Creamless Broccoli Soup Recipes

Steps:

• Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
• Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
• Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

Steps:

• Cook and stir carrots, onion, and celery in hot oil in large saucepot on medium-high heat 3 minute Add chicken broth and water: stir. Bring to a boil.
• Stir in broccoli and rice. Reduce heat to medium-low; simmer 10-15 minutes or until vegetables are tender, stirring frequently.
• Add soup, in batches, to belnder or food processor container; cover. Blend until pureed. Return soup puree to pot. Add milk and cheese; cook until heated through, stirring occasional.

Steps:

• Combine in a soup pot the oil, onions, celery, garlic and salt.
• Cook covered on medium heat for 10 minutes, stirring often.
• Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups.
• Reserve 1 cup of florets.
• When the onions are clear, add 4 cups of the water or stock and all the broccoli except for the reserved florets.
• Cover and bring to a boil.
• Lower the heat and simmer for 5 minutes.
• Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken.
• Remove from the heat and then stir in the lemon juice, dill and pepper.
• Working in batches, puree the soup (in a blender, preferably) until smooth.
• Bring the remaining 1/2 cup water to a boil in a small sauce pan.
• Add the reserved broccoli florets and cook, covered, until they are bright green and crisp tender, about 3-5 minutes.
• Stir the florets and their cooking water into the soup.
• Garnish with lemon slices and chives if desired.
• Serve.

Steps:

• Melt butter in large, heavy pot over medium-high heat. Sweat onions, and stir in the flour until incorporated. Gradually whisk in the stock. Add the broccoli and bring to a simmer. Cook for 20 minutes. Finish with cream. Roughly puree with an immersion blender and season, to taste, with salt and pepper.

Steps:

• Saute onion and garlic in the oil until soft, 3 to 4 minutes.
• Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool.
• Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving.

Steps:

• Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
• Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
• Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
• Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
• Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
• Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
• Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.

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.