

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

7 cups vegetable stock
4 plump garlic cloves, minced
1 bay leaf
1/2 tablespoon dried parsley
1/4 teaspoon ground thyme
salt
fresh coarse ground black pepper
3/4 lb yukon gold potatoes or 3/4 lb baby red potato, cut in 1/2 in. dice
1/2 lb broccoli floret, broken up small (frozen works fine)
2 eggs, beaten
3 tablespoons freshly grated parmesan cheese

Steps:

  • Bring the stock to a simmer on medium heat. Add the minced garlic, the herbs/spices, and the potatoes. Cover and simmer about 15 minutes.
  • Add the broccoli and simmer uncovered for another 5 minutes or so. (If using fresh broccoli, about eight minutes).
  • Beat the eggs in a small bowl. Remove a ladleful of the soup and whisk it into the eggs to temper them. Remove the soup from the heat and whisk in the egg mixture. The eggs should cloud the soup but they shouldn't scramble.
  • Top each serving with the grated Parmesan.
  • You can make the soup in advance and add the eggs just before serving if desired.
  • Variations: substitute 1 cup small pasta for the potatoes; add a few garlic croutons to each bowl before serving; substitute other green vegetables, such as green beans, peas, kale.

Nutrition Facts : Calories 148.1, Fat 3.9, SaturatedFat 1.5, Cholesterol 109, Sodium 112.4, Carbohydrate 21.6, Fiber 1.7, Sugar 1, Protein 8.1

GARLIC POTATO SOUP



Garlic Potato Soup image

Heart warming and hearty, this bacon-flecked savory soup is made with chunks of red potatoes, carrots, onion and celery that simmer in chicken broth with minced garlic.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 4

Number Of Ingredients 10

3 ½ cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
4 cloves garlic, minced
4 medium red potatoes, cut into cubes
2 medium carrots, diced
1 medium onion, chopped
1 stalk celery, chopped
2 slices bacon, cooked and crumbled
1 cup milk
1 cup instant mashed potato flakes or buds
1 tablespoon chopped fresh parsley

Steps:

  • Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
  • Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.

Nutrition Facts : Calories 285.1 calories, Carbohydrate 54.2 g, Cholesterol 14.2 mg, Fat 4 g, Fiber 6 g, Protein 10.5 g, SaturatedFat 1.5 g, Sodium 1025.4 mg, Sugar 9.1 g

ROASTED GARLIC POTATO SOUP



Roasted Garlic Potato Soup image

Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1 whole garlic bulb
1-1/2 teaspoons plus 2 tablespoons butter, divided
2 pounds potatoes (about 6 medium), peeled and cubed
2 medium onions, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups vegetable broth, divided
4-1/2 teaspoons all-purpose flour
1/2 cup milk

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.

Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

BROCCOLI & POTATO SOUP



Broccoli & Potato Soup image

If I don't have frozen broccoli on hand, I like to use frozen spinach or chopped carrots and celery instead. -Mary Price, Youngstown, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 servings.

Number Of Ingredients 12

3 cups cubed peeled potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 cup water
Dash pepper
1/8 teaspoon salt
3 cups frozen broccoli florets
3 tablespoons all-purpose flour
1/3 cup fat-free milk
1/2 cup shredded reduced-fat sharp cheddar cheese
Minced fresh parsley

Steps:

  • In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil., In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly., Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.

Nutrition Facts : Calories 262 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 636mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

ROASTED GARLIC, POTATO & VEGETABLE SOUP



Roasted Garlic, Potato & Vegetable Soup image

I checked through Recipezaar and couldn't find any like this one that I threw together for lunch today. The secret is the roasted garlic (there are many recipes for roasting garlic here on Recipezaar I used Mean Chefs') - I just did 15 heads and froze them and they are wonderful. The potatoes I used are wee little runts from the garden only about 1/2" across but any potato will do peeled & diced.

