The Pioneer Woman Tasty Kitchen
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Creamy Broccoli Soup

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Level: Easy

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Description

There’s nothing like a bowl of creamy broccoli soup! I’ve tweaked this recipe a little to my liking by adding more milk than chicken stock, and it added a lot of creamy goodness! You can whip this up in a snap, and have it on your dinner table in under an hour. I used frozen broccoli florets in my recipe, but you may use fresh broccoli, too.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 2 cloves Fresh Garlic, Minced
  • 1 whole Small Onion, Chopped
  • 2 Tablespoons Flour
  • 2 cups Low Sodium Chicken Stock
  • 2 cups Low-Fat Milk, Or Your Choice
  • ¼ cups Half-and-half
  • 1 pinch Nutmeg
  • 1 pound Fresh Or Frozen Broccoli
  • 1 Tablespoon Parmesan Cheese, Or More As Desired
  • Salt And Pepper, to taste

Preparation

In a large pot, add olive oil, butter, garlic, and onion. Let soften for 2-3 minutes. Next, add flour (this thickens the soup) and stir well. Then add chicken stock, milk, half-and-half, nutmeg, and of course broccoli. Let soup cook on medium heat until broccoli is soft enough to puree in a blender. Mine took 30 minutes since my broccoli was frozen.

Puree soup in batches in a blender, and add back to the pot. Taste soup and add salt, pepper, and Parmesan cheese, to taste. You may serve your soup in a bread bowl, or have some crackers or croutons on the side.

This recipe can serve 4-6 people depending how much you fill your bowls. Enjoy!

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