RECIPES FOR CREAM OF BROCCOLI SOUP RECIPES

Name: Big Boy Cream of Broccoli Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 4 cups chicken broth; 1 large bunch broccoli, chopped (3 cups); 1/2 cup diced onion; 1 bay leaf; 1/4 teaspoon salt; Pinch ground pepper; 1/4 cup all-purpose flour; 2 ounces ham (1/3 cup diced); 1/2 cup heavy cream

BIG BOY CREAM OF BROCCOLI SOUP RECIPE | TOP SECRET RECIPES

Big Boy Cream of Broccoli Soup Recipe | Top Secret Recipes image

Menu Description: "Our famous Big Boy soups and chili are made fresh daily from fresh vegetables, pure cream and only the finest ingredients." In 1936, Bob Wian had to make the painful decision to sell his cherished 1933 DeSoto roadster to buy a ten-stool lunch counter from a pair of elderly ladies in Glendale, California. He named his new restaurant Bob's Pantry, and went to work behind the counter himself. Receipts form his first day totaled only twelve dollars. But with the creation of a new hamburger just the next year, and a name change to Bob's Big Boy, business took off. Within three years Bob had expanded his first store and built another location in Los Angeles. In 1948 Bob Wian was voted mayor of Glendale. A cup of broccoli soup makes a great first course or a nice partner to a sandwich. I first designed this recipe using frozen broccoli, but the frozen stuff just isn't as tasty as a big bunch of firm, fresh broccoli. So go shopping, and get chopping. Served in a large bowl, this soup can be a small meal in itself, or serve four as an appetizer that you can pair with my Bob's Big Boy Double Decker Hamburger.Source: Top Secret Restaurant Recipes by Todd Wilbur.here. Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 1 hours 0 minutes0S

Prep Time 30 minutes0S

Cook Time 30 minutes0S

Number Of Ingredients 9

Ingredients

Nutrition Facts : Calories 250 calories

VEGAN CREAM OF BROCCOLI SOUP RECIPE - FOOD NETWORK

Vegan Cream of Broccoli Soup Recipe - Food Network image

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

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped onion (from about 1/2 medium onion)
Kosher salt
1/2 cup chopped celery (from about 1 medium stalk)
1 clove garlic, smashed
Freshly ground black pepper
2 medium Yukon gold potatoes, peeled and diced (about 3/4 pound)
4 cups broccoli florets
1/2 cup unsweetened soy milk
1/4 cup nutritional yeast
1/4 teaspoon freshly grated nutmeg

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

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"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."
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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.

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BIG BOY CREAM OF BROCCOLI SOUP RECIPE | TOP SECRET RECIPES

Menu Description: "Our famous Big Boy soups and chili are made fresh daily from fresh vegetables, pure cream and only the finest ingredients." In 1936, Bob Wian had to make the painful decision to sell his cherished 1933 DeSoto roadster to buy a ten-stool lunch counter from a pair of elderly ladies in Glendale, California. He named his new restaurant Bob's Pantry, and went to work behind the counter himself. Receipts form his first day totaled only twelve dollars. But with the creation of a new hamburger just the next year, and a name change to Bob's Big Boy, business took off. Within three years Bob had expanded his first store and built another location in Los Angeles. In 1948 Bob Wian was voted mayor of Glendale. A cup of broccoli soup makes a great first course or a nice partner to a sandwich. I first designed this recipe using frozen broccoli, but the frozen stuff just isn't as tasty as a big bunch of firm, fresh broccoli. So go shopping, and get chopping. Served in a large bowl, this soup can be a small meal in itself, or serve four as an appetizer that you can pair with my Bob's Big Boy Double Decker Hamburger.Source: Top Secret Restaurant Recipes by Todd Wilbur.here. Source: Top Secret Restaurant Recipes by Todd Wilbur.
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Reviews 5.0
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Calories 250 calories per serving

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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.
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.

See details

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Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.

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