Provided by Bergy

Categories     Clear Soup

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 cups chicken stock
2 cups small potatoes, cleaned or 2 cups potatoes, peeled & cut into 1/2 inch dice
1 cup onion, chopped
10 roasted garlic cloves, squeezed out of husk, chopped
3/4 cup grated carrot
1 cup fresh frenched green beans
1 cup broccoli, chopped
3 green onions, chopped
1/2 teaspoon dry oregano
1/2 teaspoon dried thyme
salt and pepper, to taste

Steps:

  • Put the stock on to heat and put in the, prepared potatoes, bring to a boil.
  • Meanwhile while the potatoes are getting a head start prepare all the other vegetables, add to the pot, along with garlic, oregano, thyme salt and pepper, bring to a boil again, turn heat down to medium and simmer for 15-20 minutes.
  • You may puree the soup or not - your choice.
  • I like to add some garlic croutons but it isn't necessary.
  • Serve.

Nutrition Facts : Calories 239.6, Fat 4.7, SaturatedFat 1.2, Cholesterol 10.8, Sodium 547.1, Carbohydrate 37.5, Fiber 5.1, Sugar 10.3, Protein 12.8

SEARED BROCCOLI AND POTATO SOUP



Seared Broccoli and Potato Soup image

This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It's a technique inspired by Andrew Feinberg of Franny's restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we've added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.

Provided by Melissa Clark

Categories     dinner, for one, for two, lunch, soups and stews, appetizer, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup olive oil, plus more as needed
2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced
2 1/2 teaspoons kosher salt, more to taste
2 tablespoons unsalted butter
1 large Spanish onion, diced
5 cloves garlic, chopped
1/2 teaspoons black pepper, more for finishing
1/4 teaspoon red pepper flakes
1/2 pound potatoes, peeled and thinly sliced
1/4 teaspoon finely grated lemon zest
1 1/2 tablespoons fresh lemon juice, more to taste
Grated Parmesan, to finish
Flaky sea salt, to finish

Steps:

  • In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
  • Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
  • Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 565 milligrams, Sugar 4 grams, TransFat 0 grams

BEST CREAM OF BROCCOLI AND POTATO SOUP



Best Cream Of Broccoli and Potato Soup image

Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.

Provided by BRITTLEY47

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
5 cloves garlic, crushed
1 large white potato, cubed
8 cups broccoli florets and stems
salt and ground black pepper to taste
3 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream

Steps:

  • Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
  • Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
  • Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 27.9 g, Cholesterol 85.5 mg, Fat 25.9 g, Fiber 5 g, Protein 8.2 g, SaturatedFat 15.8 g, Sodium 625.3 mg, Sugar 5.8 g

BROCCOLI POTATO SOUP WITH PARMESAN CROUTONS



Broccoli Potato Soup with Parmesan Croutons image

Categories     Soup/Stew     Cheese     Potato     Vegetable     Vegetarian     Quick & Easy     Parmesan     Broccoli     Winter     Gourmet

Yield Makes about 8 cups, serving 4

Number Of Ingredients 7

1 3/4 pounds boiling potatoes
2 garlic cloves, minced
7 cups water
2 cups 1/2-inch cubes Italian bread, toasted lightly
4 teaspoons extra-virgin olive oil
1/4 cup freshly grated Parmesan
1 pound broccoli, coarse stems discarded, cut into 1-inch flowerets and remaining stems peeled and sliced thin

Steps:

  • Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.
  • Set broiler rack about 1 inch from heat and preheat broiler.
  • While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.
  • Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.
  • Serve soup with croutons.

