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Broccoli Cream Soup

 Broccoli Cream Soup
This soup has a wonderful fresh flavor. I've never had a better broccoli soup.—Beth Hart, Walworth, New York
8 ServingsPrep: 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

2 of 2

Broccoli Cream Soup (continued)

Directions (continued)

  • buttermilk and cream. Heat through (do not boil). Discard bay leaf.
  • Yield: 8 servings (about 2 quarts).
Nutritional 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.