Recipe By Jessie A.
Rating
Published Feb 21st
Prep 10m Cook 25m Additional - Ready In 35m
Servings 6 servings Calories 207.2

This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).

Recipe Ingredients

  • 5 tablespoons butter, divided
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 3 cups chicken broth
  • 8 cups broccoli florets
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • ground black pepper to taste

Cooking Directions

  1. 1 Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
  2. 2 Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. 3 In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Nutrition Facts

  • Calories 207.2
  • Carbohydrate 17 g
  • Cholesterol 31.9 mg
  • Fat 12.4 g
  • Fiber 3.6 g
  • Protein 9.2 g
  • Saturated Fat 7.4 g
  • Sodium 528 mg
  • Sugar 7 g

Reviews

  1. Torn about reviews and what I really thought of this recipe. I really didn't care for this recipe at all. Followed it to a T and it was more of an overly gritty texture of broccoli then a creamy soup. And bland. No umph of flavor. As much salt and pepper as I had to - Read more ...
  2. Well....this is a prize winner recipe. I've made this many times and have tweeked it to perfection. Use BUTTER, not margarine. The onion should be Vadalia. It adds an exceptional flavor and a touch of sweetness to the soup. The original recipe says to use the florettes....nonsence...chop the stems and leaves and throw them in. - Read more ...
  3. I would give it 5, but I made adjustments. I added a clove of garlic to the onion/celery mix. I also added 1 shredded carrot to the broccoli. I used veg. base instead of chicken to make it vegetarian. Also, I added sharp cheddar to the milk rue. Much better than using Velveeta. It was - Read more ...
  4. This recipe is perfectly titled; this soup is the bomb! Rather than puree, I followed another member's suggestion and just let the broth and broccoli boil down, but after 10 minutes, I took some of the broccoli out, so we could have some big pieces of it in the soup. I doubled the broth, because - Read more ...
  5. VERY easy to make, comes out GREAT exactly as directed, for the second time I made it I used 1/2 cup heavy cream and 1 1/2 cups milk to get a richer taste. I highly recommend adding parmesan cheese to the top of the bowl when serving. GREAT!!!
  6. This soup is wonderful. I made only minor adjustments to suit my tastes. I left out the celery and added fresh garlic more onion and red pepper flakes. I also added a bit of cream cheese when I was blending the soup. I used half milk and half evaporated milk and added a pinch of - Read more ...
  7. This was a great base to start w/but I tweaked it a bit b/c I'm vegetarian and wanted a Broccoli Cheese Soup. This will be my permanent recipe, b/c it was perfect. My changes: 1/2 lg red onion, 2 stalks celery, a few handfuls of baby carrots (chopped), 4c. Unchicken Broth, 2c. Low Sodium Vegetable - Read more ...
  8. I avoid making reviewing recipes that i have made changes to because i feel that it isn't really the recipe if i do that, however that being said, the only change i have ever made to this recipe is i a use a bag of frozen chopped brocoli i put the stems in before i - Read more ...
  9. Excellent! I followed the recipe for the most part. I used 2 stalks chopped celery, 2 cans College Inn Chicken Broth, 1 Cup Milk, 1 Cup Heavy Cream. I also did not puree the broccoli. I like a chunky soup. For the roux I melted the butter and removed from heat. Then I measured the - Read more ...
  10. This recipe is great! I highly recommend it. We don't put it in the blender - just use a potato masher.

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