Best cream of broccoli soup recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Vegetable soup
- Broccoli soup
This recipe is thick and flavourful. It is simple, delicious and quick to make, enjoy (I know you will).
1489 people made this
- 2 tablespoons butter or margarine
- 1 onion, chopped
- 1 stick celery, chopped
- 750ml chicken stock
- 700g broccoli florets
- 3 tablespoons butter or margarine
- 3 tablespoons plain flour
- 500ml milk
- salt and ground black pepper to taste
MethodPrep:10min ›Cook:25min ›Ready in:35min
- Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
- Add broccoli and stock, cover and simmer for 10 minutes. Puree soup and return to heat.
- 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 salt and pepper and serve.
Best cream of broccoli soup
Reviews & ratingsAverage global rating:(1508)
Reviews in English (1163)
this really was the "best" cream of broccoli soup very easy to make and you can adjust the ingrediants slightly to your own thickness.wonderfull-26 Aug 2011
This is the first time I have made broccoli soup without cream and was delighted it tasted just as good if not better. Less calories, healthier, and tastes better. I had used frozen chopped broccoli because I had an abundance of frozen broccoli in my freezer. We all thought it was great.-20 Aug 2012
This soup is extremely simple to make but the end result is just awesome. I use my jug blender to really get the broccoli mixture very smooth then once combined with the milk, I put it all back in the blender and give it a good minute to get it silky smooth. I serve it with a swirl of cream and homemade wholemeal seeded bread and it goes down a storm. For a less fat recipe, I used semi skimmed milk. Got rave reviews from friends at a recent dinner party I hosted when I served up this soup. Excellent.-09 Dec 2012
I love making creamed soups, especially in the Fall when the weather starts getting cold. A few other favorites of mine are Cream of Chicken and Mushroom Soup, Dad’s Creamy Cauliflower Soup and Cream of Asparagus Leek Soup with Creme Fraiche. It’s perfect for lunch with some bread on the side, or serve it for dinner with a sandwich.
Most creamed soups are loaded with cream or flour which make them high in fat and calories. To slim this cream of broccoli soup down I use the vegetables to thicken it, keeping it thick before I puree it, then add a little sour cream and cheddar. The results are rich, creamy and delicious, and so easy to make from scratch.
If you want make this a vegan cream of broccoli, you can omit the milk and cheddar and use a vegan sour cream. You can also add a potato or some cauliflower florets which are just so great at adding extra creaminess to a soup once it’s pureed.
Recipe of Creamy Broccoli soup Speedy
Hey everyone, welcome to our recipe page, looking for the perfect Creamy Broccoli soup recipe? look no further! We provide you only the perfect Creamy Broccoli soup recipe here. We also have wide variety of recipes to try.
Before you jump to Creamy Broccoli soup recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
Every person knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper level of exercise. Sadly, we do not always have the time or the power that this type of lifestyle demands. At the end of the day, almost everyone want to go home, not to the gym. People crave sweets and salts, not veggies (unless they are vegetarians). You should be pleased to learn that getting healthy doesn’t always have to be super difficult. If you are persistent you’ll get all of the activity and appropriate food choices you need. Here are some of the best ways to be healthy and balanced.
Choose water over other drinks. Soda and coffee, when ingested in moderation, aren’t that bad. Getting most of your hydration from them is a terrible idea. When you choose water more than other beverages you are helping your body stay very healthful and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is typically one of the keys to really reducing your weight and getting healthy.
There are lots of things you can pursue to become healthy. Intensive gym visits and narrowly defined diets are not always the solution. Little things, when done each day, can do plenty to enable you to get healthy and lose pounds. Make smart choices every day is a great start. A good amount of physical activity each day is also important. The numbers on the scale aren’t the only indication of your healthfulness. It has more to do with making your body as strong as it can be.
We hope you got insight from reading it, now let’s go back to creamy broccoli soup recipe. To make creamy broccoli soup you only need 10 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Creamy Broccoli soup:
- Use of chicken breast with bone.
