Craving a comforting yet healthy bowl of soup? Look no further than light cream of broccoli soup, a delectable dish that strikes a perfect balance between richness and health-consciousness. Featuring tender broccoli florets swimming in a creamy, flavorful broth, this soup is a nourishing and versatile culinary creation that can be enjoyed as a starter, main course, or even a side dish. This delectable soup is packed with essential vitamins, minerals, and antioxidants, making it not just a culinary delight but a healthful choice for your daily diet.
Here are our top 9 tried and tested recipes!
LIGHT CREAM OF BROCCOLI SOUP
Make and share this Light Cream of Broccoli Soup recipe from Food.com.
Provided by Sistercooks
Categories Low Protein
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth.
- In a large saucepan over medium heat, melt the margarine. Add the flour, and stir until mixture thickens and starts to brown.
- Slowly add remaining 1 cup chicken broth and milk, stirring often. Allow mixture to thicken, about 5 minutes. Then add the puree mixture and the remaining 1 1/2 cups steamed broccoli. Heat through, and allow to thicken for about 5 minutes. Season with salt and pepper.
- You can also just puree the entire soup in the pot with a immersion blender, and allow soup to thicken.
Nutrition Facts : Calories 134.8, Fat 4.7, SaturatedFat 1.1, Cholesterol 2.5, Sodium 299.3, Carbohydrate 15.9, Fiber 2.3, Sugar 1.1, Protein 8.1
CREAMY BROCCOLI SOUP
Puree potato and broccoli with garlic, leeks and thyme for a silky, savory soup.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
- Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot and garnish each soup with a broccoli half.
SIMPLE CREAM OF BROCCOLI SOUP
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.
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
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 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
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.
LIGHT CREAM OF BROCCOLI SOUP
From "The Best of America's Test Kitchen". Posted for safe-keeping. From the cookbook: "This soup has all the creaminess and richness of regular cream of broccoli soup, but with less than half the calories and a fraction of the fat." Notes: Large head of broccoli = about 1 1/2 lbs. For a vegetarian soup, you can us all vegetable broth (the soup will taste sweeter.) Do not boil the soup once the half-and-half has been added. Boiling will cause the half-and-half to curdle.
Provided by Treewoman
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the chopped broccoli stalks, onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until softened, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in the flour and cook for 1 minute. Whisk in the wine with the bay leaf and cook until the wine is absorbed, about 1 minute.
- Whisking constantly, gradually add the broths. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer until slightly thickened and the broth no longer tastes of flour, about 5 minutes.
- Add the florets and continue to simmer, uncovered, until tender, 7 to 10 minutes. Remove the bay leaf.
- Puree the mixture in a blender (or food processor) until smooth, and return to a clean saucepan. Stir in the half-and-half and cook over low heat until just hot (do not boil), about 3 minutes. Season with salt and pepper to taste and serve immediately.
Nutrition Facts : Calories 152.5, Fat 5.8, SaturatedFat 2.5, Cholesterol 11.2, Sodium 92.3, Carbohydrate 18.5, Fiber 4.7, Sugar 4.6, Protein 7.7
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
Tips:
- Choose the right broccoli: Look for broccoli with tightly closed florets and a deep green color. Avoid broccoli that is yellowing or has brown spots.
- Clean the broccoli properly: Cut off the florets from the stem and rinse them thoroughly under cold water. Be sure to remove any dirt or debris.
- Use a good quality broth: The broth you use will make a big difference in the flavor of the soup. Use a low-sodium broth or make your own using fresh vegetables, herbs, and spices.
- Don't overcook the broccoli: Broccoli only takes a few minutes to cook, so be careful not to overcook it. Overcooked broccoli will become mushy and lose its flavor.
- Season the soup to taste: Once the soup is cooked, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or garlic powder.
- Garnish the soup before serving: A few fresh herbs or a sprinkle of grated Parmesan cheese can really elevate the soup. Try garnishing with chives, parsley, dill, or basil.
Conclusion:
Light cream of broccoli soup is a delicious and easy-to-make soup that is perfect for a quick and healthy lunch or dinner. With its creamy texture and flavorful broth, this soup is sure to be a hit with the whole family. Whether you follow a specific recipe or experiment with your own variations, the tips and tricks provided in this article will help you create a delicious and satisfying meal. So, grab your ingredients, put on your apron, and let's get cooking!
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