Broccoli Soup Recipes
Broccoli soup is not only good for you but delicious. This page contains broccoli soup recipes.
Share on ThriftyFunThis page contains the following solutions. Have something to add? Please share your solution!
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.
Total Time: 2 hours
Yield: 10 cups
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Broccoli and cheese soup made with chicken broth or boullion and Minute Rice.
Total Time: 30 minutes, I don't rush when making this recipe.
Yield: 10 to 15 servings
- 2 10 oz. package broccoli, chopped
- 1 cup onion, chopped
- 3 Tbsp butter
- 6 cups broth or 6 boullion cubes with 6 cups liquid (milk or water)
- 3/4 cup Minute Rice
- 1/2 tsp garlic powder
- 1/8 tsp peppercorn pepper or regular pepper
- 1 lb Velveeta Cheese
- Cook chopped broccoli according to package directions, set aside.
- Saute onion in butter.
- Add chicken bullion cubes with milk or water to make it broth, or substitute chicken broth for the bullion cubes and liquid. Bring this mixture to a boil.
- Add the rice, and cook for 3 minutes. Then stir in broccoli, garlic powder and pepper and cook three more minutes.
- Add Velveeta cheese and stir until cheese has melted.
This soup is very tasty and makes a great broth!Read More...
This is a soup recipe from one of my first zines that I wrote. Really tasty and nice for a cold day or evening!Read More...
This makes a pretty large amount, so it is pretty economical if you need to feed a big family!Read More...
Different, but very good soup! If you like salmon, you'll like this soup.Read More...
Cook broccoli in one can of broth until tender. Remove and chop broccoli. Add remaining broth, milk salt, and pepper. Bring to just boiling.Read More...
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
- 1 can chicken broth (add water to make 2 cups)
- 1 1/2 lbs. broccoli, use stems peeled
- 1 onion, chopped
- 1/4 cup margarine
- 2 Tbsp. flour
- 1 Tbsp. dry mustard
- 1 Tbsp. sugar
- 2 cup milk
- 1 cup shredded cheese or more
Cook broccoli and onion in chicken broth till tender. Melt margarine. Stir in flour and seasonings. Slowly add 2 cups milk. Let come to a boil, add cheese to cream sauce, till melted. Put all ingredients in blender; blend.
By Robin from Washington, IA
- 3 cups water
- 1 lb. broccoli, chopped
- 3 chicken bouillon cubes
- 2 onions, chopped
- 1/4 lb. margarine
- 2 cups milk
- 8 tsp. cornstarch
- 1/2 tsp. salt
- 1 pkg. cream cheese (8oz.)
Boil water, broccoli, chicken bouillon and onions. Turn heat down and simmer until tender. Add the remaining ingredients; heat until the cheese and margarine are melted. Serves 6.
By Robin from Washington, IA
- 1 cup water mixed with 1 cup homemade or canned chicken stock
- 1 onion, sliced thin
- 1 10-ounce package frozen broccoli, or 2 1/2 cups fresh broccoli, chopped
- 1 tsp. salt
- 4 cups milk
- 4 Tbsp. instant mashed potato powder
- 3 Tbsp. butter
- 1 pinch ground nutmeg
Heat the stock mixture over medium heat, add the onion, broccoli, and salt, and cook about ten minutes or until tender. Puree half the vegetables with half of the liquid in a blender or processor until smooth, then repeat with the other half (be sure to vent the steam, since processing hot ingredients can cause small explosions). Heat the milk in a large saucepan until bubbles form on the edges. Stir in the remaining ingredients and carefully simmer for three minutes. Stir in the pureed broccoli and onion, taste for seasoning, and ladle into individual bowls. Serves six.
By imaqt1962 from Illinois
On medium heat cook the onion and broccoli, in a larger pan combine the soups, water and milk.Read More...
Cook broccoli as directed on package and do not drain. Add first salt and pepper. Saute' onion in butter. Add flour and stir.Read More...
Published by ThriftyFun.
© 1997-2020 by Cumuli, Inc. All Rights Reserved.