Carrot Broccoli Soup

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Carrot Broccoli Soup

3.7 of 5 (40)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 164.7
  • Total Fat: 3.9 g
  • Cholesterol: 12.1 mg
  • Sodium: 633.2 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 3.8 g
  • Protein: 10.2 g

View full nutritional breakdown of Carrot Broccoli Soup calories by ingredient
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Introduction

Great spring soup and ever so tasty! Great spring soup and ever so tasty!
Number of Servings: 4

Ingredients

    1 medium onion, chopped
    2 medium carrots, chopped
    2 celery ribs, chopped
    1 Tbs butter
    3 cups fresh broccoli florets
    3 cups fat-free milk, divided
    3/4 tsp salt
    1/2 tsp dried thyme
    1/8 tsp pepper
    3 Tbs all-purpose flour



Directions

In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper.

Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened.

Source: Light & Tasty

Number of Servings: 4

Recipe submitted by SparkPeople user SHERRY.J.

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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    Very tasty and quick to make! I added GOYA Sazon seasoning and a onion soup mix, parm cheese and potato flakes to thicken. Very Good, I will make again!! - 2/6/09

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  • Incredible!
    2 of 2 people found this review helpful
    I deviated from the recipe a little. I used 1/2 tsp. salt, 1/2 tsp. pepper. A bit too much pepper, next time 1/4 tsp. Added 1 can evaporated skim milk, 1/4 c. Parmesan, and 3 cl. garlic. Thickened with 2 Tbls. corn starch, not flour. Keeper! Very versatile. - 11/2/09

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  • 2 of 2 people found this review helpful
    I used this added some parmesan cheese and garlic really yummy - 4/21/08

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  • O.K.
    2 of 2 people found this review helpful
    Good basics but needs more seasoning. I added some garlic, some fresh rosemary & lots of pepper. I also thickened it with some instant mashed potatoes instead of the flour. I think it could also benefit from a broth or onion soup. Or try pureed winter squash or yams as a thickener. - 3/19/08

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  • 1 of 1 people found this review helpful
    Very good! I substituted Zucchini for the celery. Left out the salt because we are on a low sodium diet. - 1/19/10

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