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Old 02-17-2008, 10:41 AM   #1
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Cream of Broccoli Soup Recipe?

Do any of you have a recipe to recommend for a low carb cream of broccoli recipe? I saw a few on the recipe board, but was unsure about them. I usually like anything that Linda comes up with!! I didn't see a recipe for this on her site?

So does anyone have a tried and true recipe? Thanks.
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Old 02-17-2008, 10:52 AM   #2
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Quote:
Originally Posted by DeterminedMomWithKids View Post
Do any of you have a recipe to recommend for a low carb cream of broccoli recipe? I saw a few on the recipe board, but was unsure about them. I usually like anything that Linda comes up with!! I didn't see a recipe for this on her site?

So does anyone have a tried and true recipe? Thanks.

I would love some lc cream of broccoli soup. I too am waiting on a response for this one...... !!!!
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Old 02-17-2008, 10:57 AM   #3
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I would love some lc cream of broccoli soup. I too am waiting on a response for this one...... !!!!
My fave is the one at Big Boy, but for some reason, I don't think that theirs will be lc friendly.
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Old 02-17-2008, 11:01 AM   #4
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I love paneras cream of broccoli and cheddar soup

I doubt thats very low carb too....
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Old 02-17-2008, 11:56 AM   #5
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This one is to die for!

Cleo and Allie’s Broccoli Cheddar Soup

2 tablespoons butter
1 1/2 cups heavy cream
2 1/2 cups water
2 cans chicken broth
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
24oz package frozen broccoli florets-- thawed and drained
1/2 cup red bell pepper, chopped -- finely chopped
8-10 ounces shredded cheddar cheese -- sharp or extra sharp
2 tablespoons chopped chives -- or green onion tops

1. Melt butter in a large saucepan over medium heat. Add cream,
water, broth, salt, mustard and cayenne pepper; bring to a
simmer over high heat, stirring frequently. Add broccoli
and red pepper; return to a boil. Reduce heat to low; simmer
uncovered 5 minutes, stirring occasionally.

2. Add cheese; stir over low heat just until cheese melts
(do not boil). Top with chives if desired. For a thicker soup,
use just 1 can broth - 5-6 servings.
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Old 02-17-2008, 02:15 PM   #6
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Originally Posted by Jebber View Post
This one is to die for!

Cleo and Allie’s Broccoli Cheddar Soup

2 tablespoons butter
1 1/2 cups heavy cream
2 1/2 cups water
2 cans chicken broth
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
24oz package frozen broccoli florets-- thawed and drained
1/2 cup red bell pepper, chopped -- finely chopped
8-10 ounces shredded cheddar cheese -- sharp or extra sharp
2 tablespoons chopped chives -- or green onion tops

1. Melt butter in a large saucepan over medium heat. Add cream,
water, broth, salt, mustard and cayenne pepper; bring to a
simmer over high heat, stirring frequently. Add broccoli
and red pepper; return to a boil. Reduce heat to low; simmer
uncovered 5 minutes, stirring occasionally.

2. Add cheese; stir over low heat just until cheese melts
(do not boil). Top with chives if desired. For a thicker soup,
use just 1 can broth - 5-6 servings.
Think I could make this without the dry mustard? I don't have any in the house. Not sure if I have cayenne pepper either. Are these necessities? If so I will go out and buy them. Do those make the recipe spicier? Man I have a craving for this right now!!!
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Old 02-18-2008, 05:30 AM   #7
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You could substitute hot sauce and regular mustard. It won't be the same, but it will be close.
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Old 02-18-2008, 06:30 AM   #8
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I do have a recipe on my site but the name kind of "disguised" what kind of soup it was. Here's the recipe:

EMERALD ISLE SOUP
1/4 cup leeks or onions, chopped, about 3/4 ounce
1-2 tablespoons butter
16 ounces frozen broccoli
2 cups chicken broth, homemade preferred
Salt and pepper, to taste
1 cup heavy cream
Pinch nutmeg, optional

Sauté the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil; cover and simmer until the broccoli is very tender, about 10 minutes. Puree in a blender or with a stick blender until smooth and thick. Stir in the cream and blend well. Adjust seasoning and add nutmeg, if desired. Reheat if necessary.

