Cream of Broccoli Soup Recipe

One of the vegetables that have nutritional and medicinal uses, broccoli is rich in dietary fiber, vitamin A, vitamin K and vitamin A. Aside from these nutrients, the vegetable also helps reduce the risks of prostate cancer. In order to get all the minerals and nutrients present in broccoli, you should avoid boiling the vegetable for more than 20 minutes. To enhance the natural taste and flavor of the vegetable, it is best to combine it with other creamy and tasty ingredients like milk and condensed cream of mushroom soup. Below are some of the best homemade and traditional cream of broccoli soup recipes that you can use if you want to prepare a hearty appetizer at your place.

Easy Cream of Broccoli Soup

To prepare the soup, you need eight cups of chicken broth, a small can of condensed cream of mushroom soup, ¾ cup chopped onion, ¾ cup chopped celery and a tablespoon of salt. In addition to these ingredients, you also need ½ teaspoon of ground white pepper, two cups milk, 1/3 cup cornstarch, ¼ cup water, three cups fresh broccoli florets, 1 ½ cups shredded American cheese and 1 ½ cups shredded Cheddar cheese.

Mix the cream of mushroom soup, broth, celery, onion, salt and pepper in a large saucepan. Heat the mixture and cover. Let the mixture simmer for 20 minutes. Pour the milk into the mixture. Wait for the mixture to boil. Mix water and cornstarch in a bowl. Add the cornstarch mixture gradually to the mushroom soup mixture. Simmer the soup for four minutes to six minutes. Add the Cheddar cheese, American cheese and the broccoli. When the cheese melt, transfer the soup in a bowl and serve immediately.

Best Cream of Broccoli Soup

The soup contains two tablespoons of margarine, a chopped onion, a chopped celery stalk, three cups chicken broth and eight cups of broccoli florets. In addition to these ingredients, you need three tablespoons margarine, three tablespoons all purpose flour, two cups milk and ½ teaspoon black pepper and salt.

Heat two tablespoons of butter in a stockpot. Saute celery and onion. Add the broth and broccoli to the celery and onion. Cover the stockpot and simmer for five minutes to 10 minutes. Transfer the soup in a food processor. Process until the soup becomes puree. Return the puree to the stockpot and add the remaining butter. Stir in the milk and flour. Mix well and season with salt and pepper. Transfer to a clean bowl and serve with a slice of French bread or garlic bread.

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