50 Ratings
  • 5 star values: 41
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1

Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.

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Ingredients

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

Directions

  • Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.

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  • Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.

  • Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.

Cook's Note:

Remove a few broccoli florets before pureeing with immersion blender if desired; return florets to soup before serving.

Nutrition Facts

364 calories; 25.9 g total fat; 86 mg cholesterol; 625 mg sodium. 27.9 g carbohydrates; 8.2 g protein; Full Nutrition


Reviews (39)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/29/2013
Made this soup mostly to directions. I added a 2nd potato cut into very small cubes and steamed. Left some of the broccoli on the side to.add later along with the steamed potato; this added a heartiness that a completely pureed soup lacks. Other than that everything else was to recipe and this is definitely a keeper! Very tasty and rich. Will be making this often in the future!
(29)

Most helpful critical review

Rating: 2 stars
01/07/2015
I did not care for the recipe. I found it bland. Once I messed with it a lot it was okay. I will not make again.
(1)
50 Ratings
  • 5 star values: 41
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
Rating: 5 stars
01/29/2013
Made this soup mostly to directions. I added a 2nd potato cut into very small cubes and steamed. Left some of the broccoli on the side to.add later along with the steamed potato; this added a heartiness that a completely pureed soup lacks. Other than that everything else was to recipe and this is definitely a keeper! Very tasty and rich. Will be making this often in the future!
(29)
Rating: 5 stars
02/18/2013
This was pretty good I did use half and half what I had and it did come out nice and creamy very filling so I had it as dinner.
(16)
Rating: 5 stars
03/16/2013
This soup is delicious and easy to make. Put a bowl of shredded cheddar on the table to sprinkle on top. I cooked the flour in the butter for 1 or 2 minutes to ensure there was no floury taste to the thickening mixture. Thanks!
(10)
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Rating: 5 stars
03/28/2013
When the hubby says mmmm with every bite I know it is fab!
(7)
Rating: 4 stars
04/09/2014
I have some issues with recipes as written. 8-10 mins is way too long to sauté onions but more importantly you never cook garlic as long as onions or garlic turns bitter. Garlic only needs about 2-3 minutes. I added shredded carrots and sautéed celery with onions. Much needed flavor. Other than that this is a decent base recipe. I always use instant potato flakes to thicken gravies and cream based soups. Healthier gluten free and simpler!
(7)
Rating: 5 stars
02/23/2013
I am not a great cook and this recipe was easy to follow and turned out wonderfully! Probably the best broccoli soup I've tasted! Thank you! Changes I made: I removed the broccoli and potatoes after step 2 and ran them through the food processor to chop did not completely puree. I used half and half because that's what I had in the fridge. Added a cup or so of shredded cheddar cheese at the very end.
(6)
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Rating: 5 stars
02/25/2013
Turned out great even with these changes: halved the onion qty and doubled the garlic qty; only used one tiny potato but added few stalks of celery (added crunch!); used my own veggie stock from prev. cooked collard greens; didn't have milk so used water to soften the roux; only used half cup of whipping cream; then topped with red pepper flakes...yummy! I think my hubby will add shredded cheese. thx it's a keeper!
(5)
Rating: 5 stars
09/18/2013
Delicious just as written!! I don't feel like it's needs the whipping cream though the flour mixture thickens up really nicely with just milk or light cream. I couldn't resist throwing some shredded cheddar into each bowl but it's not needed! Thanks!
(4)
Rating: 5 stars
01/19/2014
This is excellent. I added 1chopped carrot and 1 stalk chopped celery with butter. Also added a handful of shredded cheddar at the end. I mashed it in the pot with a hand masher as we like pieces in our soup. Will definitely make again.
(3)