Creamed Broccoli Soup

Directions

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 (63)

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86

Jennifer K

Feb. 6, 2008

"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 only 2..." See more tbsp. chicken bouillon granuals with 3 cups water, to decrease the sodium. When prepared in this manner the soup is less than 100 calories per 1 cup serving! Yummy! "

45

CHARNESSA

Feb. 23, 2005

"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...." See more"

40

ELIZZYC

Dec. 7, 2003

"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!..." See more"