VEGAN CREAM OF BROCCOLI SOUP RECIPE - FOOD NETWORK
We achieved ultimate creaminess without the cream by adding a Yukon gold potato to this low-fat, heart-healthy soup. The nutritional yeast, with its satisfying nuttiness, does a great job standing in for cheese; look for it in health and specialty foods stores.
Provided by Food Network Kitchen
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook until light brown, about 7 minutes. Add the celery, garlic and 1/4 teaspoon pepper and cook for 5 minutes. Add the potatoes, 4 cups water and 1/2 teaspoon salt, raise the heat to high and bring to a boil. Return the heat to medium, cover and cook until the potatoes are tender, about 15 minutes. Add the broccoli, cover and cook until the broccoli is bright green, about 5 minutes.
- Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.
Nutrition Facts : Calories 150 calorie, FatContent 7 grams, SaturatedFatContent 1 grams, SodiumContent 510 milligrams, CarbohydrateContent 18 grams, FiberContent 4 grams, ProteinContent 5 grams, SugarContent 2 grams
SOUP MAKER BROCCOLI AND STILTON SOUP RECIPE - BBC GOOD FOOD
Make a batch of classic broccoli and stilton soup with the help of a soup maker. It's freezable so you can make ahead for busy days, or a packed lunch
Provided by Good Food team
Categories Dinner, Lunch, Soup, Starter, Supper
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Put all the ingredients into the soup maker, except the stilton, and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.
- Once the cycle is complete, season, and stir in most of the stilton. Blend briefly again until the cheese has melted into the soup. Season with more black pepper and top with the reserved cheese to serve.
Nutrition Facts : Calories 275 calories, FatContent 14 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 8 grams fiber, ProteinContent 16 grams protein, SodiumContent 1.2 milligram of sodium
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VEGAN CREAM OF BROCCOLI SOUP RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 45 minutes
Calories 150 calorie per serving
- Transfer the soup to a blender; add the soy milk and puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the saucepan and bring to a simmer; stir in the nutritional yeast and nutmeg. Add water if needed to adjust consistency and add salt and pepper to taste.
SOUP MAKER BROCCOLI AND STILTON SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Lunch, Soup, Starter, Supper
Calories 275 calories per serving
- Once the cycle is complete, season, and stir in most of the stilton. Blend briefly again until the cheese has melted into the soup. Season with more black pepper and top with the reserved cheese to serve.
SLOW-COOKER THREE CHEESE BROCCOLI SOUP - BETTYCROCKER.…
From bettycrocker.com
Reviews 4.5
Total Time 4 hours 15 minutes
Calories 360 per serving
- Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.
BROCCOLI CHEESE AND POTATO SOUP RECIPE - SKINNYTASTE
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Lunch, Soup
Cuisine American
Calories 239 kcal per serving
- Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
BEST BROCCOLI SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Lunch
Calories 164 calories per serving
- In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.
SOUP MAKER BROCCOLI AND STILTON SOUP RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Lunch, Soup, Starter, Supper
Calories 275 calories per serving
- Once the cycle is complete, season, and stir in most of the stilton. Blend briefly again until the cheese has melted into the soup. Season with more black pepper and top with the reserved cheese to serve.
SLOW-COOKER THREE CHEESE BROCCOLI SOUP - BETTYCROCKER.…
From bettycrocker.com
Reviews 4.5
Total Time 4 hours 15 minutes
Calories 360 per serving
- Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.
BROCCOLI CHEESE AND POTATO SOUP RECIPE - SKINNYTASTE
From skinnytaste.com
Reviews 4.9
Total Time 30 minutes
Category Lunch, Soup
Cuisine American
Calories 239 kcal per serving
- Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
BEST BROCCOLI SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 4.7
Total Time 50 minutes
Category Lunch
Calories 164 calories per serving
- In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.
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