Crazy Good Cream of Broccoli Soup

Submitted by Travel Princess

"Great recipe my mom would fix for us, my favorite soup recipe- and we ate a lot of soup. It's pureed so if you don't like that, this isn't for you!"

 

• Ready In: 30mins
• Ingredients: 11
• Yields: 3.5 Cups
• Serves: 2

ingredients

• 473.18 ml fresh broccoli (stems & florets work well, chopped)
• 354.88 ml low sodium chicken broth
• 59.14 ml chopped onion
• 1 bay leaf
• 2.46 ml thyme (dried)
• 0.25 ml garlic powder
• 29.58 ml butter
• 29.58 ml flour
• 2.46 ml salt
• 0.5 ml black pepper
• 236.59 ml skim milk

directions

1. In med. size saucepan cook the broccoli, broth, onion and spices until broccoli stems are tender. (poke with a fork to check).
2. Remove bay leaf. Puree this mixture in several small batches in your blender. Be careful! this stuff is hot. Only fill your blender half way so you don't hurt yourself and make a mess!
3. Put pureed mix in a bowl, rinse out saucepan and melt the butter on. med. heat. Once melted, add the flour and whisk together (you are making a rue, like when you make a white sauce). Then add the milk.
4. Once this mixture has thickened a bit, add the puree. Mix well and then serve and enjoy!

Reviews

[Tea Jenny]

Hi princess, I make broccoli soup a lot as it is one of DH's favourites I usually make mine with coriander for the herb so I was waiting to se if he would notice the change surprise, surprise, he did and put it equal with mine. I think he was just being diplomatic. I made it just the way the recipe said and with the addition of a blob of low fat creme fraiche for presentation. Thank you for a new slant on broccoli soup. Made for herb of the month.

 

[gold.klas]

This soup was wonderful. I used frozen broccoli and it still was excellent. After pureeing, I strained it back into the pot with the roux. Made the texture velvety. Thanks for this terrific recipe!

 

[Cookin Kelly Jo]

Really good! I'm going to share it with my facebook friends!

 

[christiedkj]

This is the broccoli soup recipe I always use, too. I also add 2 T. minced bell pepper with the butter and saute until tender before making the roux. This recipe is adaptable to many vegetables, and seasonings can be varied according to the vegetable used. And it's healthy, with the fresh vegetables, low sodium/low fat broth, and skim milk.