Rich Broccoli Cream Soup Recipes

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.

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.

RICH BROCCOLI CREAM SOUP

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add the broccoli, broth, garlic salt and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until broccoli is tender. , In a small bowl, combine cornstarch and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in cream; cook 10 minutes longer or until heated through.

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.

RICH AND CREAMY BROCCOLI CHEDDAR SOUP

Steps:

• Melt the butter in a pot or large saucepan, over medium heat.
• Add onion and pimentos, and sauté until the onion is translucent.
• Sprinkle the konjac/glucommanan powder over the mixture, stirring constantly, and cook until the onion just starts to brown.
• Pour in the stock and cream, and stir well.
• Toss in the broccoli, and bring the mixture to a simmer. Cook at a simmer for ten minutes, or until broccoli is tender.
• Add seasonings and stir well, then use an immersion blender to crush and cream some of the broccoli into the soup. If you don't have an immersion blender, that's OK! Pulse about half the soup through a food processor or blender several times to blend in some of the broccoli. You want the soup to be creamy, but still have a goodly amount of broccoli pieces chunked into the mixture, so it doesn't need to be completely smooth.
• Add cheddar cheese to the pot, and stir until it's melted into the soup.
• Serve immediately and enjoy!

KETO CREAM OF BROCCOLI SOUP

Steps:

• In a 5-quart pot over medium heat melt the butter and add the chopped onions, celery, and garlic. Cook until soft for about 5 minutes.
• Add the salt, pepper, and dried thyme and sauté for about 2 minutes.
• Next, add the broth and broccoli florets to the pot and bring to boil, then reduce the heat to medium.
• Allow the soup to simmer, partially covered, until the broccoli is fork-tender.
• Add the heavy cream and softened cream cheese and stir until fully combined and the cream cheese has melted. Simmer the soup for about 10 minutes.
• Using an immersion blender, or electric blender, process the soup until smooth. See instructions for pureeing soup in a blender in the notes. Pour back into the pot and heat the soup until hot.
• Serve the soup hot.
• Store the leftovers for up to 3 days in the refrigerator.