25 mins Total Time: 35 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Make restaurant-worthy cream of broccoli soup in the comfort of your own kitchen with this top-rated recipe. It's thick, flavorful, creamy, and easy to throw together on whim with simple ingredients. Best Cream Of Broccoli Soup Ingredients Directions In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add flour and cook, stirring, until combined, 1 minute. Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
Level: Easy Total: 50 min Active: 30 min Yield: 4 servings Nutrition Info Save Recipe Ingredients Deselect All 2 tablespoons butter 1/2 cup cream, heavy, light or half-n-half 1 onion, chopped 1. Cream of Broccoli Soup Cream of Broccoli Soup I 4.5 (343) 261 Reviews 11 Photos A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk. Recipe by William Uncle Bill Anatooskin Updated on August 4, 2022 11 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 6 Yield:
Directions In a large saucepan, combine water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. In a large bowl, combine the soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through. Nutrition Facts
Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then promptly reduce the heat to medium-low and cover the pot. Simmer until the broccoli stalks are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes.
Directions In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes.
1/4 cup cold water 1 pint heavy whipping cream Directions 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.
Step 1 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. Step 2 Combine broth and 1.
15 mins Total Time: 30 mins Servings: 6 Yield: 6 cups Nutrition Profile: Egg Free Gluten-Free Healthy Immunity High Fiber Low Carbohydrate Low-Calorie Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 3 tablespoons unsalted butter 2 medium leeks, white and light green parts only, sliced and rinsed ½ cup thinly sliced celery
Cook, stirring constantly, until the garlic is fragrant and beginning to soften, about 1 minute. Add the potato and broccoli stems, and remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir to combine. Add 6 cups low-sodium vegetable or chicken broth, increase the heat to high, and bring to a boil.
Add the garlic and sauté for 1 minute. Stir in the thyme, oregano, and flour and cook until the flour becomes golden, about 2 minutes. Pour in the vegetable broth, milk, and heavy cream. Stir constantly until the mixture comes to a simmer. Add the broccoli florets and reduce the heat to low.
20 mins Total Time: 30 mins Servings: 5 Jump to Nutrition Facts Ingredients 2 cups chicken broth 2 ½ cups fresh broccoli ¼ cup chopped onion 1 cup milk 2 tablespoons all-purpose flour 1 cup shredded Cheddar cheese (Optional) ½ teaspoon dried oregano salt and pepper to taste Directions Bring broth to a boil.
In a large saucepan, add the chicken stock, salt and pepper, and spices. Next, add the broccoli. Bring to a boil, then simmer until very tender, 10-15 minutes. Turn the heat off. Using an immersion blender, blend the soup until smooth. Stir in heavy cream and Parmesan. Cook just until heated through, then serve.
How to Make Cream of Broccoli Soup. Melt 1 Tbsp butter in a pot over medium heat.; Saute onion and garlic: Add onion and saute until tender, about 6 to 8 minutes. Add garlic and saute 30 seconds longer. Pour in broth and broccoli, and season with salt and pepper to taste.; Simmer: Bring to a simmer, cover, then reduce heat to medium-low. Simmer until broccoli is tender about 6 to 10 minutes.
Melt butter in a saucepan; do not brown. Add onion, potato, and broccoli; toss to coat with butter. Press parchment paper over the vegetables; this is called "sweating" and adds better flavor. Cover the pan and simmer very gently until vegetables have softened; do not brown. Remove and discard the parchment paper.
Heat butter and olive oil in a soup pot over medium heat. Add diced onions, celery, and carrots and sauté for 5 minutes, until softened. Add minced garlic, ½ tsp rosemary, ½ tsp thyme, ½ tsp salt, ¼ tsp pepper, and 1 pinch cayenne. Sauté for 1 minute. Stir in the broccoli and sauté for 5 minutes, partially covered.
Instructions. In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add broccoli, chicken broth, and seasonings. Simmer until broccoli is softened, about 8 minutes. Remove 1 cup of vegetables, coarsely chop and set aside.
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