Prep 15 mins
Cook 25 mins
this soup is creamy and very filling. great by itself or with a simple sald.
- 1 lb broccoli
- 2 1⁄2 cups potatoes
- 1 cup celery
- 1 cup onion
- 2 garlic cloves
- 4 cups fat-free chicken broth
- 1⁄2 tablespoon tarragon
- put the onion and water in the saucepan over low heat. cook for about 12 min until the water has evaporated.
- remove from heat and stir in the seasonings. mmix well. add the pumpkin and mix until incorperated. stir in stock and milks until blended. return to heat and bring to a boil. stir constantly. ladel into 4 small bowls.
I would like to redo my review of this cream of broccoli soup. I added some sharp white cheese and some 1/2&1/2, and reseasoned with a hint of garlic and a hint of cayene. It turned out marvelous. I also used veg. boullion and I used a blender to mix it all ( in batches).I also knew you meant broccoli and not pumpkin. You may want to change that in these recipe. Thanks for a good recipe.
Well, I wanted to try it but the directions appear to be written wrong. I do not see any pumpkin or milk in the ingredients...am I missing something and what are the directions?
Thank you for this excellent soup! All of the other recipes were chock full of fatty cream, fake velveeta cheese or campbell's soups loaded with preservatives. This was simple comfort food at it's best - natural, tasty and easy to make. I used vegetable stock because we're vegetarian, but other than that, I prepared the soup as written. Thanks again!