Creamy Broccoli Soup


Serves: 6
Total Calories: 128

Ingredients

2 tablespoons butter or margarine
2 tablespoons flour
3 1/2 cups milk
1 (16-ounce) bag frozen broccoli cut
1 cup water
1/4 cup instant potato flakes dried
1/4 cup green onion chopped
1 tablespoon chicken bouillon
1/2 teaspoon rosemary dried leaves or dried basil leaves
1/4 teaspoon black pepper
Cheddar cheese Shredded

Directions:

In a 3-quart saucepan over medium heat, melt butter. Add flour. Cook and stir 1 minute. Add milk. Stirring, bring to a boil. Add broccoli, water, potato flakes, green onions, bouillon granules, rosemary, and pepper. Reduce heat to low, partially cover, and simmer 20 minutes. Increase heat to medium-high. Bring to a boil and boil 5 minutes or until thickened.

Using a slotted spoon, remove some of the broccoli flowerettes andreserve. Place one-fourth of the soup at a time in a blender container. Cover and blend until smooth. Return purée and reserved broccoli to saucepan. Over medium heat, cook 15 minutes or until heated through, stirring occasionally.

Garnish each serving with cheese.

Nutritional Facts:

Serves: 6
Total Calories: 128
Calories from Fat: 61

This Creamy Broccoli Soup recipe is from the The Soup Collection Cookbook. Download this Cookbook today.


More Recipes from the The Soup Collection Cookbook:
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Avocado Soup
Black Beans and Rice Soup
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Cheesy Corn Chowder
Chunky Cod Chowder
Cold Cucumber Soup
Crab and Shrimp Bisque
Creamy Broccoli Soup
Creamy Oyster or Clam Stew
East Indian Soup
French Onion Soup
Fresh Mushroom Soup
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Ham and Cabbage Soup
Ham and Corn Chowder
Ham and Vegetable Soup
Hearty Beef Barley Soup
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Lettuce and Pea Soup
Louisiana Gumbo
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Meatball Soup
Mulligatawny Soup
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Oriental Soup
Overnight Bean Soup
Pier One Bisque
Potato Chowder
Potato Chowder with Clams
Quick Minestrone
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