Best 20 Sour Cream Broccoli Soup Recipes

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Are you looking for a delicious and comforting soup recipe to warm you up on a chilly day? Look no further than sour cream broccoli soup! This creamy and flavorful soup is packed with fresh broccoli, potatoes, and sharp cheddar cheese, and it's topped with a dollop of sour cream for an extra touch of richness. Whether you're serving it as a starter or a main course, this soup is sure to be a hit with everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

BEST CREAM OF BROCCOLI SOUP



Best Cream Of Broccoli Soup image

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

5 tablespoons butter, divided
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

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

SIMPLE CREAM OF BROCCOLI SOUP



Simple Cream of Broccoli Soup image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1/2 cup cream, heavy, light or half-n-half
1 onion, chopped
1 russet potato, peeled and chop
Nutmeg, to taste
6 cups canned chicken stock, warmed
Salt
3 cups chopped broccoli florets and stems
Pepper

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



Cream of Broccoli Soup image

This soup is a great meal starter, but I also serve it as the main course when I'm in need of a quick nourishing lunch or dinner. Just add a green salad and a biscuit or roll.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 9

2 cups water
4 teaspoons chicken bouillon granules
6 cups frozen chopped broccoli
2 tablespoons finely chopped onion
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups evaporated milk
2 cups sour cream
1 teaspoon dried parsley flakes
1/4 teaspoon pepper

Steps:

  • In a large saucepan, combine water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. , In a large bowl, combine the soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through.

Nutrition Facts : Calories 329 calories, Fat 22g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 1077mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 11g protein.

CREAMY BROCCOLI SOUP



Creamy Broccoli Soup image

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

2 cups chicken broth
2 ½ cups fresh broccoli
¼ cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
1 cup shredded Cheddar cheese
½ teaspoon dried oregano
salt and pepper to taste

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

CREAM OF BROCCOLI SOUP



Cream of Broccoli Soup image

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

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 pound broccoli, cut into florets, stems peeled and chopped
1/4 cup heavy cream
Coarse salt and ground pepper

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



Cream of Broccoli Soup image

This delicious creamy broccoli soup that's ready in just 25 minutes is a perfect start to any meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons butter or margarine
1 medium onion, chopped (1/2 cup)
2 medium carrots, thinly sliced (1 cup)
2 teaspoons mustard seed
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound broccoli, coarsely chopped (3 1/2 cups) or 2 10 ounce packages frozen, chopped broccoli
1 can (14 1/2 ounces) chicken broth
1 cup water
2 teaspoons lemon juice
1/4 cup sour cream

Steps:

  • Melt butter in 3-quart saucepan over medium heat. Cook onion and carrots in butter about 5 minutes, stirring occasionally, until onion is tender. Stir in mustard seed, salt and pepper. Stir in broccoli, broth and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until broccoli is tender.
  • Place one-third of the broccoli mixture in blender. Cover and blend on high speed until smooth; pour into bowl. Continue to blend in small batches until all soup is pureed.
  • Return blended mixture to saucepan. Stir in lemon juice. Heat over low heat just until hot. Stir in sour cream.

Nutrition Facts : Calories 140, Carbohydrate 11 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 840 mg

CREAMY BROCCOLI SOUP RECIPE BY TASTY



Creamy Broccoli Soup Recipe by Tasty image

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

1 tablespoon olive oil
1 small onion, diced
3 garlics, minced
1 teaspoon kosher salt
½ teaspoon pepper
2 cups mashed potato
2 small heads broccoli, including stems, chopped
2 ½ cups low sodium vegetable broth
2 ½ cups milk, of your choice
¼ teaspoon ground nutmeg

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

QUICK CREAM OF BROCCOLI SOUP



Quick Cream of Broccoli Soup image

WHEN OUR two sons left home (in the same year) to build their own "nests", we had lots of adjustments to make, especially in our menus. This recipe works well for us. It's easy, healthy and tasty. My husband's favorite vegetable is broccoli, so this soup makes his day! -Elsie Quance, Newark, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1 cup water
2 chicken bouillon cubes
2 cups chopped fresh broccoli
2 tablespoons dried minced onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup milk
2 teaspoons butter

Steps:

  • In a large saucepan, bring water and bouillon to a boil. Add the broccoli, onion, salt and pepper. Reduce heat; simmer for 5-7 minutes or until broccoli is tender. Let cool for 10 minutes. , Pour into a blender; cover and process until smooth. Return to pan; add milk and heat through. Top each serving with a teaspoon of butter.

