I made Broccoli Soup

16 years ago

I made soup today. Here it is. It is easy and not high-cal.

1 large bunch broccoli

2-3 T butter

1 medium onion chopped

1 clove garlic, finely chopped

1 medium potato

4 cups chicken broth

2 cups milk

1/2 t salt

1/4 t pepper

Cut off flowerets and cook until tender (I use MW). Set aside. Slice and dice stalks.

Heat butter in large heavy saucepan. Add stalks, onion and garlic. Cook slowly, stir frequently for 10 mins. Add potato and broth. Simmer 15 mins until potato is tender. Puree in blender until smooth. Return to saucepan and add milk and flowerets. Heat. Eat!

Oh yeah -- throw the salt and pepper in there, too. I don't like pepper so I didn't use it.

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Comments (26)

shaun
16 years ago
Looks delicious!
ghoghunter
16 years ago
Wow it looks sooo good! This is perfect weather for any kind of soup!
Joann
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Wow, a lot of great ideas. Gives me inspiration. I didn't realize the outside of the stems need to be peeled off. What if I just pureed it with my vita mix blender and used it like that for soup? I will definitely experiment and let you all know how things worked out. It will be a while yet, cuz I'm still going to hold out a week or two to start pulling them since I see more small florets. Katkin, I do have a cheese grater. I also have sunflower seeds I can use for a slaw. What is the dressing made out of? Smart2surf, I've made a similar recipe, minus the bacon, with collards and think I will try it with the leaves as you say. Natives and veggies, I haven't made a quiche in years, but sounds like a great idea. Will need to look through my recipe box. Willy, I make a stir fry of some sort about once a week, so I will definitely peel and slice the stems to try that way. This veggie garden is going to make a cook out of me yet! That is a good thing, a very good thing. Thanks everyone. Anna
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The recipe might be different each time depending on what I have on hand, but it was great to have a base recipe to follow! I am having such fun with the veggie garden this year. Anna
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Pickyourown.org has some reliable information and some unreliable information. I think that's riskier than a site that's obviously unsafe, as a novice doesn't have the experience to separate out the good stuff from the bad. Since their best information comes from the NCHFP, you may as well go directly to the source and skip Pickyourown.org. The NCHFP is the official repository for USDA information and has a ton of information. In fact, you can read the USDA canning manual on their site, or download it to your computer. The NCHFP also offers a free online food preservation course. I think you would find it very helpful. The other sites I never heard of, but I will tell you that surviving something (like canning butter and then consuming it with no ill effects) doesn't mean it's risk-free. It just means you got lucky so far. Next time maybe not. I can't stress enough that you are taking big risks if you trust what you see online (including YouTube) without specific evidence of reliability and safety. I have never heard of the USDA testing something for free. Resources are very limited and Extension agencies are scrambling for money. I can't imagine they'd have the resources to test every jar that came in. But there is merit in checking your state's or region's Extension agency to see what services they do provide. Carol Here is a link that might be useful: Clickable Map of Extension Services
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Here's mine. You can't tell there's sweet potato in it, but it gives a nice colour. There is no thickener necessary. I usually used evaporated skim milk instead of cream to save on fat calories. Broccoli-Cheddar Soup Recipe courtesy Food Network Magazine Ingredients 1 medium onion, finely chopped 2 stalks celery, finely chopped 2 cups low-sodium chicken broth 2 cups half-and-half 1 pound russet potatoes, peeled and chopped 1 pound sweet potatoes, peeled and chopped 1 bay leaf Kosher salt and freshly ground pepper 2 cups chopped broccoli florets 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups) Croutons, for topping (optional) Directions Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain. When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. 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 pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper. Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired. I used 1 cup of half and half and one cup of skim and 1 cup of grated sharp cheddar and used more like 4 cups of broccoli. DidnÃ¯Â¿Â½t bother with the croutons. Made 6 generous servings although the following is based on 4 servings: Per serving: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg; Carbohydrate 50 g; Fiber 8 g; Protein 22 g
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Tracey_OH
16 years ago
That looks wonderful! I actually had a broccoli soup recipe out today (a Panera bread copycat) but I didn't end up making it because it looked so high-calorie-2 c of half and half and 8 oz cheddar cheese. Your recipe is more along the lines of what I wanted. Thanks for posting.

Tracey
stir_fryi SE Mich
16 years ago
What kind of milk did you use? Whole, 2%, fat-free etc...
goldgirl
16 years ago
On my list - thanks :)
lpinkmountain
16 years ago
Hey Ded, you're posting pictures! How exciting!
annie1992
16 years ago
wow, I agree, isn't that your first picture? It looks pretty darned good.

Good enough, in fact, that I'm going to have to make some. As soon as I eat the leftovers from all the cooking I did today, LOL. I'll bet the broccoli could be soft enough for Ashley to eat too....

