Creamy Broccoli Soup Food

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CREAMY BROCCOLI SOUP

2018-11-02



Creamy Broccoli Soup image

Puree potato and broccoli with garlic, leeks and thyme for a silky, savory soup.

Provided by Food Network Kitchen

Time 1h

Yield 4-6

Number Of Ingredients 10

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup sliced leeks, white and light green only
  • 1 cup chopped peeled potato
  • 3 to 4 sprigs fresh thyme
  • 1 bay leaf
  • 1 medium clove garlic, minced
  • Kosher salt and freshly ground black pepper
  • 3 1/2 cups low-sodium chicken broth
  • 3 cups broccoli florets
  • 1/4 to 1/2 cup heavy cream

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
  • Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
  • Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
  • Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
  • Serve hot and garnish each soup with a broccoli half.

CREAMY BROCCOLI SOUP

2022-06-18



Creamy Broccoli Soup image

"My husband and I find this great soup a tasty way to add nutritious broccoli to our diet. It's so thick and filling that all you need to complete the meal is a salad and bread," writes Diane Ventimiglia of Atlanta, Michigan.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 2 servings.

Number Of Ingredients 10

Ingredients:

  • 3/4 cup cubed peeled potatoes
  • 1 medium carrot, sliced
  • 2 cups frozen chopped broccoli
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups 2% milk, divided
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • Dash ground nutmeg
  • Dash pepper

Steps:

  • Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, cook broccoli according to package directions; drain and set aside., In a saucepan, melt butter. Stir in flour until smooth; gradually add 1/2 cup milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salt, thyme, nutmeg and pepper., Drain potato mixture; cool slightly. In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth. Add to the thickened milk mixture. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through, stirring occasionally.

Nutrition Facts : Calories 248 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 512mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 7g fiber), Protein 14g protein.

BEST CREAM OF BROCCOLI SOUP

2011-02-06



Best Cream of Broccoli Soup image

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

Ingredients:

  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 stalk celery, chopped
  • 2 (14 1/2 ounce) cans chicken broth
  • 4 cups broccoli
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
  • pepper
  • 1/2 cup Velveeta cheese (or more)

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.

Top Asked Questions

  1. How to cook Broccoli for Soup with cream?
    Directions. 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.
  2. How to make Broccoli and celery soup?
    1 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. ... 2 Pour the soup into a blender, filling the pitcher no more than halfway full. ... 3 In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. ...
  3. What is broccoli broccoli and potato soup?
    Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup. It's creamy, it's cheesy and it's good.
  4. How to thicken soup with broccoli and milk?
    Next, add in the milk and cream and stir to combine. Bring the liquid to a boil, then reduce the heat to a simmer. Add in the broccoli florets and season with sea salt and pepper to taste. Simmer for about 15 minutes, or until the broccoli is tender, stirring occasionaly. Your soup should be nicely thickened.

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