Very Green Broccoli Soup Recipes

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VERY GREEN BROCCOLI SOUP



Very Green Broccoli Soup image

This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests!

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 50m

Yield 8

Number Of Ingredients 16

1 ½ pounds fresh broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon finely chopped garlic
1 cup finely chopped onion
½ cup finely chopped celery
Gray salt
2 teaspoons finely chopped fresh thyme leaves
5 cups Progresso® chicken broth
2 cups packed fresh spinach leaves
2 teaspoons freshly grated lemon peel
1 cup whipping cream or buttermilk (if using buttermilk, use half the lemon peel)
Freshly ground pepper
¼ cup Progresso® panko crispy bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons pine nuts, toasted

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.

Nutrition Facts : Calories 243 calories, Carbohydrate 15 g, Cholesterol 44.6 mg, Fat 18.5 g, Fiber 3.1 g, Protein 6.4 g, SaturatedFat 8.5 g, Sodium 704.4 mg, Sugar 2.6 g

VERY GREEN BROCCOLI SOUP



Very Green Broccoli Soup image

Progresso® chicken broth and crispy panko bread crumbs. Broccoli, spinach, garlic and more create a sensational soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 16

1 1/2 lb fresh broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 tablespoon finely chopped garlic
1 cup finely chopped onion
1/2 cup finely chopped celery
Gray salt
2 teaspoons finely chopped fresh thyme leaves
5 cups Progresso™ chicken broth (from two 32-oz cartons)
2 cups packed fresh spinach leaves
2 teaspoons freshly grated lemon peel
1 cup whipping cream or buttermilk (if using buttermilk, use 1 teaspoon lemon peel)
Freshly ground pepper
1/4 cup Progresso™ panko crispy bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons pine nuts, toasted

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.

Nutrition Facts : Calories 210, Carbohydrate 11 g, Cholesterol 35 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 0 g

BROCCOLI AND KALE GREEN SOUP



Broccoli and kale green soup image

This super healthy soup combines broccoli and kale with ginger, coriander and turmeric for a nutrient dense and low-fat lunch

Provided by Natasha Corrett

Categories     Lunch, Soup

Time 35m

Number Of Ingredients 12

500ml stock , made by mixing 1 tbsp bouillon powder and boiling water in a jug
1 tbsp sunflower oil
2 garlic cloves , sliced
thumb-sized piece ginger , sliced
½ tsp ground coriander
3cm/1in piece fresh turmeric root, peeled and grated, or 1/2 tsp ground turmeric
pinch of pink Himalayan salt
200g courgettes , roughly sliced
85g broccoli
100g kale , chopped
1 lime , zested and juiced
small pack parsley , roughly chopped, reserving a few whole leaves to serve

Steps:

  • Put the oil in a deep pan, add the garlic, ginger, coriander, turmeric and salt, fry on a medium heat for 2 mins, then add 3 tbsp water to give a bit more moisture to the spices.
  • Add the courgettes, making sure you mix well to coat the slices in all the spices, and continue cooking for 3 mins. Add 400ml stock and leave to simmer for 3 mins.
  • Add the broccoli, kale and lime juice with the rest of the stock. Leave to cook again for another 3-4 mins until all the vegetables are soft.
  • Take off the heat and add the chopped parsley. Pour everything into a blender and blend on high speed until smooth. It will be a beautiful green with bits of dark speckled through (which is the kale). Garnish with lime zest and parsley.

Nutrition Facts : Calories 182 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.7 milligram of sodium

BEST BROCCOLI SOUP



Best Broccoli Soup image

Here's a creamy, comforting broccoli soup. It's a delicious way to eat your vegetables. -Carolyn Weinberg, Custer, Montana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups 2% milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt

Steps:

  • In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 164 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 868mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

VERY GREEN BROCCOLI SOUP



Very Green Broccoli Soup image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons minced garlic
1 cup (1/4-inch) diced onion
1/2 cup (1/4-inch) diced celery
Gray salt
Freshly ground black pepper
2 teaspoons finely chopped fresh thyme leaves
5 cups chicken stock or canned low-salt chicken broth
2 cups packed spinach
2 teaspoons freshly grated lemon zest
1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half)

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



Very Green Broccoli Soup image

Make and share this Very Green Broccoli Soup recipe from Food.com.

