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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (492g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup Velveeta cheese |
||
| Calories 306 | ||
| Calories from Fat 184 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.5g | 31% | |
| Saturated Fat 12.3g | 61% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 892mg | 37% | |
| Potassium 737mg | 21% | |
| Total Carbohydrate 20.3g | 6% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 3.6g | ||
| Protein 12.1g | 24% | |
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Best Cream of Broccoli Soup
By: Barb Gertz
Oct 2, 2002
This recipe is thick and flavorful. Simple, delicious, and quick to make. Hope that you enjoy it as much as my family does. I have added chicken to this soup, very good
SERVES 4 -6
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 stalk celery, chopped
- 2 (14 1/2 ounce) cans chicken broth
- 4 cups broccoli
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
- pepper
- 1/2 cup Velveeta cheese (or more)
Directions
1
Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.2
Add broccoli and broth; cover and simmer for 10 minutes.3
Purée soup (I use a hand blender) or mash with potato masher.4
Return to heat.5
In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.6
Stir until thick and bubbly, add to soup.7
Add cheese; stir until melted.8
Season with pepper and serve.
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- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Broccoli
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
Featured Reviews for This Recipe
On Oct 15, 2008
This was amazing! I loved it, my 2 year old loved it and my hubby who is not a soup fan loved it! I added in a bit more milk because I think I let it simmer until it was too thick. About 1/2 to 1 cup extra milk made it just perfect. Thanks so much!
From: FLYing4Me
On Oct 10, 2008
Barb, really great soup! Both dd and I really liked it. Very easy too! Will make again.
From: Vina
On Oct 10, 2004
I made a few changes to this to make it lo-carb, so was reluctant to rate it. However, it turned out to be so tremendously good that I had to give it five stars. The basic recipe stayed the same, I just omitted the roux and milk, subbing about 1 cup of full cream at the end. I also added about two T. of wine that was leftover, just because I love wine in cream soups. Barb, I will bless you at lunch every day this week! (If I can keep my daughter and grandson away from it!)
From: iNEEDaCOFFEEbreak
On Oct 7, 2004
Wow Barb! This was EXACTLY the cream of broccoli soup i've been searching for...alas my search is over!...the right taste, the right consistency...i didn't have celery or onion but just used dried onion flakes and onion powder, to taste...guess i don't really have to say "i'll definitely be making this again!!!!" 
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