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Cream of Broccoli Soup IV

Cream of Broccoli Soup IV

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Emtmom

This soup is made with skim milk, but no one will know if you don't tell them. It is thick and creamy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth.
  2. In a large saucepan over medium heat, melt the margarine. Add the flour, and stir until mixture thickens and starts to brown.
  3. Slowly add remaining 1 cup chicken broth and milk, stirring often. Allow mixture to thicken, about 5 minutes. Then add the puree mixture and the remaining 1 1/2 cups steamed broccoli. Heat through, and allow to thicken for about 5 minutes. Season with salt and pepper.
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Reviews

Phyllis
40
9/3/2006

After reading some of the other reviews/suggestions, here is my take. Basic soup was good, but I added more chopped garlic and roasted garlic seasoning to the broccoli. I noticed the flour/butter mixture did tend to clump a little, but I solved that by tossing it back in the blender with a drop or two of chicken stock and smoothing it down (and yes, being from south Louisiana, I do know how to make a roux!). Also, I used whole wheat flour just cause I like the extra "goose" of flavor and texture it gives a roux - one of my cooking tricks that I usually don't reveal :-). Finally, to add a little more body to the soup, I sauteed a handful of chopped mushrooms in butter, roasted garlic seasoning and another splash of chicken stock. After adding the sauteed mushrooms to the soup, I cooked it about 10 minutes more over a low heat and served that puppy up. The shrooms thickened it up just right, and I suspect it'll taste even better tomorrow after the flavors blend a little more. Bon appetit, y'all!

TIMEL
33
9/10/2003

Very good tasting and easy soup to make. The only thing I would do differently is only puree half of the broccoli and then chop the other half, it seemed to have too much grit in it with all of broccoli pureed'.

SJSHARKSLVR
16
9/10/2003

I thought the recipe was excellent with the combination of the broccoli and garlic. YUM YUM!!The only problem I had preparing it was the fact that I think the recipe calls for too little butter with the amount of flour that the recipe uses. It just turned into a big pasty mess. I've made the recipe numerous times and I now add a touch more butter to it (adds a little fat to the recipe, but not enough to worry about) and it comes out perfect. Also, it sounds like a strange combination, but I've also added chicken to it on occasion to make it a one-bowl dinner on those lazy days. The best compliment I can think of to give this recipe is that my mother loved it. And if you know my mother, she doesn't like anything!