Broccoli Soup Recipes
3-Cheese Cream of Broccoli Soup
Melt butter in 3-quart saucepan over low heat. Blend in flour and seasonings. Gradually add broth and milk; cook, stirring constantly until thickened. Stir in broccoli; simmer 10 minutes. Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce. Add cheeses; stir until melted. When reheating, do not boil or cheeses will curdle.
Bangkok Broccoli Bisque Recipe
Heat the oil in a large pan. Add the onion, garlic, and broccoli; saute 3 minutes. Add half of the broth. Bring to a boil, lower the heat and cover. Cook 5 minutes more or till the florets are very tender. Place the soup in a blender container along with the coconut milk, cream cheese, cilantro and pepper. Blend till smooth. Return to the pot. Add the remaining broth. Heat through. Garnish each serving with bell pepper.
Best Broccoli Soup
In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for one minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
Broccoli and Barley Soup
In a large saucepan or Dutch oven, heat the oil over moderate heat. Add the onion and garlic, and saute for 5 minutes or until softened. Add the carrots and saute for 4 minutes. Add the barley, stirring to coat. Stir in water, broth, tomatoes, salt, pepper and tarragon. Bring to a boil, breaking up the tomatoes with a spoon. Reduce to a simmer, cover, and cook for 20 minutes or until the barley is tender. Add the broccoli and cook for 5 minutes or just until tender.
Broccoli and Cauliflower Cheese Soup
Melt butter in heavy saucepan over medium heat. Add sausage and saute until beginning to brown, about 4 minutes. Using slotted spoon, remove sausage from pan. Add onions and 1 teaspoon of caraway seeds. Sprinkle with pepper. Reduce heat to medium low and cook 4 minutes, stirring occasionally. Mix in potatoes. Add broth and bay leaf. Simmer until potatoes are tender, stirring occasionally and breaking up potatoes with spoon, about 25 minutes. (Can be prepared 1 day ahead, cover and refrigerate sausage and soup separately. Bring soup to simmer over medium heat before continuing.) Add broccoli and cauliflower to soup and simmer until just tender, about 10 minutes. Stir in cream and sausage, simmer until heated through. Add cheese and mix until melted.
Season to taste with salt and pepper. Discard bay leaf. Sprinkle with caraway seeds and serve.
Broccoli and Potato Chowder
In a large saucepan, bring chicken stock to boil. Add carrots, onion, potato, celery, return to boil. Reduce heat and simmer for about 10 minutes or until vegetables are tender. Add broccoli, return to boil. Cover and simmer for 5 minutes or until broccoli is tender-crisp. Meanwhile, in small bowl, and using fork, blend flour with butter until smooth. Return soup to boil, gradually stirring in flour mixture, boil, stirring for 1 minute. Add 1/2 cup milk, cheese; simmer stirring just until cheese is melted, and adding more milk if thinner soup is desired. Ladle into bowls and sprinkle with dill or parsley.
Broccoli and Red Bell Pepper Soup
In a large saucepan, melt the butter and cook the onion until it becomes translucent. Put all the broccoli (except one cup of the florets) into the saucepan and cook until the broccoli begins to soften. Add the vegetable stock and bring to a boil. Reduce the heat, cover, and allow to simmer for about 20 minutes. While this is simmering, bring water to a boil and add the remaining florets until they become tender. Remove the florets and place them in cool water (this helps them keep their bright color). On a broiler pan, place the red peppers shiny-side up and broil them for about 10 minutes or until the skin becomes blistered. Turn them over fairly often so as to avoid burning. Remove the peppers from the broiler, allow to cool, and remove the skin. Chop them into small pieces. When the soup mixture is done simmering, place it in batches into a blender and puree it until it is smooth. Return it to the saucepan and add the yogurt if you choose to do so and the remaining florets. Serve in soup bowls with the red bell peppers sprinkled over the top as a garnish.
Broccoli Crab Bisque
In a large saucepan, saute leeks, mushrooms, broccoli and garlic in butter until tender. Add flour, thyme, pepper and bay leaf; mix well. Stir in the broth and cream. Bring to a boil; cook and stir for 2 min. or until thickened. Add the cheese and crab; stir until cheese is melted and soup is heated through. Discard bay leaf before serving.