Nutrition Facts : Calories 119 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 1499mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein.

CREAM OF BROCCOLI CHEESE SOUP



Cream of Broccoli Cheese Soup image

"When my husband and I visit fresh-food stands, we often come home with more vegetables than we can eat," Marge Hill shares from Glenside, Pennsylvania. "I lightened up this tarragon-flavored soup to use up the broccoli we buy. I like it with crusty bread, a salad or a sandwich."

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup chopped sweet onion
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
4 cups fresh broccoli florets
1/4 to 1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1-1/2 cups 1% milk
1-1/4 cups shredded reduced-fat cheddar cheese, divided

Steps:

  • In a large nonstick saucepan coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. , Add the broccoli, tarragon, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 10 minutes or until broccoli is tender. Add milk; cook, uncovered, 5 minutes longer. Remove from the heat; cool to room temperature., In a blender, process soup in batches until smooth. Return all to the pan; heat through. Reduce heat. Add 1 cup of cheese; stir just until melted. Serve immediately. Garnish with remaining cheese.

Nutrition Facts : Calories 202 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges

CREAM OF BROCCOLI SOUP I



Cream of Broccoli Soup I image

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

4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
⅓ cup all-purpose flour
2 tablespoons chicken bouillon powder
2 ½ cups whole milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese

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

CREAM OF BROCCOLI SOUP



Cream of Broccoli Soup image

Categories     Soup/Stew     Onion     Vegetable     Quick & Easy     Carrot     Sour Cream     Gourmet

Yield Makes about 4 cups, serving 2

Number Of Ingredients 9

3/4 cup chopped onion
1 carrot, sliced thin
2 teaspoons mustard seeds
2 tablespoons unsalted butter
3/4 pound broccoli, chopped coarse (about 3 1/2 cups)
2 cups chicken broth
1 cup water
1 1/2 teaspoons fresh lemon juice, or to taste
1/4 cup sour cream

Steps:

  • In a heavy saucepan cook the onion, the carrot, the mustard seeds, and salt and pepper to taste in the butter over moderate heat, stirring, until the onion is soft, add the broccoli, the broth, and the water, and simmer the mixture, covered, for 15 to 20 minutes, or until the broccoli is very tender. In a blender purée the soup in batches until it is smooth, transferring it as it is puréed to another heavy saucepan. Whisk in the lemon juice and salt and pepper to taste, heat the soup over moderately low heat, and whisk in the sour cream (do not let the soup boil).

CREAMY BROCCOLI SOUP



Creamy Broccoli Soup image

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

2 tablespoons olive oil
1 cup sliced leeks, white and light green only
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 bay leaf
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
3 cups broccoli florets
1/4 to 1/2 cup heavy cream

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.

SOUR CREAM BROCCOLI SOUP



Sour Cream Broccoli Soup image

This is one dish I make often to serve to guests with dinner. It's a great comfort soup on a cold day. Broccoli lovers will appreciate the subtle seasonings that enhance the vegetable's flavor. -Lorraine Ellingson, Strathmore, Alberta

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 5 servings.

Number Of Ingredients 11

1 large onion, chopped
1 garlic clove, minced
1 tablespoon butter
2 cups water
1 can (10-1/2 ounces) condensed chicken broth, undiluted
3 medium carrots, thinly sliced
1 teaspoon Dijon mustard
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1 bunch broccoli (about 1-1/2 pounds)
5 tablespoons reduced-fat sour cream

Steps:

  • In a large saucepan, saute onion and garlic in butter until tender. Add the water, broth, carrots, mustard, cumin and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, peel broccoli stalks and cut into 1/4-in. slices. Coarsely chop florets. Add to onion mixture; cover and simmer for 8-10 minutes or until vegetables are tender. Cool slightly., In a blender, cover and process soup in batches until smooth. Return all to the pan and heat through. Dollop each serving with sour cream.

