CREAM OF BROCCOLI SOUP I
A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
- In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
- In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
- Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.2 g, Cholesterol 23.4 mg, Fat 11.4 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 5.1 g, Sodium 901 mg, Sugar 7.3 g
BEST CREAM OF BROCCOLI SOUP
This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).
Provided by Jessie A.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g
CREAM OF BROCCOLI SOUP WITH SHRIMP
Make and share this Cream of Broccoli Soup With Shrimp recipe from Food.com.
Provided by Scott222
Categories < 60 Mins
Time 1h
Yield 8-10 Generous Bowls, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, melt butter and saute shallots about 3 minutes.
- Add flour and saute about 3 minutes (forms a paste).
- Whisk in cream a little at a time to prevent lumps.
- Add milk, bouillon cubes and spices.
- Add broccoli and shrimp.
- Bring to a rolling simmer for 30 minutes.
- Remove from heat.
- Cool about 15 minutes then place in fridge for at least 3 hours.
- Reheat on low 30 minutes prior to serving.
CREAM OF BROCCOLI SOUP W/SHRIMP
This soup give the basic Cream of Broccoli an added bonus. I serve it with cheesy bread and it makes a complete filling meal.
Provided by angellaclark
Categories Vegetable
Time 45m
Yield 8-10 Cups, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place broccoli on pan with water and 2 bouillon cubes. Cook for 5 minutes, cover and remove from heat.
- Saute in olive oil the shallots and shrimp until translucent and pink. Add 2 bouillon cubes.
- In another pan melt butter and add flour. Cook for about 1 minute add shallots and shrimp and dissolved bouillon.
- Add cream and milk. Add cheese and cook until melted.
- Drain broccoli reserving the liquid. Add broccoli to soup base. Use reserved liquid to thin down if it is too thick. Add potatoes now if you desire. (I had left over baked potatoes so I skinned and chopped them and threw them in). Simmer on low for about 30 minutes and serve.
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