Cream of Broccoli Soup

Cream of Broccoli Soup

Prep:
15 mins
Cooking:
20 mins
Level:
Easy
Yields:
9 servings, 1 cup each

The homemade goodness of this Cream of Broccoli Soup will satisfy any appetite.

Ingredients

  • 3 cans (14.5 ounces each) low sodium chicken or vegetable broth
  • 9 cups (about 1 1/2 pounds) broccoli florets
  • 1 small onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 1/2 cup water
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

BOIL broth in large saucepan. Add broccoli, onion and garlic. Bring to a boil; reduce heat to low. Cover; cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly.

TRANSFER half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to remaining mixture in saucepan.

COMBINE dry milk, water and flour in medium bowl; mix well. Stir into soup; add salt and pepper. Heat to serving temperature.

FOR BROCCOLI CHEESE SOUP:
PREPARE
Cream of Broccoli Soup and add 1 cup (4 ounces) shredded cheddar cheese. Stir over low heat until melted.

FOR FREEZE AHEAD:
PREPARE
as above. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.

Baker's Comments

Nutritional Information

  • Serving Size
    1/9 servings, 1 cup each of recipe
  • Calories 100
  • Calories from Fat 10

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 1g 2%
  • Saturated Fat 0g 2%
  • Cholesterol 0mg 1%
  • Sodium 170mg 7%
  • Carbohydrates 15g 5%
  • Dietary Fiber 2g 9%
  • Sugars 6g
  • Protein 9g
  • Vitamin A 50%
  • Vitamin C 110%
  • Calcium 15%
  • Iron 6%

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