Community Pick
Quick Creamy Broccoli Soup
"Adapted from epicurious.com. This is a fantastic low-fat soup recipe that tastes very creamy. It is also fast and easy-a really great healthy soup for the broccoli lover!! I used my immersion blender to make it even creamier."
photo by alenafoodphoto
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 3 cups frozen chopped broccoli (or fresh broccoli florets)
- 1 onion, cut into quarters
- 1 -2 clove garlic, peeled
- 1 1⁄2 - 2 cups chicken broth or 1 1/2-2 cups water (or combination of the two)
- 1⁄4 teaspoon salt
- 1 cup milk
- 2 tablespoons flour
- 1⁄2 - 1 teaspoon basil
- 1⁄2 teaspoon parsley
- 1 dash vinegar
- salt and pepper
directions
- In a large pot, combine broccoli, onion, garlic, broth (I used vegetable broth) or water, and salt.
- Cover pot, bring to a boil, and then simmer for about 15 minutes, or until everything starts getting soft.
- Use a ladle to transfer 2/3 of the soup into a blender.
- Blend the soup until smooth. (I just used my immersion blender until I was happy with the texture.)
- Pour back into saucepan and turn on heat to medium setting.
- In a small bowl, combine milk with flour and whisk together until smooth.
- Pour mixture into soup and stir.
- Add basil and parsley and stir until soup begins to thicken.
- Add vinegar, and salt and pepper to taste.
Questions & Replies
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Reviews
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Well you SHOULD try this soon because it's absolutely delicious! I used fresh broccoli, water instead of broth and dried parsley, and it turned out very flavourful, hearty and creamy! This also freezes really well, so it's a great recipe to make LOTS of! Thanks! -
Superb soup! I used fresh broccoli, chicken broth and fresh basil and parsley. I had some fat free half-and-half that needed to be used so I added about 1/4 cup of that. This soup is soooo creamy, the perfect texture. I could live on this soup, it's that good. -
Fantastic and fast recipe, I used frozen broccoli and it came out great! Tasted amazing with parmesan bread. -
Really good, simple and quick recipe. I used veggie broth and wasn't all that happy when I tried my first bite and the soup tasted really bland to me. I then realized that I hadn't added any salt, whoops! It tasted better with the salt, also added a bit more vinegar and a tiny bit of nutmeg. I love how healthy this soup is. I'm not a fan of heavy creamy, cheesy soups, so this recipe is a real find. Thanks for sharing the recipe! -
What they all said. Great soup, easy.
see 18 more reviews
Tweaks
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Simple and tasty! I used lower sodium chicken broth (2 cups), 1 tsp Italian seasoning and 1/2 tsp basil, a couple of generous shakes of cayenne, and it turned out very good. It does need a lot more than 1/4 tsp salt. I recommend making 1-1/2 or double the recipe because it doesn't make a lot. -
We thought this was great and so easy to make! We used chicken broth instead of water and doubled the recipe. Perfect consistency, but left out the vinegar (out of it) and it still tasted great and healthy too! -
Really good soup made this awhile back but forgot to rate it. I left out some of the broccoli, before I pureed it so there were some whole broccoli florets in it. Also used heavy cream instead of milk.
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Well you SHOULD try this soon because it's absolutely delicious! I used fresh broccoli, water instead of broth and dried parsley, and it turned out very flavourful, hearty and creamy! This also freezes really well, so it's a great recipe to make LOTS of! Thanks!
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.
