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Creamy Broccoli Soup with Nutmeg Recipe
Creamy Broccoli Soup with Nutmeg Recipe photo by Taste of Home

Creamy Broccoli Soup with Nutmeg Recipe

Publisher Photo
This thick, creamy soup has wonderful broccoli flavor with just a hint of nutmeg. When it comes to broccoli recipes, this is one of my favorite.—Marion Tipton, Phoenix, Arizona
TOTAL TIME: Prep: 5 min. Cook: 30 min. + cooling
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Cook: 30 min. + cooling
MAKES: 4 servings

Ingredients

  • 4 cups chicken broth
  • 2 to 2-1/2 pounds fresh broccoli spears, cut into florets
  • 1/2 cup chopped green onions
  • 1 tablespoon canola oil
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 cup half-and-half cream

Nutritional Facts

1 serving (1 cup) equals 222 calories, 11 g fat (5 g saturated fat), 30 mg cholesterol, 1,611 mg sodium, 21 g carbohydrate, 7 g fiber, 12 g protein.

Directions

  1. In a large saucepan, bring broth to a boil; add broccoli. Reduce heat; cover and simmer until tender, about 10 minutes.
  2. Meanwhile, in a small skillet, saute onions in oil until tender; stir into broth. Remove from heat; cool 10-15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the saucepan; set aside.
  3. In a small pan, combine flour, salt, nutmeg and pepper. Slowly add cream, stirring constantly. Bring to a boil over medium heat. Cook and stir for 2 minutes or until slightly thickened. Gradually stir into broccoli mixture. Return to the heat; cook over medium until heated through, stirring occasionally. Yield: 4 servings.
Originally published as Broccoli Soup in Taste of Home August/September 1995, p8

Nutritional Facts

1 serving (1 cup) equals 222 calories, 11 g fat (5 g saturated fat), 30 mg cholesterol, 1,611 mg sodium, 21 g carbohydrate, 7 g fiber, 12 g protein.

Reviews for Creamy Broccoli Soup with Nutmeg

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

YUM! Followed the recipe exactly and this soup is very good!

MY REVIEW
Reviewed Dec. 6, 2011

We loved this soup and so easy to make. I have made frequently since I first tried it and will continue to go this recipe throughout the winter months.

MY REVIEW
Reviewed Oct. 25, 2011

Nice and easy, will make again. I used evaporated milk instead of half and half cream to make it lighter. I think I'm going to use less of it next time, though, it smothers the nice flavor of broccoli. I also used more nutmeg.

MY REVIEW
Reviewed Oct. 24, 2011

This was easy an easy recipe to prepare. I found it lacking a little on the flavor front, so I added a cup of shredded cheddar cheese. Be careful not to warm it too long, as the half and half will begin to curdle.

MY REVIEW
Reviewed Mar. 1, 2011

This was very good but I would cut back on the flour because I don't like it real thick.

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