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Cream of Broccoli Soup
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Creamy broccoli soup with a mix of smooth and chunky broccoli for added texture.
Ingredients:
  • 4 cups water
  • 4 cups broccoli florets
  • 2 tablespoons margarine
  • 1 onion, chopped
  • 1 large stalk celery, chopped
  • 0.33333298563957 cup all-purpose flour
  • 2 tablespoons chicken bouillon powder
  • 2.5 cups whole milk
  • 0.25 teaspoon ground nutmeg
  • 0.5 cup shredded sharp Cheddar cheese
Instructions:
  • In a medium pot, simmer broccoli florets in boiling water for 3 minutes. Reserve the cooking liquid after draining.
  • Transfer half of the cooked broccoli to a food processor or blender and blend until fairly smooth. Chop the rest of the broccoli and keep it aside.
  • In a sturdy pot, melt butter or margarine. Add onion and celery, cook until soft for about 3 to 4 minutes. Stir in flour, cook for 1 to 2 minutes while stirring constantly. Add reserved cooking liquid and bouillon granules. Bring to a boil, stirring continuously. Reduce heat to medium and simmer, stirring constantly until thickened.
  • Combine milk, nutmeg, and pepper, then add processed and chopped broccoli. Heat through, adjust seasonings, and garnish with grated Cheddar cheese before serving.

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