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Best Broccoli Soup Recipe

Best Broccoli Soup Recipe photo by Taste of Home

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Here's a creamy, comforting soup that beautifully showcases broccoli. It's a delicious way to eat your vegetables. —Carolyn Weinberg, Custer, Montana

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Best Broccoli Soup Recipe

Prep: 20 min. Cook: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups 2% milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt

Directions

In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside.
In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened.
Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 164 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 868 mg sodium, 13 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Best Broccoli Soup in Taste of Home February/March 1995, p17

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Reviews for Best Broccoli Soup

Best Broccoli Soup

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Reviewed on Apr. 02, 2013 by swim1

This was excellent! It's not a heavy soup it's very light

This was an excellent soup. It's not a heavy type of soup. I added extra broccoli ,carrots,cheese, and cayenee pepper.My family loved it!

This

Reviewed on Mar. 06, 2013 by raina2002

It is gooooaaaaad

Reviewed on Mar. 05, 2013 by chocolate lady

Super yummy! Used unsweetened almond milk instead of 2% milk, lower sodium chicken broth, 1 tsp dried parsley, and changed the onion salt to onion powder. Turns out great every time!

Reviewed on Mar. 03, 2013 by swinny

Very Healthy!!!! Delish!! I poured some soup over baked potates:)

Reviewed on Mar. 02, 2013 by Brigida

This recipe had a great taste and it was nice and health. I used skim milk instead of 2% milk and it came very tasty

Reviewed on Mar. 02, 2013 by pcinant

This was very easy to make and tasted wonderful ! I added a small amount of shredded cheddar cheese to the soup but it also tasted great without it too. Thanks for the recipe !

Reviewed on Feb. 27, 2013 by Betty47

This is the best of the best. I unfortunately did not have fresh parsley, and onion salt, but it was still the best. I put extra sharp cheddar cheese on it at the table. I am ready to make it again and I just made it last Saturday. It was a wonderful Lenten dish. Thank you.

Reviewed on Feb. 19, 2013 by jackisamm

So creamy, luscious for cold weather, and we needed it!! Needed less sodium, but fixed that.

Reviewed on Feb. 19, 2013 by MCouture44

Best broccoli soup I've ever made or tasted....mmmmmm

Reviewed on Feb. 18, 2013 by rosalieb1

This was absolutely delicious! Even my husband, who doesn't eat broccoli, loved it. I added about 1/2 cup of x-sharp shredded cheddar cheese and about 1/4 cup grated parmesan because I like the broccoli with cheese flavor. Used low-sodium chicken broth and fat-free half and half. Also added 1/2 tsp of zested nutmeg to this and made it really gourmet.

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