Cream Of Broccoli Soup Recipe

Enjoy a thick and flavorful cream of broccoli soup in the comfort of your own kitchen with this top-rated recipe from Allrecipes.com. It's easy to make with simple ingredients and takes about 35 minutes. Get a comforting and creamy soup recipe from Martha Stewart Test Kitchen. The broth has a super creamy texture, but contains very little cream.

In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a. A tasty broccoli soup with a touch of cheese. The recipe includes ingredients such as broccoli florets, margarine, onion, celery, flour, chicken bouillon powder, milk, nutmeg, pepper, and shredded sharp cheddar cheese.

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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

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.

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.

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.

This cream of broccoli soup recipe is perfect for a rainy day. It's creamy and satisfying, yet light and nutritious at the same time. It's made with broccoli stems and crowns, butter, onions, garlic, water, salt, pepper, lemon, and optional cream.

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.

Directions. Melt butter in a large saucepan over medium-high heat. Add leeks and celery; cook, stirring occasionally, until softened, 6 to 8 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broccoli and broth; bring to a boil. Reduce heat to medium; cover and cook until the broccoli is tender, about 12 minutes.

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.

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.

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.

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.

less than 30 mins Cooking time 10 to 30 mins Serves Serves 2 Dietary Ingredients 1 tbsp olive oil, plus extra for drizzling ½ onion, finely chopped 1 garlic clove, finely chopped 1 head broccoli,.

1. First, fill a saucepan with 3 to 3½ cups of water and add in ¼ teaspoon of salt. 2. Next, heat the water on medium to medium-high heat until it begins boiling. 3. When the water has reached a boil, switch off heat and add in chopped broccoli florets. Give everything a stir so the broccoli florets are immersed in water.

Melt butter in saucepan, add onion, carrot and celery. Saute gently until soft, about 4 minutes. Trim the woody ends of the stalk and peel. Roughly cut up heads and remaining stalk. Add broccoli to pan with chicken stock, milk. Season with salt and pepper. Bring to a boil, cover and simmer 25 minutes. When broccoli is tender, transfer vegies to.

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