Cream Of Broccoli Soup Recipe

Homemade Cream of Broccoli Soup

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.

Prep: 30min

Total: 1h

Yield: 4-6 serving(s)

Nutrition Facts: calories 421.3, Fat 30.8, Saturated Fat 18.5, Cholesterol 77.8, Sodium 1942.7, Carbohydrate 24, Fiber 0.8, Sugar 1.6, Protein 13.4

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

Instruction:

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.

Simple Cream of Broccoli Soup

Total: 0 50min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 256, Fat 18g, Saturated Fat 11g, Carbohydrate 20g, Fiber 2g, Sugar 4g, Protein 6g, Cholesterol 63mg, Sodium 1417mg

Ingredients:

• 2 tablespoons butter
• 1/2 cup cream, heavy, light or half-n-half
• 1 onion, chopped
• 1 russet potato, peeled and chop
• Nutmeg, to taste
• 6 cups canned chicken stock, warmed
• Salt
• 3 cups chopped broccoli florets and stems
• Pepper

Instruction:

1. In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.

Cream of Broccoli Soup | #Homemade

FAQ

What is the best way to thicken cream of broccoli soup?

What should be avoided in preparing cream soup?

1. Ignoring the liquid: …
2. Boiling instead of simmering: …
3. Too much or not using enough salt: …
4. Overcooking the vegetables: …
5. Adding pasta or rice too early: …
6. Forgetting about garnishes: …
7. You don’t love to make it:

What is cream of broccoli made of?

Why is my cream of broccoli soup grainy?