This cream of broccoli soup recipe saves on time by using pre-packaged ingredients, but you'll still get in a few servings of vegetables when you sit down to eat. Did you know that only two broccoli florets count as one serving of vegetables? This delicious vegetable contains folate, vitamin C and antioxidants.
Cream of Broccoli Soup Recipe
Ingredients You Will Need:
4 strips of bacon
1 head broccoli, cut into about 3 cups
1 medium onion
3 stalks celery, with leaves
Small can Campbell's Cream of Celery soup or Cream of Mushroom soup
½ 15-ounce can chicken broth
1 13-ounce can evaporated milk
¼ cup Potato Buds
Salt and pepper to taste
Use kitchen shears to cut the bacon into small pieces. Fry the bacon until crisp, and then drain it on a paper towel. Once the bacon has cooled, break it into pieces and set aside.
Separate the broccoli into florets, and place the whole bunch into a deep saucepan. Cover with water, and boil for several minutes or until soft but still firm.
In a separate saucepan, boil the onion and celery until soft. Dump the onion, celery and water into the first pot. Add the can of soup, the bacon pieces and the chicken broth. Stir until mixed. Slowly add the evaporated milk. Simmer until the mixture becomes thick and bubbly. Watch carefully, as the milk can burn. Add Potato Buds to thicken the soup.
Salt and pepper the soup to taste. Serve with chopped green onions, cheese or croutons.
Add or remove broth or water to achieve desired consistency. To make a thicker or richer soup, add one half cup of sour cream, or place a dollop of sour cream on the top of each bowl of soup as a garnish. For a prettier bowl of soup, reserve about one half cup of the bright green parboiled florets, and press one into each dollop of sour cream.
If you've ever tried to perfect your soup stock skills and have come up short, here are some suggestions and tips for making the most delicious stock you will ever taste. My recipes are only a guideline, so feel free to add your own herbs and vegetables to make a truly unique stock.
Pasta e fagioli is an Italian soup-stew. Save broken pasta (such as lasagna) and leftover beans to use in this pasta e fagioli recipe. It's thrifty, flavorful and versatile. It can be made from just about any kind of pasta and beans, and can be made vegetarian by omitting the bacon and using vegetable stock. Serve half the batch for dinner and freeze the other half for when you need a fast meal.