Nutrition Facts : Calories 123 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 478mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

CREAM OF BROCCOLI SOUP



Cream of Broccoli Soup image

Make and share this Cream of Broccoli Soup recipe from Food.com.

Provided by Nat Da Brat

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 13

1 bunch broccoli
1/4 cup butter
2 onions
2 cups celery, Chopped
1 garlic clove
1/2 cup flour
4 cups milk
4 cups chicken broth
1/2 teaspoon marjoram
1/2 teaspoon thyme
salt and pepper
slivered almonds
1 tomatoes, Chopped

Steps:

  • Trim broccoli and cut into one-half inch thick slices.
  • Steam in salted water until tender.
  • In large sauce pan, melt butter and saute onions, celery and garlic until brown.
  • Stir flour gradually into butter mixture.
  • Add milk slowly, then add chicken broth and herbs.
  • Stir over low heat until soup thickens and boils.
  • Add broccoli, salt and pepper.
  • Serve hot.
  • Top with almond slivers, cheese or chopped tomato, if desired.

Nutrition Facts : Calories 177, Fat 9.1, SaturatedFat 5.3, Cholesterol 25.9, Sodium 424.9, Carbohydrate 17, Fiber 2.6, Sugar 3, Protein 8.1

CREAM OF BROCCOLI SOUP II



Cream of Broccoli Soup II image

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

8 cups chicken broth
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup chopped onion
¾ cup chopped celery
1 tablespoon salt
1 pinch ground white pepper
2 cups milk
⅓ cup cornstarch
¼ cup water
3 cups fresh broccoli florets, cooked
1 ½ cups shredded American cheese
1 ½ cups shredded Cheddar cheese

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

SIMPLY PERFECT CREAM OF BROCCOLI SOUP



Simply Perfect Cream of Broccoli Soup image

This is one of the simplest, yet most satisfying recipes I have found. This is a good basic soup. For a hearty twist, add some cheddar cheese, to taste.

Provided by Chef Heather

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 (16 ounce) package frozen chopped broccoli
3 cups chicken broth
1/4 cup butter
1/4 cup onion, diced
1/4 cup all-purpose flour
1 (14 1/2 ounce) can evaporated milk

Steps:

  • Bring chicken broth to a boil, then add broccoli.
  • Cover and reduce heat to low.
  • Cook for 5 to 7 minutes or until tender; Set aside.
  • In another saucepan, melt butter over medium heat.
  • Add onion and stir occasionally, for 1 to 2 minutes or until onion is tender.
  • Stir in flour.
  • Gradually stir in evaporated milk. Stir constantly, until mixture comes to a boil.
  • Add broccoli and cook until heated thoroughly.
  • Add 1 cup american or cheddar cheese, if desired.

GOURMET CREAM OF BROCCOLI SOUP



Gourmet Cream of Broccoli Soup image

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

2 tablespoons butter
1 onion, thinly sliced
1 small potatoes, thinly sliced
2 cups fresh chopped broccoli
1 ½ cups chicken broth
¼ teaspoon salt
ground black pepper to taste
½ cup heavy whipping cream

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

HOMEMADE CREAM OF BROCCOLI SOUP



Homemade Cream of Broccoli Soup image

You can have this to the table in under 30 minutes. Although it is easy and quick to prepare, you really have to be at the stove for the whole 30 minutes. It has great flavor on its own, but feel free to add some cheddar cheese or crumbled bacon to the top.

Provided by Munchkin Mama

Categories     Low Protein

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

6 tablespoons butter
2/3 cup flour
2 tablespoons butter
1/4 cup chopped onion
4 cups broccoli florets, cut into bite sized pieces (fresh or frozen)
6 cups chicken broth (or you can use the 49 1/2 oz can)
3/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
  • In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
  • Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
  • You can substitute cauliflower or broccoflower in place of the broccoli.

