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Carrot Broccoli Soup

 Carrot Broccoli Soup
This soup is a staple at our house. It's easy, fast, nutritious and so yummy! —Sandy Smith, London, Ontario
4 ServingsPrep: 15 min. Cook: 20 min.

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

Directions

  • 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.
  • 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.
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,

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Carrot Broccoli Soup (continued)

Nutritional Facts: 10 g protein. Diabetic Exchanges: 2 vegetable, 1 fat-free milk, 1/2 fat.