Creamy Broccoli Soup

Stacey Vadas


I made this for a light Sunday dinner and my son's friend told me to post this right is that good! I serve this with a salad and my Mile High Biscuits.

pinch tips: How to Clean Your Oven Without Chemicals



20 Min


50 Min


Stove Top


4 c
fresh broccoli florets
1 c
chopped celery
1/2 c
chopped carrots
1/2 c
chopped onion
2 medium
potatoes, peeled and diced
6 Tbsp
6 Tbsp
4 c
low sodium, fat free chicken broth
2 2/3 c
lowfat milk
1/2 Tbsp
parsley flakes
1 tsp
onion salt
1/2 tsp
garlic powder
1/2 tsp
kosher salt

Directions Step-By-Step

In a dutch oven, bring 2 cups of water to a boil. Add broccoli and boil 2 minutes. Drain and set aside.
In the same kettle, melt butter. Add celery, carrots, onion and diced potatoes and saute until onion is tender. Stir in flour until well blended.
Add the broth and milk and bring to a boil. Boil one minute, stirring constantly.
Add cooked broccoli, parsley flakes, onion salt, garlic powder, and kosher salt.
Reduce heat and simmer, covered, 40 to 50 minutes, or until vegetables are tender. If you want the soup a little thicker, at this point you can add some instant potato flakes until soup is desired consistency. Sprinkle each serving with shredded sharp cheddar cheese.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy