Rich, delicious, elegant, and simple to prepare is the crab Newburg. With rice on the side and steamed vegetables, serve the entrée.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
Ingredients
- 2 cups chicken broth
- 2 ½ cups fresh broccoli
- ¼ cup chopped onion
- 1 cup milk
- 2 tablespoons all-purpose flour
- 1 cup shredded Cheddar cheese (Optional)
- ½ teaspoon dried oregano
- salt and pepper to taste
Instructions
- Bring broth to a boil. Add broccoli and onion; simmer for 5 minutes, or until broccoli is tender.
- Whisk milk and flour together in a bowl until well blended.
- Stir flour mixture into broth mixture; cook, stirring constantly, until soup is thick and bubbly. Stir in cheese until melted. Season with oregano, salt, and pepper.
Nutrition Facts
| Calories | 161 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 28 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 481 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
For a thinner (Noom: lower calorie density) but still very tasty version, I doubled the chicken broth, used a whole onion, added 2 Tbsp vegetable soup base, and (to help thicken) added 1 diced potato. After cooking, I mashed the soup with a potato masher until all the broccoli pieces were quite small, and then I puréed about half in the food processor. The result is a soup that’s much thicker than a broth soup but not as thick as a cream soup. For something so healthy, it’s really good.
9-18-20 used 6 cups broth 4 head broccoli garlic italian seasoning onion mushroom and chicken
I wish this recipe was revised, it lacks context (eg broccoli and onion should be chopped) and substance (eg what Spices?). I used the ingredients listed, but had to make the soup my own way, because the instructions are too sparse to follow. I recommend pureeing.
I thought this recipe was a great start, especially for this dish being my first time trying it.
I fried the celery, onions, shredded carrots and broccoli in three tablespoons of vegan margarine. Then added an extra cup of ckn broth, extra 1/2 cup of lactose free milk. Two extra tablespoons of flour too. I also added Traeger Blackened spice and sea salt. The dish was completely lactose free and delicious!
Quick and easy doubled the recipe loved the soup.
Made this soup yesterday. I made some changes, instead of milk, I used coconut milk, added some carrots, and as per some suggestions, I sautéed the onion and garlic and than added the broth which i somewhat diluted to lessen the salt. It still came out very delicious.No need to put the cheese. Very easy and simple to make.
Delicious! I did 1.5 times the recipe with 2 times the broccoli and a few small changes. I caramelized the onions, added a bit of celery and then added broccoli with stock to boil. I blended the soup with a hand blender before I added the milk/flour mixture. I did not, however, increase the amount of oregano, but did add a bay leaf. The cheese I used was the grated cheese mix from Costco. Simple and easy!
This really did not “knock my socks off”. It was okay, not awful, not great. Just seemed a bit bland. Will find a different recipe next time I have broccoli I want to use up.
I made it for supper. It was delicious! I doubled the recipe so we could have leftovers. I followed the recipe but did add onion powder. Next time I will add more fresh onion.
Boyfriend hates… HATES vegetables. BUT HE LOVES THIS SOUP!! So easy to make too. 🙂 Make this all the time!
I used frozen broccoli instead of fresh. This soup turned out great. I like my soup thick and this was perfect.
No angry faces please. I did some subbing, but for the same thing pretty much. I subbed half package (10 oz?) frozen (thawed) broccoli for fresh. I pureed it with 1 1/2c homemade chicken broth. I brought that to a boil 2 – 3 minutes – till the broccoli was done & then added 1/4c flour mixed with 1/3c milk – the add some hot to the cold deal. After smooth, I added 2/3c half & half; once hot, added the cheese & oregano. I know it’s cheese soup, but it was really stringy & I can’t figure out why. I made another soup with the same amount of cheese, but less other ingredients & it was fine. Mystery, it is. 🙂 Back to today, maybe the oregano. There wasn’t much in it. I don’t know. I just liked the other one better . It had no onion & less milk/cream. K, 17, reason for making this, thumbs down.
I have made this many times. Other than substituting the chicken broth with veggie broth I follow the recipe exactly. It’s great every time, and is a favorite of my kids. Thanks for a quick, easy, delicious recipe!
I made this and other broccoli soups from AR over the last winter. This one was ok, it is definitely kinda on the thick side. I used some extra chicken broth to liquid it up. I couldn’t eat it when it was so thick. But all in all a pretty good recipe. I would def. make it again and play around with it. It is my #2 broccoli soup recipe I would say. 🙂
This is my all-time favourite soup. I’ve tried many different broccoli soup recipes and they all end up too thin and watery, or with a very bland flavour. This soup is rich and thick and is packed with so much flavour. The one change I make is that I add a lot more oregano than it calls for, the flavour it adds is amazing. I always double or triple the recipe so I have lots of leftovers, and it never lasts long in my house!! Thanks so much for this wonderful recipe!
Since I didn’t have any fresh broccoli, I used a 12 oz. bag of frozen broccoli. It worked just fine with the amounts of the other ingredients. After the broccoli was tender, I removed the crowns but left the larger pieces of stem. I used the immersion blender to blend up stems. I then added the crowns back in. My only problem with this soup is I did not at all like the addition of the oregano. I tasted the soup before adding any, then tasted again after adding only 1/4 tsp. Amazing how only 1/4 tsp. oregano gave such a heavy flavor. I believe this would be perfect for my family if I omitted the oregano.
I was looking for a quick soup. This definitely fit that bill. But it just wasn’t very good. I can see that if you added things, pureed it, and went “up from here,” it may be okay. But as is — no thank you.
I had a tooth issue and was looking for a nutritious lower fat soup that I could eat without much chewing and this one fit the bill. I used evaporated milk instead of regular milk because that’s all I had and I think that added a richer flavor. I also roughly mashed the broccoli so that there weren’t big chunks because of my tooth problem and I liked that texture. I did add the cheese(2% milk, lower fat)and thought that added some flavor that would have been missing otherwise. So much better than the nasty canned or packaged soup. Will definitely make this again, thanks for sharing this easy recipe!
This recipe is delicious! Even my children love it, especially with the cheddar cheese. Thanks for sharing!
Absolutely delicious! I read the reviews and made just a few small changes: I sauteed the onion and a clove of garlic before adding the broccoli and broth. And I used a can of lowfat evap milk since I only keep almond milk in the house. I did add the cheese, and it does make it ultra-yummy. So nice to find a recipe without cream and/or processed cheese. Thank you!