Cream of broccoli soup

Cream of broccoli soup is a soup prepared with broccoli, stock, and milk or cream as primary ingredients. Ingredient variations exist, as do vegan versions. It is also a commercially, mass-produced soup, often sold in cans. Several recipes use canned cream of broccoli soup as an ingredient,[1] such as its use with cooked chicken dishes and as a sauce.[2]

Cream of broccoli soup
A cream of broccoli soup prepared with purée de broccoli
TypeSoup
Broccoli is a main ingredient in cream of broccoli soup.

Ingredients and preparation methods

Primary ingredients are broccoli, stock and milk or cream.[3][4][5] The broccoli used may be chopped, sliced into small florets or puréed,[5][6][7][8] and some preparations combine both chopped and pureed broccoli.[8] Some versions may use frozen broccoli,[9] and the soup may be thickened using a roux.[10] Additional ingredients may include onion, celery, chicken broth, half and half,[4] egg yolk, herbs such as parsley, thyme and bay leaf, salt, pepper[3] and others. It is sometimes served garnished with croutons or broccoli florets.[3][5]

Mass production

Mass-produced commercial varieties of cream of broccoli soup are produced by various food manufacturers, such as the Campbell Soup Company, which debuted the soup in 1990.[1][2][11] The Campbell Soup Company devised it to be used as a soup and as an ingredient to be used in other dishes.[12] During the time of its debut in 1990, The Campbell Soup Company published a booklet of broccoli dishes that are prepared using their canned cream of broccoli soup, which was offered free to consumers through the provision of a stamped, self-addressed envelope to the company.[12] Some of the dishes in the booklet included "Easy broccoli bake" and "Two-step chicken broccoli divan".[12] After this soup's debut, the company devised and marketed additional cream of broccoli-style soups, such as broccoli cheese soup, chunky chicken broccoli cheese soup and cream of chicken and broccoli soup.[13]

See also

References










  1. "Winning Recipe May Change President's Vote on Broccoli". Beaver County Times. October 30, 1991. p. C4. Retrieved September 8, 2014 – via Google News.
  2. "Campbell's Cooks Up Another Winner". Deseret News. Salt Lake City, UT. October 9, 1990. Retrieved September 8, 2014.
  3. De Gouy, Louis P. (1974). The Soup Book: Over 800 Recipes. New York: Dover. pp. 145–146. ISBN 978-0-4861-4449-8 – via Google Books.
  4. Hanson, BJ; Hanson, Jeanne (2008). The Everything Soup Cookbook. Avon: Adams Media. p. 85. ISBN 978-1-6055-0571-8 – via Google Books.
  5. Gisslen, Wayne; Griffin, Mary Ellen (2006). Professional Cooking for Canadian Chefs (6th ed.). Hoboken, NJ: John Wiley & Sons. p. 225. ISBN 978-0-4716-6377-5 – via Google Books.
  6. Pitman, Lynda (2009). Aunt Lynda's Cookbook. Bloomington, IN: AuthorHouse. p. 33. ISBN 978-1-4389-7598-6 – via Google Books.
  7. Scott, Liz (2003). The Sober Kitchen. Boston: Harvard Common Press. p. 88. ISBN 978-1-5583-2220-2 – via Internet Archive.
  8. Bensen, Kim (2010). Finally Thin!: How I Lost over 200 Pounds and Kept Them Off—And How You Can Too. New York: Broadway Books. p. 240. ISBN 978-0-7679-2951-6 – via Google Books.
  9. Beacom, Barry (2011). More Than Your First Cookbook. Mustang, OK: Tate Pub. & Enterprises. p. 93. ISBN 978-1-6134-6104-4 – via Google Books.
  10. "Browned Roux Cream of Broccoli Soup". Miami Herald. February 20, 2014. Archived from the original on September 10, 2014. Retrieved September 8, 2014.
  11. Shea, Lisa (2014) [2010]. Microwave Low Carb Recipes (Revised ed.). Lulu. p. 29. ISBN 978-1-257-99963-7 – via Google Books.
  12. "Campbell's offers booklet of quick broccoli dishes". The Item. Sumter, SC. October 24, 1990. p. 8C. Retrieved September 8, 2014 – via Google News.
  13. "Tidbits: Popcorn". Star Tribune. Minneapolis. February 10, 1998. Archived from the original on September 10, 2014. Retrieved September 8, 2014.
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