Cream of Broccoli Soup I

Cream of Broccoli Soup I

230
William Anatooskin 10

"A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk."

Ingredients

40 m {{adjustedServings}} servings 205 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 901 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
  2. In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
  3. In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
  4. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.
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Reviews

230
  1. 303 Ratings

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My family absolutely loved this recipe! I did make some changes. I used way more than 4 cups of broccoli, I had brought 3 big bunches (almost 4 lbs.) and used all of it, also I kind of lost tr...

Amazing soup - but I made a few changes. I used about 6-7 cups broccoli and instead of water I used chicken broth (5 cups) or so - enough to cover the broccoli while boiling. I put ALL the bro...

although I did make changes I am rating this 5 stars. I omitted the ckn bouillon and used ckn broth for the water instead. I also sauteed a minced garlic clove in with my onion/celery. I puree...