Hearty Vegetable Soup with Broccoli and Cauliflower Last Ingredient

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Drain broccoli. Scoop out and set aside. Once the tomatoes are cooked, remove the pot from heat. Add about 2 1/2 cups hot water and puree with an immersion blender or (or carefully, using a blender) until smooth. Taste, adjust seasoning with salt and pepper, as necessary. Ladle the pureed hot soup in the bowls, add in broccoli.

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Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring until fragrant, 1 to 2 minutes. Sprinkle in the flour, salt, mustard powder, and nutmeg. Cook, whisking, until a paste forms, 1 to 2 minutes.

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In a large pot, heat olive oil. Add in the carrots, celery, onion and garlic. Sauté for 2 minutes until slightly softened and fragrant. Stir in the potatoes, salt, pepper, broccoli and chicken broth. Bring to a boil and cook on high for 20-30 minutes, until broccoli + potatoes are fork tender.

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Peel and chop all of the vegetables. Sautee the onion and garlic in a large saucepan for five minutes over a medium heat. Add the broccoli florets, stock, water and mixed herbs. Bring to the boil and simmer for 10-15 minutes. Add the chopped tomato and continue to simmer for another 5-10 minutes, until vegetables are very soft.

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To prepare a fresh batch of this soup, Dice tomatoes, onion, carrots, broccoli into medium pieces. Transfer into a pan and add water. add chopped parsley too. Boil them really well. Add salt and pepper and crush all together into a smooth puree. Top it with butter or plant based butter substitute and serve hot.

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Roughly cut the broccoli (including the stem) into chunks, add these to the pan, then pour in the stock. Bring to the boil and cook for 10-15 minutes, until the broccoli is cooked through. Turn off the heat and add the parsley. Using a stick blender, whiz the soup until you get a smooth or textured soup (depending on your liking).

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This will form a roux. Reduce heat and cook for about 5-7 minutes. Add in chicken broth and broccoli to roux and use an immersion blender to get desired consistency. Add in 1/2 and 1/2 and cheese. Mix until cheese is melted. Add in sundried tomatoes. If soup is too thick, thin with additional chicken broth.

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Posted by Jennifer (the RD) on January 30, 2013 INGREDIENTS 1 cup coarsely chopped steamed broccoli 1 14.5 oz. can vegetable broth 2 cups fat free half and half 2 TB sun dried tomatoes in olive oil 1 tsp. finely chopped garlic 2 tsp. salt (optional) 1/2 tsp. ground pepper 2 TB finely chopped cilantro shaved parmesan

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Step 2. Heat a large Dutch oven or pot over medium-high and add the olive oil. Stir in the onion, carrot, tomato, sweet potato and the broccoli stems, spread in an even layer and season generously with salt and pepper. Let the vegetables on the bottom sear without stirring until lightly browned, 10 to 15 minutes. Step 3.

Hearty Vegetable Soup with Broccoli and Cauliflower Last Ingredient

Instructions. To start making your tomato broccoli soup, heat oil in a large pot on medium-high heat and add diced onions and minced garlic. Saute for a couple of minutes. Add finely chopped broccoli and carrots and cook for a couple of minutes. Add in frozen mixed vegetables or any other vegetables you want to add.

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Instructions. Place broccoli onto a baking sheet covered with parchment paper. Drizzle with olive oil, and season with salt and pepper. Bake for 10 minutes, until tender and browned a bit. Remove from oven. Place soup into a small saucepan over medium low heat. Stir to combine and cook for 5 minutes, until hot.

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Add the hot chicken broth/broccoli mixture to the roux and mix well with a wire whisk until fully blended. Let the mixture simmer over low heat for 7-10 minutes. Add the heavy cream and shredded cheddar cheese to the soup. Mix until the cheddar is completely melted. Let the soup simmer for 5 minutes.

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Heat the oil in a large saucepan. Add the onion and garlic and saute gently for 3 minutes. Add the broccoli and cook for a further 2 minutes. Add the tomatoes and stock, bring to the boil, cover and cook for 15 minutes until the broccoli is tender. Blend with either a hand blender or food processor. Season to taste.

Tomato and Broccoli Soup Recipe Allrecipes

Heat the oil in a big pot and sauté the chopped onions over medium heat. They will become soft after about 4 minutes. 2. Add the garlic, cumin, smoked paprika, red pepper flakes, salt and pepper. The onions will quickly turn very fragrant. 3. Stir in the broccoli, cauliflower and green beans.

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Add the tomato paste, salt, and water and cook for 30 seconds. Add all the spices, herbs, cashew nuts, and nutritional yeast. Mix well. Add broccoli florets and vegetable broth and stir everything together. Close the lid, press the manual/pressure cook button and cook on high pressure for 3 minutes.

Tomato and Broccoli Soup Recipe Allrecipes

1. Heat olive oil in a stockpot over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. 2. Stir garlic through the onion; cook and stir until garlic is fragrant and slightly soft, another 1 to 2 minutes. 3. Place broccoli, diced tomatoes, and chicken broth into the stockpot. Reduce heat to medium-low, bring the mixture.