Creamed Broccoli Soup Recipe -
Creamed Broccoli Soup Recipe

Creamed Broccoli Soup

Recipe by  

"A simple to make, very delicious creamed soup."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  1. Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
  2. In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
  3. In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
  4. In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
  5. Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.
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Reviews More Reviews

Most Helpful Positive Review
Feb 06, 2008

This soup is so flavorful. Everyone who tasted it loved it. I made some variations to lighten it: I used milk instead of half and half; I used 1 tbsp. butter instead of three; and I also used only 2 tbsp. chicken bouillon granuals with 3 cups water, to decrease the sodium. When prepared in this manner the soup is less than 100 calories per 1 cup serving! Yummy!

Most Helpful Critical Review
Jan 11, 2007

I decided to try this version of cream of broccoli soup because of the high reviews, however the carrots made the soup too sweet. I ate one bowl and couldn't eat anymore of it. I had to toss it out.

Feb 23, 2005

A great recipe. I did however, add a little celery and omitted the carrots. Also, I did not puree it, but finely chopped the broccoli.

Dec 07, 2003

Delicious soup! To lighten it a bit, I cut back on the butter and used milk instead of cream. The results were still creamy and flavorful. Thanks!

Dec 15, 2005

i just recently made thisd soup and i have a suggestions: don't throw away the veggies! instead, puree them in a blender and put them back into the soup! there is no reason to throw away the best part of the soup. also, i suggest sifting the flour into a cup of cold water to avoid lumps and slowly adding the hot brother to it, only then adding it to the soup. voila! delicious

Mar 30, 2006

I've made this a couple times and everyone always loves it; I've never used half and half though, I only have skim milk so maybe try that if you are looking for a lower cal version.

Dec 05, 2006

I was looking for a way to use up some frozen broccoli and I used this recipe -- dd and I loved it, husband said it was easy to digest (thats a compliment from him). Since the broccoli was frozen, i didnt cook it as long. I used 1% milk and added some fresh squeezed lemon juice and only a dash of soy sauce. Perfect!

Oct 11, 2006

I followed the recipe exactly except for the water and the chicken bouillon, I usually just use chicken broth (same thing and I always have it on hand). This soup sure is NOT pretty but I was really impressed with the taste (and for NOT having to add cheese to it too!!). I love this recipe and it is going to be made frequently. (It's so "ugly" offense to the chef...but the family won't touch it....more for me!! Yay) Taking some for lunch today. It's fabulous!!


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  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 48 mg
  • 16%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 1721 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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