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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 140.0
  • Total Fat: 8.2 g
  • Cholesterol: 22.5 mg
  • Sodium: 82.8 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 6.1 g

View full nutritional breakdown of Cream of Broccoli Soup calories by ingredient
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Cream of Broccoli Soup

Submitted by: KATZEYESPA

Introduction

I modified a recipe I found on allrecipes.com to make it lower in sodium and fat. My husband loves it as do I :) He adds some freshly grated Parmesan cheese whereas I like it as is. I modified a recipe I found on allrecipes.com to make it lower in sodium and fat. My husband loves it as do I :) He adds some freshly grated Parmesan cheese whereas I like it as is.
Number of Servings: 8

Ingredients

    2 tablespoons butter
    1 onion, chopped
    1 stalk celery, chopped
    3 cups chicken broth
    8 cups broccoli florets

    3 tablespoons butter
    3 tablespoons all-purpose flour
    2 cups milk
    ground black pepper to taste

Directions

1. Melt 2 tablespoons butter over medium-low heat in medium sized stock pot. Add and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Set aside and let cool a bit if time allows.

2. Pour the soup into a blender, filling the pitcher no more than 2/3rds full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before increasing power. Puree in batches until whatever level of smoothness suits you and pour it back into the stock pot. (Alternately, you can use a stick blender and puree the soup right in the cooking pot.)
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour until fully blended and then add 1.5 cups milk. Stir continuously until thick and bubbly, and add to soup. Add the remaining 1/2 cup of milk directly to the soup as otherwise the soup becomes very thick. (if you prefer very thick soup, add all the milk to the butter and flour mixture). Season with pepper and serve.

Makes 8 one cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user KATZEYESPA.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Excellent! Didn't have 8 cups of broccoli without using stalks, and do not have a blender. Still excellent. Added 2 tsp. of garlic-herb seasoning for a bit more zing, and cooked diced chicken to make it a one-dish dinner. Will make again, and add the cheese she suggested. Yummy! - 2/4/11

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  • I also use this recipe from allrecipes. I add more seasoning and broccoli. The best ever! - 1/4/13

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  • It was a great base for a soup but had very little flavour. I would recommend adding some tarragon, thyme, and celery seed to pick up things a bit (or a lot). Adding the cheese would help but it needs a better flavour base than what the vegetables, stock and milk offers. A great start nonetheless. - 12/9/11

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  • Delicious! - 2/4/11

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