has anyone a receipe for broccoli soup?

Question

I had some in a cafe it was fantastic and I would like to make some, please make it simple as I am still learning about different receipes, it was thick and creamy, thanks.

Answer 1

This is fabulous, thick, creamy, low-cal and pretty easy to make.

Cream of Broccoli Soup
1 small onion, chopped
1 tablespoon salad oil

3 cups chicken broth
2 cups milk, regular or non-fat
2 potatoes, peeled, cut into 1 inch chunks
1.5 pounds brocolli

brown onion in oil about 10 minutes. Add broth, milk & potatoes. Bring to boil on high heat; cover and simmer until potatoes are almost tender, about 10 minutes.
Peel broccoli stems; slice 1/8 inch thick. Add all brocolli to broth. Simmer until veggies are tender when pierced, about 15 minutes.

Blend in blender to make puree.

Reheat or serve cold.

Swirl a bit of sour cream each serving, if desired. Makes it look pretty too.

Answer 2

I like it this way:
Steam the broccoli flowers, (you can cook the stems aside and blend them and add to the cream if you like). Make sure the pieces are relatively small.
Slowly cook the small bits of broccoli in heavy cream mixed with water, I think "half and half" is similar. Stir constantly and the broccoli breaks up.
I like to add cheese to the mixture, a cheese that melts easily, at home I use a soft goat cheese.
Stir until the cheese is melted and blended into the soup. This also breaks up the broccoli bits.
Like I said before, you can cook some of the broccoli stem and then blend it in a bit of water and add it to the soup for a stronger broccoli taste.

Answer 3

POTATO-BROCCOLI SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Chopped potatoes (about 5 to
-6)
4 sl Bacon, cut into pieces
1 lg Onion, chopped
2 1/2 c Water
2 Chicken bouillon cubes
1/2 ts Curry powder
1 1/2 To 2 c frozen broccoli,
-chopped small
1 d Worcestershire sauce
3/4 c Lowfat or nonfat milk

Salt and pepper to taste

Peel and chop the potatoes and set aside. Saute the
onion and bacon together, then add the potato, water,
bouillon cubes, and curry powder. Bring to a boil,
cover, and reduce heat to a slow boil. Cook for about
15 to 20 minutes, until potatoes are tender and slide
off a fork when tested. Put the soup into a blender
and blend until smooth. Return soup to Dutch oven, mix
in milk and Worcestershire sauce and broccoli. Simmer
slowly, stirring occasionally, for about 15 to 20
minutes. Add salt and pepper to taste.

Makes 4 to 6 servings, depending on how hungry you are.

Answer 4

Chop an onion, garlic clove and celery stick, and sweat in a teaspoonful of olive oil. Add the chopped up stems of a head of broccoli. Add a pint of boiling chicken or vegetable stock, and simmer gently for 10 minutes. Add the broken up florets of broccoli, and simmer for a further 5 minutes.Don't cook it too long or you will lose the bright green colour.
Puree in a liquidiser, or use a stick blender to puree the mixture.
Add cream to taste, and reheat gently,
Serve with grated cheese, or if you like your cheese creamy, stir it into the soup as you add the cream.
I like blue cheese with this, but the type of cheese is a matter of taste.
Bon appetit!

Answer 5

what i tend to do is depending on howmuch u wnat to make is first off put the brocoli in a large sauce pan and fill to jst above the brocoli with vegtable stock and let the brocoli cook in the stock then u dnt loose any flavour . then while the brocoli is cooking get a seperate sauce pan and depending on how thick want it place some butter in the pan and let it melt once the butter was has melted add some corn flour till it is a thick consistancy then add some rosemary and corriander into the butter mixture then add that mixture to the brocoli and the stock , then wid a hand blender , blend all the mixture until the brocoli has all been chopped up and both the mixtures av been mixed together at this point , if you cnt taste the brocoli at this point then feel free to cook some more and blend it up and add to the mixture. then leave to reduce on a slow heat for 10 to 15 mins till its nice and thick then hey presto ! all my customers enjoy itso hope u do !

Answer 6

Fresh Cream of Broccoli Soup
1/2 lb fresh broccoli washed and chopped
2 tsp chopped onion
1/2 c butter
1/2 c flour
3&1/2 c chicken broth
1/2 c water
1 c milk or half&half
1lb chedar cheese
salt & pepper

Saute broccoli and onions in butter 3-4 minutes stirring constantly.
Stir in flour and cook until just bubbly. Add chicken broth, water, salt and pepper and cook, stirring constantly until mixture thickens. Add milk and heat thoroughly, stirring constantly. Add cheese and blend until smooth.

Answer 7

Broccoli Soup

I large can Cream Of Mushroom Soup
1/2 can of water
1 Cup Velveta Cheese or off brand velveta
1 bag of frozen broccoli
bake in preheateted oven for 1 hour to 45 minutes in large very large soup pot
stir and serve

Answer 8

Broccoli Cheese Soup
Makes 10 cups (1 Cup per serving)

2 lbs frozen broccoli
32 oz fat-free chicken broth
1 can Rotel tomatoes and green chilis (I used Del Monte Diced Tomatoes with Green Pepper and Onion)
10 oz Velveeta Light

Combine broccoli, broth and tomatoes and simmer for 1 hour. Take off heat and add Velveeta cheese cut into chunks. Stir until melted.

If you like a smooth consistency, puree in a blender.

Answer 9

Broccoli and Cheese Soup:

Processed cheese melts beautifully, giving this soup a smooth texture and mild flavor.

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.
Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

Yield: 6 servings (serving size: 1 1/3 cups)

Answer 10

Broccoli Cream

Cook in little water 1 bag frozen broccoli
Fry in little butter a small piece of onion,
Lower heat and add 1 spoon white flour, keep stirring until golden
Remove from heat, put in blender with cooked broccoli and some of the cooking water and puree
Put back to heat, and slowly add 1/2 gal milk and the remaining cooking water.
Add a dash of nutmeg, pepper and salt to taste, and let it boil a little on low heat.
If you want it thicker, keep it boiling to evaporate more.

Yummy