Broccoli Soup Recipes

Broccoli Soup

Puree the Neelys’ top-rated Broccoli Soup recipe from Down Home with the Neelys on Food Network for a creamy vegetable soup garnished with homemade croutons.

Prep: 0 10min0

Total: 0 40min0

Yield: 3 to 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 413, Fat 32g, Saturated Fat 16g, Carbohydrate 26g, Fiber 6g, Sugar 6g, Protein 12g, Cholesterol 71mg, Sodium 1216mg

Ingredients:

• 4 tablespoons butter, room temperature
• 1 1/2 pounds fresh broccoli
• 1 large onion, chopped
• 1 carrot, chopped
• Salt and freshly ground black pepper
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth
• 1/2 cup cream
• Homemade Croutons, recipe follows
• Day old French bread
• Olive oil
• Salt and freshly ground black pepper
• 1/4 teaspoon red pepper flakes

Instruction:

1. Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
2. Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
3. Preheat oven to 400 degrees F.
4. Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
5. Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

Broccoli Cheese Soup

This broccoli cheddar soup recipe is so satisfying! It’s loaded with fresh broccoli, and creamy thanks to a potato and cheddar cheese (no cream, no flour!). Recipe yields about 10 cups (quite a bit) and is easily halved.

Prep: 15min

Total: 1h5min

Yield: 6

Serving Size: 1 bowl of soup from batch made with 4 ounces cheddar

Nutrition Facts: servingSize 1 bowl of soup from batch made with 4 ounces cheddar, calories 243 calories, Sugar 4.6 g, Sodium 620.6 mg, Fat 12.7 g, Saturated Fat 7.2 g, Trans Fat 0.2 g, Carbohydrate 25.4 g, Fiber 5.4 g, Protein 10.5 g, Cholesterol 34 mg

Ingredients:

• 3 tablespoons unsalted butter
• 2 medium yellow onions, coarsely chopped
• 6 garlic cloves, smashed and peeled
• ½ teaspoon red pepper flakes (reduce or omit if sensitive to spice)
• 1 1/4 teaspoon fine sea salt, divided, to taste
• Freshly ground black pepper, to taste
• 2 pounds broccoli with stalks (3 large or 4 medium)
• 1 large (about 12 ounces) russet potato, peeled and cut into 1 to 2-inch chunks
• 6 cups water
• 4 to 8 ounces grated sharp cheddar cheese, depending on your mood
• Thinly sliced chives or green onions, for garnish (optional)

Instruction:

1. Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, 1/4 teaspoon of the salt, and about 10 twists of black pepper.
2. Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
3. Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
4. Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets—we’ll use them in a bit.
5. Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
6. Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).
7. Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they’re bright green, about 3 to 5 minutes. Remove the pot from the heat. Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture—both the liquid and solids—to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won’t be as lusciously creamy). Return the purée to the pot.
8. Return the pot to medium heat and add the remaining florets. Cover the pot and cook until they’re bright green and easily pierced through by a fork, another 4 to 7 minutes. Add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth. Carefully taste (it’s hot) and stir in more cheese if you’d like more indulgent flavor/creamy texture, more salt for more overall flavor, and/or more black pepper for kick.
9. Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives and/or red pepper flakes, if desired. Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time). I haven’t tried freezing this soup but suspect it will work fine—please let us know in the comments if you do.

Broccoli Soup Best Ever Homemade Old Fashioned (Easy Recipe) – Gordon Ramsay

FAQ

How healthy is broccoli soup?

What can I do with too much broccoli?

1. Lemon Poppyseed and Broccoli Salad.
2. Broccoli Tots.
3. Garlic Roasted Broccoli.
4. Asian Broccoli Salad With Peanut Sauce.
5. Broccoli Spinach Soup.
6. Curry Broccoli Fritters.
7. Vegan Broccoli Balls.

What is the best way to thicken cream of broccoli soup?

Is broccoli soup good for colitis?