Italian Broccoli Soup Recipes

Steps:

• Sweat onions, celery, carrot, garlic, and Italian seasoning in oil in large pot over medium low heat til beginning to soften, 5 minutes.
• Stir in flour to coat vegetables; cook 1 minute. Gradually stir in broth and add broccoli. Increase heat to medium high.
• Simmer soup til it thickens slightly, 5 to 8 minutes. Reduce heat to medium. Stir in cream cheese til it melts. Add Parmesan and stir til it melts. Season soup with salt, pepper and lemon juice. Serves 4

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.

Steps:

• 1. Chop garlic, doesn't have to be fine
• 2. add oil to pan (small-medium stock size) Add garlic, saute until softened slightly
• 3. Add Costco sized can of crushed tomatoes/ add broccoli / stir/ can add wine at this step/ Add Salt & pepper to taste (because of tomatoes I usually don't salt at all)
• 4. Boil water for ditalini, penne, or elbow pasta. Cook according to directions,drain, set aside
• 5. Cook until broccoli is tender, stirring frequently. (approx. 20-25 min)
• 6. Dish up pasta in soup bowls, ladle broccoli soup over
• 7. Great w/parmesan, asiago, or any other hard italian cheese grated on top.
• 8. Enjoy! Great w/Italian crusty bread.....warmed up of course! My kids love this in summer minus the pasta, served cold....