Best Best Ever No Cream Creamy Broccoli Soup Recipes

No Cream Creamy Broccoli Soup image

Provided by TishT

Categories White Rice

Time 50m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 10

2 medium carrots (peeled and sliced)
1 medium onion (chopped)
2 stalks celery (chopped)
2 tablespoons oil
2 (14 1/2 ounce) cans chicken broth
2 cups water
2 bunches fresh broccoli (about 4 1/2 cups, trimmed and sliced into 3-inch lengths)
1/2 cup MINUTE White Rice (uncooked)
2 cups milk
1/4 cup parmesan cheese

Steps:

Cook and stir carrots, onion, and celery in hot oil in large saucepot on medium-high heat 3 minute Add chicken broth and water: stir. Bring to a boil.
Stir in broccoli and rice. Reduce heat to medium-low; simmer 10-15 minutes or until vegetables are tender, stirring frequently.
Add soup, in batches, to belnder or food processor container; cover. Blend until pureed. Return soup puree to pot. Add milk and cheese; cook until heated through, stirring occasional.

Best Ever No Cream Creamy Broccoli Soup image

Provided by Jennibear

Categories Vegetable

Time 40m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 11

2 medium carrots, peeled, chopped
1 medium onion, chopped
2 celery ribs, chopped
3 tablespoons oil
2 (14 1/2 ounce) cans chicken broth
1 cup water
1 bunch fresh broccoli, trimmed and chopped into florets
1/2 cup Minute Rice
2 cups milk
5 slices kraft cheese
pepper

Steps:

Cook and stir carrots, onions and celery in hot oil in a large saucepot on medium-high heat for 3 minutes. Add chicken broth and water, stir. Bring to a boil. Stir in broccoli and rice. Reduce heat to medium low and simmer 10 to 15 minutes stirring frequently. Use a hand-blender or pour batches into a blender to puree. (Be careful - it's hot!) Add the milk and cheese and stir until melted/combined.
Please use fresh vegetables -- makes it a much tastier soup. Also keep in mind - the more broccoli you use - the greener your soup will look. I tend to use 2 cups broccoli to keep the color less green -- The original recipe added 2 cups water and used 1/2 cup parmesan cheese instead of processed cheese slices - but I like the taste of my recipe better. Serve in a breadbowl if you have it.
Filling! Comforting! Enjoy!

Nutrition Facts : Calories 356.6, Fat 22.6, SaturatedFat 10.3, Cholesterol 41.7, Sodium 994.7, Carbohydrate 22.2, Fiber 2.8, Sugar 3.1, Protein 17.2

Rosalynn Carter's Cream of Broccoli Soup-with No Cream image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 medium onion, chopped
1 clove garlic, crushed
1 tablespoon vegetable oil
1 bay leaf
1 pound green broccoli, chopped
1 small potato, chopped
2 1/2 cups light vegetable stock
Salt and pepper, to taste
1/2 lemon, juiced
Low-fat plain yogurt

Steps:

Saute onion and garlic in the oil until soft, 3 to 4 minutes.
Add bay leaf, broccoli, potato, and stock. Simmer gently, covered for about 10 minutes, until the broccoli is tender, but still bright green. Remove bay leaf and let cool.
Puree in a blender (not totally smooth). Season to taste, add lemon juice and return to pan to reheat if necessary. Add a dollop of yogurt just before serving.

Creamless Broccoli Soup image

Provided by TishT

Categories Grains

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon canola oil (or other vegetable oil)
2 cups onions, chopped
1/4 cup celery, diced
2 garlic cloves, minced
1/2 teaspoon salt
2 stalks broccoli
4 1/2 cups water or 4 1/2 cups vegetable stock
1/3 cup quick-cooking oatmeal
1 tablespoon fresh lemon juice
1 teaspoon dried dill
1/2 teaspoon black pepper
minced fresh chives
lemon slice, garnish (paper thin)

Steps:

Combine in a soup pot the oil, onions, celery, garlic and salt.
Cook covered on medium heat for 10 minutes, stirring often.
Meanwhile, rinse the broccoli, cut into 4-5 cups of florets, and peel and chop the stems to make about 2 cups.
Reserve 1 cup of florets.
When the onions are clear, add 4 cups of the water or stock and all the broccoli except for the reserved florets.
Cover and bring to a boil.
Lower the heat and simmer for 5 minutes.
Add the oats and simmer gently for about 10 minutes, stirring often, until the broccoli is tender and the soup begins to thicken.
Remove from the heat and then stir in the lemon juice, dill and pepper.
Working in batches, puree the soup (in a blender, preferably) until smooth.
Bring the remaining 1/2 cup water to a boil in a small sauce pan.
Add the reserved broccoli florets and cook, covered, until they are bright green and crisp tender, about 3-5 minutes.
Stir the florets and their cooking water into the soup.
Garnish with lemon slices and chives if desired.
Serve.