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Recipe courtesy of Dave Lieberman

Creamy Broccoli Soup (Frozen Broccoli)

  • Yield: 4 to 6 servings
  • Nutritional Analysis
    Per Serving
    Calories
    217 calorie
    Total Fat
    16.5 grams
    Saturated Fat
    10 grams
    Cholesterol
    48 milligrams
    Sodium
    186 milligrams
    Carbohydrates
    12 grams
    Dietary Fiber
    3 grams
    Protein
    6 grams
    Sugar
    2 grams
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Ingredients

1/2 stick butter

1 large onion, finely diced

2 tablespoons all-purpose flour

4 to 6 cups low-sodium chicken stock, water, or combination

One 10-ounce package frozen broccoli

1/2 to 3/4 cup heavy cream

Salt and freshly ground black pepper

Directions

  1. Melt butter in large, heavy pot over medium-high heat. Sweat onions, and stir in the flour until incorporated. Gradually whisk in the stock. Add the broccoli and bring to a simmer. Cook for 20 minutes. Finish with cream. Roughly puree with an immersion blender and season, to taste, with salt and pepper.
Show: Good Deal with Dave Lieberman
Episode: Soups

Categories:

Healthy Dinner Healthy Healthy Lunch Lunch Broccoli Soup Vegetable Soup Broccoli Soup Broccoli Side Dish Side Dish

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26 Reviews
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Tansey M.

I doubled the recipe using 8 cups of chicken stock. It was entirely too thin. I read reviews and used about 4 T of cornstarch mixed with equal amounts of cold water and then added to the soup as thickener. This addition helped, but I will definitely scale back the broth and increase the cream next time. I always love sherry in my broccoli soup, so I did add that at the end. Love the idea of adding nutmeg, too! I over blended with my immersion blender too, so lesson learned. Five stars for taste and ease but four stars for too much liquid.

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