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Creamy Broccoli Soup

Great with a warm sourdough roll on a cold winter night."


3 cans (14.5 oz ea.) reduced sodium chicken broth
9 cups broccoli florets
1 small onion chopped
2 cloves garlic, finely chopped
1 1/2 cups dry instant non-fat dry milk
1/2 cup water
1/4 cup all-purpose four
1/4 tsp black pepper
Optional: 1/4 tsp nutmeg


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

Transfer half of the veggie-broth mixture to blender or food processor (in batches) 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 pepper (and nutmeg if desired). Heat to serving temperature. Garnish with croutons and enjoy.

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Nutritional Information
Per Serving

no nutrition information available

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