Old Fashioned Cream of Broccoli Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
45 mins
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Servings
4
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Calories
304 kcal
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Course
Main Course, Appetizer, Lunch, Brunch
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Cuisine
American
Old Fashioned Cream of Broccoli Soup
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Learn all about how to make cream of broccoli soup for quick and easy meals! This simple recipe shows you how to make an easy, healthy, old fashioned cream of broccoli soup, with or without cheese.
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Ingredients
- ¼ cup unsalted butter
- 1 large onion chopped
- ¼ cup all-purpose flour -
- 5 cups vegetable broth or chicken broth
- 1 ½ pounds broccoli about 3 heads
- ⅓ cup whipping cream (35 %) or substitute with ½ cup 2% milk and ¼ cup reduced fat sour cream
- salt to taste
- pepper to taste
Optional Additions
- 1 - 2 carrots chopped or shredded, optional
- 1 cup corn, frozen or canned optional
- cheddar cheese or parmesan cheese, shredded, optional
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Instructions
- In a medium sized pot, melt butter over medium heat. Add onions and cook, stirring occasionally until translucent, about 5-7 minutes.
- Clean and cut the broccoli into florets with the stems peeled and chopped. The pieces need to be small enough to fit in your blender.
- Add flour and cook, stirring until combined.
- Add broth and 1 cup water. Whisking constantly. Bring to a boil, reduce heat and simmer for 10 minutes. Whisk occasionally.
- Add broccoli pieces and simmer until broccoli is very tender, about 20 minutes.
- Let cool slightly. In small batches, fill a blender halfway with mixture and puree until smooth. Return soup to your pot as puree.
- Place pot back on stove top. Add cream and heat over medium until hot. This soup is great with or without cream. Season with salt and pepper. You can thin with broth or water, if needed. Enjoy!
Notes
- Serve this soup with wonton crisps and a crazy great side dish and you'll leave people in awe of your kitchen skills!
- A good side dish can be found at What to Serve With Chicken and Dumplings.
- No need to waste the broccoli stems. If you plan to puree this soup, then you can add the stalks. They can be added to the soup but may need to cook a bit longer to tender up.
- Be sure to use caution when blending the soup. Let it cool a bit and only fill up the blender halfway to avoid any accidents with hot soup.
- If you plan to skip pureeing, then make sure to cut veggies into smaller pieces so they cook in more time and are easy to eat.
Nutrition Information
Show Details
Calories
304kcal
(15%)
Carbohydrates
29g
(10%)
Protein
7g
(14%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
53mg
(18%)
Sodium
1271mg
(53%)
Potassium
769mg
(22%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
9975IU
(200%)
Vitamin C
157mg
(174%)
Calcium
121mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Calories | 304kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 53mg | 18% |
| Sodium | 1271mg | 53% |
| Potassium | 769mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 9975IU | 200% |
| Vitamin C | 157mg | 174% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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