Quick Broccoli Soup
A creamy, flavorful broccoli soup with herbs, perfect for quick lunches or cozy dinners. Suitable for vegetarians if using vegetable broth and optional ingredients omitted.
Ingredients
Instructions
- Cook broccoli in water or microwave until tender-crisp. Finely chop in a food processor or chopper.
- Bring the chicken broth, dried onion flakes (if using), and rosemary to a boil.
- Add the chopped broccoli to the broth mixture.
- Mix some of the milk with the flour until smooth. Gradually add the flour and milk mixture to the broth.
- Slowly add the remaining milk and heat until flavors are blended.
Tips & Substitutions
For a creamier texture, blend the soup longer or use an immersion blender. If you want to lighten it further, consider using unsweetened almond milk instead of skim milk. Dried onion flakes can enhance the flavor, but fresh onions sautéed in a bit of olive oil can provide a fresher taste. This soup is flexible; you can add other vegetables like carrots or cauliflower for more depth.
Serving Suggestions
Serve this Quick Broccoli Soup with crusty bread or a light salad for a complete meal. It pairs beautifully with Cheesy Chicken Mushroom for a comforting dinner. Garnish with a sprinkle of fresh herbs or croutons for added texture. A side of roasted vegetables can complement the soup nicely and enhance the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of milk if the soup thickens too much. Avoid boiling, as this can alter the texture. This soup can also be frozen for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Broccoli Soup contains roughly 793 calories, with 18g protein, 136g carbohydrates, and 19g fat. It is an excellent source of iron (45% of the Daily Value), protein (36% of the Daily Value), and dietary fiber (29% of the Daily Value). Note that it is relatively high in sodium, at 943mg per serving (41% 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 frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. Just ensure it's thawed and drained before processing. Frozen vegetables can also help save time, making this soup even quicker to prepare while still retaining essential nutrients and flavors.
How can I make this soup vegan?
To make this soup vegan, substitute the chicken broth with vegetable broth and replace the skim milk with a plant-based milk like oat or coconut milk. Ensure that the flour used is also vegan-friendly. This will provide a similar creamy texture without any animal products.
What can I add for more protein?
For added protein, consider stirring in some cooked shredded chicken or white beans after blending the soup. Both options will enhance the nutritional profile and make it more filling. You can also serve it alongside a protein-rich dish like Bill'S Chicken Dinner for a well-rounded meal.
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).