Best Broccoli Soup Recipe

4.5 35 34
Best Broccoli Soup Recipe
Best Broccoli Soup Recipe photo by Taste of Home
Publisher Photo

Best Broccoli Soup Recipe

Read Reviews
4.5 35 34
Publisher Photo
Here's a creamy, comforting soup that beautifully showcases broccoli. It's a delicious way to eat your vegetables. —Carolyn Weinberg, Custer, Montana
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Cook: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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).
Originally published as Best Broccoli Soup in Taste of Home February/March 1995, p17

Nutritional Facts

1 cup: 164 calories, 11g fat (7g saturated fat), 31mg cholesterol, 868mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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).
Originally published as Best Broccoli Soup in Taste of Home February/March 1995, p17

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Reviews forBest Broccoli Soup

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Rhoni347 User ID: 6294550 264478
Reviewed Apr. 8, 2017

"I used my immersion blender to make it smooth, we loved it! Nothing fancy about this at all, but a satisfying way to have a simple, nutritious meal. I also had us add a little cheese on top as others indicated. Just added another level of yumminess, but definitely didn't need it."

MY REVIEW
Orbs User ID: 7287623 246449
Reviewed Apr. 1, 2016

"I cut the recipe in half. I didn't add the celery. I served it with egg salad sandwiches. So delicious! Thank you, Carolyn, for sharing this recipe."

MY REVIEW
kkayou User ID: 1169752 244751
Reviewed Mar. 1, 2016

"Very, very good recipe!! Instead of boiling the celery & carrots, I sauteed them in a little olive oil until tender, then added the chopped onion and fresh minced garlic. I substituted 1 can of 2% evaporated milk for part of the milk in the recipe, which added a nice rich flavor. I didn't have fresh broccoli on hand, so I used some leftover steamed broccoli which I added at the end. I'll have the try adding some cheese next time."

MY REVIEW
germanycook User ID: 6411056 242739
Reviewed Jan. 28, 2016

"Excellent recipe! I added a cup of grated gouda at the end and pureed it, only because I prefer smooth soups to chunky ones. Definitely satisfied the broccoli cheese soup craving!"

MY REVIEW
Winn family User ID: 1470518 236770
Reviewed Nov. 5, 2015

"This was fabulous. I doubled the recipe hoping to have leftovers. The four kids emptied the pot. I had been craving broccoli cheddar soup but decided to make this one, thinking we could add cheese at the table. The soup was so good that we didn't get the cheese out and never missed it."

MY REVIEW
angcy User ID: 1160970 215474
Reviewed Dec. 21, 2014

"Easy and yummy. I added half a cup of cheddar cheese at the end to add some flavors. Yummy."

MY REVIEW
deionkiones77 User ID: 6259625 348
Reviewed Nov. 8, 2014

"This recipe is wonderful if you have a child who is 40 and still lives at home."

MY REVIEW
gaylene2 User ID: 3368539 143
Reviewed Feb. 13, 2014

"Everybody liked this recipe which is saying something because we have a sour cream broccoli soup that is a total favorite. I didn't think they'd even consider this one! We GRATE the carrots. My family is not big on cooked carrots, so this has been the solution since they were small. Also, I add some cream with the milk. We like it a little richer."

MY REVIEW
babiej User ID: 2201133 435
Reviewed Feb. 6, 2014

"Amazing soup! My mom wants the recipe now. Said it was one of best soups she's ever had (dad agreed). For the leftovers, we both added cheese and water. Nummy."

MY REVIEW
JLCH User ID: 6847026 198295
Reviewed Jan. 11, 2014

"Very good. It's a good way to use up a vegetable tray after a party. I would cut back on the salt.other wise it I is a great recipe"

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