creamy broccoli soup
(2 ratings)
I made this for a light Sunday dinner and my son's friend told me to post this right away...it is that good! I serve this with a salad and my Mile High Biscuits.
(2 ratings)
prep time
20 Min
cook time
50 Min
method
Stove Top
Ingredients For creamy broccoli soup
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4 cfresh broccoli florets
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1 cchopped celery
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1/2 cchopped carrots
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1/2 cchopped onion
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2 mdpotatoes, peeled and diced
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6 Tbspbutter
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6 Tbspflour
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4 clow sodium, fat free chicken broth
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2 2/3 clowfat milk
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1/2 Tbspparsley flakes
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1 tsponion salt
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1/2 tspgarlic powder
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1/2 tspkosher salt
How To Make creamy broccoli soup
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1In a dutch oven, bring 2 cups of water to a boil. Add broccoli and boil 2 minutes. Drain and set aside.
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2In the same kettle, melt butter. Add celery, carrots, onion and diced potatoes and saute until onion is tender. Stir in flour until well blended.
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3Add the broth and milk and bring to a boil. Boil one minute, stirring constantly.
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4Add cooked broccoli, parsley flakes, onion salt, garlic powder, and kosher salt.
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5Reduce heat and simmer, covered, 40 to 50 minutes, or until vegetables are tender. If you want the soup a little thicker, at this point you can add some instant potato flakes until soup is desired consistency. Sprinkle each serving with shredded sharp cheddar cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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