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Creamy Broccoli Soup with Nutmeg

 Creamy Broccoli Soup with Nutmeg
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
4 ServingsPrep: 5 min. Cook: 30 min. + cooling


  • 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


  • In a large saucepan, bring broth to a boil; add broccoli. Reduce
  • heat; cover and simmer until tender, about 10 minutes.
  • 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.
  • 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.

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Creamy Broccoli Soup with Nutmeg (continued)

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.