Do you have a recipe for broccoli soup?

Question

I have a ton of broccoli left over from an event last weekend and want to turn it into a soup that I can freeze. I've never made broccoli soup and wonder if it freezes well..

If you've got a good soup recipe or any other great broccoli recipe I'd sure appreciate it. Thanks!

Answer 1

Delicious but healthy Broc. soup

Oh yes I do it often and it's delicious...And this is the healthy version

For faster cooking cut in average sized pieces.

Drizzle bit of olive oil in pot. add in the

broccoli stems approx, 4 stems (keep broc. flower till the end.)

2 onions

3 carrots

3 potatoes

cook for a bit then add water to just cover veggies, add in some chicken bouillon ( approx 2 cubes, or liquid form about 2 Tbsp.If you have fresh chk. broth then substitute water w/ chk brth.)

cook till potatoes are well done. add in the broccoli flowers.continue boiling until about 3 to 5 minutes. or til brocolli are tender but NOT overdone. Blend everything with hand blender. add in about 2-3 Tbsp of miracle whip, I put the light version ( that is optional but tastes amazing ) salt and pepper to taste.

for a healthy soup, you will be amazed.

Answer 2

Broccoli Cheese Soup

1 bunch broccoli, about 1 1/4 pounds, washed and trimmed

2 cups sliced onions

5 tablespoons butter or margarine

7 cups chicken broth, divided

1 teaspoon dried leaf oregano, crumbled

1/4 cup flour

2 tablespoons Dijon mustard

1/8 teaspoon pepper

1 cup milk

2 cups shredded sharp Cheddar cheese

Cut florets off broccoli and divide into small sections. Simmer in lightly salted water for 2 minutes; drain and immerse in cold water to stop cooking then set aside.

Cut stalks into small pieces; place in a large saucepan. Add sliced onions and 3 tablespoons of butter to saucepan; sauté over medium low heat for 5 minutes. Add 3 cups chicken broth and oregano to the saucepan; simmer 20 to 30 minutes. Carefully process hot mixture in batches in a blender until smooth. Melt remaining 2 tablespoons butter in saucepan; stir in flour and cook, stirring constantly, until smooth and bubbly. Stir in mustard and pepper. Gradually stir in processed mixture and remaining 4 cups of chicken broth. Continue to cook, stirring, until mixture begins to bubble. Add milk and cheese; stir until smooth and cheese is melted. Add remaining broccoli florets and heat through. Broccoli cheese soup serves 8.

Answer 3

Cheesy Broccoli Soup --



INGREDIENTS

2 cups water

1 teaspoon chicken bouillon granules

2 cups broccoli

1 medium onion, chopped

1/4 cup butter or margarine

3 tablespoons all-purpose flour

1 cup milk

1 pound process American cheese, cubed



DIRECTIONS

In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.  

Answer 4

Go to this site and they have most answers to food and recipes.

http://allrecipes.com/  usually most soups freeze well.

we always make batches and then freeze them,because there are some recipes that you cut down for two do not taste as good as the full recipe.

Answer 5

Go to foodnetwork.com and search Broccoli soup....there's at least 20 good ones there....I have never been disappointed with a recipe from this site.....  

Answer 6

This one was in the new issue of EverdayFood. It is really good...

***Broccoli Chowder***

4 slices bacon, cut into 1-inch pieces

1 medium onion, chopped

1/4 cup all-purpose flour

2 cans (14.5 ounces each) reduced-sodium chicken broth

1 large baking potato, peeled and diced

1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

1 package (10 ounces) frozen corn kernels

1/2 teaspoon dried thyme

1 cup whole milk

Coarse salt and ground pepper

Directions

In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.

Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.