Rating: 4.5 stars 4.4
342 Ratings
  • 5 star values: 212
  • 4 star values: 94
  • 3 star values: 24
  • 2 star values: 8
  • 1 star values: 4

A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.

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  • In a food processor or blender, process half 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 about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.

  • Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

Nutrition Facts

205 calories; protein 9.7g; carbohydrates 17.2g; fat 11.4g; cholesterol 23.4mg; sodium 901mg. Full Nutrition
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