Cream Of Broccoli Soup I Recipes

CREAM OF BROCCOLI SOUP I

Steps:

• In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
• In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
• In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
• Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

SIMPLE CREAM OF BROCCOLI SOUP

Steps:

• In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.

CREAM OF BROCCOLI SOUP

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.

BEST CREAM OF BROCCOLI SOUP

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.

CREAM OF BROCCOLI SOUP

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.

CREAM OF BROCCOLI CHEESE SOUP

Steps:

• In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. , Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.

CREAMY BROCCOLI SOUP

Steps:

• Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
• In a separate bowl, slowly add milk to flour, and mix until well blended.
• Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.

BROCCOLI CREAM SOUP

Steps:

• In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes., In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf.

CREAM OF BROCCOLI SOUP

Steps:

• Chop broccoli in small pieces.
• Put broccoli, onion and celery in small saucepan.
• Add 1/2 water-cook slowly about 3 minutes.
• Drain water.
• Put Velveeta on broccoli mix,to let melt.
• To make white sauce-----------.
• Melt butter in skillet.
• Add flour and stir.
• Raise heat.
• Add milk til desired consistency.
• Pour broccoli mix and white sauce together.
• Simmer on low a few minutes and serve.
• Sometimes I add a couple tablespoons of Dijon mustard.

CREAM OF BROCCOLI SOUP

Steps:

• Cook broccoli in large pot of boiling salted water until tender but still bright green, about 5 minutes. Drain broccoli. Set aside 4 small florets for garnish.
• Combine broth and 1 cup cream in heavy large saucepan and bring to boil. Working in batches, puree broccoli, broth mixture, and butter in blender until smooth, about 45 seconds per batch. Return puree to same pan. Season soup to taste with salt and white pepper. (Soup can be made up to 8 hours ahead. Cool slightly, cover, and refrigerate.)
• Bring soup to simmer, thinning with water if desired. Ladle soup into 4 bowls. Drizzle 1 teaspoon cream over each; garnish with reserved florets.

BEST CREAM OF BROCCOLI SOUP

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.

HOMEMADE CREAM OF BROCCOLI SOUP

Steps:

• In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
• In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
• Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
• You can substitute cauliflower or broccoflower in place of the broccoli.

CREAM OF BROCCOLI SOUP

Steps:

• Boil broccoli in water until it is tender, about 10 minutes.
• Melt butter in a soup pot. Whisk in flour to create a roux.
• To prepare soup base, gradually whisk in hot water, taken from the boiled broccoli to the roux. This will determine the thickness of the soup. For a thinner soup, add more water.
• In blender, blend broccoli with cream, until mixture is smooth. Add cream slowly as you may not need more or less than one cup. Add to soup base.
• Season to taste with chicken base and pepper.