Broccoli Soup Recipes

Broccoli Leek Soup

Here's a hearty vegetarian soup that is perfect for fall. It is a great place to hide any vegetables or herbs you may need to use up; like basil, carrots or zucchini.

Approximate Time: 2 hours

Yield: 10 cups

Ingredients:

• 2 heads broccoli
• 2 Tbsp garlic, minced
• 1 cup onion, chopped
• 3 leeks, chopped
• 1 cup celery, chopped
• 1 cup zucchini, chopped
• 2 red potatoes, chopped
• 1 qt vegetable broth
• 2 Tbsp lemon juice
• salt and pepper, to taste

Steps:

1. Peel and chop broccoli stems. Reserve broccoli florets (about 2 cups, bite sized or smaller) to add later in the recipe. Prepare the other vegetables in advance so they are ready to go into the pot. I added a zucchini because I have a surplus right now so feel free to add in any other veggies you have on hand.
2. Heat heavy bottomed stock pot over medium heat. Add oil then onions. Cook onions for a couple of minutes, then add garlic. Cook for another minute then add celery and zucchini.
3. Being sure that the cut leeks have been well rinsed or soaked, add them to the soup pot. Add broccoli and potatoes and 1 qt. of broth or stock. I used vegetable broth because I'm making a vegetarian meal, but chicken or beef broth would be also delicious.
4. Bring soup to a boil and then turn to low. Add in Italian parsley, salt pepper and spices, to taste. I used Italian seasoning but any favorite herb blends would work here.
5. When veggies are all soft, turn heat off and use an immersion blender to the pot to make it a nice consistency. You can store it now if you are not planning on eating soon.
6. Before serving, bring to a simmer and add broccoli florets and additional water or some milk, if desired. Shredded cheese, a dollop of sour cream or some bacon would be a nice addition to this soup. I tried crumbled feta in one bowl and it was delicious.

By Jess

By Jess

Broccoli Soup

Ingredients:

• 2 lb. fresh broccoli or 2 pkgs. frozen broccoli
• 2 cans chicken broth
• 3 cups milk
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 cup light cream or evaporated milk
• 1/2 lb. grated Swiss cheese
• 1/4 cup margarine
• 1 cup diced ham (optional)

Directions:

Cook broccoli in one can of broth until tender. Remove and chop broccoli. Add remaining broth, milk salt, and pepper. Bring to just boiling. (Ham can be added at this point, if desired). Stir in chopped broccoli, cream (or evaporated milk), cheese, and margarine. Heat to serve.

By Robin from Washington, IA

Broccoli Soup

This soup is very tasty and makes a great broth!

Approximate Time: about 40-45 minutes

Yield: 8-10 servings

Ingredients:

• 1 (16 oz.) can chicken broth ($1.79)
• 1 (10 oz.) pkg. frozen broccoli ($1.39)
• 2 Tbsp onion, chopped ($pennies)
• 2 Tbsp celery, chopped ($pennies)
• 2 Tbsp margarine ($pennies)
• 3 Tbsp flour ($pennies)
• salt and pepper ($pennies)
• 2 cups milk ($pennies)
• 1 cup Velveeta cheese ($2.50)

Steps:

1. Cook broccoli in chicken broth until tender; mash.
2. Saute onion and celery in margarine. Add flour, milk, salt and pepper and cook until thickened, stirring constantly.
3. Add cheese and continue, stirring over medium heat until cheese is melted.
4. Pour into hot broccoli and broth just before serving.

By Robin

No Cream Creamy Broccoli Soup

Ingredients:

• 2 medium carrots, peeled, chopped
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 3 Tbsp. oil
• 2 cans chicken broth
• 2 cups water
• 2 small bunches fresh broccoli, trimmed, cut in 3 inch lengths
• 1/2 cup Minute Maid rice uncooked
• 2 cups milk
• 1/4 cup grated Parmesan cheese

Directions:

Cook and stir carrots, onion and celery in hot oil in large sauce pot on medium high heat 3 minutes. Add chicken broth and water; stir. Bring to boil. Stir in broccoli and rice. Reduce heat to medium low; simmer, 10-15 minutes or until vegetables are tender; stirring frequently.

Add soup in batches, to blender or food processor container; cover. Blend until pureed. Return soup puree to pot. Add milk and cheese, cook until heated through, stirring occasionally.

By Robin from Washington, IA

Curried Potato Broccoli Soup

Ingredients

• 1 onion (diced)
• 2 garlic cloves (minced)
• 1 tsp. curry powder
• 5-6 cups of water or veggie broth
• 1 Tbsp. soy sauce (or 2 Tbsp. braggs liquid amino acid)
• 1/4 tsp. nutmeg
• 4 cups diced potatoes
• 1 head of broccoli (chopped)
• 2 Tbsp. nutritional yeast (for vitamin B12) (optional)

Directions

Enjoy!

Source: This is my recipe.

By Lisa from Halifax, NS

Broccoli Soup

Ingredients:

• 2 boxes frozen broccoli or 2 bunches fresh broccoli
• 8 oz. small egg noodles, cooked
• 8-10 chicken bouillon cubes
• 6 cups water
• 2/3 cup onion, chopped
• 2 Tbsp. margarine or butter
• 6 cups milk
• 1 lb. American or Velveeta cheese (I prefer Velveeta)
• 1 can cream of mushroom soup
• 1/2 tsp. garlic salt
• 1/4 tsp. pepper

Directions:

By Robin from Washington, IA

Broccoli Noodle Soup

Ingredients:

• 3/4 cup chopped onion
• 2 Tbsp. butter
• 6 chicken bouillon cubes
• 6 cups water
• 1 (8 oz.) pkg. egg noodles
• salt and pepper, to taste
• 2 pkgs. frozen broccoli
• 6 cups milk
• 1/2 tsp. garlic powder
• 1 lb. cheese, shredded

Directions:

By Robin from Washington, IA

Creamy Salmon Broccoli Soup

Ingredients:

• 1 can salmon
• 1 pkg. frozen chopped broccoli
• 2/3 cup chopped onion
• 3 Tbsp. butter
• 2 Tbsp. flour
• 3 cups milk
• 2 cups half and half
• 2 chicken bouillon cubes
• 1/2 tsp. salt
• 1/4 tsp. thyme
• 1/8 tsp. cayenne pepper

Directions:

By Robin from Washington, IA

Broccoli Soup

A delicious, hearty soup!

Approximate Time: about 20-25 minutes

Yield: 6 servings

Ingredients:

• 1 10oz. pkg. frozen chopped broccoli ($1.19)
• 1 med. onion ($.50)
• 1/2 tsp nutmeg ($pennies)
• 1 cup chicken broth ($.75)
• 1 cup sour cream ($.75)
• 1 can cream of mushroom soup ($.89)
• 2 Tbsp butter ($pennies)

Steps:

1. Cook the broccoli, onion, nutmeg and chicken broth for 6 minutes.
2. Place in blender and add sour cream, mushroom soup and butter. Blend on high for 20 seconds.
3. Reheat before serving. Do not boil. This is a thick, rich soup. Add more water if a thinner consistency is desired.

By Robin