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
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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