Nutrition Facts : Calories 421.3, Fat 30.8, SaturatedFat 18.5, Cholesterol 77.8, Sodium 1942.7, Carbohydrate 24, Fiber 0.8, Sugar 1.6, Protein 13.4

OLD FASHIONED CREAM OF BROCCOLI SOUP



Old Fashioned Cream of Broccoli Soup image

This is the real cream of broccoli soup not broccoli and cheese soup. I got the recipe from a cookbook my grandmother had where there is no actual amount on the broccoli. If you are looking for the basic old fashion cream of broccoli soup this is the one! This recipe can also be easily increased or frozen.

Provided by Nicoleg

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 large onion, chopped
1 cup sliced mushrooms (optional)
5 cups chopped broccoli
3 tablespoons flour
salt and pepper
2 cups chicken broth (or stock)
2 cups light cream
3 tablespoons red wine

Steps:

  • Melt butter in large sauce pan. Sauté vegetables in butter until tender. Sprinkle with flour, salt and pepper; stir in well.
  • Add chicken broth and cream. Cook until thick and comes to a slow boil; stirring frequently.
  • Add wine and correct salt and pepper to taste.

Nutrition Facts : Calories 541.6, Fat 47.4, SaturatedFat 29.2, Cholesterol 140.2, Sodium 632.2, Carbohydrate 21, Fiber 3.6, Sugar 4.2, Protein 10.1

CREAMY BROCCOLI SOUP



Creamy Broccoli Soup image

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

2 pounds broccoli
1/4 cup extra-virgin olive oil, plus more for drizzling
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
1 medium tomato, coarsely chopped
1 small sweet potato (preferably white-fleshed), coarsely chopped
Kosher salt and black pepper
1 teaspoon garlic powder
1 quart unsweetened coconut water, plus more if desired
1 (16-ounce) container silken tofu, drained
Ricotta, for serving (optional)
Finely chopped parsley, for serving (optional)

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.

BROCCOLI WITH SOUR CREAM



Broccoli with Sour Cream image

Make and share this Broccoli with Sour Cream recipe from Food.com.

Provided by Doreen Randal

Categories     Vegetable

Yield 1 batch

Number Of Ingredients 6

700 g broccoli
3 tablespoons water
250 g sour cream
1 teaspoon black pepper, ground
1 cup dry brown breadcrumbs
3 tablespoons tasty cheese, grated

Steps:

  • Cut off the thickest stalks of the broccoli.
  • Use a flat microwave dish.
  • Place broccoli on the plate with the stalks to the out side. Cover and cook on HIGH 8 - 12 minutes until tender crisp.
  • Drain.
  • Spoon the sour cream over the broccoli.
  • Sprinkle with pepper, then add the breadcrumbs.
  • Top with the cheese. Cook uncovered on MEDIUM 3 - 4 minutes, or place under a grill for 1 - 2 minutes until bubbly.
  • New Zealand.

Nutrition Facts : Calories 1273.7, Fat 69.4, SaturatedFat 38.1, Cholesterol 169.5, Sodium 1421.3, Carbohydrate 127.4, Fiber 23.3, Sugar 26.7, Protein 48.9

Tips:

  • Use fresh or frozen broccoli: Fresh broccoli is best for this soup, but frozen broccoli can also be used. If using frozen broccoli, thaw it before adding it to the soup.
  • Don't overcook the broccoli: Broccoli should be cooked until it is tender but still has a slight crunch. Overcooked broccoli will become mushy and lose its flavor.
  • Use a good quality sour cream: The sour cream is a key ingredient in this soup, so it's important to use a good quality sour cream. Look for a sour cream that is thick and creamy, and avoid sour cream that is watery or thin.
  • Season the soup to taste: Season the soup with salt, pepper, and garlic powder to taste. You may also want to add a pinch of cayenne pepper for a little bit of heat.
  • Serve the soup immediately: Sour cream broccoli soup is best served immediately after it is made. However, it can also be stored in the refrigerator for up to 3 days.

Conclusion:

Sour cream broccoli soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover broccoli. With its creamy texture and tangy flavor, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy soup recipe, give sour cream broccoli soup a try.

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