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AIR FRYER FROZEN BROCCOLI | THE RECIPE CRITIC
2022-05-13 Place frozen broccoli into the basket of the air fryer. Close the basket and air fry the broccoli for 10 minutes at 400 degrees Fahrenheit. Shake the basket halfway through to evenly cook the broccoli. Continue to cook for an additional 1-2 minutes if you want your broccoli more crispy. Once the broccoli is cooked to your liking, drizzle with ...
From therecipecritic.com
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HEALTHY BROCCOLI AND POTATO SOUP | GIMME DELICIOUS
Add the onion and cook it for 5-6 minutes, or until softened. Add the garlic and flour to onion, stirring for about a minutes. Slowly pour in the chicken broth and evaporated milk, stirring continuously to break up any chunks. Next stir in the mashed potato mixture, salt, pepper, and broccoli. Bring this to a low simmer for 8-10 minutes until ...
From gimmedelicious.com
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VEGAN BROCCOLI & POTATO SOUP RECIPE – VEGANGELA
2020-02-18 Instructions. In a large stockpot, heat the olive oil over medium heat and cook the onions and garlic until tender, a few minutes. Add the vegetable broth and potatoes to the pot. Cover and bring to a boil. Reduce back to medium heat …
From vegangela.com
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ROASTED GARLIC SOUP WITH POTATOES, SHALLOTS, AND FRESH HERBS
2019-09-24 2 medium russet potatoes, cut into 1-inch cubes Instructions Preheat oven to 400 degrees F. Trim root end off one head of garlic. Set cloves, trimmed side down, in a small, oven-proof ramekin. Add 1 tablespoon olive oil and a pinch sea salt. Cover with foil, set on a rimmed baking sheet, and slide into oven.
From brooklynsupper.com
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CREAMY BROCCOLI POTATO SOUP - SWANSON
Heat the broth, garlic, broccoli, potatoes and onion in a 6-quart saucepot over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender. Remove the saucepot from the heat. Step 2. Place half of the broth mixture into a blender or food processor. Cover and blend until smooth.
From campbells.com
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BROCCOLI AND POTATO SOUP - KITCHEN KONFIDENCE
2015-01-13 Warm 2 tablespoons of olive oil and 2 tablespoons of butter in a large, heavy-bottomed pot over medium heat. Add the onion, garlic, black pepper, red pepper and large pinch of salt, cooking until the onions are soft (about 5 minutes). Add the stock, potatoes, raw broccoli and 2 pinches of salt, stirring to combine.
From kitchenkonfidence.com
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VEGAN BROCCOLI POTATO SOUP  - MY VEGAN MINIMALIST
2020-02-07 Steps 1 -3. Step 4. This is how your soup will look like just before blending. Step 5. Heat up ½ tbsp of olive oil i n a medium-sized pan. I recommend using a non-stick type of pan to make things easier. Peel your garlic (7 cloves) and add to a hot pan.
From myveganminimalist.com
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ROASTED GARLIC POTATO SOUP - HOME COOKED HARVEST
2021-12-16 4 large potatoes peeled and cut into big chunks 1 large head of roasted garlic 1 tablespoon parsley fresh, chopped 1/4 teaspoon pepper freshly ground Instructions In a large pot, heat oil. Sauté onion in the oil until softened, about 8 minutes. Add in 1/2 teaspoon of salt and minced garlic. Cook for another minute.
From homecookedharvest.com
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Top Asked Questions

How to cook potatoes and Broccoli for Soup?
Bring the water or stock to a simmer in a large saucepan or soup pot. Add the minced garlic, the bouquet garni, salt and pepper, and the potatoes, cover and simmer for 15 minutes, until the potatoes are tender and the broth fragrant. Add the broccoli and simmer uncovered for another 5 to 8 minutes, until the broccoli is tender.
How do you cook Broccoli and onions in a crock pot?
In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil.
What kind of broth do you use for garlic soup?
For best flavor, use homemade vegetable or chicken broth. A fortifying garlic soup recipe made with roasted and slow-sautéed garlic, along with potatoes, shallots, fresh herbs, and lots of black pepper. This recipe was originally posted in October 2014; it was updated in September 2019.
What is the best way to cook with potatoes and garlic?
Remove cover, up heat to medium, and sauté until shallot and garlic brown just a bit on the edges. Add white wine, scrape up any brown bits, then pour in 3 cups stock and add potatoes, reserved roasted garlic and olive oil, and tied herbs (or bouquet garni), along with a 1/2 teaspoon sea salt.

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