Creamy Broccoli Soup Recipe

5 2 2
Creamy Broccoli Soup Recipe
Creamy Broccoli Soup Recipe photo by Taste of Home
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Creamy Broccoli Soup Recipe

Read Reviews
5 2 2
Publisher Photo
"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.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 30 min. Cook: 15 min.

Ingredients

  • 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

Directions

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.
Originally published as Creamy Broccoli Soup in Cooking for 2 Summer 2005, p 39

Nutritional Facts

1-1/2 cups: 248 calories, 7g fat (4g saturated fat), 24mg cholesterol, 512mg sodium, 37g carbohydrate (14g sugars, 7g fiber), 14g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Creamy Broccoli Soup in Cooking for 2 Summer 2005, p 39

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Reviews forCreamy Broccoli Soup

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fab40jmc User ID: 7920899 140215
Reviewed Aug. 7, 2014

"This was very good. I will make it again."

MY REVIEW
bakingf User ID: 2574109 206596
Reviewed Jan. 8, 2010

"This soup is excellent! I will be making it again and again."

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