TravelTalkOnline Forums People Talk Recipes Cream of broccoli soup?

I swear that someone (Brian??) posted a cream of broccoli soup recipe here, but I can't find it. <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" /> I'm especially looking for something that I can make up in a larger batch and freeze part of it...

I freeze broccoli soup (not 'cream of') all the time.

Dice onion and mince garlic. Saute briefly in the bottom of a sauce pot. Cut broccoli florets into egg-sized pieces and simmer in chicken stock. Salt and pepper to taste. Use an immersion blender to liquefy.

Proportions and times to taste as well. *grin*

Wow, is that all the ingredients you use?? No milk, cream, cheese???

as stated "not cream of"

Don't freeze cream soups if they really have cream in them and are not just pureed soups.

If you are using real cream, freeze the base and then add the cream when you prepare it to eat.


Cream of Broccoli Soup
Yield: 8 to 10 servings
This one has plenty of flavor and plenty of texture, and it makes a wonderful lunch when served with an herb bread and a fruit dessert. If you prefer an even stronger flavor, try substituting a sharper variety for all or part of the cheese.

6 cups water
10 ounces fresh or frozen chopped broccoli
3/4 cup finely chopped onion
2 cups shredded American cheese
2 teaspoons salt
2 teaspoons white pepper
1 teaspoon garlic powder
1 cup milk
1 cup light cream
1/4 cup butter
1/2 cup cold water
1/3 cup all-purpose white flour
In a large saucepan, bring the water to a boil. Add the broccoli and onion; boil for 10 to 12 minutes. Add the cheese, salt, pepper, and garlic powder. Cook over medium heat, stirring constantly, until the cheese melts. Add the milk, cream, and butter. Heat to boiling, stirring constantly.

Add the water to the flour and mix until smooth. Add slowly to the hot soup, stirring rapidly. Continue to cook, stirring constantly, until the soup is the consistency of heavy cream. Serve hot.

That's it for me. I may sprinkle Parmesan on top when serving, or a dollop of yogurt or sour cream.

Good for you and tastes good.

Thanks for the recipe!! As far as freezing--Want to make sure what you mean--do you prepare it exactly as stated above and just leave out the cream and stir it in when you heat it up??

OK, how does it freeze??

exactement! i often used heavy cream in place of light cream too--your preference... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

Thanks much!

will this be the first recipe using your immersion blender, i mean motor boat? please share your results. tis the season and i love a good soup in this chilly weather. thanks.

I previously made a broccoli soup, and even though the directions didn't call for it, I used the boat motor. The recipe turned out OK, but it did not re-heat well, so I didn't even try to freeze it.. so, was looking to try to find something I could freeze. Have used the boat motor for a couple other things, like a milk shake, etc, also..

Carol, You can't freeze this and it's not really cooking; which sounds like it may be right up your alley but this is good Cream of Broccoli soup.

2 pkgs chopped broccoli, cooked according to directions and drained.
2 cans cream of chicken/mushroom soup
half and half, to desired thickness
white pepper, to taste
garlic salt
butter, to taste


Heat and enjoy.

Carol, I use my boat motor/immerser for all sorts of recipes. I use it for blending eggs for scrambled or baked, veggies including mashed potatoes.
Re: freezing creamed soups......the cream separates when freezing from the product therefore when it's defrosted it has a curdled effect. It actually looks worse than it tastes but the appearance is important. I'd suggest making the soup without the cream then after you defrost the soup add the cream when you heat it up. Also, I'd like to suggest adding a pinch of freshly ground nutmeg to the final soup for a special flavor.
Good Luck!


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa