Get ready to embark on a culinary journey as we delve into the delectable world of Creamy Broccoli Carrot Soup. This velvety smooth and comforting soup strikes the perfect balance between earthy flavors and creamy richness. Whether you're looking for a cozy meal on a chilly evening or a nutritious lunch option, this delightful creation is guaranteed to satisfy your taste buds and nourish your body. So, let's dive in and explore the steps to making an irresistible Creamy Broccoli Carrot Soup that will surely become a staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY BROCCOLI SOUP
"My husband and I find this great soup a tasty way to add nutritious broccoli to our diet. It's so thick and filling that all you need to complete the meal is a salad and bread," writes Diane Ventimiglia of Atlanta, Michigan.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, cook broccoli according to package directions; drain and set aside., In a saucepan, melt butter. Stir in flour until smooth; gradually add 1/2 cup milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salt, thyme, nutmeg and pepper., Drain potato mixture; cool slightly. In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth. Add to the thickened milk mixture. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through, stirring occasionally.
Nutrition Facts : Calories 248 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 512mg sodium, Carbohydrate 37g carbohydrate (14g sugars, Fiber 7g fiber), Protein 14g protein.
CREAMY BROCCOLI SOUP
Instead of cream, this creamy broccoli soup gets its texture from avocado, and has added nutrients from three cups of baby spinach and one head of broccoli.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 4
Number Of Ingredients 9
Steps:
- Heat oil in a medium pot over medium heat. Add onion, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes. Add broth and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Season with salt and pepper. Remove from heat, stir in spinach, and let cool slightly.
- Transfer soup to blend and puree with avocado. Adjust seasoning. Garnish with avocado and a drizzle of olive oil.
CREAMY BROCCOLI SOUP
A quick, creamy, hearty soup.
Provided by Marge
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Yield 5
Number Of Ingredients 8
Steps:
- Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
- In a separate bowl, slowly add milk to flour, and mix until well blended.
- Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 9.1 g, Cholesterol 27.6 mg, Fat 9.2 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 5.6 g, Sodium 480.6 mg, Sugar 3.8 g
BEST CREAM OF BROCCOLI SOUP
This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).
Provided by Jessie A.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
- 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.
- In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g
GOURMET CREAM OF BROCCOLI SOUP
Just enough for two people, easy to prepare, and freezes well. If freezing, do not add cream until ready to use.
Provided by Elizabeth Zyla
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables--this is called "sweating"-- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.
- Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.
- Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.
Nutrition Facts : Calories 453.3 calories, Carbohydrate 28.2 g, Cholesterol 112 mg, Fat 35 g, Fiber 5.1 g, Protein 9.8 g, SaturatedFat 21.4 g, Sodium 1003.8 mg, Sugar 5.1 g
CREAMY BROCCOLI SOUP RECIPE BY TASTY
Here's what you need: olive oil, small onion, garlics, kosher salt, pepper, mashed potato, broccoli, low sodium vegetable broth, milk, ground nutmeg
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic, salt, and pepper and cook for 2-3 minutes more, until the garlic is fragrant.
- Add the mashed potatoes, broccoli, vegetable broth, and milk and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes, or until the broccoli is tender.
- Use an immersion blender to blend the soup until smooth.
- Stir in the nutmeg, then ladle into bowls.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 65 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, Sugar 11 grams
CREAM OF BROCCOLI SOUP
This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 7
Steps:
- In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
- Add flour and cook, stirring, until combined, 1 minute.
- Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
- Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
- Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
- Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.
Nutrition Facts : Calories 268 g, Fat 18 g, Fiber 5 g, Protein 10 g, SaturatedFat 11 g
CARROT BROCCOLI SOUP
This soup is a staple at our house. It's easy, fast, nutritious and so yummy! -Sandy Smith, London, Ontario
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened.
Nutrition Facts : Calories 168 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 633mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
EASY CREAM OF BROCCOLI SOUP
Stash this light but luscious soup in the freezer for a healthy homemade meal with zero effort. No can opener required.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a large saucepan, heat oil over medium-high. Add onion; season with salt and pepper. Cook until soft, about 5 minutes. Add broth, broccoli, potato, and 2 cups water; season generously with salt. Bring to a boil. Reduce heat, and simmer until broccoli and potato are just tender, about 4 minutes.
