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.
Total TimePrep: 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.
Nutrition Facts1-1/2 cups: 248 calories, 7g fat (4g saturated fat), 24mg cholesterol, 512mg sodium, 37g carbohydrate (14g sugars, 7g fiber), 14g protein.
Originally published as Cream of Broccoli Soup in Cooking for 2 Summer 2005