Broccoli, Leek, and Mushroom Cream Soup
Combine 2 tablespoons each butter, beef stock and chicken stock in a large skillet. Place over medium high heat; add broccoli and cook until soft. Puree in blender or food processor in 3 batches adding at least 1/2 cup stock with each batch. Transfer to large saucepan or Dutch oven and add remaining stock. Heat through, stirring occasionally. Cover and keep warm over low heat. Heat remaining butter in skillet. Saute mushrooms and leeks lightly. Add to soup. Combine wine, shallot and basil in medium saucepan and reduce over medium heat until all liquid evaporates, watching carefully to avoid scorching. Meanwhile, heat half and half and 1 cup whipping cream in small saucepan just until hot. Whisking constantly, add cream in slow, to shallow-basil mixture and cook over medium heat until reduced to 1/3. Whisk cream mixture into warm soup. At this point soup can be cooled and frozen for future use. When ready to serve - reheat soup just to simmering point. Fold in remaining whipping cream and salt and pepper to taste. Makes 2 1/2 quarts.
Broccoli Soup with Chives and Cayenne Oil
Puree 1/4 cup oil, chives, and cayenne in blender. Season with salt. Heat 1 tablespoon oil in large saucepan over medium-high heat. Add onion and bay leaves; cook until onion is golden, stirring often, about 7 minutes. Add broccoli; stir until bright green, about 1 minute. Add broth. Simmer until broccoli is tender, about 5 minutes. Remove bay leaves. Cool soup slightly. Working in batches, puree soup in blender until smooth, about 1 minute per batch. Return soup to pot. Rewarm until hot. Season to taste with salt and pepper. Divide soup among individual bowls. Drizzle with chive-cayenne oil and serve.
Broccoli Soup with Deep Fried Sage
Heat the oil in a pan and sauté the onions and garlic over a gentle heat for 2-3 minutes. Add the potatoes, broccoli stalks and thyme and continue to sauté for another 2-3 minutes. Add the stock and simmer for 5-6 minutes. Add the remaining broccoli and cook until the vegetables are tender. Blitz with the cream in a liquidizer until smooth. Return to the pan to heat through. Season to taste with salt and pepper. Fry the bread in a little olive oil until crisp and golden on both sides. Drain on kitchen paper. Heat 1-2 inches of vegetable oil in a deep saucepan and deep-fry the sage leaves just long enough for them to become semi-translucent and crisp. Drain on kitchen paper. Serve the soup in warm bowls, garnished with sage leaves, croutons and a dollop of yogurt. Eat at once.
Broccoli Soup with White beans and Pasta
Drain the white beans and rinse well. Cover with two cups of fresh cold water and bring to a boil. Lower the heat, add a teaspoon of salt, and simmer covered for about 30 minutes, until beans are tender but not mushy. Drain and toss with 2 tablespoons of good olive oil. Steam the broccoli in salted water until very tender. Set aside. Warm the remaining oil in a saucepan and add the onions. Cook until the onions are translucent. Add 2 cups of stock and cook until the onions are very tender. Add the broccoli. Heat through. Now you may puree the onions and the broccoli in the blender, if you choose. Add the rest of the chicken stock as needed, to thin the soup to the consistency of your choice. Season to taste with salt and pepper. Cook the pasta shapes in 2 cups of salted water until they are al dente. Drain well. Heat the broccoli soup and warm the white beans slightly. To serve the soup, put a spoonful of white beans and a spoonful of pasta in each bowl of broccoli soup. Sprinkle with grated Parmesan or pecorino cheese.
Broccoli Wild Rice Soup
In a large saucepan, combine rice contents, seasoning packet and water, bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring once. Stir in the broccoli, carot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cream cheese is melted.
Cauliflower, Broccoli, & Spinach Soup
Put all ingredients in kettle and simmer for 2 hours or until vegetables are tender. Be careful not to scorch.
Cheesy Chicken and Broccoli Soup
In large saucepan, combine water, chicken base onions and broccoli. Bring to a boil. Reduce heat and simmer 6-8 minutes or until broccoli is tender. In small bowl combine milk and flour; stir until smooth. Add to broccoli mixture; cook over medium heat until thickened. Reduce heat to low; simmer 1-2 minutes. Add cheeses and mustard; cook stirring constantly until cheese is melted and soup is heated through.
