Recipe: Best Broccoli Soup

This time of year in Iowa a healthy pot of warm soup takes the winter chills away. A great vegetable to start with is broccoli. It can always be found in the produce section, and broccoli is packed full of nutrients. Broccoli is a cruciferous vegetable and is related to cabbage, kale, cauliflower, and Brussels sprouts. It’s full of vitamin C which may help boost the immune system. A nice crusty bread pairs well with this soup. This recipe was found in the Taste of Home Books One-Pot Recipes and was submitted by Carolyn Weinberg, Custer, Montana.

Best Broccoli Soup


2 cups water

4 cups chopped fresh broccoli (about 1-1/2 pounds)

1 cup chopped celery

1 cup chopped carrots

1/2 cup chopped onion

6 tablespoons butter 

6 tablespoons all-purpose flour

3 cups chicken broth

2 cups milk

1 tablespoon minced fresh parsley

1teaspoon onion salt

1/2 teaspoon garlic powder

1/2 teaspoon salt


Carolyn’s directions:

In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, sauté onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Yield: 6-8 servings (2 quarts).

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