Print Options

Back to Best Broccoli Soup >

Include these items:

Select reviews >

Taste of Home Logo

Best Broccoli Soup

Best Broccoli Soup
"Here's a creamy combination that showcases broccoli," notes field editor Carolyn Weinberg of Custer, Montana.
6-8 ServingsPrep: 20 min. Cook: 30 min.

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).
© Taste of Home 2012

2 of 2

Best Broccoli Soup (continued)

Nutrition 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.
© Taste of Home 2012