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Nutrition Facts
Serving Size 1 (537g) Recipe makes 4 servings
Calories 420
Calories from Fat 276		(65%)
Amount Per Serving		%DV
	Total Fat 30.8g	47%
	Saturated Fat 18.5g	92%
	Monounsaturated Fat 8.4g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 1928mg		80%
Potassium 644mg		18%
Total Carbohydrate 24.1g		8%
	Dietary Fiber 0.7g	2%
	Sugars 1.6g
Protein 13.2g		26%
detailed view... how is this calculated?

Homemade Cream of Broccoli Soup

Recipe #271210 | 1 hour | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Munchkin Mama
Dec 12, 2007

You can have this to the table in under 30 minutes. Although it is easy and quick to prepare, you really have to be at the stove for the whole 30 minutes. It has great flavor on its own, but feel free to add some cheddar cheese or crumbled bacon to the top.

SERVES 4 -6 (change servings and units)

Ingredients

6 tablespoons butter
2/3 cup flour
2 tablespoons butter
1/4 cup chopped onion
4 cups broccoli florets, cut into bite sized pieces (fresh or frozen)
6 cups chicken broth (or you can use the 49 1/2 oz can)
3/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper

Directions

1
In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
2
In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
3
Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
4
You can substitute cauliflower or broccoflower in place of the broccoli.

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Featured Reviews for This Recipe

From: 'Free Spirit'

On Jan 14, 2009

This soup was awesome! I didn’t change any of the ingredients, but I did change some of the prep. Before I added the flour mixture, I whisked in slowly 1 cup of the chicken broth to thin it. Then whisked in the thinned mixture slowly to the large pot. I also used an immersible hand blended to puree the broccoli before finishing step 3. Thanks for the awesome recipe!

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From: Chef #725628

On Jan 13, 2008

I changed servings for 2-3 servings, this recipe turned out a little too thick so I added more whole milk and it was absolutely delicious!! Very easy rexipe.

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From: Chef #717793

On Jan 6, 2008

Definately easy and really good. I think next time I'll make the white sauce and then add the saute'd onions and broccoli to the sauce instead of the other way around. I used stems chopped up well along with the florets. Just another way to use the whole broccoli. I cooked it longer than recommended because I used fresh and wanted it to be tender. I'm sure frozen would be quicker. Next time I'll probably try it with leftover Broccoli. This made a good dinner. Seems like something I could make for company. No stress - great reward! Thanks!

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