Cream of Broccoli Soup III54 Reviews
“A great mixture of vegetables in a cream soup.” - by janiebear925
Original recipe yields 6 servings
- In a large stock pot, combine onion, chicken broth, carrots, celery and garlic. Bring to a boil.
- Add broccoli, cover and cook for 5 to 10 minutes or until tender.
- Transfer soup to a blender or food processor and puree. Return to stock pot, add milk, salt and pepper, and heat through over medium heat.
Amount Per Serving (6 total)
- 89 cal
- 2.5 g
- 10.3 g
Based on a 2,000 calorie diet
Reviews (54)Rate This Recipe
"I love how this recipe turned out! I did make quite a few changes right from the get-go, though. First, I used about twelve cups of florets, three celery stalks, two grated carrots, and one onion...." See more I cooked the veggies at medium heat for ten minutes, using a mixture of chicken broth and some leftover water from steaming vegetables earlier for dinner. I didn't puree all of the vegetables. I left about a cup and a half in their large chunks, since I like having something to chew. I also tripled the roux, in order to have a creamier soup. In the roux, I used a small can of evaporated milk, also for a creamier soup. Once the soup was in the final stages of simmering, I added about half a cup of shredded mozzarella and a half a cup of grated parmesan. It turned out wonderfully! I don't recommend salt and pepper at the outset. I would suggest that you allow the folks eating your soup to season for themselves."
"Absolutely delicious, and low-fat too! And it was so quick and easy to make. I didn't have any celery, but otherwise followed the recipe, and it was great. Everyone asked for more! Thanks for shar..." See moreing this."
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