- Working in batches, puree soup in a blender (fill it no more than halfway) and return to pot. Stir in cream and lemon juice; season with salt and pepper.
Nutrition Facts : Calories 177 g, Fat 10 g, Fiber 5 g, Protein 8 g
QUICK CREAMY BROCCOLI SOUP
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
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
BROCCOLI CREAM SOUP
This soup has a wonderful fresh flavor. I've never had a better broccoli soup.-Beth Hart, Walworth, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 15
Steps:
- In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes., In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf.
Nutrition Facts : Calories 265 calories, Fat 20g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 1005mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.
CREAM OF BROCCOLI SOUP I
A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk.
Provided by William Anatooskin
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
- In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
- In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
- Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.
Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.2 g, Cholesterol 23.4 mg, Fat 11.4 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 5.1 g, Sodium 901 mg, Sugar 7.3 g
CREAMY BROCCOLI/CARROT SOUP
This is derived from my carrot soup Recipe #419539 . Wanted too see if that recipe also worked with broccoli. And yes, it does!
Provided by Chef Dudo
Categories Vegetable
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large pan.
- Saute onion and ginger until soft, about five minutes, stir now and then.
- Add curry, stir to coat.
- Add carrots, broccoli, garlic and bouillon.
- Heat to boiling, temper heat and let simmer until carrots and broccoli are tender, about 20 minutes.
- Puree the soup in a blender, food-processor or hand-held blender (that's what I use).
- Now add coconut milk, salt and pepper.
- Stir and reheat if necessary.
CREAM OF BROCCOLI SOUP II
Bright broccoli florets make this creamy soup eye-appealing and extra delicious.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Yield 8
Number Of Ingredients 12
Steps:
- In large saucepan, combine broth, cream of mushroom soup, onion, celery and salt and pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
- Add milk and bring to a boil.
- In a small bowl, mix cornstarch and water until cornstarch is completely dissolved. Gradually add mixture to soup, stirring constantly. Simmer for 5 minutes and then add broccoli and cheeses, mixing until melted.
Nutrition Facts : Calories 309.4 calories, Carbohydrate 16 g, Cholesterol 49.6 mg, Fat 18.8 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 10.7 g, Sodium 2389.2 mg, Sugar 5.6 g
CREAMY BROCCOLI CARROT SOUP
This is from Norene Gilletz's Healthy Helpings. I tinkered with it a bit. It is full of good flavours and good for you. This can be served as a lunch with some crackers or in a small soup bowl for the first course at a dinner party.
Provided by Sageca
Categories Potato
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare vegetables.
- In large sauce pan, heat oil.
- Add onions,celery and garlic.
- Sauté on medium-low heat about 5 minutes stirring occasionally. If necessary add a little water to prevent sticking.
- Add potatoes, carrots and broth to sautéed vegetables.Bring to a boil. and simmer 20 minutes uncovered.
- Add cauliflower and red pepper.
- Simmer another another 15- 20 minutes vegetables are tender; add fresh herbs.
- Pureé with hand blender or potato masher to break up vegetables; leave the soup chunky.
- Add milk, Harissa, salt and pepper to taste.
- At this point you can more or less milk depending on how thick you want to have your soup.
- Tip:.
- I used Carnation no fat milk.
- Reheats and freezes well.
- You can replace the cauliflower with broccoli for a different version.
Nutrition Facts : Calories 122.8, Fat 2.1, SaturatedFat 0.4, Cholesterol 0.6, Sodium 558.6, Carbohydrate 19.4, Fiber 3.6, Sugar 3.8, Protein 7.5
BROCCOLI/CARROT SOUP
Have always loved raw broccoli and disliked it cooked. Some time ago my digestive system screamed, "no more raw", so I came up with this recipe. Now the scream is "more,more"! Do not be dismayed by length of instructions...really very easy.
Provided by Happy Harry 2
Categories Cheese
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare broccoli using peeled stalks.
- Cut into small pieces.
- Peel& cut carrots into small coin-size pieces.
- Steam both vegetables until fork tender.
- Place steamed vegetables into blender.
