a delicious broccoli soup with a little cheese.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 4 cups water
- 4 cups broccoli florets
- 2 tablespoons margarine
- 1 onion, chopped
- 1 large stalk celery, chopped
- ⅓ cup all-purpose flour
- 2 tablespoons chicken bouillon powder
- 2 ½ cups whole milk
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ½ cup shredded sharp Cheddar cheese
Instructions
- Bring water and broccoli florets to a boil in a medium pot, then reduce the heat and cook for about 3 minutes. Drain, reserving all of the cooking liquid.
- In a food processor or blender, process 1/2 of the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
- In a heavy-bottomed cooking pot, melt butter or margarine. Add onion and celery and cook for 3 to 4 minutes, or until soft. Stir in flour and cook, stirring constantly for 1 to 2 minutes. Add reserved cooking liquid and bouillon granules and bring to boil, stirring constantly. Reduce the heat to medium and simmer, stirring constantly, until thickened.
- Stir in milk, nutmeg, and pepper, then stir in both processed and chopped broccoli. Cook until heated through. Adjust seasonings to taste. Serve with grated Cheddar cheese.
- For a richer, creamier soup, use half-and-half instead of whole milk.
Nutrition Facts
| Calories | 205 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 901 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Lacked ‘character’. Too pale – other reviewers used more broccoli. I would also if I were to use this recipe again. Recipe calls for flour for thickening, I use cornstarch. Works much better, and is less fattening. I found the broccoli very difficult to blend. Maybe you really need a good blender? My Betty Crocker hand mixer doesn’t do the job. Quick question to reviewers: Do you use the stems of the florets as well? Thanks
I didn’t have any celery so I used celery salt to season. I also used chicken broth to cook the broccoli.
Very tasty, rich and creamy I added a little asparagus. I broke off the tough asparagus bottoms and cut them up along with the broccoli stems. Then I boiled them in water to get out all the flavor and nutrients to make the soup. I used some cream with our last half cup of skim milk.
I did make a lot of changes, but as a base recipe this has so much potential. It gets a 5 star from me but my 16yo gave it 1 star. He’s not generally a broccoli soup fan though so that’s not saying a lot. So, instead of water I used chicken broth, I didn’t have nutmeg so I substituted pumpkin pie spice (it worked), I used white pepper instead of black because I like it. I did add half n half in the last step, and I didn’t measure anything exactly, I eyeballed it. I know, I know. But I had a specific amount of broccoli I wanted to use up and I was too lazy to measure it and do the conversion math. Also I used up all the slightly questionable looking celery sticks from a veggie tray instead of “one stalk”. Follow me for more unfollowable recipes lol…
It’s so yummy but when i made it, its not to thick and its just right, i added minced garlic and garlic seasoning and also onion seasoning. So far its really good. I made it tonight while having covid.
I liked the soup. I made some changes. I didn’t use the chicken bouillon powder but used a no salt chicken broth instead. I didn’t put any celery in. At the end I cooked in shredded cheese. My husband said, it was a broccoli with cheese added and he wanted more of a cheese soup with broccoli added. My husband would rather go to the restaurant, he said, which adds much more salt, and flavors. trying to cut enough salt at home and still get good flavor is difficult.
Easy to make, the family loves it! Could be the Cheese!
Very good, used some reviewers tips. 6-8 cups flourets of broccoli, 5-6 cups chicken broth, garlic powder and put the medium cheddar cheese right into the soup, I also puréed all the broccoli and it came out very creamy, used 1/2 and 1/2 cream rather then milk
Changed out 2 cups of whole milk for heavy (whipping) cream and used 1/2 cup of whole milk. Omitted the cheddar cheese it was so delicious!. Even my year old picky eater liked it!. Also my 14 ear old son and husband commented how delicious it was!. Definitely have to make it again and take pictures next time as well!….
We didn’t like this recipe. There wasn’t any flavor. It tasted like broccoli flavored water.
I made a modified version – no milk and vegetable bullion instead of chicken. Also used a full teaspoon of nutmeg, and half a teaspoon of salt and puréed the entire thing so I didn’t need the milk to thicken it. The nutmeg and broccoli combination is amazing and I hadn’t thought to use it in a broccoli soup before!
I left off the cheese to save calories and still delicious!
Delicious! I didn’t have nutmeg and used about 1/2 cup of half and half. This is a simple recipe and it is sooo goood!! 🙂
I’ve made this recipe twice now. The first time was as written and the family was not at all fond of the nutmeg backdrop. But I still needed a broccoli soup recipe! This time I tweaked the recipe just a little: I split the milk between 2% milk and 10 % (cereal cream), as that is what I had; I also puréed all of the broccoli, using a tad more, – 6 cups; and lastly, I added 1/2 c shredded cheese to the soup, in addition to the 1/2 c of cheese for garnish. It was yummy, and everyone enjoyed it, BUT I noticed it tasted even BETTER the next day when I took leftovers to work for lunch! I will have to try to remember to make this a day ahead (or early in the morning) next time we serve it for supper!
I followed this recipe except for using 2% milk to cut calories. When finished, it was a little bland for us so I added garlic powder to taste, which gave it the fuller flavor for us. I’ll make it again.
I sauted the onions in butter and added the flour to cook a couple of minutes, then added a little evaporated milk and set aside, cut up the florets added to the chicken broth for more flavor to simmer, added the onion/flour mixture and stirred. Put into my mini food processor to puree in two steps. Added little white wine for more flavor. Made mistake of adding frozen cauliflower rice with lemon- great flavor but didn’t like the grainy texture of the cauliflower-rice.
We added garlic, more broccoli and only one cup of milk but it was pretty good!
Really good base to start with. Of course I switched up a few things. I added all the cheese to my soup at the end and stirred till cheese was melted.
I thought this soup was great , of course done my own little mix up. Because not everyone can eat the same kind of stuff. When your watching the fat stuff in your diet it is fourth of July and dont really time to go into that right now. Happy 4th. Thanks
I too used chicken broth in place of water and bouillon, and increased the amount of broccoli. Easy and good!
This was excellent. Cooked the broccoli in the chicken broth. Made it richer. We loved this soup. Even had it for breakfast!!!