Best 5 Pureed Potato And Broccoli Soup With Parmesan Croutons Recipes

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Pureed potato and broccoli soup with parmesan croutons is a delicious and hearty dish that is perfect for a cold night. The creamy potato and broccoli soup is packed with flavor, and the parmesan croutons add a crispy, cheesy crunch. This soup is also very easy to make and requires only a few simple ingredients.

Let's cook with our recipes!

PUREED POTATO AND BROCCOLI SOUP WITH PARMESAN CROUTONS



Pureed Potato and Broccoli Soup With Parmesan Croutons image

The broccoli is added to this classic potato soup towards the end of the cooking time, so that it maintains its bright color and sweet flavor. The soup will have a silkier texture if you take the time to strain it after pureeing.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot, soups and stews, appetizer, main course

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 leeks, white and light green parts only, sliced and cleaned (optional)
3 garlic cloves, chopped, plus 1 small clove, cut in half
Salt, preferably kosher salt, to taste
2 pounds starchy potatoes (russets or Yukon golds), peeled and cut in large dice
A bouquet garni made with a bay leaf and 2 sprigs each parsley and thyme
2 quarts water, chicken stock, or vegetable stock
1 pound broccoli crowns, coarsely chopped
Freshly ground pepper to taste
12 thin slices baguette or country bread
1/4 cup freshly grated Parmesan

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni.
  • Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through.
  • Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 3 grams, TransFat 0 grams

BROCCOLI POTATO SOUP WITH PARMESAN CROUTONS



Broccoli Potato Soup with Parmesan Croutons image

Categories     Soup/Stew     Cheese     Potato     Vegetable     Vegetarian     Quick & Easy     Parmesan     Broccoli     Winter     Gourmet

Yield Makes about 8 cups, serving 4

Number Of Ingredients 7

1 3/4 pounds boiling potatoes
2 garlic cloves, minced
7 cups water
2 cups 1/2-inch cubes Italian bread, toasted lightly
4 teaspoons extra-virgin olive oil
1/4 cup freshly grated Parmesan
1 pound broccoli, coarse stems discarded, cut into 1-inch flowerets and remaining stems peeled and sliced thin

Steps:

  • Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.
  • Set broiler rack about 1 inch from heat and preheat broiler.
  • While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.
  • Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.
  • Serve soup with croutons.

BEST CREAM OF BROCCOLI AND POTATO SOUP



Best Cream Of Broccoli and Potato Soup image

Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.

Provided by BRITTLEY47

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
5 cloves garlic, crushed
1 large white potato, cubed
8 cups broccoli florets and stems
salt and ground black pepper to taste
3 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream

Steps:

  • Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
  • Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
  • Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 27.9 g, Cholesterol 85.5 mg, Fat 25.9 g, Fiber 5 g, Protein 8.2 g, SaturatedFat 15.8 g, Sodium 625.3 mg, Sugar 5.8 g

PUREED POTATO AND BROCCOLI SOUP WITH PARMESAN CROUTONS



PUREED POTATO AND BROCCOLI SOUP WITH PARMESAN CROUTONS image

Categories     Soup/Stew     Vegetable     Vegetarian     Simmer

Yield 6 servings

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 large onion, chopped
2 leeks, white and light green parts only, sliced and cleaned (optional)
3 garlic cloves, chopped, plus 1 small clove, cut in half
Salt, preferably kosher salt, to taste
2 pounds starchy potatoes (russets or Yukon golds), peeled and cut in large dice
A bouquet garni made with a bay leaf and 2 sprigs each parsley and thyme
2 quarts water, chicken stock, or vegetable stock
1 pound broccoli crowns, coarsely chopped
Freshly ground pepper to taste
12 thin slices baguette or country bread
1/4 cup freshly grated Parmesan

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni. Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through. Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.

STILTON AND POTATO SOUP WITH CHEESE CROUTONS



Stilton and Potato Soup With Cheese Croutons image

A delicious & extremely "grown up" soup recipe, and made with my favourite cheese, the King of Cheeses - Stilton! I make this every New Year's Eve and it is often on the menu throughout the rest of the year as well. It is excellent served as an elegant appetiser for Dinner Parties, as well as being wonderful for a romantic supper for two. This is a much-adapted recipe from Delia Smith's Christmas recipe book - one of my all time favourites. Be careful not to boil the soup when re-heating.

Provided by French Tart

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

5 ounces Stilton cheese, crumbled
1 ounce butter
1 onion, peeled & finely chopped
1 leek, cleaned and finely chopped
2 large potatoes, peeled & cut into small dice
1 tablespoon cornflour
6 fluid ounces dry cider
1 pint chicken stock or 1 pint vegetable stock
8 fluid ounces milk
2 tablespoons creme fraiche
salt & freshly ground black pepper
2 tablespoons chives, chopped finely
4 tablespoons freshly grated parmesan cheese
8 ounces stale bread, cut into small cubes
4 tablespoons olive oil

Steps:

  • Melt the butter in a thick-based saucepan, then add the prepared vegetables and some salt, and cook gently with the lid on for 5-10 minutes to draw out the juices.
  • stir in the cornflour to absorb the juices and, when smooth, gradually pour in the cider - still stirring.
  • Add the chicken or vegetable stock, cover the pan and simmer gently for 30 minutes.
  • Then add the milk and Stilton and re-heat, stirring, until the cheese has melted and the soup is just below boiling point.
  • Taste and season with salt and pepper, then stir in the creme fraiche.
  • At this stage you can purée the soup in a food processor or with a hand held blender or, if you prefer the texture of the chopped vegetables, keep it as it is.
  • Serve the soup with the Parmesan croutons & the chopped chives.
  • CROUTONS:.
  • Pre-heat the oven to gas mark 4/180C/350F or pre-heat the grill.
  • Place the bread cubes in a bowl, sprinkle in the oil, then stir them around until the bread has soaked up all the oil.
  • Next add the freshly grated Parmesan, and stir again till all the bread cubes are well coated.
  • Spread them out over a baking sheet and either bake in the pre-heated oven for 10 minutes, or else place them under the pre-heated grill, turning as necessary. (If you use the grill, watch them VERY CAREFULLY as they can burn very easily.).
  • The croutons can be made well in advance and stored in an airtight tin for up to two weeks.

Nutrition Facts : Calories 749.9, Fat 39.5, SaturatedFat 17, Cholesterol 68.7, Sodium 1133.9, Carbohydrate 76.5, Fiber 6.5, Sugar 8.1, Protein 23.6

Tips:

  • Choose the right potatoes: Yukon Gold or russet potatoes are best for this soup, as they will break down easily and create a smooth, creamy texture.
  • Don't overcook the vegetables: The potatoes and broccoli should be tender but still have a slight bite to them. Overcooking will make them mushy.
  • Use a good quality Parmesan cheese: Freshly grated Parmesan cheese will give the soup the best flavor. Avoid using pre-shredded cheese, as it is often coated with cellulose, which can make the soup gritty.
  • Make the croutons ahead of time: The croutons can be made up to 2 days in advance. Store them in an airtight container at room temperature.

Conclusion:

This pureed potato and broccoli soup with Parmesan croutons is a delicious and easy-to-make soup that is perfect for a quick and healthy lunch or dinner. The soup is creamy and flavorful, with a slight bite from the broccoli. The Parmesan croutons add a nice crunch and cheesy flavor. This soup is sure to be a hit with the whole family.

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