Recipe by USA WEEKEND columnist Pam Anderson
"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
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1 1/2 pounds
broccoli - stems peeled and cut into 1-inch chunks, remaining broccoli cut into medium florets
onion, cut into large dice
garlic cloves, thickly sliced
1 1/2 teaspoons
chicken broth, homemade or from a carton or can
1 1/2 cups
half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: toasted pine nuts*
I really enjoyed how easy this recipe really was. My husband is not a huge broccoli fan but since I love it, I though this would be a good way to get him to eat it..success!! I think I would add just a touch more mustard, I could taste it if I really focused on it but thought a bit more would be even better. carmelizing the onions gave a great flavour. I will difinatley make this again..great cool weather meal. After making this again....I do have to say the extra mustard was what was needed and a bit more spice... I wish more people would try this recipe!! It is awesome!!
Very different. I wouldn't really call it creamy though. The mustard really changed the taste of the soup. I probably won't make this again.
As written, I didn't feel the spices in this soup "worked"; but when I melted in cheese, the flavors melded beautifully. It's quite thick with the addition of the cheese, and a small cup can be used as a dip for breadsticks or eaten plain with crackers. I would probably use this as my first choice for a buffet or appetizer soup. One note - I never use oregano, but always substitute its milder cousin, marjoram. For a great supper soup, see Cream of Broccoli Soup I by Antooskin. It's flavorful without being spicy and has a thinner consistency.
This soup has potential but as written it lacks flavor. I caramelized the onion and added another 1/2 tsp dry mustard. I used evaporated milk in place of the half & half as it imparts a creamy texture without the fat and calories. I added Parmesan cheese as a garnish which did help flavor the soup somewhat. I was out of my good Smoked Spanish Paprika which would have been a nice addition. I will use it next time. This would be a nice soup to serve with a panini type sandwich.
This is so good! And I've tried a couple of the other recipes on this site for broccoli soup. Great flavour!
I used skim milk instead of whole milk and it tasted so good.
It was definitely less fat/less sodium than some of the other recipes.
I was pleasantly surprised by this recipe. I make a lot of dishes using broccoli florets, and I often have leftover stems, which I don't particularly like to eat steamed. This was a great way to get rid of them! I ended up tweaking the spices, and as a few other reviewers suggested, added a little bit of cheese. For anyone willing to give it a try, this is a good base that you can customize to your satisfaction.
I found it refreshing to find a broccoli soup recipe that did not use cheese as my family must watch cholesterol.
For best flavor it's necessary to increase all the spices- including the garlic. I also use additional water as necessary. Cheese can be added if desired.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Broccoli With Mustard Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 169
** Calories from Fat: 115
Pile it into a tomato half, load it into a wrap, or spread it on bread. Chicken salad does it all.
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