Best 9 Chilled Broccoli Soup Recipes

BEST CREAM OF BROCCOLI SOUP

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

CREAM OF BROCCOLI SOUP

Steps:

• In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
• Add flour and cook, stirring, until combined, 1 minute.
• Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
• Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
• Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
• Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

CHILLED CREAMED BROCCOLI SOUP

Steps:

• In saucepan combine broth, onion, broccoli, thyme, bay leaf and garlic powder. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until broccoli is tender. Remove bay leaf. Place vegetable mixture in blender or food processor. Cover and blend 30 to 60 seconds or until smooth. In same saucepan melt butter. Blend in flour, salt and pepper. Add the milk at once. Cook and stir until thickened and bubbly. Stir in vegetable puree. Cook until heated through for a warm soup. Refrigerate, covered, for several hours for chilled soup.

VERY GREEN BROCCOLI SOUP

Steps:

• Cut the broccoli florets from the stems. Peel the tough outer skin from the stems and trim off the fibrous ends. Cut the stems lengthwise into slices about 1/2-inch thick and then crosswise into 1/2-inch pieces.
• Heat the olive oil and butter in a soup pot over medium-high heat until hot. Add the garlic and cook until light brown. Add the onion and celery, lower the heat to medium, and season with salt and pepper. Cook the vegetables slowly until tender, about 10 minutes. Regulate the heat so the vegetables cook without taking on color.
• Add the thyme and stir. Add the broccoli stems, stock, and salt and pepper, to taste, and bring to a boil. Cook, uncovered, for about 3 minutes. Add the florets and continue to cook until very tender, about 5 minutes more.
• Puree the soup in a blender in small batches. Add some of the spinach and some of the lemon zest to each batch and then puree it. (The soup can be made to this point, covered, and refrigerated for up to 1 day or frozen for up to 1 month.)
• Return the soup to the pan and reheat over gentle heat. Stir in the cream. Taste and adjust the seasoning with salt and pepper. Keep warm.
• Chef's Note: When I plan on finishing a dish with the addition of a dairy product, as I do here with cream, I often add a dairy product early in the cooking, too, as I do with the butter in the initial cooking of the vegetables. It melds the flavors.

CHILLED BROCCOLI SOUP WITH LEMON AND HERBS

Steps:

• Combine the broth, broccoli, onion, and garlic in a large saucepan. Bring to a boil; reduce the heat and simmer, covered, until the broccoli is very tender, about 20 minutes.
• Pour the mixture through a strainer; reserve the broth. Transfer the broccoli mixture remaining in the strainer to a food processor. Add the lemon juice, parsley, and mint; puree, adding the reserved broth 1⁄4 cup at a time, until the mixture is liquid but creamy. Let cool to room temperature, then cover tightly and refrigerate until chilled, at least 2 hours and up to 1 day. (Refrigerate or freeze any remaining broth for another use.) Garnish each serving with 1 tablespoon of the sour cream or yogurt cheese, if using. Yields 1 cup per serving.

BROCCOLI SOUP WITH YOGURT

Steps:

• Heat butter in a large pot over medium heat. Saute onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.
• Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.
• Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.

EASY BUT ELEGANT BROCCOLI SOUP

Steps:

• In a large saucepan, melt the butter over medium heat; cook the onion, carrot and garlic for 5 minutes.
• Stir in the stock and bring to a boil; add the broccoli.
• Reduce the heat and simmer, covered, until the broccoli is tender, 15 to 20 minutes.
• In a blender or food processor, puree the soup in batches and transfer to a glass bowl.
• Stir in the cream; season with salt and pepper to taste.
• Cover and refrigerate for at least 4 hours or until chilled.
• Sprinkle with parsley just before serving.
• If you prefer hot soup, serve when ready with a sprinkling of chopped parsley on each serving.

CREAMED BROCCOLI SOUP

Steps:

• Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
• In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
• In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
• In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
• Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.

CHILLED BROCCOLI SOUP

Steps:

• 1. Trim off the large leaves on the broccoli, and remove the tough end of the lower stalks. Wash broccoli thoroughly. Remove the tough skin on the stalk, then chop all the broccoli coarsely. Set aside.
• 2. Saute onion and garlic in oil in a 3-quart saucepan over medium heat until tender. Add the water and bouillon cubes, stirring until the bouillon cubes dissolve.
• 3. Add the reserved broccoli, parsley, and rosemary; bring to a boil. Cover; reduce heat, and simmer for 15 minutes.
• 4. Transfer half of the broccoli mixture to a blender; process on high speed 1 minute or until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining half of the broccoli mixtre.
• 5. Stir in the lemon juice. Cover and chill. To serve, ladele soup into individual soup bowls. Top each serving with yogurt.