Broccoli Cream Soup Recipe

5 6 6
Broccoli Cream Soup Recipe
Broccoli Cream Soup Recipe photo by Taste of Home
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Broccoli Cream Soup Recipe

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5 6 6
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 10 min.

Ingredients

  • 9 cups fresh broccoli florets
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 8 tablespoons butter or margarine, divided
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 3/4 teaspoon white pepper
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • Pinch each dried basil, thyme and rubbed sage
  • Dash hot pepper sauce
  • 7 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup buttermilk
  • 1/2 cup whipping cream

Directions

In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes.
In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf. Yield: 8 servings (about 2 quarts).
Originally published as Broccoli Cream Soup in Taste of Home October/November 2002, p12

Nutritional Facts

1 cup: 265 calories, 20g fat (12g saturated fat), 61mg cholesterol, 1005mg sodium, 17g carbohydrate (8g sugars, 3g fiber), 8g protein.

  • 9 cups fresh broccoli florets
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 8 tablespoons butter or margarine, divided
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 3/4 teaspoon white pepper
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • Pinch each dried basil, thyme and rubbed sage
  • Dash hot pepper sauce
  • 7 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup buttermilk
  • 1/2 cup whipping cream
  1. In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes.
  2. In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf. Yield: 8 servings (about 2 quarts).
Originally published as Broccoli Cream Soup in Taste of Home October/November 2002, p12

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Reviews forBroccoli Cream Soup

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MY REVIEW
APU1980 User ID: 7159597 265365
Reviewed Apr. 30, 2017

"The buttermilk gives this recipe its distinctive flavor. I have been making this Broccoli Cream soup since it originally was published in Taste of Home--outstanding!"

MY REVIEW
Joan User ID: 8984072 257971
Reviewed Dec. 11, 2016

"Made exactly per recipe and it was yummy and full of flavor! Might try varying the vegetables next time, just for fun."

MY REVIEW
CHEFOFTHEFUTURE User ID: 8203061 233727
Reviewed Sep. 29, 2015

"I am a 5 Star Chef Of The Future....I always add my own twist on these recipes....Added Broccoli 2 medium bunch Broccoli and 1 Small head Cauliflower, Carrots, Potatoes, dice small. After putting all ingredients together and cook, I poured 1/2 into blender and pureed, added back to soup, WOW, WOW. I served with lightly toasted French Garlic bread...A meal fit for a King/Queen....lol....lol....Yummmmm. A great fall comfort soup..."

MY REVIEW
schweitzerca User ID: 1064748 43975
Reviewed Jan. 22, 2011

"A good recipe; liked the buttermilk in it. Calls for too much broccoli. One head or one box frozen is plenty."

MY REVIEW
vanessa2519 User ID: 4938454 53796
Reviewed Mar. 14, 2010

"This like my mom made. Would recommend others to try. easy to do."

MY REVIEW
Ellie1777 User ID: 4174675 205149
Reviewed Feb. 14, 2010

"Made a double batch for a wedding shower, everyone loved it. Nice and creamy."

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