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Carrot Broccoli Soup Recipe
Carrot Broccoli Soup Recipe photo by Taste of Home

Carrot Broccoli Soup Recipe

Read Reviews (6)
3.75 6
Publisher Photo
This soup is a staple at our house. It's easy, fast, nutritious and so yummy! —Sandy Smith, London, Ontario
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings

Ingredients

  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon butter
  • 3 cups fresh broccoli florets
  • 3 cups fat-free milk, divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour

Nutritional Facts

1-1/4 cups equals 168 calories, 4 g fat (3 g saturated fat), 14 mg cholesterol, 633 mg sodium, 24 g carbohydrate, 4 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1 fat-free milk, 1/2 fat.

Directions

  1. In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper.
  2. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened. Yield: 4 servings.
Originally published as Carrot Broccoli Soup in Light & Tasty February/March 2007, p23

Nutritional Facts

1-1/4 cups equals 168 calories, 4 g fat (3 g saturated fat), 14 mg cholesterol, 633 mg sodium, 24 g carbohydrate, 4 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1 fat-free milk, 1/2 fat.

Reviews for Carrot Broccoli Soup(6)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 1, 2013

Lol! I just love how this recipe is featured on the front page and only one reviewer made it exactly the way it said to and gave it 5 stars! It really doesn't seem like it would be a good recipe, given that everyone else had to add or change things to make it better.

MY REVIEW
Reviewed May. 16, 2012

My first review did not go through so I hope it won't go twice now. But anyway: I used a leek instead if onion and fresh oregano and parsley instead of thyme. I used 2% Milk instead of skim. I partially blended with the immersion blender to hide some of the veggie chunks and thus made more a cream of broccoli soup instead of carrot and my

kids ate it:) This was suffucient to the mission I had to use up some week old organic broccoli and carrots from our CSA

getting limp in the fridge. It was a good soup. I topped off our bowls with some shredded organic white cheddar cheese.

MY REVIEW
Reviewed Dec. 13, 2011

We really enjoyed this soup. We added Italian spice instead of thyme. This recipe makes 4 servings; however, there is not enough to have seconds which is very important to the men in my family. In the future we will double the recipe, and add potatoes and chicken. This recipe has the potential to be changed in many ways. Very good!!

MY REVIEW
Reviewed Apr. 26, 2010

the thyme was overpowering to the bland sweet soup. so i added red pepper pdr. and parmesan cheese-still just ok

MY REVIEW
Reviewed Feb. 18, 2010

This was ok but it is missing somthing in the flavor. I added some wild rice and it helped

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