how do you make cream of broccoli soup?

Answer 1

Evaporated fat-free milk makes this filling soup creamy but also keeps it low in calories and fat.

Ingredients
1 Medium onion(s), chopped
1 Medium garlic clove(s), minced
2 pound Broccoli, tough ends removed, stems and florets chopped
4 cup Fat-free chicken broth, or vegetable broth
1 cup Fat-free evaporated milk
1/2 tsp Hot pepper sauce, or to taste
1/4 tsp Table salt, or to taste
1/4 tsp Black pepper, or to taste

Preparation
Put onion and garlic in a 2-quart saucepan with 1/4 cup water and simmer until onion is soft, about 10 minutes; spoon into large pot.



Add broccoli and broth to onion mixture and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray.



Remove soup from heat and blend until smooth. (Note: Be careful not to overfill blender to prevent the hot liquid from splattering.) Add evaporated milk and hot pepper sauce, and season with salt and pepper. Yields about 1 3/4 cups per serving.



Flavor Booster: Fresh chives perk up the flavor of cream soups. Sprinkle 1 teaspoon of minced chives on each serving. If available, garnish each bowl with 1 chive blossom

Answer 2

Cream of Broccoli Soup

Ingredients

(10 servings)

1 ea Bunch of Broccoli
1/4 c Butter
2 ea Onions
2 c Chopped Celery
1 ea Garlic Clove
1/2 c Flour
4 c Milk
4 c Chicken Broth
1/2 ts Marjoram
1/2 ts Thyme
1 x Salt and Pepper
1 x Almond Slivers
1 x Chopped Tomato


Instructions

Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired.

Answer 3

3-CHEESE CREAM OF BROCCOLI SOUP

6 tbsp. butter
1/3 c. flour
1/4 tsp. garlic powder
1/4 tsp. nutmeg
1/8 tsp. white pepper
Dash of ground thyme
1 (13 3/4 oz.) can chicken broth
1 c. milk
3 c. bite-size broccoli flowerettes
1 c. whipping cream
1/4 tsp. Worcestershire sauce
1/8 tsp. hot pepper sauce
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. (2 oz.) shredded Havarti cheese
1/2 c. (2 oz.) shredded Swiss cheese

Melt butter in 3-quart saucepan over low heat. Blend in flour and seasonings. Gradually add broth and milk; cook, stirring constantly until thickened. Stir in broccoli; simmer 10 minutes. Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce. Add cheeses; stir until melted. When reheating, do not boil or cheeses will curdle.

Answer 4

Hope this helps sis! This is chowder not soup, more veggies and healthy

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.
High Altitude (3500-6500 ft) No changes.



Nutrition Information:

1 Serving: Calories 210 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 5 g); Cholesterol 25 mg; Sodium 940 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g); Protein 12 g Percent Daily Value*: Vitamin A 15 %; Vitamin C 0%; Calcium 30 %; Iron 4 % Exchanges: 1 1/2 Starch; 1 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.

Answer 5

CREAM OF BROCCOLI SOUP

1 bag cut frozen broccoli (small bag)
1-8oz. pkg. cream cheese
1/2 block Velveeta cheese
2 cans evaporated milk

In saucepan over low-medium heat, place milk and cheeses until cheese is melted. Once all is melted and smooth you may add more milk if you like it thicker. I usually wait until I add the broccoli, sometimes the water from the broccoli is enough.

Answer 6

i'm a cook that wings it and usually it turns out delicious. i take a can of Camplbells potatoe soup and add milk and fresh broccoli. I usually dice a onion really fine for flavoring and on occasion I have added cheez whiz too to get cheddar broccoli. i have tried the above recipe and i didn't care for the floury taste it left behind so i came up with my own way.

Answer 7

Cream of Broccoli Soup:

30 min
10 servings

1 bunch broccoli
1/4 cup butter
2 onions
2 cups celery, Chopped
1 garlic clove
1/2 cup flour
4 cups milk
4 cups chicken broth
1/2 teaspoon marjoram
1/2 teaspoon thyme
salt and pepper
slivered almonds
1 tomato, Chopped

1. Trim broccoli and cut into one-half inch thick slices.
2. Steam in salted water until tender.
3. In large sauce pan, melt butter and saute onions, celery and garlic until brown.
4. Stir flour gradually into butter mixture.
5. Add milk slowly, then add chicken broth and herbs.
6. Stir over low heat until soup thickens and boils.
7. Add broccoli, salt and pepper.
8. Serve hot.
9. Top with almond slivers, cheese or chopped tomato, if desired.

Answer 8

I am really bad about not following recipes, but here is how I make it:

Simmer broccoli in chicken or vegetale stock unti tender. Mash it with a hand masher or mixer until mostly smooth with some chunks. Add cream or half and half and seasoning to taste.