Yummy Broccoli Veggie Soup Recipes

Steps:

• Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.

Steps:

• In a medium pot, heat oil over medium high heat. Add onion, celery, and carrots. Turn heat down to medium and sautee until just tender, about 10 minutes.
• Add stock and broccoli, simmer over medium low heat about 30 minutes until broccoli is tender and flavors have blended.
• Pulse a couple times with an immersion blender.
• Add the beans and evaporated milk, heat through. Pulse a couple more times with the blender until you get the consistency you want. I like to leave chunks in mine, so I only pulse once or twice.
• Season with salt and pepper.
• Top with a bit of grated cheese if you like.

Steps:

• In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.

Steps:

• Melt 2 Tbs margarine in medium-size stock pot.
• Add onions, celery, and garlic. Sauté until onion is translucent.
• Add broth and broccoli; bring to a boil.
• Cover and simmer 15-20 minutes.
• Allow to cool about 20 minutes.
• In a blender or food processor purée entire broccoli mix.
• Return mixture to pot and keep warm.
• In a small sauce pan met 3 Tbs margarine.
• Add flour; blend well.
• Add milk; stir until thick and bubbly and then add to soup.
• Stir and season with pepper.
• Serve.
• Serves 8.