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
SUSAN'S CREAM OF BROCCOLI SOUP
Another quest - how to stop using so much canned soup! Not only is it expensive, there's also the sodium to think about, and the quality of the ingredients, as well as the can itself and what it might be leeching into the product. I'll probably never totally give up canned soups because they are so convenient, but I've tried to...
Provided by Susan Feliciano
Categories Cream Soups
Time 25m
Number Of Ingredients 14
Steps:
- 1. Heat the butter or oil (I use butter) in a large saucepan over medium heat. Add the diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes.
- 2. Stir in mushrooms, onion powder, salt, thyme, and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3-5 minutes.
- 3. Sprinkle the flour over the mixture; stir to coat. Add milk and sherry and bring to a simmer, stirring often.
- 4. Add the chicken broth or cooking liquid and the broccoli and return to a simmer. Cook, stirring, until heated through, about 1 minute. Add more broth if you like thinner soup.
- 5. Stir in sour cream and cheese if used. This is now ready for serving, or you may pack in containers and freeze. Serve topped with shredded cheddar cheese if desired.
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
SOUR CREAM BROCCOLI SOUP
This is one dish I make often to serve to guests with dinner. It's a great comfort soup on a cold day. Broccoli lovers will appreciate the subtle seasonings that enhance the vegetable's flavor. -Lorraine Ellingson, Strathmore, Alberta
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and garlic in butter until tender. Add the water, broth, carrots, mustard, cumin and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, peel broccoli stalks and cut into 1/4-in. slices. Coarsely chop florets. Add to onion mixture; cover and simmer for 8-10 minutes or until vegetables are tender. Cool slightly., In a blender, cover and process soup in batches until smooth. Return all to the pan and heat through. Dollop each serving with sour cream.
Nutrition Facts : Calories 123 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 478mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges
BROCCOLI WITH SOUR CREAM
Make and share this Broccoli with Sour Cream recipe from Food.com.
Provided by Doreen Randal
Categories Vegetable
Yield 1 batch
Number Of Ingredients 6
Steps:
- Cut off the thickest stalks of the broccoli.
- Use a flat microwave dish.
- Place broccoli on the plate with the stalks to the out side. Cover and cook on HIGH 8 - 12 minutes until tender crisp.
- Drain.
- Spoon the sour cream over the broccoli.
- Sprinkle with pepper, then add the breadcrumbs.
- Top with the cheese. Cook uncovered on MEDIUM 3 - 4 minutes, or place under a grill for 1 - 2 minutes until bubbly.
- New Zealand.
Nutrition Facts : Calories 1273.7, Fat 69.4, SaturatedFat 38.1, Cholesterol 169.5, Sodium 1421.3, Carbohydrate 127.4, Fiber 23.3, Sugar 26.7, Protein 48.9
CREAM OF BROCCOLI SOUP
Categories Soup/Stew Onion Vegetable Quick & Easy Carrot Sour Cream Gourmet
Yield Makes about 4 cups, serving 2
Number Of Ingredients 9
Steps:
- In a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).
CREAM OF BROCCOLI SOUP
This delicious creamy broccoli soup that's ready in just 25 minutes is a perfect start to any meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in 3-quart saucepan over medium heat. Cook onion and carrots in butter about 5 minutes, stirring occasionally, until onion is tender. Stir in mustard seed, salt and pepper. Stir in broccoli, broth and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until broccoli is tender.
- Place one-third of the broccoli mixture in blender. Cover and blend on high speed until smooth; pour into bowl. Continue to blend in small batches until all soup is pureed.
- Return blended mixture to saucepan. Stir in lemon juice. Heat over low heat just until hot. Stir in sour cream.
Nutrition Facts : Calories 140, Carbohydrate 11 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 840 mg
CREAM OF BROCCOLI SOUP
This soup is a great meal starter, but I also serve it as the main course when I'm in need of a quick nourishing lunch or dinner. Just add a green salad and a biscuit or roll.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. , In a large bowl, combine the soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through.
Nutrition Facts : Calories 329 calories, Fat 22g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 1077mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 11g protein.
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- 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.
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