*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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!
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.
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!
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!
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.