- Provide of bouillon cubes.
- Use of onion, diced.
- Prepare of broccoli, chopped up.
- Provide of carrots, diced.
- Prepare of small potatoes, cubed.
- Get of heavy cream.
- Use of butter.
- Get of shredded cheese (or more).
- Prepare of salt and pepper.
Steps to make Creamy Broccoli soup:
- Put chicken breast into a large pot filled with water so that the chicken is completely covered, bring to boil and cook until chicken is cooked through..
- Dice onions and add to the broth.
- Remove chicken from broth and pull meat from bone, add the meat back to the broth..
- Chop broccoli, potatoes and carrots, add to the broth, cook until vegetables are tender..
- Add in cheese, butter and heavy cream.
- Add salt and pepper to taste. Enjoy!.
Stir in the nutmeg, then ladle into bowls. Cream of broccoli soup is a soup prepared with broccoli, stock and milk or cream as primary ingredients. Ingredient variations exist, as do vegan versions. It is also a commercially, mass-produced soup, often sold in cans. The creaminess of this Creamy Broccoli Soup will make it feel much more indulgent than it actually is.
If you find this Creamy Broccoli soup recipe useful please share it to your good friends or family, thank you and good luck.
Best Broccoli Soup
2 cups water
4 cups chopped fresh broccoli
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt
30-Minute Cream of Broccoli Soup (Dairy & Gluten-Free)
Have you ever tasted a soup that makes you want to thank your lucky stars that you are sitting exactly where you are, enjoying every single delicious bite? This Cream of Broccoli Soup creates THAT moment! We believe you will enjoy this recipe because it tastes so good, and we know you’re going to love how quickly it comes together! This recipe makes enough for six, hearty, dinner-size portions of just under three cups each! Like all of our recipes, this one is plant-based, vegan, gluten-free, and refined oil-free! And if those are qualities that float your boat as much as they do ours, here are a couple more show-stopping main dish recipes for you to try. How about a crunchy-munchy Collard Wrap Salad Bowl? And when you’re in the mood for something playfully quick and cozy , whip up a fast batch of Cannellini Kale Noodle-y Soup! And since plant-based and gluten-free desserts are one of our favorite things ever, we are thrilled to offer you our recipe for 20-Minute Peanut Butter Chickpea Cookies – it’s cookies that begin with chickpeas.
Creamy Vegan Broccoli Soup
If you're a New Years' resolution kinda person, specifically one of the many people with resolutions such as "Lose weight" or "Eat healthier", you might be feeling tired of typical healthy January meals.
The problem with New Years resolutions (actually there's a number of problems, but we won't get into that now) is that healthy eating and losing weight tend to go hand in hand with things like salads and smoothies. But salads and smoothies don't go particularly well with the dead of winter, ya know? Jump to recipe →
Petition to move New Years to June? Salads and smoothies go really well with June!
Until then, let's talk about foods that DO go well with the middle of winter. Foods like warming soups, hearty veggie bowls, pastas, and casseroles. Now we're talking!
So in the spirit of some proper "January" food, a.k.a. healthy yet hearty warming dishes that come together easily and quickly, a creamy vegetable-filled soup is just perfect.
And a quick note, if you love vegan soups as much as I do, be sure to check out our other soup recipes like this Vegan Leek & Potato Soup or our Creamy Red Coconut Curry Soup. Or browse all of our vegan soups!
This creamy vegan broccoli soup is exactly what we all need right now. Flavourful, creamy, packed with veggies, and the perfect accompaniment to a whole grain sandwich, a salad, or maybe just a big ol' crusty bun or piece of bread with a healthy dose of vegan butter.
Recently, I had a chance encounter with the best cream of broccoli soup I'd ever had. See, I have an unfortunate tendency to walk away from my cooking to do silly things like, check my Instagram, paint my nails, mix myself a drink, whatever.