Cream of Broccoli and Carrot Soup
Place vegetables in large saucepan. Cover with 4 cup chicken broth. Bring to boil. Reduce heat and simmer gently until tender. Do not drain. Puree through blender. (Reserve some vegetables to garnish and add body to soup.) Set aside. Over low heat, melt butter in heavy saucepan. Stir in flour until well blended and gradually add cream. Add pureed vegetables with broth plus remaining 1 cup of broth. Salt and pepper to taste. Heat mixture thoroughly before serving. Can sprinkle with parsley or garnish with remaining vegetables. Can be made a day ahead and heated just before serving.
Cream of Broccoli and Noodle Soup
Heat oil in large sauce pan. Add onion and saute over medium heat for 3 minutes. Add water and cubes. Heat to boiling, stirring occasionally until cubes are dissolved. Gradually add noodles and salt so that mixture continues to boil. Cook uncovered for 3 minutes, stirring occasionally. Stir in broccoli and garlic powder and cook 4 minutes more. Add milk, cheese and pepper and continue cooking until cheese melts, stirring constantly. Makes 4 quarts or 12 servings.
Cream of Broccoli Soup
In a 3 quart saucepan, bring water to a boil. Add broccoli and onion; boil 10 minutes. Add seasonings and shredded cheese; stir until melted. Add cream, milk and butter; heat until boiling, stirring constantly. Slowly combine 1/2 cup cold water with flour, stirring until smooth. Slowly add to hot mixture, stirring constantly. Stir and cook until soup is consistency of heavy cream.
Cream of Chicken Broccoli Soup
In an electric skillet saute the vegetables in the butter until semi done. Stir and do not allow the vegetables to brown. When vegetables are semi down add 2 (10 ounce) cans of cream of chicken soup, 40 ounces of water. Allow soup and vegetables to simmer until smooth and bubbly (10 to 15 minutes). Turn heat off and add 1 (12 ounce) can of evaporated milk, stir into soup mix. Do not allow soup to boil or cook after adding milk. Add pepper to taste. Serve immediately.
Creamy Swiss and Broccoli Soup
Boil chopped ham in water for 10 minutes. Add broccoli. Cook until tender. Gradually add milk to flour, stirring until well blended. Gradually add milk mixture to ham mixture, STIRRING CONSTANTLY, until slightly thickened. Simmer 5 minutes, stirring occasionally. Add cubed cheese, salt and a dash of pepper. Cook until cheese melts.
French Broccoli Rice Soup
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine mushroom soup, evaporated skim milk, water, and Cheddar cheese. Stir in uncooked rice, carrots, onion, broccoli, and parsley flakes. Cover and cook on LOW for 3 to 4 hours. Mix well before serving.
Ground Beef and Broccoli Soup
Brown the ground beef in a large skillet. Drain any excess fat from the meat. Place the meat and all other ingredients in your slow cooker. Cover, and cook on low for 7-10 hours.Variation: Add a bag of frozen mixed vegetables if you would like more veggies in your soup. You can also add a can of drained garbanzo beans just before serving for additional protein.
Ham and Broccoli Chowder Crock Pot
Mix flour and milk in crockpot. Add remaining ingredients, except half-and-half. Cook on LOW for 7 hours.
Low-Fat Zucchini/Broccoli Cream of Vegetable Soup
Saute onion and garlic together (add a little water if needed) until transparent. Add zucchini or broccoli and saute for 2-3 more minutes. Add water, oatmeal and seasonings stirring constantly. Bring to a boil, reduce heat and simmer 15-20 minutes. Serve garnished with parsley, or over scoop of rice. May be served hot or cold!
Silky Broccoli Soup
Chop the broccoli florets, including the thinner stems just below the florets. Reserve the lower stems for another use. Place the broccoli in a large saucepan or a small Dutch oven. Add the leeks, onion, shallot, potatoes, salt, and a few grinds of pepper. Pour in 4 cups water and bring the liquid to a boil over medium-high heat. Reduce the heat, cover, and simmer until the vegetables are very tender, 30 to 35 minutes. Let the soup sit for 10 minutes to cool slightly. Puree the soup in a blender until it is smooth or use an immersion blender in the pot. Chill thoroughly, 3 hours to overnight. Adjust the seasoning. Divide the chilled soup among 4 bowls and garnish each serving with one-quarter of the chives.
Velveeta Broccoli Soup
Cook broccoli until tender; drain. Add broth, garlic, tomatoes and chilies. Bring to a simmer. Lower temperature and add Velveeta. Cook just until cheese is melted, stirring occasionally.
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