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Broccoli Cream Soup Recipe

Photo by: Taste of Home

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This soup has a wonderful fresh flavor. I've never had a better broccoli soup.—Beth Hart, Walworth, New York

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8 Servings
Prep: 35 min. Cook: 10 min.

Ingredients

9 cups fresh broccoli florets
4 cups chicken broth
1 medium onion, chopped
8 tablespoons butter, divided
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon white pepper
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
Pinch each dried basil, thyme and rubbed sage
Dash hot pepper sauce
7 tablespoons all-purpose flour
2 cups milk
1 cup buttermilk
1/2 cup heavy whipping cream

Directions

In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes.
In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf. Yield: 8 servings (about 2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 265 calories, 20 g fat (12 g saturated fat), 61 mg cholesterol, 1,005 mg sodium, 17 g carbohydrate, 3 g fiber, 8 g protein.

Broccoli Cream Soup published in Taste of Home October/November 2002, p12

Thickening Cream Soups

Mashed potato flakes work well to thicken cream soups. Just add a little bit at a time until you reach the desired consistency. —Teri Lindquist, Gurnee, Illinois

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