BEST CREAM OF BROCCOLI SOUP
This recipe is thick and flavorful. Simple, delicious, and quick to make. Hope that you enjoy it as much as my family does. I have added chicken to this soup, very good
Provided by Barb G.
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
- Add broccoli and broth; cover and simmer for 10 minutes.
- Purée soup (I use a hand blender) or mash with potato masher.
- Return to heat.
- In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
- Stir until thick and bubbly, add to soup.
- Add cheese; stir until melted.
- Season with pepper and serve.
YUMMY CREAM OF BROCCOLI SOUP
Found lots of broccoli on sale. Needless to say made this as a first course for friends. They loved it. My hubby who usually hates anything green even said it was good. Oh my, this may have to go in a record book if there is one for compliments.
Provided by Katha
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 150.6, Fat 8.9, SaturatedFat 1.9, Cholesterol 3, Sodium 178.7, Carbohydrate 12.5, Fiber 0.4, Sugar 4.1, Protein 7.7
BEST BROCCOLI SOUP
Here's a creamy, comforting broccoli soup. It's a delicious way to eat your vegetables. -Carolyn Weinberg, Custer, Montana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 164 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 868mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
LOW-CARB CREAM OF BROCCOLI SOUP
While this recipe is high in fat it works great for people on the Atkins diet. Even after eating two bowls per day I was still in ketosis. Heavy cream has no carbs which is why this works so well for folks on low-carb diets. Also fat is more filling, leading you to eat less and feel more full. Leftovers can be stored in the refrigerator. It's even better the second day. However, I've found if it sits longer than that the broccoli can become too strong.
Provided by XENA0056
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 4h31m
Yield 16
Number Of Ingredients 8
Steps:
- Combine chicken broth, cream cheese, Cheddar cheese, butter, and onion flakes in a large pot over medium heat; cook and stir until smooth, 3 to 5 minutes. Add heavy cream and chicken; bring to a gentle simmer.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Transfer to a colander to drain excess moisture.
- Pour chicken broth mixture into a slow cooker; add broccoli.
- Cook on Low until flavors combine, about 4 hours.
Nutrition Facts : Calories 257.8 calories, Carbohydrate 5.5 g, Cholesterol 83.3 mg, Fat 22.8 g, Fiber 1.5 g, Protein 9.1 g, SaturatedFat 13.6 g, Sodium 458.2 mg, Sugar 1.4 g
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