CREAM OF BROCCOLI SOUP
This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 7
Steps:
- In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
- Add flour and cook, stirring, until combined, 1 minute.
- Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
- Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
- Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
- Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.
Nutrition Facts : Calories 268 g, Fat 18 g, Fiber 5 g, Protein 10 g, SaturatedFat 11 g
CREAMY BROCCOLI SOUP
This is one of the best formulas for a creamy, savory broccoli soup - and it doesn't include any cream. Borrowing from the concept of using coconut water to provide the kind of richness that is reminiscent of bone broth in Yi Jun Loh's ingeniously vegan Malaysian ABC soup, this simple green elixir starts with a base of umami-loaded vegetables seared in olive oil then braised in coconut water. With silken tofu providing creaminess, this verdant, vegetable-powered soup can be pleasurably contrasted, in flavor and in temperature, with an optional dollop of sweet, cool ricotta. (If you're keeping this vegan, you'll still have plenty of creamy richness even if you leave the ricotta out.)
Provided by Eric Kim
Categories dinner, lunch, weeknight, soups and stews, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
CARROT BROCCOLI SOUP
This soup is a staple at our house. It's easy, fast, nutritious and so yummy! -Sandy Smith, London, Ontario
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened.
Nutrition Facts : Calories 168 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 633mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
SLOW COOKER CREAM OF BROCCOLI SOUP
This is a most excellent soup and very easy to make. The kids love it.
Provided by Jeremy Weidig
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 3h15m
Yield 6
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a large pot over medium heat; cook the onion in the hot oil until soft, 5 to 7 minutes.
- Drain as much liquid from the onion as possible. Transfer the drained onion to a slow cooker.
- Place the broccoli, cream of celery soup, cream of mushroom soup, American cheese, and milk into the slow cooker.
- Cook on Low until the broccoli is tender and the flavors meld, 3 to 4 hours.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 21.2 g, Cholesterol 39.2 mg, Fat 18.1 g, Fiber 3.6 g, Protein 12.3 g, SaturatedFat 7.5 g, Sodium 1455.9 mg, Sugar 8.6 g
CREAMY BROCCOLI CARROT SOUP
This is from Norene Gilletz's Healthy Helpings. I tinkered with it a bit. It is full of good flavours and good for you. This can be served as a lunch with some crackers or in a small soup bowl for the first course at a dinner party.
Provided by Sageca
Categories Potato
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare vegetables.
- In large sauce pan, heat oil.
- Add onions,celery and garlic.
- Sauté on medium-low heat about 5 minutes stirring occasionally. If necessary add a little water to prevent sticking.
- Add potatoes, carrots and broth to sautéed vegetables.Bring to a boil. and simmer 20 minutes uncovered.
- Add cauliflower and red pepper.
- Simmer another another 15- 20 minutes vegetables are tender; add fresh herbs.
- Pureé with hand blender or potato masher to break up vegetables; leave the soup chunky.
- Add milk, Harissa, salt and pepper to taste.
- At this point you can more or less milk depending on how thick you want to have your soup.
- Tip:.
- I used Carnation no fat milk.
- Reheats and freezes well.
- You can replace the cauliflower with broccoli for a different version.
Nutrition Facts : Calories 122.8, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.6, Sodium 558.6, Carbohydrate 19.4, Fiber 3.6, Sugar 3.8, Protein 7.5
CREAMY BROCCOLI/CARROT SOUP
This is derived from my carrot soup Recipe #419539 . Wanted too see if that recipe also worked with broccoli. And yes, it does!
Provided by Chef Dudo
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pan.
- Saute onion and ginger until soft, about five minutes, stir now and then.
- Add curry, stir to coat.
- Add carrots, broccoli, garlic and bouillon.
- Heat to boiling, temper heat and let simmer until carrots and broccoli are tender, about 20 minutes.
- Puree the soup in a blender, food-processor or hand-held blender (that's what I use).
- Now add coconut milk, salt and pepper.
- Stir and reheat if necessary.
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- Add the water, bring to a boil, and then lower to a simmer. Cover the pot and simmer for about 15 minutes, or until the vegetables are tender.
- Let the soup cool for a few minutes and then transfer it to a blender, a few batches at a time to avoid splatter. Blend until smooth or until the desired consistency.
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4.6/5 (24)Total Time 1 hrCategory SoupCalories 130 per serving
- Melt 3 tablespoons of the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, ¼ teaspoon of the salt, and about 10 twists of black pepper.
- Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
- Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
- Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets—we’ll use them in a bit.
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