Creamy Broccoli Soup with Nutmeg Recipe

4.5 5 5
Creamy Broccoli Soup with Nutmeg Recipe
Creamy Broccoli Soup with Nutmeg Recipe photo by Taste of Home
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Creamy Broccoli Soup with Nutmeg Recipe

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4.5 5 5
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 30 min. + cooling

Ingredients

  • 4 cups chicken broth
  • 2 to 2-1/2 pounds broccoli, cut into florets
  • 1/2 cup chopped green onions
  • 1 tablespoon olive or vegetable 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

Directions

In a large saucepan, bring the 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 to 15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the saucepan; set aside.
In a bowl, combine flour, salt, nutmeg and pepper. Slowly add cream, stirring constantly. Gradually stir in 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 cup: 222 calories, 11g fat (5g saturated fat), 30mg cholesterol, 1611mg sodium, 21g carbohydrate (8g sugars, 7g fiber), 12g protein.

  • 4 cups chicken broth
  • 2 to 2-1/2 pounds broccoli, cut into florets
  • 1/2 cup chopped green onions
  • 1 tablespoon olive or vegetable 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
  1. In a large saucepan, bring the 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 to 15 minutes. Puree in small batches in a blender or food processor until smooth. Return all to the saucepan; set aside.
  3. In a bowl, combine flour, salt, nutmeg and pepper. Slowly add cream, stirring constantly. Gradually stir in 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

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Reviews forCreamy Broccoli Soup with Nutmeg

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rking User ID: 652627 576
Reviewed Jul. 8, 2013

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

MY REVIEW
chaffy User ID: 4542621 1665
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
VickyGr User ID: 3795063 167
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
tenatena User ID: 3617695 715
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
daisey5 User ID: 146806 1664
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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