Total Time
20mins
Prep 10 mins
Cook 10 mins

You say, "NUTMEG" and I think "BAKING". But I was so wrong. Just a small amount in this soup makes such a difference. I honestly don't remember where I saw this recipe as it was a few years ago.....but it is so good. Its EASY....QUICK....FLAVORFUL....and best of all....all the ingredients are in the pantry or freezer, of most of us, to throw together at a moments notice.

Ingredients Nutrition

Directions

  1. Cook broccoli, onion, and broth for 6 mins in your soup pot.
  2. In saucepan, melt butter, flour, and salt together.
  3. Add milk, cream, and nutmeg to butter/flour mixture.
  4. Heat to a cream sauce consistency.
  5. Add sauce to the broccoli mixture in soup pot.
  6. Serve Hot.
  7. ENJOY!

Reviews

(2)
Most Helpful

This was a great recipe and so easy to make. I used fresh broccoli, and increased the flour to 5 T. I also like this soup a little thicker, so I kept the light cream at 2. cups, but reduced the milk to one cup. I know some people like cheese in their soup, but I am fine without adding it. My husband said he didn't like cream of broccoli soup that much, but when he tasted this recipe, he loved it!

BD_Woman March 24, 2009

I enjoyed this very much. I added a little extra nutmeg because I love what nutmeg does with cream sauces/soups. The soup was just a tad bit too thin for me. I think I'd cut the milk down to 1 cup next time, but otherwise make it as written. Thanx for a great lunch!

*Parsley* September 08, 2007

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