Annie
althetrainer
16 years ago
Oh it looks so good! Too bad, my husband doesn't like broccoli! :-( Al
dedtired
Original Author
16 years ago
Nah, I've posted lots of pix in the past. What I don't do a lot of is cook!
canarybird01
16 years ago
Pam that looks really good and is something that I could eat as well. I imagine the same recipe would be great for making asparagus soup too. I haven't had homemade asparagus soup for a long time! I would have to use skim milk at the moment though.

Thanks for that and your photo!

SharonCb
caliloo
16 years ago
wow - that is really simple and looks fantastic! I am so making this tomorrow :-)

Alexa
wizardnm
16 years ago
Pam, now I'm craving broccoli soup.....all your fault!

Good pic!

Nancy
jessyf
16 years ago
Add some cheddar and I'll lick the monitor
sally2_gw
16 years ago
I've been wanting a good broccoli soup recipe. Hey, isn't this broccoli cookalong weekend, or has that passed? I'll have to get some broccoli and make that for my lunch or supper today. This is a good soup day here, although, tomorrow, with yet another day of cold rain, could be even better for that soup.

Good pic.

Sally
dedtired
Original Author
16 years ago
Yes, it's quick and easy and as I said, not a killer as far as calories. Unless you load it with cheddar cheese as Jessy suggest. I bet it would taste out of this world with the cheese.
Terri_PacNW
16 years ago
That looks really good..I was thinking about making some today too..
marys1000
16 years ago
Hey, I was inspired and made my own halved recipe, it worked pretty good. Thanks!
lindac
16 years ago
I also would like some cheese in there,,,,but try using a little parmesan or asiago, you can add some good cheese flavor for not much cheese,
Also some cut up celery in there asdss fkavor with miniumal calories and a squeeze of lemon just before you seve it.
I only have about 1 stem of brioccoli....and it's too snowey to go out!
lakeguy35
16 years ago
YUM! I see you made some pulled pork too....I'm thinking you need to keep on cookin' and posting pics.

David
dedtired
Original Author
16 years ago
I did more cooking in the past two days than I have in the last six months. Glad the soup worked out for you, Mary.

Linda, I never like the taste of celery in soup, I don't know why. Yes, adding cheese would be fantastic, but I was saving my calories for the pulled pork.

Man, you sure have to wash a lot of pots and pans when you cook. If someone can solve that problem, I'd do it more.
Lars
16 years ago
I make a soup that is almost identical (except without the milk), but I have been using potato starch instead of a potato. I think I will now switch to using an actual potato!! I don't know why I didn't think of that before, but otherwise the way I make it is exactly the same. One other difference is that I put the florets in a steamer basket and steam them above the stems and onions, and I use a stick blender so that I don't have to pour anything.

I wanted to make soup last week-end, but it wasn't quite cold enough. It was in the low 60s and would have been cold enough except that it was extremely sunny and there was no wind. It's supposed to be colder (i.e. wet) later this week, but I'm making bok choy soup instead of broccoli.

Lars
sally2_gw
16 years ago
I made this soup yesterday (a day late for the broccoli cookalong, but that's the way it works out sometimes.) Yesterday was cold and rainy, and a perfect day for soup. I enjoyed it quite a bit. I did add a little bit of white cheddar and parmesan to boost the calcium and protein, but I would have enjoyed it almost as much without the cheese. (cheese-aholic, here!) I had some left over polenta, so I experimented with making polenta cakes to go on the side. I'll have to work on those a bit, cause they were kinda mushy, but have great potential. I've been wanting a good broccoli soup recipe. Thanks, Dedtired!

Sally
stir_fryi SE Mich
16 years ago
Can this be made with 1/2% milk or does the fat content have to be higher?
dedtired
Original Author
16 years ago
Lars, I never thought of using the stick blender. That makes perfect sense.

I think you can use whatever kind of milk you want. I used 2%. Of course, it will be richer with more fat, but I think it's nice and creamy without a high fat milk. I suppose if you are disappointed with the results you could add butter or cheese later.

More snow on the way so i will have to think about what to cook next, providing there is anything left in the grocery store on my way home.
ci_lantro
16 years ago
Snowing here today so I made the broccoli soup. Added celery to the sauteed veggies, used skim milk and added some cheese that needed using up. Both 'cheeses' were of the mystery pasteurized cheese food category. The soup was a little thin to suit me so I thickened it up w/ a flour/ water paste. Anyway, the soup turned out really, really good. The guys are pretty happy after starting the day w/ Joanm's Waffles of Insane Greatness from the January new recipe review thread and finishing up the day w/ this soup.
pfmastin
16 years ago
dedtired, I made your soup (didn't have enough broccoli so added some cauliflower and used a little leftover cream along with the milk). It was wonderful! Thanks you..I'm so glad I saw your recipe!
Pam

I made Broccoli Soup

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