Creamy Broccoli Soup

Serves: 6
Total Calories: 128


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


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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Creamy Broccoli Soup
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