what is in broccoli soup?

Question

i'd bought a good bit of broccoli, this last trip to the grocery place. my broccoli didn't come with recipes. i love soup, but am tired of the chicken noodle blahs, and the beefy tomato based vege- variety. so let's do broccoli in a cream style, to throw 'em off. (any suggestions?)

Answer 1

Speedy Broccoli Cheddar Soup

4 servings

1 tablespoon butter
2 chopped onions
2 heads broccoli, cut into florets
1400 ml vegetable stock
1 cup grated cheddar cheese

Melt butter and add onions, soften over a low heat for 5 mins.
Add broccoli and stock. bring to boil and simmer for 10 minutes puree until smooth.
return to heat and stir in the cheese until melted.
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Broccoli Soup with Cheddar Crust

6 servings

6 tablespoons butter, room temperature
2 lbs broccoli, stems and florets separated and chopped into bite size pieces
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon fresh tarragon, choped. or 1/2 teaspoon dried tarragon
6 1/2 cups chicken stock
1 cup whipping cream
3 tablespoons flour
2 cups packed grated extra-sharp cheddar cheese (about 8 ounces)

Melt 3 TBS butter in heavy medium pot over medium high heat.
Add broccoli stems and onion; saute until onion is translucent, about 6 minutes.
Add the garlic and tarragon; saute 1 minute.
Add stock; bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes.
Stir in cream.
Mix remaining 3 TBS butter with flour in small bowl to make paste.
Whisk paste into soup.
Add broccoli florets.
Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes.
(Can be made 1 day ahead. Cool slightly, then refriferate uncovered until cold. cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler.
Place 6 ovenproof bowls on a baking sheet.
Divide hot soup amongst bowls.
Sprinkle 1/3 cup cheese over each.
Broil until cheese melts and bubbles around edges, about 4 minutes.

Answer 2

It depends. You can have or make broccoli soup with a base of broth or stock or you can make a cream of broccoli soup that contains cream. Otherwise ingredients can be up to you.

Here's a Cream of Broccoli Soup recipe that I have

Ingredients
3/4 cup chopped onion
1 carrot, sliced thin
2 teaspoons mustard seeds
2 tablespoons unsalted butter
3/4 pound broccoli, chopped coarse (about 3 1/2 cups)
2 cups chicken broth
1 cup water
1 1/2 teaspoons fresh lemon juice, or to taste
1/4 cup sour cream

In a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).

Makes about 4 cups

Answer 3

I often add broccoli to chowders. Here's a salmon chowder recipe that used up the rest of my broccoli in the fridge:

Salmon Chowder

I started by sauteing one large, chopped onion and 1 T. minced garlic in about 1 t. olive oil until the onion and garlic were browned and almost carmelized. I put those in my food processor and liquified them. I added the rest of the homemade yogurt (about 2 c.) in the fridge. I also found two stalks of steamed broccoli in the fridge, so I put those into the food processor as well. The last thing I found in the back of the fridge was a small container of nacho cheese sauce that really needed to be used up. I scraped about 2/3 of a cup of that into the Cuisenart and turned it on. After everything was completely liquified, I let those things sit for awhile.

I peeled 5 potatoes and cut them into small (1/2″) cubes. I cooked them in water in my medium-sized stock pot. When they were really cooked, I mushed them down with a potato masher. Then I added the garlic/onion/yogurt mixture to the potatoes. I took the leftover salmon (I had a piece that was 3 1/2-4 inches wide and about 7 or 8 inches long left) and broke it into small pieces. There were some capers still clinging to the salmon, so I just brushed those into the pot too.

Last, I added a cup and a half of drained, canned tomatoes with green chiles and about 2 t. of chipotle sauce. I probably won’t add that much chipotle sauce in the future because it really dominated in flavor. I added some black pepper and about 1/2 c. milk. Then I turned the burner as low as I could and let the pot simmer for over an hour.

This was just delicious and the chipotle gave it a little kick. It was a very hearty soup.

Now. Part of the deal with this chowder is that I was using up odds and ends in my fridge. The odds and ends in YOUR fridge will be different. Strictly speaking, the chowder needs potatoes, onions, salmon, milk, salt and pepper. Anything else that lands in there just makes the flavors more interesting. If you just use those basic ingredients, you’ll still end up with great chowder.

Answer 4

Depends on the recipe but most have
broccoli, cheese, salt & pepper, water, and some onion.

This like will show you a whole bunch of broccoli soup recipes where you can see for yourself what the soup entails....
http://www.google.com/search?ie=UTF-8&oe=UTF-8&q=broccoli+soup

Answer 5

Usually broccoli soup is a cream soup make with broc., onions, various cheeses and broth

Answer 6

iits a green veg.has lot of vit.and good for diet