Broccoli Soup

Broccoli Soup
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Calories 234 cals
Total Fat 13 g
Cholesterol 42 mg
Dietary Fiber 3 g
Sodium 649 mg
Protein 12 g
Total Carbohydrate 16 g

Prep Time: 10 Minutes

Time to Table: 25 Minutes

Serves: 5 (1 cup per serving)


  • 4 cups small broccoli florets
  • 2 cups frozen mixed onions, peppers, and/or celery
  • 1 cup julienned carrots
  • 1 teaspoon olive oil
  • 1 teaspoon garlic salt
  • 3/4 teaspoon dried thyme leaves
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons all purpose flour
  • 2 cups chicken broth
  • 2 cups 2% milk
  • 1 cup shredded sharp Cheddar cheese
  • 1/2 cup Daisy Sour Cream


Place the broccoli in a food processor. Cover and process until finely chopped, about 5 seconds. Remove to a medium bowl. Add the mixed vegetables and carrots to the processor bowl; process until finely chopped, about 5 seconds. Remove to the medium bowl. In a large saucepan, heat the oil over medium-high heat. Add the butter and all chopped vegetables. Cook for 3 to 5 minutes, stirring frequently. Stir in the garlic salt, thyme and cayenne pepper. Cook for 3 to 5 minutes or until aromatic. Stir in the flour until mixed. Add the stock and bring to a boil. Reduce the heat and add the milk. Simmer for 8 to 10 minutes or until vegetables are tender and the soup is slightly thickened. Serve with shredded cheese and dollops of sour cream.


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