Best 8 Cream Of Broccoli Sweet Potato And Zucchini Soup Recipes

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Indulge in a symphony of flavors with our tantalizing Cream of Broccoli, Sweet Potato, and Zucchini Soup, a culinary masterpiece that nourishes both body and soul. This delectable soup, crafted with a harmonious blend of fresh vegetables, aromatic herbs, and creamy textures, promises an unforgettable dining experience. Discover the perfect balance of flavors as velvety broccoli, sweet potatoes, and tender zucchini come together in a rich and satisfying broth, while a hint of garlic, onion, and nutmeg adds depth and warmth. Accompany this delightful soup with our selection of equally enticing recipes, including a refreshing Cucumber, Avocado, and Mint Salad, perfect for a light and healthy side. Treat your taste buds to our flavorful Roasted Red Pepper and Tomato Bruschetta, a delightful appetizer that bursts with Mediterranean charm. And for a sweet ending, indulge in our decadent Chocolate Avocado Mousse, a rich and creamy dessert that combines the richness of chocolate with the velvety smoothness of avocado. Prepare to embark on a culinary adventure where every bite tells a story of culinary artistry.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY SWEET POTATO AND VEGGIE SOUP



Creamy Sweet Potato and Veggie Soup image

I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted-maybe even better! -Audrey Nemeth, Mount Vernon, Maine

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 16 servings (4 quarts).

Number Of Ingredients 12

1 large onion, chopped
1/4 cup butter
3 medium sweet potatoes, peeled and chopped
3 medium zucchini, chopped
1 bunch broccoli, chopped
2 cartons (32 ounces each) chicken broth
2 medium potatoes, peeled and shredded
1 teaspoon celery seed
1 to 2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups half-and-half cream

Steps:

  • In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.

Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.

SWEET POTATO BROCCOLI SOUP



Sweet Potato Broccoli Soup image

Sweet potato and broccoli combine to make a delicious soup - a hearty dinner recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, chopped (1 cup)
1 leek, cut in half lengthwise, rinsed, sliced thinly
3 1/2 cups vegetable broth or reduced-sodium chicken broth
3 medium sweet potatoes, peeled, cut into 1-inch pieces (4 cups)
1 medium apple, peeled, cored, cut into 1-inch pieces
2 cups chopped fresh broccoli florets
1 tablespoon water
6 tablespoons reduced-fat sour cream
1/2 medium apple, cut into 12 thin slices

Steps:

  • In 4-quart saucepan, heat oil over medium heat. Add onion and leek to oil; cook 4 minutes, stirring frequently, until soft. Stir in broth, sweet potatoes and apple pieces. Heat to boiling; reduce heat. Cover and simmer about 20 minutes or until sweet potatoes are tender.
  • Meanwhile, in small microwavable bowl, place broccoli and water. Cover with plastic wrap and microwave on High 1 minute 30 seconds or until crisp-tender; set aside.
  • In blender or food processor, place about one-third of soup mixture. Cover; blend on high speed until smooth, stopping blender to scrape side if necessary. Pour into large bowl. Repeat 2 times more with remaining soup mixture. Pour soup back into saucepan; stir in broccoli. Cover and heat over low heat about 10 minutes or until hot.
  • Divide soup evenly among 6 bowls. To serve, top each serving with 1 tablespoon sour cream and 2 apple slices.

Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 5 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 13 g, TransFat 0 g

BEST CREAM OF BROCCOLI AND POTATO SOUP



Best Cream Of Broccoli and Potato Soup image

Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.

Provided by BRITTLEY47

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
5 cloves garlic, crushed
1 large white potato, cubed
8 cups broccoli florets and stems
salt and ground black pepper to taste
3 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream

Steps:

  • Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
  • Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
  • Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 27.9 g, Cholesterol 85.5 mg, Fat 25.9 g, Fiber 5 g, Protein 8.2 g, SaturatedFat 15.8 g, Sodium 625.3 mg, Sugar 5.8 g

CREAM OF BROCCOLI, SWEET POTATO, AND ZUCCHINI SOUP



Cream of Broccoli, Sweet Potato, and Zucchini Soup image

This is a lovely creamed soup, thick with veggies and flavor. It is something to serve company with a loaf of homemade bread and a salad. A country inn near us serves a soup similar to this, and has for years attracted people with it. This is the closest to it that I can get. Sometimes I think that this is better. I think the unique flavor is the cumin. It is delicious.

Provided by Mimi in Maine

Categories     Yam/Sweet Potato

Time 1h15m

Yield 5-6 serving(s)

Number Of Ingredients 14

1/2 cup chopped onion
1 small head of broccoli (separated)
1 sweet potato (chopped)
1 medium zucchini (diced)
6 cups chicken broth
3 teaspoons Cremora
1/2 teaspoon celery seed
1 pinch nutmeg
1/4 teaspoon basil
1/4 teaspoon tarragon
1/2 teaspoon cumin
salt and pepper
3/4 cup instant instant potato flakes
1 cup cream

Steps:

  • Note before you start; the basil, tarragon, and cumin are added to taste--keep tasing till you get it the way you want it.
  • Break up the broccoli into flowerettes and simmer alone in another pan; set aside.
  • Cover the bottom of a large pot with butter and saute onions till golden, but not brown.
  • Add the sweet potato and zucchini.
  • Stir till veggies are hot and then cover with the chicken stock.
  • Put a colander down into the pot of liquid so that the liquid is up through the holes.
  • Measure the stock because this determines how much Creamora to put in (1 teaspoon of Creamora to 1 cup of liquid) and with a whisk, whisk in the Cremora.
  • Add the celery seed, nutmeg, basil, tarragon, cumin, salt and pepper.
  • Bring to a boil.
  • Add the Potato Buds to the colander whisking all the time till it is thick.
  • Then gently take out the colaner and stir. You can use more or less depending on the thickness that you like.
  • Add the cream for extra richness (or a small can of evaporated milk would also do).
  • Then add the broccoli using as much as you like.
  • Do not boil this soup.

