cream of broccoli soup

★★★★★ 1 Review
KimikiChicki avatar
By Kimiko Palanzi
from Warren, RI

Great for broccoli that is just past its prime: substitute 1 1/2 cups chopped broccoli for the frozen broccoli.

★★★★★ 1 Review
serves 6
prep time 5 Min
cook time 25 Min

Ingredients For cream of broccoli soup

  • 4 c
    chicken broth
  • 1 can
    (10 3/4 oz.) cream of celery soup
  • 10 oz
    frozen chopped broccoli
  • 1/2 c
    butter or margarine
  • 1 md
    onion, chopped
  • 1/4 c
    all-purpose flour
  • 2 c
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 c
    shredded cheddar cheese

How To Make cream of broccoli soup

  • 1
    Mix broth and soup in a larger saucepan. Bring to a boil over medium-high heat. Add broccoli; return to a boil and reduce heat. Simmer, covered, for 5 minutes or until broccoli is tender.
  • 2
    Heat butter in a medium skillet over medium heat; add onion. Saute until tender, about 5 minutes. Add flour. Cook for 1 minute longer.
  • 3
    Gradually stir milk into skillet. Cook, stirring continually, until thickened, about 5 minutes. Add salt and pepper; mix well.
  • 4
    Stir milk mixture into broccoli mixture. Simmer over low heat, stirring frequently, for about 10 minutes. Ladle soup into a serving bowl. Top with cheddar.

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