Cream of broccoli soup recipes, please??!
Thanks.
Answers: If you know any simple good cream of broccoli soup recipes, please write them. I really like this type of soup but can't make it.
Thanks.
I make a pretty good cream of broccoli soup by using Campbell's Cream of Chicken soup. Reconstitute the soup using 2/3 a can of milk instead of water and add cooked broccoli florets to the soup. Heat on medium until hot but not boiling.
I make this when I have a tiny bit of broccoli left over from supper. It's also very good with a couple of slices of American cheese melted in it.
Broccoli Chowder
1 package (4.9 ounces) Betty Crocker? au gratin potatoes
2 cups milk
1/2 cup canned Green Giant? Niblets? vacuum-packed whole kernel corn or Green Giant? Niblets? frozen whole kernel corn, thawed
1/4 cup chopped celery
2 cans (14 1/2 ounces each) chicken broth
1 package (9 ounces) Green Giant? frozen cut broccoli
1 1/2 cups shredded Swiss cheese (6 ounces)
1. Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 3-quart or larger saucepan or Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
2. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
3. Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.
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Cream of Broccoli Soup
Warm up with this smooth, creamy soup.
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This creamy soup is with broccoli and potatoes that are puréed in a blender.
You Will Need
1 pound broccoli
1 tablespoon olive or canola oil
3 leeks or 1 onion, trimmed and sliced
2 cloves garlic, finely chopped
1/2 cup water
1 pound all-purpose potatoes, peeled and diced
6 cups chicken stock
1 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
What to Do
1. Cut the broccoli florets from the stems. Using a vegetable peeler, peel and slice the broccoli stems. In a 4-quart saucepan, heat oil over moderate heat. Sauté leeks and garlic until softened. Add the water and cook about 5 minutes, until soft.
2. Add broccoli stems to the saucepan with potatoes, stock, and milk. Simmer, partially covered, about 8 minutes, until broccoli and potatoes are tender. Stir in the broccoli florets and simmer the soup about 5 minutes longer, until the florets are very tender. Remove from heat. With a skimmer or slotted spoon, transfer the vegetables to a blender or food processor. Purée until very smooth.
3. Return the purée to the liquid in the saucepan and heat until the soup is warmed through. Season with the salt and pepper.
Here is the one I make & my little ones loves it!
Creamed broccoli soup
INGREDIENTS
3 tablespoons butter
1 onion, chopped
4 large carrots, chopped
1 clove garlic, chopped
4 cups water
4 tablespoons chicken bouillon powder
1 pound fresh broccoli florets
2 cups half-and-half
3 tablespoons all-purpose flour
1/4 cup ice water
1 tablespoon soy sauce
1/2 teaspoon ground black pepper
1/4 cup chopped parsley
DIRECTIONS
Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.
Is it ok if it has cheese in it, too?
Broccoli Cheese Soup
1 cup fresh or frozen broccoli, chopped small
? cup onion, finely chopped
3 tablespoons butter
Kosher salt and fresh black pepper
3 tablespoons flour
2 cups chicken stock
? cup heavy cream
? cup shredded Velveeta
? cup shredded cheddar cheese
In a heavy saucepan sauté onion in butter until tender. Whisk in flour, salt and pepper until smooth and simmer for one minute. Gradually stir in broth until mixture boils and thickens. Stir in cream, broccoli and cheese and simmer to desired thickness.
Cream of Broccoli Soup:
30 min 15 min prep
6-8 servings
1 bunch fresh broccoli
1 medium onion, chopped
1 stalk celery, chopped
1-2 cup Velveeta cheese
1/2 cup butter
3 tablespoons flour
2-3 cups milk
salt and pepper
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 dejion mustard.
Broccoli is a robust vegetable that is best served as simply as you can. Source the freshest Broccoli you can, put it in a pan with fresh water slightly salted and boil until just tender. Put the broccoli into a blender with some of the water you cooked it in. pulse until smooth, and serve into warmed plates.
If you really want to you can mix in a little double cream, (heavy cream if you are American) but it truly does not need it.