This dish for broccoli soup is hearty and tasty. Making it is easy, delicious, and quick. Enjoy (you will, I’m sure).
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 5 tablespoons butter, divided
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 cups chicken broth
- 8 cups broccoli florets
- 3 tablespoons all-purpose flour
- 2 cups milk
- ground black pepper to taste
Instructions
- Gather all ingredients.
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- Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender.
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- Add broccoli and broth, cover, and simmer for 10 minutes.
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- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use an immersion blender and puree the soup right in the cooking pot.
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- Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
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- Serve hot and enjoy!
- Allrecipes Magazine
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 7 g |
| Sodium | 528 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Not a ton of flavor but this is my go to recipe as a base. I add bouillon powder, a cup of shredded cheese, and 1/4 cup grated parmesan.
Good foundational recipe. I used a mirepoix base of onions, celery and carrots, and added some herbs and nutmeg. Tastes great! Thanks!
Wow! honestly a great and fast recipe and if you want to add a little kick at the end, I suggest some cheddar cheese to finish.
Meh. Texture was good, taste was flat. So I added salt and lots of pepper, 2 cloves of garlic, a shake of onion powder, more salt, a sprinkle of nutmeg. It would have been delish with lots of sharp cheddar or parmesan but the goal was to keep it healthy.
I did a 1/2 cup heavy whipping cream as some one else recommended below. My first time making soup and I’m pretty happy! Enjoying it. topped with fresh Parmesan, Italian blend cheese, and croutons.
My wife and I both loved it! We added a little teaspoon of sour cream at the end. Gave it a nice punch. There was enough left for repeat the next day
Easy. Quick. Just added a pinch of fresh minced garlic and a touch of kosher salt to taste.
I’d give it a 4, but I did alter it a little. Instead of onion I used a Leek. Delicious!
I skipped the celery, used olive oil margarine instead of butter. Delicious!
It’s great, easy and delicious. I used homemade broth which I don’t season so I added a bit of salt.
It was easy. Tasted nice even though no celery. Recipe did not suggest adding salt. I added some to taste
Really liked this recipe. We added carrots to the onion and celery step. We used 1.5 cups of milk and 1/2 cup half and half. I also added paprika and extra black pepper with a sprinkle of sharp cheddar cheese at the end. We will be making it again.
YUM! I cook lunches for elders and it was delish! I wouldn’t change a thing.
Very easy to make. Instead of using free broccoli, I used frozen, which made it even quicker. I will be making again.
I have tried other recipes for broccoli soup, but this one went to the top of the class. Easy to make, great taste. I didn’t add salt as we don’t use it normally. Flavourful, nice green colour. Will make it again.
Easy recipe with ingredients I usually have on hand! I did add minced garlic , lacks a little flavor but the cheese and croutons did the trick.
Added 3 garlic cloves and one additional rib of celery. Used low sodium chicken broth and 2% milk. Blended in the pot with emersion blender. Nice simple recipe and very tasty. Wiil make again.
Great base recipe! After reading Reviews, I pumped up flavor with some bacon grease, garlic, a pablano pepper, 1 cup mushrooms, doubled onion & celery (blended). Then used 1:1 cream:milk & Johnny’s Garlic Spread seasoning. Oh, and I had an aging red pepper that I diced and threw in at the end for color, flavor and crunch. Topped with shredded sharp. MY SOUP TURNED OUT AMAZING!!! Thank you all for your Reviews! I hope mine helps another home chef! Bon appétit!
Simple ingredients, simple instructions and simply delicious!!
I followed the recipe and it’s really good!
The only modification I did with this recipe is the onion because red onions are the only ones available here in the Phils. these past couple of months. Anyway, I was expecting the taste to be quite potent because of the onions but to my surprise, it turned out to be very pleasant. My family loved it!