Best Cream Of Broccoli Soup Recipe

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Most Helpful Positive Review

Aug 23, 2008

Well....this is a prize winner recipe. I've made this many times and have tweeked it to perfection. Use BUTTER, not margarine. The onion should be Vadalia. It adds an exceptional flavor and a touch of sweetness to the soup. The original recipe says to use the florettes....nonsence...chop the stems and leaves and throw them in. It says to simmer 10 minutes, NOPE. It takes at least 20 minutes for the broccoli to become soft. DON'T use a hand mixer to smash the broccoli. Use a potato masher and don't go nuts mashing it. Larger pieces of broccoli really make this soup exceptional. If you use a blender or mixer, you'll have a bowl of druel. Try this...fry up a few pieces of bacon and crumble it in the soup. It adds another dimension to this recipe. Everyone loves this soup, including kids. PS...Use Oberweis SKIM MILK. You can't tell the difference from whole milk and you can save a bunch of calories.

—ike1974

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Most Helpful Critical Review

Jan 10, 2011

Torn about reviews and what I really thought of this recipe. I really didn't care for this recipe at all. Followed it to a T and it was more of an overly gritty texture of broccoli then a creamy soup. And bland. No umph of flavor. As much salt and pepper as I had to use, it still was not very flavorful as other cream of broccoli soups that I've had. So sorry, it needs something.

—mis7up

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963 Ratings

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Apr 09, 2003

This recipe is great! I highly recommend it. We don't put it in the blender - just use a potato masher.

—LLJLLJ

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Apr 09, 2007

VERY easy to make, comes out GREAT exactly as directed, for the second time I made it I used 1/2 cup heavy cream and 1 1/2 cups milk to get a richer taste. I highly recommend adding parmesan cheese to the top of the bowl when serving. GREAT!!!

—Stormbringer

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Oct 25, 2005

Excellent! I followed the recipe for the most part. I used 2 stalks chopped celery, 2 cans College Inn Chicken Broth, 1 Cup Milk, 1 Cup Heavy Cream. I also did not puree the broccoli. I like a chunky soup. For the roux I melted the butter and removed from heat. Then I measured the 3 Tbs. flour in a small bowl and added a little bit at a time of the milk/cream mixture and whisked it till smooth. Then I added it to the melted butter. Then added that to the soup. NO LUMPS! Served with Grated Cheddar Cheese and Warm French Bread. So good on a Hurricane Wilma night.

—MMONSIEGNEUR

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Nov 04, 2007

This recipe is perfectly titled; this soup is the bomb! Rather than puree, I followed another member's suggestion and just let the broth and broccoli boil down, but after 10 minutes, I took some of the broccoli out, so we could have some big pieces of it in the soup. I doubled the broth, because it does boil off quite a bit. What a keeper- this is my new broccoli soup, thanks!! (But just know that it doesn't smell so great while it's cooking, but it will taste good)

—Suzanne

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Feb 09, 2007

This soup is wonderful. I made only minor adjustments to suit my tastes. I left out the celery and added fresh garlic, more onion and red pepper flakes. I also added a bit of cream cheese when I was blending the soup. I used half milk and half evaporated milk and added a pinch of nutmeg at the end. This is definitely going into the recipe box. Thanks.

—MELONDECA

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Dec 29, 2006

This was a great base to start w/but I tweaked it a bit b/c I'm vegetarian and wanted a Broccoli Cheese Soup. This will be my permanent recipe, b/c it was perfect. My changes: 1/2 lg red onion, 2 stalks celery, a few handfuls of baby carrots (chopped), 4c. Unchicken Broth, 2c. Low Sodium Vegetable Broth, 2.5 lbs of broccoli florets, 3 c. Rice Milk, 1 c. Fat Free Half and Half, 1 sprig fresh marjoram, 1/8 -1/4 of a block of fat free cream cheese (gave it more body) and a bit of light Velvetta. For the roux I used a butter, EVOO blend w/spelt flour, sea salt and white pepper. I found a huge bag of broccoli florets @ Sam's Club/Costco so that really helped things along. I prefer a chunkier soup so I just used my hand blender and blended half of the soup or so. The broccoli was really tender when all was said and done anyway. It was really very, very good.

—Shrinking Chef

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Nutrition

Calories
207 kcal
10%

Carbohydrates
17 g
5%

Cholesterol
32 mg
11%

Fat
12.4 g
19%

Fiber
3.6 g
14%

Protein
9.2 g
18%

Sodium
528 mg
21%

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

Nutritional Information

Best Cream Of Broccoli Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 207
Calories from Fat: 111

% Daily Value *
Total Fat 12.4g 19 %
Saturated Fat 7.4g 37 %
Cholesterol 32mg 11 %
Sodium 528mg 21 %
Potassium 647mg 18 %
Total Carbohydrates 17g 5 %
Dietary Fiber 3.6g 14 %
Protein 9.2g 18 %
Sugars 7g
Vitamin A 24 %
Vitamin C 177 %
Calcium 21 %
Iron 14 %
Thiamin 15 %
Niacin 31 %
Vitamin B6 17 %
Magnesium 14 %
Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.