Best 7 Broccoli Leek Soup Recipes

BROCCOLI, LEEK, AND POTATO SOUP

Steps:

• Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
• Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.

CABBAGE, LEEK, AND BROCCOLI SOUP

Steps:

• Heat oil in a saucepan over medium heat. Add onion and leek; cook and stir until translucent, about 5 minutes. Stir in potato, broccoli, and cabbage. Reduce heat to medium-low and cook, stirring occasionally, until softened, 3 to 5 minutes.
• Pour vegetable broth into the saucepan. Bring to a boil; reduce heat and simmer until vegetables are tender, about 15 minutes. Season with salt and pepper.

BROCCOLI LEEK SOUP

Steps:

• 1. Separate broccoli stems from florets. Using a vegetable peeler, peel stems to remove tough outer layer, then slice into 1/4 inch thick "coins." Break or cut the florets into small pieces. Reserve stems and florets separately.
• 2. In a medium saucepan, heat oil and butter over medium heat. Add leaks and cook, stirring often, until softened and fragrant, about 3 minutes.
• 3. Add broccoli stems, potato, and garlic, and cook 2 to 3 minutes.
• 4. Add 3 cups of water, broth, salt, and pepper; bring to a boil.
• 5. Reduce heat; cover partially, and simmer until broccoli and potato are tender, about 12 minutes.
• 6. Add florets, bring to a boil and then simmer 5 minutes. Transfer soup in batches to a blender or food processor, and puree until smooth.
• 7. Return soup to saucepan; add half and half and chives, and reheat briefly.

BROCCOLI-LEEK SOUP

Steps:

• To make the soup, in a large saucepan over medium heat, warm the olive oil. Add the leeks and sauté until softened, 3 to 5 minutes. Add the broccoli and sauté, stirring frequently, until slightly softened, about 2 minutes more.
• Add the stock and bring to a simmer. Cover partially and cook until the vegetables are tender when pierced with a sharp knife, 15 to 20 minutes. Remove from the heat.
• In a blender or food processor, puree the soup in batches until smooth and return the soup to the pan. Alternatively, process with a stick blender in the pan until smooth. Reheat the soup gently over medium heat. Season with salt and white pepper. Ladle the soup into warmed bowls and garnish with the sour cream, croutons and chives. Serve immediately. Serves 4.

SLOW COOKER BROCCOLI LEEK LEMON SOUP

Steps:

• Melt butter in skillet over medium heat. Add leeks and cook for 3 minutes until soft. Add garlic and cook 1 minute more. Scrape leeks and garlic into slow cooker.
• Cut off the broccoli florets and chop them. Cut two inches off bottom of the stem. Peel the remainder of the stems and then slice and chop them. Add chopped broccoli to the slow cooker, along with the olive oil, vegetable broth, thyme, white wine and 2 tablespoons of lemon juice. Add salt and pepper to taste. Cover and cook on LOW for 5-6 hours.
• Meanwhile, in a small bowl, mix the sour cream, remaining 2 tablespoons lemon juice, lemon zest, chives and Parmesan cheese. Season it with salt and pepper. Refrigerate until ready to use.
• When the soup is finished, transfer it in batches to a food processor or blender and puree until smooth. Taste the soup and adjust seasonings if necessary. Stir in half of the lemon chive cream. Ladle into bowls and serve with a dollop of remaining cream and some shredded cheddar cheese, if desired.

BROCCOLI LEEK SOUP

Steps:

• 1. In a large pot, over medium-high heat, add olive oil, and saute the leeks, carrots and celery for about 4 minutes, stirring constantly.
• 2. Add the broccoli and garlic. Saute for another 4 minutes, stirring constantly.
• 3. Add the vegetable broth and water. Liquid should just barely cover all the vegetables.
• 4. Heat to boil, then reduce heat to low, cover and simmer for about 15 minutes. Broccoli should be tender.
• 5. Remove from heat and let cool slightly.
• 6. In batches, transfer to a food processor, and blend until smooth, then transfer to a large bowl. For each batch, add a little coconut milk during blending. Don't transfer/blend all of the broth or the soup may be too runny. You can always add broth in the end if you need more liquid. Otherwise, discard any unused liquid.
• 7. Once all veggies are blended, add the salt and peppers, and stir to combine.
• 8. At this point, you can either transfer back to the pot, reheat and serve. Or you can store in an airtight container (once cooled) and refrigerate for up to 5 days. Enjoy!

CHEESY BROCCOLI LEEK SOUP

Steps:

• In a large pot over medium high heat add 1 cube of butter,chopped celery, sliced mushrooms and the sliced leeks. Saute until the leeks are tender.(About 30 minutes) Add 3tbsp flour and mix together. Let simmer for a moment. Add all the chicken broth and 1/2 n 1/2, stir. Bring to a boil, then add the chopped broccoli and 1/2 the bag of frozen broccoli florets. Stir and bring back to a soft boil. Add all the swiss cheese and continue to stir until melted. In the meantime add the wine. Keep Stirring! The soup should begin to thicken. After cheese is melted add a can or two if desired of the cheese soup. This is really just for extra flavor but isn't necessary. Salt and pepper to taste. Sprinkle Parmesan cheese on top of soup just before serving. Soooooo goood!