Best Chunky Creamy Broccoli Soup
This recipe for the Best Chunky Creamy Broccoli Soup will warm you up on those cool autumn days when you feel old man winter slowly creeping toward you.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 1 stalk celery finely chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 medium potato coarsely grated
- 2 bunches broccoli stems and florets, chopped
- 3 tablespoons butter
- 3 tablespoons flour all purpose
- 2 cups milk low fat
- 1/8 teaspoon nutmeg
- salt and pepper to taste
In a medium sized pot, heat two tablespoons of olive oil over medium-high heat.
Sauté the onion and celery for about 5-7 minutes or until softened.
Add the minced garlic and sauté for another minute or so.
Add the vegetable broth, the grated potato and the chopped broccoli.
Bring to a boil.
Reduce heat; cover and simmer for about 15 minutes or until the broccoli is soft enough to be mashed with a potato masher.
In another saucepan, melt the butter over medium-high heat; whisk in the flour until smooth. Continue whisking while slowly adding the milk.
Lower the heat to medium and keep whisking until mixture thickens and begins to bubble. This step should take about 3-5 minutes.
Add the thickened milk mixture to the broccoli and stir together.
Season with salt, pepper and nutmeg.
Garnish and serve.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Serving: 1serving | Calories: 239kcal | Carbohydrates: 24g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 628mg | Potassium: 791mg | Fiber: 5g | Sugar: 9g | Vitamin A: 1850IU | Vitamin C: 182.7mg | Calcium: 198mg | Iron: 1.7mg