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Delicious Broccoli Soup

Photo Credit
Oksana Mizina/shutterstock
The Editors
Yield
6 to 8 servings
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Simmer
Sources
User Submitted

Our Best Broccoli Soup is made with fresh broccoli, carrots, and herbs for a wonderfully healthy, flavorful dish to both warm and nourish the body … perfect on a raw winter night or a brisk spring evening! Serve with chunks of warm bread.

We use fresh basil, thyme, and sage, but you can also use dried herbs. And if you don’t have them all (or don’t want to buy them all), add what you wish. 

This is a great way to use fresh broccoli from your garden!

For those interested, you could also turn this into a broccoli-cheese soup. Before serving the soup, whisk in two cups of grated sharp cheddar cheese until blended (about 1 to 2 minutes). Serve hot.

See all of our favorite soup recipes.

Ingredients
2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped carrots
1 rib chopped celery
1/2-1 cup minced onion
6 tablespoons butter or margarine
6 tablespoons flour
3 cups chicken broth
2 cups milk
1 tablespoon minced fresh parsley (or 1 teaspoon dried)
1 teaspoon salt
4 basil leaves, chopped (or 1/2 tsp of dried basil)
3 to 4 thyme sprigs , chopped (or 1/4 tsp dried thyme)
3 to 4 sage leaves, chopped (or 1/4 tsp dried sage)
croutons, for garnish (optional)
Instructions
  1. In a Dutch oven or soup kettle, bring water to boil. Add broccoli, carrots, and celery; boil 2 to 3 minutes. Drain; set vegetables aside.
  2. In the same kettle, saute minced onion in butter on low flame until soft and tender, stirring periodically (about 4 minutes).
  3. Add the flour, whisking continuously for about 4 minutes to form a smooth paste. (Whisking avoids burning.) Keep on low heat.
  4. Gradually add the broth and milk, whisking constantly so it all blends. Bring to a boil; boil and stir for 1 minute. Add vegetables (broccoli, carrots, celery). Stir in parsley, salt, and thyme. Reduce heat; cover and simmer for 30 to 40 minutes until vegetables are tender and flavors are combined.
  5. Add chopped thyme, sage, and basil. (If using dry herbs, add about 1/2 tsp of basil and a 1/4 tsp each of thyme and sage.)
  6. If not serving immediately, switch off the stove and keep the soup covered.
  7. Ladle soup into bowls and garnish with croutons if desired. 
About The Author

The Old Farmer's ÃÛÌÒÁµÈË Editors

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Comments

Anne (not verified)

9 months 3 weeks ago

couldn't think of a healthier soup than Broccoli !!!

Mardi (not verified)

4 years 10 months ago

For a gluten-free soup with a milk base, I use mashed potatoes in the broth instead of using flour. The potatoes make the soup thick without the need for flour. Also, I've always used cheese in the broccoli soup.

steve (not verified)

9 months 3 weeks ago

thank you.I hate putting flour in a soup

Vicki (not verified)

4 years 10 months ago

This sounds delicious but those of us living a low carb lifestyle would appreciate a non-flour / non-cornstarch, keto-friendly option.

dee (not verified)

4 years 10 months ago

I always thought that milk is added at the end of cooking time and you bring it to temperature, then serve. That way it doesn't curdle.

Carol Henders (not verified)

7 years 4 months ago

Recipe says "to add broth and milk gradually."

Lynda (not verified)

8 years 9 months ago

Sounds delicious...I would also use the cooking water, stock and milk. I wouldn't add the broccoli until closer to the end of cooking time...too mushy otherwise.

Patricia (not verified)

8 years 9 months ago

Why would you boil vegetables, throw away the water ? Why not cook broccoli and carrots with stck and milk ? I bet tastier and more nutrients in finished soup !

Jessie Nehlsen (not verified)

13 years 1 month ago

I was wondering why it was listed under slow cooker and then didn't use the slow cooker in the directions. What would you do, Jean, put everything in at the same time?

Sharon (not verified)

15 years 2 months ago

I don't have a soup kettle or a dutch oven, what else can be used? thanks