Best Zuppa Di Broccoli Broccoli Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUPPA DI BROCCOLI (BROCCOLI SOUP)



Zuppa Di Broccoli (Broccoli Soup) image

Make and share this Zuppa Di Broccoli (Broccoli Soup) recipe from Food.com.

Provided by ngibsonn

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

6 cloves garlic
2 tablespoons extra virgin olive oil
2 cups broccoli florets
5 cups chicken broth
2 roma tomatoes, peeled and chopped
white wine
fresh basil, chopped coarsely

Steps:

  • In saute pan, saute garlic with oil until brown.
  • Add broccoli and tomatoes and stir.
  • Cool for 1 minute, then add wine and broth.
  • Bring to boil 2 to 3 minutes.
  • Serve immediately.
  • Add basil for garnish.

Nutrition Facts : Calories 129.9, Fat 8.7, SaturatedFat 1.4, Sodium 966, Carbohydrate 5.7, Fiber 0.5, Sugar 1.7, Protein 7.7

QUICK CREAMY BROCCOLI SOUP



Quick Creamy Broccoli Soup image

Adapted from epicurious.com. This is a fantastic low-fat soup recipe that tastes very creamy. It is also fast and easy-a really great healthy soup for the broccoli lover!! I used my immersion blender to make it even creamier.

Provided by spatchcock

Categories     Vegetable

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 11

3 cups frozen chopped broccoli (or fresh broccoli florets)
1 onion, cut into quarters
1 -2 clove garlic, peeled
1 1/2-2 cups chicken broth or 1 1/2-2 cups water (or combination of the two)
1/4 teaspoon salt
1 cup milk
2 tablespoons flour
1/2-1 teaspoon basil
1/2 teaspoon parsley
1 dash vinegar
salt and pepper

Steps:

  • In a large pot, combine broccoli, onion, garlic, broth (I used vegetable broth) or water, and salt.
  • Cover pot, bring to a boil, and then simmer for about 15 minutes, or until everything starts getting soft.
  • Use a ladle to transfer 2/3 of the soup into a blender.
  • Blend the soup until smooth. (I just used my immersion blender until I was happy with the texture.)
  • Pour back into saucepan and turn on heat to medium setting.
  • In a small bowl, combine milk with flour and whisk together until smooth.
  • Pour mixture into soup and stir.
  • Add basil and parsley and stir until soup begins to thicken.
  • Add vinegar, and salt and pepper to taste.

Nutrition Facts : Calories 221.1, Fat 6.3, SaturatedFat 3.2, Cholesterol 17.1, Sodium 969.4, Carbohydrate 29.2, Fiber 8.2, Sugar 6.1, Protein 15.8

UNCLE BILL'S BROCCOLI SOUP



Uncle Bill's Broccoli Soup image

A delicious creamy soup and very easy to make. I developed this soup over 20 years ago and it has been a favorite.

Provided by William Uncle Bill

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

3 tablespoons butter
1 medium onion, chopped
4 large carrots, peeled and chopped
2 cloves garlic, chopped
4 cups water
4 tablespoons chicken soup base
1 lb broccoli floret, divided
2 cups half-and-half cream
3 tablespoons all-purpose flour
1/4 cup cold water
1 tablespoon soy sauce
1/2 teaspoon black pepper, freshly ground
1/4 cup chopped fresh parsley

Steps:

  • In a saucepan over medium-high heat, melt butter.
  • Add onions, carrots, garlic and cook for 5 minutes or until softened, stirring occasionally.
  • In a medium size cooking pot, add water and chicken soup base and bring to boil.
  • Add precooked onion/carrot/garlic to soup.
  • Add broccoli florets, reserving (6- 8 pieces) of broccoli florets to be added near the end of cooking.
  • Reduce heat and simmer covered, until broccoli is tender, about 15 to 20 minutes.
  • In a blender or food processor, puree' soup in batches and return to cooking pot.
  • Stir in half and half cream and remaining broccoli florets.
  • In a cup, mix together flour and 1/4 cup water to form a thin liquid.
  • Bring soup to boil; add flour mixture to thicken soup as desired, stirring constantly.
  • Add soy sauce, black pepper and stir well.
  • Garnish with chopped parsley when serving.
  • You can also use some carrot curls for garnish.
  • Serve soup hot or cold.

ZUPPA DI PORCINI (PORCINI MUSHROOMS SOUP)



Zuppa Di Porcini (Porcini Mushrooms Soup) image

Make and share this Zuppa Di Porcini (Porcini Mushrooms Soup) recipe from Food.com.

Provided by Boomette

Categories     Vegetable

Time 41m

Yield 4 serving(s)

Number Of Ingredients 8

4 large porcini mushrooms, fresh, cleaned and roughly chopped
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 sprig nepitella (can be replaced by mint and oregano)
5 cups vegetable stock
1 cup freshly grated parmigiano
2 eggs
salt and fresh pepper (to season)

Steps:

  • In a pot, heat extra virgin olive oil, butter and throw in sprig of nepitella. Add fresh porcini to the pot and let cook for a minute so that the mushrooms can absorb all the flavours.
  • Add a ladle of vegetable broth and allow porcini to cook for another minute or until the broth has been absorbed. Add salt and black pepper to season and pour in the remaining broth. Bring the soup to a boil and then lower the heat. Let simmer for half hour.
  • Before plating, add parmigiano cheese and 2 eggs. Stir very well for a minute and serve hot.

Nutrition Facts : Calories 207, Fat 21.7, SaturatedFat 6.3, Cholesterol 121, Sodium 36, Carbohydrate 0.2, Sugar 0.2, Protein 3.2

Related Topics