Green Giant Cream Of Broccoli Soup Recipes

VERY GREEN BROCCOLI SOUP

Steps:

• Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.
• Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.
• Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more.
• Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
• Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm.
• Chef's Note: When I plan on finishing a dish with the addition of a dairy product, as I do here with cream, I often add a dairy product early in the cooking, too, as I do with the butter in the initial cooking of the vegetables. It melds the flavors.

VERY GREEN BROCCOLI SOUP

Steps:

• Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
• In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
• Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
• In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
• Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.

VERY GREEN BROCCOLI SOUP

Steps:

• Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
• In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
• Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
• In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
• Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.

GREEN CAULDRON BROCCOLI SOUP

Steps:

• Drizzle some olive oil into a heavy-bottomed pot set over medium heat. Add the onion, garlic and some salt and pepper and cook until tender, 3 to 4 minutes. Pour in the chicken stock and half-and-half and bring to a simmer. Add the broccoli and cook until tender. Using an immersion blender, puree the soup until smooth. Stir in the herbed cheese and the Monterey Jack and let melt. Serve warm.

GREEN GIANT CREAM OF BROCCOLI SOUP RECIPE

Steps:

• Heat oil in large saucepan over medium heat. Add onion; cook & stir about 5 minutes or until softened. Add garlic & cook 2 minutes longer. Add broccoli & broth, bring to a boil. Reduce heat, cover & cook about 5 minutes until broccoli is tender, stirring occasionally. Remove from heat & process in blender or food processor until soup is as smooth as you like. Return to pan & stir in milk, salt & pepper. Add cheese, cook & stir over low heat until cheese is melted. Garnish with additional cheese if desired.

VERY GREEN BROCCOLI SOUP

Steps:

• Cut the broccoli florets from the stems.
• Peel the tough outer skin from the stems and trim off the fibrous ends.
• Cut the stems lengthwise into slices about 1/2 inch thick and then crosswise into 1/2-inch pieces.
• Heat the olive oil and butter in a soup pot over medium-high heat until hot.
• Add the garlic and cook until light brown.
• Add the onion and celery, lower the heat to medium, and season with salt.
• Cook the vegetables slowly until tender, about 10 minutes.
• Regulate the heat so the vegetables cook without taking on color.
• Add the thyme and stir.
• Add the broccoli stems, stock, and salt and pepper to taste and bring to a boil.
• Cook, uncovered, for about 3 minutes.
• Add the florets and continue to cook until very tender, about 7 minutes more.
• Stir in the spinach and lemon zest.
• The spinach will wilt into the soup.
• Puree the soup in a blender in small batches.
• (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.) Return the soup to the pan and reheat over gentle heat.
• Stir in the cream.
• Taste and adjust the seasoning with salt and pepper.
• Ladle into warm bowls and sprinkle a teaspoonful of Gremolata on top of each bowl.
• Pass the remaining Gremolata at the table.
• Variation with Gorgonzola Crostini: Another delicious garnish would be Gorgonzola crostini.
• If you make large ones, soup becomes dinner.
• Cut thin slices from good, crusty bread.
• Butter the slices on both sides and toast in a 375°F oven until brown and crisp on the outside but still soft within, about 12 minutes.
• Mash together equal amounts of Gorgonzola and unsalted butter (or to taste) and spread on the toasts.
• Return to a warm oven just before serving to allow the cheese to soften and warm, but not run.

OLD FASHIONED CREAM OF BROCCOLI SOUP

Steps:

• Melt butter in large sauce pan. Sauté vegetables in butter until tender. Sprinkle with flour, salt and pepper; stir in well.
• Add chicken broth and cream. Cook until thick and comes to a slow boil; stirring frequently.
• Add wine and correct salt and pepper to taste.

CREAMY BROCCOLI SOUP

Steps:

• Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
• Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
• Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
• Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
• Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
• Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
• Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, 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.