Makes about 6 servings

Per Serving: 204 Calories; 19g Fat; 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
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Old 02-18-2008, 09:56 AM   #9
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I do have a recipe on my site but the name kind of "disguised" what kind of soup it was.
ooh, you are sneaky Linda Sue!!
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Old 02-18-2008, 01:24 PM   #10
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I make this soup with Linda Sue's cauliflower bisque. After the original ingredients have been blended and cream has been added, add one bag of broccoli. Cook until the broccoli is tender. You will love it!
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Old 02-18-2008, 05:35 PM   #11
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mmm, I am so craving this soup now! I went out tonight and bought the frozen broccoli and hopefully will get to make it tomorrow. I just know how hot soup fills me up so fast, but I wanted something with a little more oomph than egg drop soup! Plus I read an article in Woman's Weekly (think that is what it is called) that mentioned that if you have cream of anything soup, that the richness of them tends to fill you up and satiate your appetite longer and helps in weight loss. Obviously Atkins doesn't need help, but just the rich taste of a cream of broccoli soup sounds yummy for these cold yucky days in Michigan.
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Old 02-21-2008, 04:44 AM   #12
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When I make this I add some cubed cooked chicken for extra protein and it is really good and a whole meal in a bowl.
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Old 02-21-2008, 05:05 AM   #13
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I have a version of Chicken Broccoli Soup that I make just for 2 people.
I am an empty nester and like to make smaller portion foods for DH and myself.
Leftovers just go to waste if kept much longer.

Here is my version.............Enjoy!

Creamy Chicken and Broccoli Soup
Makes 2 servings

1 - 14 ounce can of Chicken Broth (I use my homemade or low sodium)
1 - 14 ounce can of water
1 chicken breast

Simmer about a half hour and add:
1 cup of frozen broccoli and take out chicken breast.

Cook till broccoli is tender and then blend with an immersion blender in the pot.
Be careful!! This is hot and it splatters till you get the hang of it.
Sprinkle with 1/4 t. xanthum gum over the top of the soup. Stir, and simmer a little more.
This thickens it a little bit, but watch it because it can start to stick to the sides.
Maybe 5 more minutes or so. Salt and pepper to taste.

Cut up chicken and return to pot.

You can add onion, but I've found that the taste is not that much different.
Broccoli is such a strong flavor, I just leave out the onion. YMMV.
Suit your own taste.

Add 4 T. of cream and I slice of American cheese. Simmer a little bit.
It was plenty salty enough for me.

This serves one generously or I take it for lunch two days.
Pure comfort food on a cold winter's day! Yum!!!

Last edited by NoSugarGrams; 02-21-2008 at 05:06 AM..
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Old 02-21-2008, 08:05 AM   #14
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There is some good recipes in the recipe room for broccoli cheese soup. The one I use has chicken broth, minced onion, broccoli, cheddar cheese, cream cheese, heavy cream my whole family loves it.
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Old 02-21-2008, 08:32 AM   #15
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You cn use wet mustard in place of dry if you use caution.

Here is On Wisconsin! Broccoli cheese soup dressed up for Valentine's Day.

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Old 02-24-2008, 02:47 PM   #16
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I made Cleo and Allie’s Broccoli Cheddar Soup posted above.

A big hit with both DH and myself...and it is so filling!!!!!!

Sometimes I add come chicken or turkey to it, but this is so yummy and was easy to make.

Broccoli cheese soup was always one of my favorites and glad I know have a lc version.

Thanks for the recipe
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Old 03-04-2009, 03:46 PM   #17
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*bump* since I just made some the other day, very simple:

1 container Harvest Farms organic chicken broth (32 oz)
1 pint heavy cream
1 ounce cream cheese
Half a head of chopped fresh broccoli (stems and flowers)
Black pepper to taste

Mix other ingredients until smooth, then add broccoli. Heat over low to medium heat, stirring occasionally, until broccoli is bright green and soft without being mushy. Makes about six cups.

This turned out incredibly good for an impromptu recipe I just guessed at and threw together. Even my normally fat-phobic friend liked it! And it's so filling without being overpoweringly rich, I only need 1/4 to 1/2 a cup to feel satisfied.

(I used an almost identical recipe with a can of tomato puree for cream of tomato soup, which of course had more carbs. Damn you, tomato, for being a fruit! )
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Old 03-04-2009, 06:34 PM   #18
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The best I've tried is the Emerald Isle Soup on LindaSue's site. When I make it I have it for lunch and then for dinner and then for breakfast. Can you tell I love it?
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