Quick And Easy Broccoli Soup Recipes

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add the broccoli, onion, salt and pepper. Reduce heat; simmer for 5-7 minutes or until broccoli is tender. Let cool for 10 minutes. , Pour into a blender; cover and process until smooth. Return to pan; add milk and heat through. Top each serving with a teaspoon of butter.

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

Steps:

• In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
• Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
• In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the insert. Bring the water to a boil. Add the broccoli, cover the pot, and steam the broccoli until fork-tender, 8 to 10 minutes.
• Transfer broccoli to a blender and allow to cool slightly, about 5 minutes.
• Place milk, Cheddar cheese, and Parmesan cheese in the blender. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Alternately, you can use a stick blender and puree in a bowl.

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:

• In a large pot, combine broccoli, onion, garlic, broth (I used vegetable broth) or water, and salt.
• Cover pot, bring to a boil, and then simmer for about 15 minutes, or until everything starts getting soft.
• Use a ladle to transfer 2/3 of the soup into a blender.
• Blend the soup until smooth. (I just used my immersion blender until I was happy with the texture.)
• Pour back into saucepan and turn on heat to medium setting.
• In a small bowl, combine milk with flour and whisk together until smooth.
• Pour mixture into soup and stir.
• Add basil and parsley and stir until soup begins to thicken.
• Add vinegar, and salt and pepper to taste.

Steps:

• 1. Melt butter in large pot over low heat.
• 2. Add onion to melted butter and saute until tender.
• 3. In separate bowl whisk the chicken broth and the flour well.
• 4. Add broccoli and the broth and flour mixture to the onion.
• 5. Simmer until soup thickens, stirring frequently.
• 6. Add cream, and stir until well blended. Do NOT boil at this point.
• 7. Add shredded cheese at this point if you would like to.
• 8. Serve hot and enjoy!

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

Steps:

• Melt the butter in a medium saucepan, over medium heat.
• Add the onion and garlic and cook until translucent, about 5 minutes.
• Add the potatoes, thyme, salt, and broth and bring to a boil.
• Adjust the heat to maintain a gentle simmer, and cook uncovered until the potatoes are fork tender, about 10-15 minutes.
• Add the broccoli with cheese sauce.
• Simmer another 5-10 minutes.
• Puree the soup in batches in a blender or with an immersion blender.
• I like mine a little bit more chunky so I use
• a potato masher to smash the broccoli and potatoes leaving some texture in the soup.
• Bring to a simmer, taste, and season with salt
• and pepper.
• Enjoy!

Steps:

• In a large deep pan heat the oil over medium and add the onion & garlic.
• Cook gently until softened for about 2-3 minutes.
• Add the potato, broccoli and stock and bring to the boil.
• Turn heat down and simmer for 20 mins until vegetables are cooked.
• Either pour into a blender and blend or use a stick blender in pan to make a smooth mixture.
• If using a blender add soup back to the pan and heat gently.
• It is at this point you can add the chopped bacon and simmer til bacon is cooked, about 15mins, then check seasoning.
• If not adding the bacon, check seasoning and add salt & pepper to taste & reheat gently.
• Serve in nice bowls with slices of french bread which have been toasted on one side, turned over and topped with either blue cheese or whatever cheese you have on hand and grilled for a few mins til melted & crispy, on the side.
• Note: cooking time does not include the extra time for the bacon addition.

Steps:

• Cook broccoli in water until tender.
• Do not drain.
• Add remaining ingredients except cheese and simmer for 3 or 4 minutes.
• Run through blender until you have desired consistency. ( you can set aside a few flowerettes for garnish).
• Stir in cheese if using.
• For Vegetarian do not use Cream of Chicken.