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Broccoli Soup Recipe

Broccoli Soup Recipe photo by Taste of Home

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This thick, creamy soup has wonderful broccoli flavor with just a hint of nutmeg. When it comes to broccoli recipes, this is one of my favorite.—Marion Tipton, Phoenix, Arizona

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Broccoli Soup Recipe

Prep: 5 min. Cook: 30 min. + cooling

Yield: 4 Servings

5 30 35

Ingredients

4 cups chicken broth
2 to 2-1/2 pounds fresh broccoli spears, cut into florets
1/2 cup chopped green onions
1 tablespoon canola oil
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1 cup half-and-half cream

Directions

In a large saucepan, bring broth to a boil; add broccoli. Reduce heat; cover and simmer until tender, about 10 minutes.
Meanwhile, in a small skillet, saute onions in oil until tender; stir into broth. Remove from heat; cool 10-15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the saucepan; set aside.
In a small pan, combine flour, salt, nutmeg and pepper. Slowly add cream, stirring constantly. Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Gradually stir into broccoli mixture. Return to the heat; cook over medium until heated through, stirring occasionally. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 222 calories, 11 g fat (5 g saturated fat), 30 mg cholesterol, 1,611 mg sodium, 21 g carbohydrate, 7 g fiber, 12 g protein.

Originally published as Broccoli Soup in Taste of Home August/September 1995, p8

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Reviews for Broccoli Soup

Broccoli Soup

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Reviewed on Dec. 06, 2011 by chaffy

We loved this soup and so easy to make. I have made frequently since I first tried it and will continue to go this recipe throughout the winter months.

Reviewed on Oct. 25, 2011 by VickyGr

Nice and easy, will make again. I used evaporated milk instead of half and half cream to make it lighter. I think I'm going to use less of it next time, though, it smothers the nice flavor of broccoli. I also used more nutmeg.

Reviewed on Oct. 24, 2011 by tenatena

This was easy an easy recipe to prepare. I found it lacking a little on the flavor front, so I added a cup of shredded cheddar cheese. Be careful not to warm it too long, as the half and half will begin to curdle.

Reviewed on Mar. 01, 2011 by daisey5

This was very good but I would cut back on the flour because I don't like it real thick.