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Creamy Broccoli Soup

 Creamy Broccoli Soup
"My husband and I find this great soup a tasty way to add nutritious broccoli to our diet. It's so thick and filling that all you need to complete the meal is a salad and bread," writes Diane Ventimiglia of Atlanta, Michigan.
2 ServingsPrep: 30 min. Cook: 15 min.


  • 3/4 cup cubed peeled potatoes
  • 1 medium carrot, sliced
  • 2 cups frozen chopped broccoli
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups 2% milk, divided
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • Dash ground nutmeg
  • Dash pepper


  • Place potatoes and carrot in a small saucepan; cover with water.
  • Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or
  • until tender. Meanwhile, cook broccoli according to package
  • directions; drain and set aside.
  • In a saucepan, melt butter. Stir in flour until smooth; gradually add
  • 1/2 cup milk. Bring to a boil; cook and stir for 1 minute or until
  • thickened. Add the salt, thyme, nutmeg and pepper.
  • Drain potato mixture; cool slightly. In a blender, combine the potato
  • mixture, broccoli and remaining milk; cover and process until
  • smooth. Add to the thickened milk mixture. Return to a boil. Reduce
  • heat; simmer, uncovered, for 10 minutes or until heated through,
  • stirring occasionally. Yield: 2 servings.

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Creamy Broccoli Soup (continued)

Nutritional Facts: 1-1/2 cups (prepared with reduced-fat butter, fat-free milk and 1/4 teaspoon salt) equals 248 calories, 7 g fat (4 g saturated fat), 24 mg cholesterol, 512 mg sodium, 37 g carbohydrate, 7 g fiber, 14 g protein.