Real Recipes From Real Home Cooks ®

creamy broccoli soup

(2 ratings)
Recipe by
Stacey Vadas
Crown Point, IN

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.

(2 ratings)
prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients For creamy broccoli soup

  • 4 c
    fresh broccoli florets
  • 1 c
    chopped celery
  • 1/2 c
    chopped carrots
  • 1/2 c
    chopped onion
  • 2 md
    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

How To Make creamy broccoli soup

  • 1
    In a dutch oven, bring 2 cups of water to a boil. Add broccoli and boil 2 minutes. Drain and set aside.
  • 2
    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.
  • 3
    Add the broth and milk and bring to a boil. Boil one minute, stirring constantly.
  • 4
    Add cooked broccoli, parsley flakes, onion salt, garlic powder, and kosher salt.
  • 5
    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.