Creamed Broccoli Soup

Creamed Broccoli Soup

72
William Anatooskin 10

"A simple to make, very delicious creamed soup."

Ingredients

1 h 5 m {{adjustedServings}} servings 247 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1721 mg
  • 69%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
  2. In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
  3. In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
  4. In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
  5. Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.
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Reviews

72
  1. 86 Ratings

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This soup is so flavorful. Everyone who tasted it loved it. I made some variations to lighten it: I used milk instead of half and half; I used 1 tbsp. butter instead of three; and I also used ...

A great recipe. I did however, add a little celery and omitted the carrots. Also, I did not puree it, but finely chopped the broccoli.

Delicious soup! To lighten it a bit, I cut back on the butter and used milk instead of cream. The results were still creamy and flavorful. Thanks!