Nutrition Facts : Calories 243.8, Fat 11.6, SaturatedFat 6.3, Cholesterol 31.7, Sodium 1002.3, Carbohydrate 25.2, Fiber 5.2, Sugar 5.7, Protein 12.3

SIMPLE CREAM OF BROCCOLI SOUP



Simple Cream of Broccoli Soup image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1/2 cup cream, heavy, light or half-n-half
1 onion, chopped
1 russet potato, peeled and chop
Nutmeg, to taste
6 cups canned chicken stock, warmed
Salt
3 cups chopped broccoli florets and stems
Pepper

Steps:

  • In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.

BEST CREAM OF BROCCOLI SOUP



Best Cream of Broccoli Soup image

This recipe is thick and flavorful. Simple, delicious, and quick to make. Hope that you enjoy it as much as my family does. I have added chicken to this soup, very good

Provided by Barb G.

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
1 garlic clove, chopped
1 stalk celery, chopped
2 (14 1/2 ounce) cans chicken broth
4 cups broccoli
3 tablespoons butter
3 tablespoons flour
2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
pepper
1/2 cup Velveeta cheese (or more)

Steps:

  • Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
  • Add broccoli and broth; cover and simmer for 10 minutes.
  • Purée soup (I use a hand blender) or mash with potato masher.
  • Return to heat.
  • In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
  • Stir until thick and bubbly, add to soup.
  • Add cheese; stir until melted.
  • Season with pepper and serve.

NICOLE'S CREAMY ZUCCHINI SOUP



Nicole's Creamy Zucchini Soup image

This zucchini soup is savory, delicious, and reminiscent of a creamy broccoli soup. A bit of fresh dill for garnish really brightens it up and complements the earthy zucchini flavor. It's a great way to use up the bounty of summer zucchini!

Provided by NicoleMcmom

Time 1h

Yield 6

Number Of Ingredients 11

1 ½ tablespoons olive oil
1 ½ tablespoons butter
1 cup finely chopped white onion
2 cloves garlic, finely chopped
2 ½ pounds zucchini, cubed
1 medium russet potato, peeled and cubed
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
1 (32 fluid ounce) container chicken stock
½ cup heavy cream
1 teaspoon chopped fresh dill, or to taste

Steps:

  • Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
  • Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
  • Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.

Nutrition Facts : Calories 201.7 calories, Carbohydrate 16.9 g, Cholesterol 35.3 mg, Fat 14.4 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.1 g, Sodium 984.3 mg, Sugar 5 g

SARASOTA'S BROCCOLI, ZUCCHINI AND POTATO SOUP



Sarasota's Broccoli, Zucchini and Potato Soup image

A few things to chop, but well worth the taste. Fresh flavors, rich, but no cream. Herbs and fresh vegetables give this all it needs. The cheese and potatoes gives it a little creamy texture and then I love to finish it topped with a roasted tomato in bread crumbs. It just seems to make it perfect. A nice slice of fresh bread, any kind you have. Some good bread sticks would be wonderful. Now I like to make my own, but honestly I don't always have time. A nice short cut ... Pillsbury bread sticks, but make a mix of melted butter, garlic, dried Italian seasoning and brush after you twist them up. Then sprinkle on Parmesan cheese. If you bake these on parchment paper or foil sprayed with Pam ... no clean up. They are easy quick and simple.

Provided by SarasotaCook

Categories     Potato

Time 1h5m

Yield 4-6 large bowls, 8-10 serving(s)

Number Of Ingredients 20

1 large head broccoli (I use about 3/4 of the tops, but some of the tender stems too, not the very ends)
1 cup broccoli, to finish off the soup just the tops chopped well
3 zucchini, skins on (large and chopped)
3 russet potatoes, peeled and diced
1 potato, to finish off the soup fine chopped also peeled
1 cup onion, chopped
1 leek, chopped (maybe 2 if they are small, depending on the size)
4 teaspoons garlic, minced
1 cup romano cheese (Parmesan is ok if that is what you have on hand)
6 cups chicken broth (you can also use vegetable broth if you want)
1 bay leaf
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon fresh parsley
1 tablespoon fresh basil
1 teaspoon olive oil
4 tomatoes, slices
1/4 cup italian dried breadcrumbs
1 tablespoon olive oil
olive oil to drizzle over the soup

Steps:

  • The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
  • Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
  • Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
  • NOTE: Remove the bay leaf before you puree.
  • Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
  • Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
  • NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
  • My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
  • Drizzle a little olive oil as a garnish.

Tips:

  • Choose fresh, high-quality vegetables. This will ensure that your soup is packed with flavor and nutrients.
  • Don't be afraid to add your own seasonings and spices. This soup is a great canvas for experimentation, so feel free to add your favorite herbs, spices, or even a bit of heat.
  • If you want a thicker soup, you can add a cornstarch slurry or a few tablespoons of mashed potatoes.
  • For a creamy soup, use an immersion blender or regular blender to puree the soup until smooth.
  • Serve the soup with a variety of toppings, such as croutons, grated cheese, or a dollop of sour cream.

Conclusion:

This cream of broccoli, sweet potato, and zucchini soup is a delicious, healthy, and easy-to-make meal. It is perfect for a quick lunch or dinner, and it is also a great way to use up leftover vegetables. With its creamy texture and flavorful broth, this soup is sure to be a hit with the whole family. So next time you're looking for a comforting and nutritious meal, give this soup a try!

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