- Add 1/2 warmed broth.
- Liquefy, being careful not to overflow.
- Remove to large pot with lid.
- Add remaining broth,half& half,milk,hot sauce,cheese,and salt to blender.
- Liquefy.
- Add to soup in pot.
- Stir to combine.
- Peel& dice potato.
- Place with filtered water in saucepan.
- Bring to boil, turn down to simmer until fork tender.
- Do not overcook.
- Strain, saving potato water.
- Set potatoes aside.
- Add potato water to thicken soup, if desired.
- Blend well and reheat.
- Serve hot with potatoes.
- Add pepper to taste.
CREAM OF BROCCOLI SOUP
Make and share this Cream of Broccoli Soup recipe from Food.com.
Provided by janem123
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, cook broccoli in water for five minutes, then cover and let sit on stove.
- Melt margarine in large pot. Saute onion in margarine over low heat for about 10 minutes. Add flour, stirring gradually until smooth, then cook 1 minute more, stirring constantly.
- Gradually add milk and then bouillon cubes. Cook over medium heat, stirring constantly until mixture is thickened.
- Add broccoli with its cooking water and white pepper.
Nutrition Facts : Calories 493.3, Fat 27.6, SaturatedFat 6.5, Cholesterol 18.8, Sodium 1228.2, Carbohydrate 44.5, Fiber 7.7, Sugar 23.6, Protein 21.5
CREAMY BROCCOLI SOUP
This is one of the best formulas for a creamy, savory broccoli soup - and it doesn't include any cream. Borrowing from the concept of using coconut water to provide the kind of richness that is reminiscent of bone broth in Yi Jun Loh's ingeniously vegan Malaysian ABC soup, this simple green elixir starts with a base of umami-loaded vegetables seared in olive oil then braised in coconut water. With silken tofu providing creaminess, this verdant, vegetable-powered soup can be pleasurably contrasted, in flavor and in temperature, with an optional dollop of sweet, cool ricotta. (If you're keeping this vegan, you'll still have plenty of creamy richness even if you leave the ricotta out.)
Provided by Eric Kim
Categories dinner, lunch, weeknight, soups and stews, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut off the broccoli stems, then cut the stems into 1-inch-thick slices. Separate the florets into small pieces. Reserve the stems and florets separately.
- Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes.
- Add the garlic powder and stir with a wooden spoon to hydrate the spice in the fat and continue cooking for another minute or so. The tomato will start to break down and get jammy.
- Add the coconut water, raise the heat to high and bring the soup to a boil. Cover, lower the heat to keep the soup at a gentle boil and continue cooking until all of the vegetables are mostly softened and the stock is imbued with savory flavor, about 10 minutes. For a creamier texture, remove the broccoli stems to snack on or discard; for more broccoli flavor (and roughage), leave the stems in.
- Stir in the broccoli florets and tofu, raise the heat to high and bring the soup to a boil. Cover and cook until a paring knife easily cuts the stem part of a broccoli floret, 8 to 10 minutes.
- Carefully ladle the contents of the pot into a blender and blend until smooth. Taste and add salt and pepper as needed, then add more coconut water or water to thin out the soup to your desired thickness.
- Serve hot in shallow bowls, each serving dolloped with a spoonful of fridge-cold ricotta, if using, and lightly drizzled with extra-virgin olive oil and sprinkled with herbs, if desired.
Tips:
- For a creamy soup, use a high-powered blender or immersion blender to blend the soup until smooth.
- If you don't have a blender, you can mash the vegetables with a potato masher until they are smooth.
- To add a bit of extra flavor, try adding a teaspoon of dried thyme or rosemary to the soup.
- If you like a little bit of spice, add a pinch of cayenne pepper to the soup.
- Serve the soup with a dollop of sour cream, a sprinkle of grated Parmesan cheese, or a few croutons.
Conclusion:
Creamy broccoli carrot soup is an easy and delicious way to get your daily dose of vegetables. It's perfect for a quick and healthy lunch or dinner. Plus, it's a great way to use up any leftover broccoli or carrots you have in your fridge. So next time you're looking for a healthy and satisfying soup, give this creamy broccoli carrot soup a try. You won't be disappointed!
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