Cream of Broccoli Soup

Submitted by Sandylee

"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."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 6

ingredients

• 2 (566.99 g) package frozen chopped broccoli
• 59.14 ml chopped onion
• 2 (793.78 g) can chicken broth
• 59.16 ml butter
• 59.16 ml flour
• 4.92 ml salt
• 473.18 ml milk
• 473.18 ml cream
• 0.61 ml nutmeg

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

[BD_Woman]

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!

 

[*Parsley*]

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!