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Photo of: Gourmet Cream of Broccoli Soup

Gourmet Cream of Broccoli Soup

Submitted by: Elizabeth Zyla
Just enough for two people, easy to prepare, and freezes well. If freezing, do not add cream until ready to use. 

Cream of Jerusalem Artichoke Soup

Submitted by: Michelle Chen
Jerusalem artichokes, potatoes and onions cooked in chicken stock are pureed before combining with brandy and heavy cream. Served hot with minced parsley. 
Photo of: Cream of Broccoli Soup III

Cream of Broccoli Soup III

Submitted by: Jane Snider
Carrots, onion, celery and broccoli cooked in chicken broth are pureed with milk in this straight forward creamy vegetable soup. 
Photo of: Best Cream Of Broccoli Soup

Best Cream Of Broccoli Soup

Submitted by: Jessie A.
Onions, celery and broccoli cooked in chicken broth are pureed with milk in this roux-thickened soup. 

Pat's Cream of Potato Soup

Submitted by: Pat Keene
A traditional potato soup with instant potatoes added for extra body. Onions and bacon are saut ed together before the potatoes, chicken broth, and half and half are added. 
Photo of: Cream of Mushroom Soup I

Cream of Mushroom Soup I

Submitted by: Karena
Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good. 
Photo of: Cream of Broccoli Soup II

Cream of Broccoli Soup II

Submitted by: Corwynn Darkholme
Shredded cheddar and American cheeses finish this corn starch thickened soup made with chicken broth, cream of mushroom soup and broccoli florets. 

Cream of Potato Soup I

Submitted by: Karen Wood
Celery and carrot flavor the stock of this pureed potato soup made with a can of evaporated milk. Serve garnished with chopped chives. 
Photo of: Cream of Broccoli Cheese Soup I

Cream of Broccoli Cheese Soup I

Submitted by: Lisa
This is a chicken stock and milk based soup with wide egg noodles, processed American cheese, and broccoli florets. 
Photo of: Poblano Chile Pepper Soup

Poblano Chile Pepper Soup

Submitted by: Holly
This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful. 
 
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