Saturday, 26 June 2010

Broccoli Soup

Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s BeansHip HostessPillsbury andWestminster Crackers

So after seeing another blogger having made cream of broccoli soup I decided I wanted to make some too!

What I chose to do was modify my carrot soup from here.  

What you'll need:
~3 1/2 cups    broccoli (I used the florets and the stems too)
2 cups*          Chicken broth (or veggie would likely be good as well)
1 cup              finely chopped onion (about half a medium/large onion)

*I found that using 2 cups was a bit much for this soup, so next time I'll try 1 1/2 cups

3 tbsp  butter (I use margarine)
3 tbsp flour
1 tsp salt
1/8 tsp pepper
1/4 tsp   seasoning salt
4 cups  milk ( I use 1%)
a couple tbsp of Cheese Whiz (optional)

First I tossed my broccoli in my food processor.  I did this first as opposed to cooking things first (like the carrot soup) because I didn't want the broccoli to become mush.  I hate those broccoli soups that look like green slime!

So I chopped it to small pieces instead.


Next, put your broccoli, onion and broth into a sauce pan and cook until veggies are tender.  

In another saucepan, prepare your milk mixture.  

First, melt the butter. Whisk in your flour, salts**, and pepper.  

**if you're adding cheese whiz, I'd go easy on the salt, you can always add more later!

Again, I'll emphasize that you want to add your milk SLOWLY!!!

Whisk milk into the butter-flour mixture a little at a time.  Allowing the milk to slowly heat up.  Once all of the milk is added bring it to an almost boil.  For a nice thick soup, DON'T RUSH THIS PART.  The longer your milk mixture cooks, the thicker it's going to get.    If you want to make a broccoli cheddar soup, now is the time to add that cheese whiz!  **I didn't have any, so I didn't, but otherwise I would have.  Also, because I haven't tried this, you might need to back off on the salt because the processed cheese will definitely be packing it's own!

Add your broccoli mixture to the milk, and heat until everything is heated through, stirring often and making sure you don't burn the bottom!

Serve topped with grated cheddar! YUM!

Tidy Mom


  1. Yum, yum. I can't wait to try this. It looks soooo delish. Thanks for the recipe.

  2. I really love creamy soups, but then I feel all guilty. For several years now, I've been instead substituting cauliflower pure whenever I want to cream something up. All I do is boil it in some chicken broth and blend! I also just do the same with any veggie (broccoli, carrots, zucchini) and the consistency is so nice, that I don't need to add any cream/thickener.


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