Provided by Nana Lee

Categories     Spinach

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

1 1/2 lbs broccoli
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 tablespoon minced garlic
1 cup diced onion (1/4-inch dice)
1/2 cup diced celery (1/4-inch dice)
sea salt
fresh ground pepper
2 teaspoons finely chopped fresh thyme
5 cups chicken stock or 5 cups canned low sodium chicken broth
2 cups packed spinach
2 teaspoons freshly grated lemons, zest of
1 cup heavy cream or 1 cup buttermilk (if using buttermilk, cut the lemon zest in half)
1 tablespoon finely chopped toasted pine nuts or 1 tablespoon hazelnuts
1 teaspoon freshly grated lemon, zest of
1 1/2 tablespoons fine dry breadcrumbs
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1/8 teaspoon sea salt
1 pinch fresh ground pepper

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.

VERY GREEN BROCCOLI SOUP



VERY GREEN BROCCOLI SOUP image

Categories     Soup/Stew

Number Of Ingredients 12

1 1/2 pounds broccoli
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons minced garlic
1 cup (1/4-inch) diced onion
1/2 cup (1/4-inch) diced celery
Gray salt and freshly ground black pepper
2 teaspoons finely chopped fresh thyme leaves
5 cups chicken stock or canned low-salt chicken broth
2 cups packed spinach
2 teaspoons freshly grated lemon zest
1 cup heavy cream or buttermilk (if using buttermilk, cut the lemon zest in half)

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.

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2021-03-15  · Step 1: Cut 1 1/2 pounds 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. Step 2: In a soup …
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  • Step 1: Cut 1 1/2 pounds 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.
  • Step 2: In a soup pot over medium-high heat, heat 2 tablespoons olive oil and 1 tablespoon unsalted butter until hot. Add 2 tablespoons minced garlic and cook until light brown. Add 1 cup diced onion and 1/2 cup diced 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.
  • Step 3: Add 2 teaspoons finely chopped fresh thyme leaves and stir. Add the broccoli stems, 5 cups chicken stock, and salt and pepper to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the broccoli florets and continue to cook until very tender, about 5 minutes more.
  • Step 4: Puree the soup in a blender in small batches. Add some of the spinach (2 cups in total) and some of the lemon zest (2 teaspoons in total) to each batch and then puree it. If using an immersion blender, turn off the heat and add the spinach and lemon zest to the pot all at once, then puree. (The soup can be made to this point, covered and refrigerated for up to 1 day or frozen for up to 1 month.)
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2016-03-10  · Heat the olive oil in a large stock or soup pot over medium heat. Add the onion. Saute onion for 5 minutes, or until it's clear and soft. Add the garlic and ginger and cook for another minute, or until the garlic is very …
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2016-06-03  · Cut potato into 1/2 -inch dice. Chop spinach; set aside. Step 3. When the lentils have cooked for 20 minutes, stir in the chard ribs, potato, scallions, broth and the remaining 1 teaspoon salt; return to a gentle simmer. Cover and cook for 15 minutes. Step 4. Stir in the chard leaves, broccoli…
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VERY GREEN BROCCOLI SOUP - PROGRESSO®
Very Green Broccoli Soup. This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests! 243 calories; protein 6.4g; carbohydrates 15g; fat 18.5g; cholesterol 44.6mg; sodium 704.4mg. prep:50 mins. total:50 mins. Servings:8. Yield:8 cups. Ingredients. ¼ cup Progresso® panko crispy bread crumbs; 2 …
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2013-06-08  · 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. Step 2. 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 ...
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Top Asked Questions

What's the best way to make broccoli soup?
Directions Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the... 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 thyme and stir. Add the broccoli ...
What's the best way to make green soup?
Heat 2 tablespoons oil in a large skillet over high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes. Reduce the heat to low, add 2 tablespoons water and cover.
How long does it take to make Broccoli and Kale Soup?
Reduce to a simmer. Simmer, covered, for 10 minutes, or until the potatoes are fork tender. Add the broccoli (or other vegetable). Simmer for 5-10 minutes, or until the vegetables are tender. Stir in the kale or other leafy greens, cover, and simmer for 5 minutes, or until the kale is bright green and wilted.
How to make broccoli soup for Weight Watchers?
In a stockpot, melt butter over medium heat and cook onion in it until softened. Stir in broccoli and cover it with chicken broth. Simmer broccoli for 10 to 15 minutes. Reduce heat and add cheese cubes until melted. Now, mix in milk and garlic powder. In a small bowl, dissolve cornstarch and add it into the soup and simmer until thick.

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