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Best Cream Of Broccoli Soup
SUBMITTED BY:
Jessie A.
PHOTO BY:
GABRIELLAM
"This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will)."
RECIPE RATING:
Read Reviews
(132)
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SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons margarine
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons margarine
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste
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DIRECTIONS
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. Puree soup and return to heat.
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.
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REVIEWS
Reviewed on Apr. 9, 2003 by LLJLLJ
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LLJLLJ
Apr. 9, 2003
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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23 users found this review helpful
This recipe is great! I highly recommend it. We don't put it in the blender - just use a...
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Reviewed on Apr. 9, 2007 by
Stormbringer
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Stormbringer
Apr. 9, 2007
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!!!
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12 users found this review helpful
VERY easy to make, comes out GREAT exactly as directed, for the second time I made it I used...
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Reviewed on Oct. 25, 2005 by MMONSIEGNEUR
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MMONSIEGNEUR
Oct. 25, 2005
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 3 Tbs. flour in a small bowl and added a little bit at a time of the milk/cream mixture and whisked it till smooth. Then I added it to the melted butter. Then added that to the soup. NO LUMPS! Served with Grated Cheddar Cheese and Warm French Bread. So good on a Hurricane Wilma night.
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11 users found this review helpful
Excellent! I followed the recipe for the most part. I used 2 stalks chopped celery, 2 cans...
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Reviewed on Nov. 4, 2007 by
Suzanne
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Suzanne
Nov. 4, 2007
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 it does boil off quite a bit. What a keeper- this is my new broccoli soup, thanks!! (But just know that it doesn't smell so great while it's cooking, but it will taste good)
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8 users found this review helpful
This recipe is perfectly titled; this soup is the bomb! Rather than puree, I followed another...
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Reviewed on Dec. 29, 2006 by
Shrinking Chef
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Shrinking Chef
Dec. 29, 2006
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 Broth, 2.5 lbs of broccoli florets, 3 c. Rice Milk, 1 c. Fat Free Half and Half, 1 sprig fresh marjoram, 1/8 -1/4 of a block of fat free cream cheese (gave it more body) and a bit of light Velvetta. For the roux I used a butter, EVOO blend w/spelt flour, sea salt and white pepper. I found a huge bag of broccoli florets @ Sam's Club/Costco so that really helped things along. I prefer a chunkier soup so I just used my hand blender and blended half of the soup or so. The broccoli was really tender when all was said and done anyway. It was really very, very good.
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8 users found this review helpful
This was a great base to start w/but I tweaked it a bit b/c I'm vegetarian and wanted a...
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Reviewed on Feb. 9, 2007 by
MELONDECA
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MELONDECA
Feb. 9, 2007
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 nutmeg at the end. This is definitely going into the recipe box. Thanks.
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6 users found this review helpful
This soup is wonderful. I made only minor adjustments to suit my tastes. I left out the...
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Reviewed on Jan. 29, 2008 by
Simone
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Simone
Jan. 29, 2008
wow! this was easy and great! Adding the touch of nutmeg like one reviewer suggested really did the trick.
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5 users found this review helpful
wow! this was easy and great! Adding the touch of nutmeg like one reviewer suggested really...
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Reviewed on Nov. 15, 2007 by LYSAVANDER
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LYSAVANDER
Nov. 15, 2007
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 very yummy and even my fussy 2 1/2 yr old ate it up!
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5 users found this review helpful
I would give it 5, but I made adjustments. I added a clove of garlic to the onion/celery mix....
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Reviewed on Feb. 18, 2008 by Carrie C
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Carrie C
Feb. 18, 2008
Great soup! I only pureed half and left some chuncks. I also used a bit of garlic. This is a keeper.
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4 users found this review helpful
Great soup! I only pureed half and left some chuncks. I also used a bit of garlic. This is a...
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Reviewed on Jul. 7, 2006 by
GRRLY
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GRRLY
Jul. 7, 2006
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 puree and the floret bits in after, I like my soup a little chunky.
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4 users found this review helpful
I avoid making reviewing recipes that i have made changes to because i feel that it isn't...
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