Pureed Broccoli Celery Leek And Cheese Soup Recipes

PURéED BROCCOLI AND CELERY SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and celery. Cook, stirring, until tender, about 5 to 8 minutes. Do not allow these ingredients to brown. Add a generous pinch of salt to prevent this from happening (the salt draws out liquid from the vegetables). Add the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
• Add the broccoli, potatoes or rice, water or stock, bouquet garni, and salt, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and let sit for a minute off the heat. Add freshly ground pepper, taste and adjust salt.
• Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender fill only half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Adjust seasoning to taste with salt and pepper. Serve, topping each bowl with a sprinkle of chopped herbs and with other garnishes of your choice.

BROCCOLI CHEESE SOUP RECIPE - (3.8/5)

Steps:

• In a large stock pot, melt butter over medium heat. Sauté onion & celery until soft. Stir in chicken broth, half & half, & broccoli. Bring to a boil, then reduce heat, & simmer for 10-15 minutes, or until broccoli is soft & tender. In a small bowl whisk together milk & cornstarch. Pour into soup pot, stirring 3-4 minutes until it starts to thicken. Using an immersion blender, puree the soup to make it creamier. Stir in pepper, garlic powder, thyme, & salt. Add cheeses & stir until all of the cheese has melted. Top each bowl of soup with a little extra shredded cheese. Serve immediately.

CREAM OF BROCCOLI VEGETABLE CHEESE SOUP

Steps:

• Place broccoli, onions, leeks, potatoes, celery, carrots, garlic, soup base and pepper in a large soup pot. Add enough water to just cover.
• Bring to a boil; reduce heat and simmer for 20-25 minutes or until everything is tender.
• Using an immersion blender (or use a food processor or blender) puree.
• Retun to pot.
• In a small saucepan, melt butter. Whisk in the flour and cook for about 2 minutes, stirring constantly.
• Add the butter/flour roux to the soup pot.
• Add half and half and cheese. Heat gently to melt cheese and thicken, stirring very often.
• Add salt and/or more pepper to taste.

BROCCOLI LEEK CHEESE SOUP

Steps:

• Wash broccoli and cut crosswise into 1/2″ wide stalks then cut crosswise into 1″ pieces. Wash leek and cut in half; cut crosswise into 1″ pieces.
• Place broccoli and leek into a large skillet. Add one inch of water and bring to a boil over medium high heat. Cover and let cook until tender, about 5 to 7 minutes. Do not drain.
• In a large stock pot over medium high heat, melt the butter. Whisk in the flour and stir until mixture is smooth and bubbly.
• Turn heat to medium and pour in chicken broth. Bring to a boil, whisking constantly.
• Boil and stir for one minute. Add broccoli and leek, rosemary, oregano, pepper and garlic powder.
• Turn heat to low and let simmer for 20 to 30 minutes. Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil.
• 10 to 12 servings, about one cup each.

13 BEST PUREED SOUPS

Steps:

• Choose one or more options from our list of pureed soups here!
• Create your new favorite dish.
• Pat yourself on the back for making food at home for you to enjoy!
• Share and comment! Did you make any tweaks, so it's all your own?

PUREED BROCCOLI, CELERY, LEEK AND CHEESE SOUP

Steps:

• Heat olive oil in large, heavy soup pot. Add onion and celery. Cook, stirring, until tender -- 5 minutes. Do not allow ingredients to brown -- add a generous pinch of salt to draw liquid out of vegetables. Add garlic and cook, stirring until fragrant -- 30 seconds. Add broccoli, rice, stock, bay leaf, cheese rind, thyme, rosemary. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove the bay leave, thyme stalks, cheese rind. Using an immersion blender, puree soup. Adjust salt and pepper seasonings. Stir in Cheddar cheese and adjust seasonings again. You can sharpen and adjust taste by adding a couple of squeezes of lemon juice from 1/2 a fresh lemon.

POTATO LEEK SOUP

Steps:

• In a medium Dutch oven, heat the oil and butter over medium heat. Add the potatoes, leeks and celery. Cook, stirring, until the leeks are tender, 6 to 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
• Stir in the chicken broth, thyme sprigs, salt and pepper. Bring to a simmer over medium-high heat. Reduce the heat to medium-low and cook, uncovered, until the potatoes are tender, 15 to 20 minutes.
• Remove the thyme sprigs. Transfer about 4 cups of the soup to a blender. Remove the top insert from the lid and cover with a kitchen towel. Puree until smooth, 30 seconds. Add to Dutch oven with the remaining chunky soup. Stir in the cream and cook over medium-low heat, stirring, until the soup is slightly thickened, 10 to 15 minutes.
• Season the soup with more salt and pepper. Garnish with celery leaves, hot sauce, prepared fried onions and another drizzle of heavy cream, if you like.