Yummy Broccoli Veggie Soup Recipes
VEGAN BROCCOLI SOUP
I love this creamy, tasty recipe that is truly vegan. Stir in coconut milk and nutmeg for an additional rich, nutty flavor.
Provided by Nakkeya
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Blend cashews and 1 cup vegetable broth in a blender until smooth, about 1 minute.
- Pour the remaining 4 cups vegetable broth into a large pot; add potatoes and onion. Bring to a simmer, cover, and cook for 5 minutes. Stir in broccoli and basil; return to a simmer. Cover and cook until potatoes are tender, about 10 minutes.
- Stir cashew mixture into soup; add salt and black pepper. Bring to a simmer and immediately remove from heat. Transfer about half the soup to a blender; blend until smooth. Return blended soup to pot and stir well. Serve immediately.
Nutrition Facts : Calories 353.4 calories, Carbohydrate 44.6 g, Fat 16 g, Fiber 7.9 g, Protein 12.8 g, SaturatedFat 2.7 g, Sodium 1059.4 mg, Sugar 9.4 g
CHEESY BROCCOLI AND VEGETABLE SOUP
This soup is so wonderful served with hot muffins on a cold winter day! The different vegetables in a creamy, cheesy soup. If soup is not thick enough, stir in instant potato flakes to desired thickness. This will make the soup thick (and a little grainy.)
Provided by Bryanne Affleck Robison
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 14.9 g, Cholesterol 43.3 mg, Fat 14.2 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 8.5 g, Sodium 578.4 mg, Sugar 6.5 g
YUMMY BROCCOLI VEGGIE SOUP
On my quest to "Get Ready for Summer", this is a recipe I created for a healthy but yummy lunch soup. This can easily be converted to vegetarian by using vegetable broth in place of chicken broth. I use Recipe #302477 for my chicken stock, so there is already a hint of parsley, garlic, pepper, bay leaves, etc. in the broth. If you're using canned broth, you may wish to lightly season it to taste, but it won't need much.
Provided by Gatorbek
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium pot, heat oil over medium high heat. Add onion, celery, and carrots. Turn heat down to medium and sautee until just tender, about 10 minutes.
- Add stock and broccoli, simmer over medium low heat about 30 minutes until broccoli is tender and flavors have blended.
- Pulse a couple times with an immersion blender.
- Add the beans and evaporated milk, heat through. Pulse a couple more times with the blender until you get the consistency you want. I like to leave chunks in mine, so I only pulse once or twice.
- Season with salt and pepper.
- Top with a bit of grated cheese if you like.
Nutrition Facts : Calories 280.6, Fat 6.7, SaturatedFat 1.7, Cholesterol 8.2, Sodium 257.7, Carbohydrate 41.5, Fiber 9.4, Sugar 6.7, Protein 15.8
YUMMY CREAM OF BROCCOLI SOUP
Found lots of broccoli on sale. Needless to say made this as a first course for friends. They loved it. My hubby who usually hates anything green even said it was good. Oh my, this may have to go in a record book if there is one for compliments.
Provided by Katha
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 Tbs margarine in medium-size stock pot.
- Add onions, celery, and garlic. Sauté until onion is translucent.
- Add broth and broccoli; bring to a boil.
- Cover and simmer 15-20 minutes.
- Allow to cool about 20 minutes.
- In a blender or food processor purée entire broccoli mix.
- Return mixture to pot and keep warm.
- In a small sauce pan met 3 Tbs margarine.
- Add flour; blend well.
- Add milk; stir until thick and bubbly and then add to soup.
- Stir and season with pepper.
- Serve.
- Serves 8.
Nutrition Facts : Calories 150.6, Fat 8.9, SaturatedFat 1.9, Cholesterol 3, Sodium 178.7, Carbohydrate 12.5, Fiber 0.4, Sugar 4.1, Protein 7.7
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