Best Curried Cream Of 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.

TIM PERRY'S SOUP (CREAMY CURRY CAULIFLOWER AND BROCCOLI SOUP)

Steps:

• In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.
• In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

CURRIED CREAM OF BROCCOLI SOUP

Steps:

• Cook onion in butter over moderate heat, stirring, for 4 minutes.
• Add broccoli, stock and curry and season to taste.
• Simmer mixture, covered, for 30 minutes.
• Puree mixture in processor in batches, transferring it to a saucepan.
• Add cream and heat over low heat.
• Garnish with croutons or scallions.

CURRIED CREAM OF BROCCOLI SOUP

Steps:

• Cook onion, carrot, curry powder, mustard seeds and salt and pepper in butter over moderate heat, stirring, until onion is soft; add broccoli, broth and water and simmer, covered, for 15-20 minutes, or until broccoli is very tender.
• Puree soup in batches until smooth.
• Whisk in lemon juice and season to taste.
• Heat over low heat and whisk in sour cream and heavy cream (do not let boil).

CREAM OF BROCCOLI SOUP

Steps:

• In a large saucepan, combine water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. , In a large bowl, combine the soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through.

HOMEMADE CREAM OF BROCCOLI SOUP

Steps:

• In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
• In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
• Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
• You can substitute cauliflower or broccoflower in place of the broccoli.

CURRIED BROCCOLI SOUP

Steps:

• In a pot, melt the butter over medium heat, then add onion and cook, stirring frequently, until softened (about 3-5 minutes).
• Add flour, curry powder, and cumin, and cook for about a minute, again stirring.
• Whisk in chicken broth and water. Bring to a boil, whisking until smooth.
• Add broccoli and ground black pepper. Reduce heat to medium-low, cover and cook for about 5 minutes.
• Using a slotted spood, remove the vegetables and put them in a blender, along with 1 cup of the liquid. Blend until smooth.
• Return blended mixture to the pot. Stir in the cream and cook for another couple of minutes to heat through, then serve.

CURRIED CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Place broccoli into a microwave-safe dish with a lid, pour in a small amount of water, cover, and cook on high in microwave until broccoli is steaming and bright green, 2 to 3 minutes. Carefully remove lid and spread broccoli into the bottom of the prepared baking dish. Spread cooked chicken in a layer over the broccoli.
• Whisk cream of chicken soup, mayonnaise, lemon juice, curry powder, salt, and black pepper in a bowl and pour sauce over the chicken and broccoli. Spread the Cheddar cheese over the sauce and sprinkle casserole with corn flake crumbs and almonds.
• Bake uncovered in the preheated oven until the casserole is bubbling, the cheese has melted, and the crumb topping is browned, about 30 minutes.