Chunky Broccoli Soup
A hearty, creamy broccoli soup with tender vegetables and savory flavors, perfect for a comforting meal that suits all ages and complements any lunch or dinner occasion.
Ingredients
Instructions
- In a medium pan, combine the white sauce mix, chicken broth, and water.
- Add the thawed broccoli, shredded carrot, and minced onion.
- Bring to a boil over high heat, stirring often.
- Reduce heat to low and simmer for 10 to 12 minutes until the vegetables are tender.
- Stir in the milk and pepper.
- Simmer for an additional 2 minutes or until heated through.
Tips & Substitutions
For added flavor, consider sautéing garlic or leeks before adding the broth. You can also substitute fresh broccoli for frozen if you prefer; just blanch it first. If you don't have white sauce mix, a homemade roux can work as a substitute. For a creamier texture, use half-and-half instead of milk. Adjust the pepper to your taste, or add a pinch of cayenne for a kick.
Serving Suggestions
Serve the Chunky Broccoli Soup with crusty bread or a side salad for a complete meal. It pairs beautifully with Honey-Lime Barbecued Chicken for a delightful dinner. For a garnish, sprinkle some grated cheese or croutons on top just before serving. This soup can also be a hearty starter for a cozy family gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If the soup thickens too much in the fridge, add a splash of broth or water to reach your desired consistency before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Broccoli Soup contains roughly 454 calories, with 8g protein, 69g carbohydrates, and 17g fat. It is an excellent source of vitamin C (76% of the Daily Value), iron (26% of the Daily Value), and calcium (23% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 468mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli! Just make sure to blanch it first to soften it slightly before adding it to the soup. This will ensure that it cooks evenly and maintains a nice texture.
How can I make this soup vegetarian?
To make a vegetarian version of this soup, simply replace the chicken broth with vegetable broth and omit any meat-based ingredients. The flavor will still be delicious, and you can add more vegetables if desired.
Can I freeze the leftover soup?
Yes, you can freeze the soup for up to 2 months. To do this, let it cool completely, then transfer it to a freezer-safe container. When ready to eat, thaw in the refrigerator overnight and reheat on the stove. Note that the texture may change slightly after freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).