A few weeks ago, while sautéeing the broccoli + mirepoix for yet another batch of cream of broccoli soup, I left my saucepan to its own devices and accidentally browned a good thick layer of the vegetables. If you've read many soup recipes you'll know it usually says to sweat the vegetables and will specifically state "do not brown." Wooops! Alas, the caramel-ly notes from the browned veggies added some serious umami to my usual broccoli soup recipe.
That bit of fate inspired me to try topping this soup with some well-browned and seasoned broccoli florets. They're kinda like croutons, but they taste even better, and they're vegetables, so they get BIG January points! I also like to top my soup with a drizzle of olive oil + cracked pepper. So pretty! *heart eyes emoji*. Vegan cheese shreds are another delicious, yet totally optional, topping for this soup.
Recipe updated November 2019. Changes made: Doubled soup recipe and portion size. Vegetable broth increased to 4 cups from 2½-3 cups. Coconut milk increased to ¾ cup from ½ cup. Added 1 tsp white wine vinegar. Original cashew milk recommended instead of unsweetened macadamia milk (previously recommended brand no longer available). Note added for using original vs. unsweetened non-dairy milk.
Added nutrition information and recipe notes to address common questions. Updated recipe yield, prep time, and cooking time. Fixed issues with recipe scaling (for accurate doubling and tripling).
This is a healthy soup using multiple fresh vegetables and herbs, along with kitchen staples. There&rsquos nothing fancy you need, in fact you probably already have all the ingredients!
- minced garlic
- chopped onion
- chopped celery
- broccoli florets
- chicken broth
- all-purpose flour
- cup milk
- heavy cream
- Parmesan cheese
- fresh basil and dill (optional, for serving)
Nutribullet Soup, Broccoli Soup Recipe
One of the first things that I did with my new Nutribullet Rx was make soup. The Rx adds a pitcher and heating through friction, so Nutribullet soup is now rather easy to make.
The cashews in this add protein to help fill you up. plus it helps round out the flavor.
The Nutribullet Rx makes a very smooth and frothy soup.
I set aside some steamed broccoli to add into the finished product to give it some texture and am glad that I did so, but doing that is totally optional.
This recipe is not vegan, as it uses skim milk and a chicken bouillon cube.
However, you can make it vegan by omitting the bouillon (you can add a teaspoon or two of nutritional yeast for a flavor boost if you like, or use a vegan bouillon) and by using all almond milk. Soy milk or rice milk would also be acceptable.
Important note! Don’t overfill your pitcher or it will leak out of the top! I recommend keeping all ingredients below the max line.
If you are making this in another blender, you may have to blend slightly longer to get full heating. For example, a Vitamix can take up to 10 minutes to get soup really hot.
Thinly slice the broccoli stems and break the heads into even-sized florets.
Heat the oil and butter in a large saucepan over medium heat. Add the broccoli stem and garlic, and cook, stirring often, for 1 minute or until tender. Add the florets and stir until well combined.
Add 1L (4 cups) of stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cover and cook for 15 minutes or until broccoli is soft but still green. Uncover. Set aside to cool slightly.
Transfer half the mixture to the jug of a blender with half the remaining stock. Blend until smooth. Return to the pan. Repeat with remaining mixture and stock. Place over medium heat. Stir until heated through. Season with salt and pepper.
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
2 cubes chicken bouillon
1 1/2 cup boiling water
2 cups milk
2 cups freshly shredded cheddar cheese
1 cup cooked finely chopped broccoli
Heat a large saucepan over medium-high heat. Add the butter and onions. Cook, stirring frequently, until the onions are soft.
Stir the flour, salt, white pepper, thyme, and garlic powder to the onions. Cook, stirring, for 3-4 minutes.
Add the bouillon cubes and boiling water. Cook, stirring constantly, until the bouillon cubes are dissolved. Slowly add the milk while stirring. Stir until the soup is smooth.
Lower the heat to low. Add the cheese and broccoli. Stir frequently until the cheese has melted and the broccoli is heated through.