Creamed Broccoli Soup

Creamed Broccoli Soup

William Anatooskin

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

1 h 5 m servings 247 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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

Read all reviews 76
  1. 91 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 i...

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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 ...

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.

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!

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 i...

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 bes...

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.

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 froz...

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 re...

SO good and easy! I added a dash of chili powder at the end to give it a little bit more bite.

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