Best Yummy Broccoli Veggie Soup Recipes
CHEESY BROCCOLI AND VEGETABLE SOUP
This soup is so wonderful served with hot muffins on a cold winter day! The different vegetables in a creamy, cheesy soup. If soup is not thick enough, stir in instant potato flakes to desired thickness. This will make the soup thick (and a little grainy.)
Provided by Bryanne Affleck Robison
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 14.9 g, Cholesterol 43.3 mg, Fat 14.2 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 8.5 g, Sodium 578.4 mg, Sugar 6.5 g
YUMMY BROCCOLI VEGGIE SOUP
On my quest to "Get Ready for Summer", this is a recipe I created for a healthy but yummy lunch soup. This can easily be converted to vegetarian by using vegetable broth in place of chicken broth. I use Recipe #302477 for my chicken stock, so there is already a hint of parsley, garlic, pepper, bay leaves, etc. in the broth. If you're using canned broth, you may wish to lightly season it to taste, but it won't need much.
Provided by Gatorbek
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium pot, heat oil over medium high heat. Add onion, celery, and carrots. Turn heat down to medium and sautee until just tender, about 10 minutes.
- Add stock and broccoli, simmer over medium low heat about 30 minutes until broccoli is tender and flavors have blended.
- Pulse a couple times with an immersion blender.
- Add the beans and evaporated milk, heat through. Pulse a couple more times with the blender until you get the consistency you want. I like to leave chunks in mine, so I only pulse once or twice.
- Season with salt and pepper.
- Top with a bit of grated cheese if you like.
Nutrition Facts : Calories 280.6, Fat 6.7, SaturatedFat 1.7, Cholesterol 8.2, Sodium 257.7, Carbohydrate 41.5, Fiber 9.4, Sugar 6.7, Protein 15.8
BEST BROCCOLI SOUP
Here's a creamy, comforting broccoli soup. It's a delicious way to eat your vegetables. -Carolyn Weinberg, Custer, Montana
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.
Nutrition Facts : Calories 164 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 868mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.
YUMMY CREAM OF BROCCOLI SOUP
Found lots of broccoli on sale. Needless to say made this as a first course for friends. They loved it. My hubby who usually hates anything green even said it was good. Oh my, this may have to go in a record book if there is one for compliments.
Provided by Katha
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt 2 Tbs margarine in medium-size stock pot.
- Add onions, celery, and garlic. Sauté until onion is translucent.
- Add broth and broccoli; bring to a boil.
- Cover and simmer 15-20 minutes.
- Allow to cool about 20 minutes.
- In a blender or food processor purée entire broccoli mix.
- Return mixture to pot and keep warm.
- In a small sauce pan met 3 Tbs margarine.
- Add flour; blend well.
- Add milk; stir until thick and bubbly and then add to soup.
- Stir and season with pepper.
- Serve.
- Serves 8.
Nutrition Facts : Calories 150.6, Fat 8.9, SaturatedFat 1.9, Cholesterol 3, Sodium 178.7, Carbohydrate 12.5, Fiber 0.4, Sugar 4.1, Protein 7.7
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