Creamed Broccoli Soup

Creamed Broccoli Soup

70 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
William Anatooskin
Recipe by  William Anatooskin

“A simple to make, very delicious creamed soup.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (70)

Rate This Recipe
Jennifer K
88

Jennifer K

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 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!

CHARNESSA
46

CHARNESSA

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.

ELIZZYC
41

ELIZZYC

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!

More Reviews

Similar Recipes

Cream of Broccoli Soup I
(225)

Cream of Broccoli Soup I

Creamy Broccoli Soup
(220)

Creamy Broccoli Soup

Gourmet Cream of Broccoli Soup
(80)

Gourmet Cream of Broccoli Soup

Broccoli Cheese Soup VI
(53)

Broccoli Cheese Soup VI

Cream of Broccoli Soup III
(55)

Cream of Broccoli Soup III

Cream of Broccoli Soup IV
(43)

Cream of Broccoli Soup IV

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cream of Broccoli Soup I

>

next recipe:

Cream of Broccoli Soup IV