A great mixture of vegetables in a cream soup.

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Ingredients

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

Directions

  • In a large stock pot, combine onion, chicken broth, carrots, celery and garlic. Bring to a boil.

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  • Add broccoli, cover and cook for 5 to 10 minutes or until tender.

  • Transfer soup to a blender or food processor and puree. Return to stock pot, add milk, salt and pepper, and heat through over medium heat.

Nutrition Facts

89 calories; 2.5 g total fat; 7 mg cholesterol; 830 mg sodium. 10.3 g carbohydrates; 6.7 g protein; Full Nutrition

Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/27/2007
I love how this recipe turned out! I did make quite a few changes right from the get-go though. First I used about twelve cups of florets three celery stalks two grated carrots and one onion. I cooked the veggies at medium heat for ten minutes using a mixture of chicken broth and some leftover water from steaming vegetables earlier for dinner. I didn't puree all of the vegetables. I left about a cup and a half in their large chunks since I like having something to chew. I also tripled the roux in order to have a creamier soup. In the roux I used a small can of evaporated milk also for a creamier soup. Once the soup was in the final stages of simmering I added about half a cup of shredded mozzarella and a half a cup of grated parmesan. It turned out wonderfully! I don't recommend salt and pepper at the outset. I would suggest that you allow the folks eating your soup to season for themselves. Read More
(121)

Most helpful critical review

Rating: 3 stars
01/21/2011
A thin soup but delicious flavor. I will try something to thicken it next time. Read More
(5)
74 Ratings
  • 5 star values: 33
  • 4 star values: 28
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
01/27/2007
I love how this recipe turned out! I did make quite a few changes right from the get-go though. First I used about twelve cups of florets three celery stalks two grated carrots and one onion. I cooked the veggies at medium heat for ten minutes using a mixture of chicken broth and some leftover water from steaming vegetables earlier for dinner. I didn't puree all of the vegetables. I left about a cup and a half in their large chunks since I like having something to chew. I also tripled the roux in order to have a creamier soup. In the roux I used a small can of evaporated milk also for a creamier soup. Once the soup was in the final stages of simmering I added about half a cup of shredded mozzarella and a half a cup of grated parmesan. It turned out wonderfully! I don't recommend salt and pepper at the outset. I would suggest that you allow the folks eating your soup to season for themselves. Read More
(121)
Rating: 4 stars
01/27/2007
I love how this recipe turned out! I did make quite a few changes right from the get-go though. First I used about twelve cups of florets three celery stalks two grated carrots and one onion. I cooked the veggies at medium heat for ten minutes using a mixture of chicken broth and some leftover water from steaming vegetables earlier for dinner. I didn't puree all of the vegetables. I left about a cup and a half in their large chunks since I like having something to chew. I also tripled the roux in order to have a creamier soup. In the roux I used a small can of evaporated milk also for a creamier soup. Once the soup was in the final stages of simmering I added about half a cup of shredded mozzarella and a half a cup of grated parmesan. It turned out wonderfully! I don't recommend salt and pepper at the outset. I would suggest that you allow the folks eating your soup to season for themselves. Read More
(121)
Rating: 5 stars
01/04/2004
Absolutely delicious and low-fat too! And it was so quick and easy to make. I didn't have any celery but otherwise followed the recipe and it was great. Everyone asked for more! Thanks for sharing this. Read More
(46)
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Rating: 5 stars
01/26/2008
This was a great basic recipe. After I read others comments It sounded like it was a little thin. So I added a potato and added cornstarch to the skim milk and it was Great!!! Really thick and creamy. I also added just a little cheese to help also. Very health too. Read More
(38)
Rating: 5 stars
12/01/2008
Yummy! I didn't find this soup 'thin' as others have reviewed! I followed it to a "T" and I think it's just perfect. It took me no time at all to make this soup. Very easy and very good. THX Read More
(20)
Rating: 4 stars
01/13/2011
Great soup but I didn't think it was thick enough so I added 2 potatoes at the end and blended them in to give a nice thick and creamy texture Read More
(14)
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Rating: 4 stars
10/30/2006
When I make this soup I add 1/2 cup minute rice when adding the broccoli. I also omit the salt and add i cup of grated smoky cheese when adding the milk. This thickens the soup and gives it a nice flavor. Read More
(14)
Rating: 4 stars
11/05/2003
This recipe was very easy and very tasty. However it was on the thin side. Next time I will add a potato to thicken it. Read More
(10)
Rating: 4 stars
02/12/2008
Very delicious and healthy soup. I added the zest of a lemon. Lemon goes great with broccoli and the lemon zest smells great. Also added a little fresh oregano and parsley. I used a little less ff milk. The soup came out very good. I will make it again. Thanks for the recipe. Read More
(9)
Rating: 5 stars
04/01/2005
Very easy to make and a nice blend of vegatables. Read More
(9)
Rating: 3 stars
01/21/2011
A thin soup but delicious flavor. I will try something to thicken it next time. Read More
(5)