Creamy Broccoli Soup Recipe

Creamy Broccoli Soup Recipe photo by Taste of Home

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"My husband and I find this great soup a tasty way to add nutritious broccoli to our diet. It's so thick and filling that all you need to complete the meal is a salad and bread," writes Diane Ventimiglia of Atlanta, Michigan.

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Creamy Broccoli Soup Recipe

Prep: 30 min. Cook: 15 min.

Yield: 2 Servings

30 15 45

Ingredients

3/4 cup cubed peeled potatoes
1 medium carrot, sliced
2 cups frozen chopped broccoli
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups 2% milk, divided
1/4 to 1/2 teaspoon salt
1/4 teaspoon dried thyme
Dash ground nutmeg
Dash pepper

Directions

Place potatoes and carrot in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Meanwhile, cook broccoli according to package directions; drain and set aside.
In a saucepan, melt butter. Stir in flour until smooth; gradually add 1/2 cup milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add the salt, thyme, nutmeg and pepper.
Drain potato mixture; cool slightly. In a blender, combine the potato mixture, broccoli and remaining milk; cover and process until smooth. Add to the thickened milk mixture. Return to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through, stirring occasionally. Yield: 2 servings.

Nutritional Analysis: 1-1/2 cups (prepared with reduced-fat butter, fat-free milk and 1/4 teaspoon salt) equals 248 calories, 7 g fat (4 g saturated fat), 24 mg cholesterol, 512 mg sodium, 37 g carbohydrate, 7 g fiber, 14 g protein.

Originally published as Creamy Broccoli Soup in Cooking for 2 Summer 2005, p 39