Hearty Garden Broccoli Soup Recipes
BARLEY BROCCOLI SOUP
This original recipe of mine was a winner in a barley soup contest. Barley makes it hearty and nutritious - and it's a good way to use broccoli and asparagus from your garden. I'm a member of Dairy Women of North Dakota and enjoy creating and collecting recipes in which I can use our farm's products. Along with our dairy operation, husband Ronald and I and our two sons grow barley, wheat, corn, alfalfa and soybeans.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.
Nutrition Facts : Calories 145 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 620mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
CREAMY BROCCOLI SOUP (PLANT BASED)
This is a hearty, filling, and delicious soup that won't blow your calorie budget. Make sure the cauliflower and broccoli are soft to the bite and make sure not to overcook or boil the soup or it will get bitter. A bit of coconut milk gives the soup the creamy body that makes it so satisfying, but you don't need a lot.
Provided by rubymemphis
Categories Cream of Broccoli Soup
Time 50m
Yield 10
Number Of Ingredients 10
Steps:
- 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 cauliflower, cover, and steam until tender, 7 to 10 minutes.
- While the cauliflower is steaming, heat olive oil in a large skillet over medium heat. Add onions, celery, and garlic and saute until softened, about 5 minutes. Remove from the heat.
- Remove cauliflower to a bowl. Place broccoli florets in the steamer insert. Cover and steam until tender, 7 to 10 minutes.
- While the broccoli is steaming, transfer onion mixture to a blender. Add nutritional yeast, coconut milk, and poultry seasoning. Add cauliflower to about the middle of the blender. Add enough vegetable broth to cover the cauliflower. Cover and blend until creamy. Transfer to a soup pot.
- Continue to blend remaining cauliflower with the vegetable broth and add to the soup pot.
- Place broccoli in the blender and cover with a few cups of the cauliflower-broth mixture. Pulse and blend to desired consistency, leaving broccoli either chunky or in small bits, but not fully blended. Add to the pot.
- Season soup with salt and pepper and heat over low until warm, about 5 minutes.
Nutrition Facts : Calories 410 calories, Carbohydrate 15.6 g, Fat 37.3 g, Fiber 6.4 g, Protein 7.8 g, SaturatedFat 6.9 g, Sodium 245.5 mg, Sugar 5 g
HEARTY BROCCOLI SOUP
Make and share this Hearty Broccoli Soup recipe from Food.com.
Provided by hollowsoul2
Categories Potato
Time 55m
Yield 1 Soup pot, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine potatoes, onion, carrots, celery and water in soup pot and cook five minutes. Add broccoli and cook 5-10 minutes more.
- Add 3 cups milk, broth powder, Worcestershire sauce, and salt and pepper and heat to boil.
- Blend 1 cup milk and flour together in a small bowl. stir into the soup and cook until just thickened.
- Remove from heat. Stir in cheese until melted.
- Note: Broccoli can be replaced with cauliflower.
Nutrition Facts : Calories 393.7, Fat 16.9, SaturatedFat 10.5, Cholesterol 59.3, Sodium 794.5, Carbohydrate 41.8, Fiber 4, Sugar 3.8, Protein 20
HEARTY GARDEN BROCCOLI SOUP
Make and share this Hearty Garden Broccoli Soup recipe from Food.com.
Provided by - Carla -
Categories Lunch/Snacks
Time 45m
Yield 11 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Simmer the yams, covered, in two cups chicken broth 10 minutes or until soft; puree in food processor and set aside.
- In large pot with cover, saute the onions and garlic in oil until the onions are translucent and starting to brown.
- Add celery.
- Saute a few minutes, add broccoli and remaining chicken broth.
- Simmer, covered, eight minutes or until tender-crisp.
- Stir in puree; add seasonings.
- Serve immediately.
- Garnish each portion with chopped watercress.
Nutrition Facts : Calories 253.7, Fat 4.1, SaturatedFat 0.8, Sodium 808.6, Carbohydrate 46.5, Fiber 7.4, Sugar 4, Protein 9
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