HEALTHIFIED BROCCOLI CHEDDAR SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
- Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
- Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.
Nutrition Facts : Calories 230 calorie, Fat 8 grams, SaturatedFat 4.5 grams, Cholesterol 20 milligrams, Sodium 360 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 16 grams, Sugar 10 grams
BROCCOLI SOUP
Puree the Neelys' top-rated Broccoli Soup recipe from Down Home with the Neelys on Food Network for a creamy vegetable soup garnished with homemade croutons.
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
- Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
- Preheat oven to 400 degrees F.
- Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
- Spread seasoned bread onto a sheet pan and bake for about 15 minutes.
99 CALORIE BROCCOLI SOUP
This is from Dr. Weil. It makes a nice change from a heavy creamy broccoli soup, and for 99 calories per serving, you can easily have 2 bowls! Takes just a few minutes to make too.
Provided by A la Carte
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the vegetable broth to a boil.
- Add the chopped broccoli, garlic and ginger. Reduce the heat to low and cover. Steam for about 5 minutes or until the broccoli is tender. Remove from the heat.
- After the broccoli has cooled slightly, puree it in a food processor or blender, or use a hand immersion blender. Return it to the sauce pan.
- Add the soy milk or skim milk and soy sauce. Warm over low heat.
- Serve sprinkled with chopped red onion.
- For Vegetarian/Vegan use Vegetable broth.
- For Vegan use soy milk.
LOW-FAT BROCCOLI SOUP
"This delicious soup is a great way to eat a nutritious vegetable," notes Kay Fairley of Charleston, Illinois. "It has a wonderful fresh flavor."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan. , In a small bowl, combine cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 112 calories, Fat 1g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 157mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
BEST BROCCOLI SOUP
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
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.
LOW CARB BROCCOLI SOUP
This soup is terrific for those of us watching our carb intake. It's flavorful and wonderfully creamy even though it contains absolutely no milk or cream. The soup is also great for ovo-lacto vegetarians with the cheese garnish and straight vegetarians by leaving the cheese out.
Provided by malevolentmuse
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium heat; once the oil is hot, reduce heat to low. Cook and stir onion and garlic in hot oil until softened, 3 to 5 minutes. Add broccoli, season with salt and pepper, and stir. Pour vegetable broth and lemon juice into the pot.
- Loosely cover the pot and simmer the mixture until the broccoli is tender, about 25 minutes. Puree with an immersion blender until smooth. Garnish with Cheddar cheese to serve.
Nutrition Facts : Calories 97.4 calories, Carbohydrate 13.4 g, Cholesterol 3.7 mg, Fat 3.6 g, Fiber 3.9 g, Protein 5 g, SaturatedFat 1 g, Sodium 420.5 mg, Sugar 4.8 g
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