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Creamy Broccoli Soup

2 Tablespoons Olive Oil
1 Tablespoon Butter
2 cloves Fresh Garlic, Minced
1 whole Small Onion, Chopped
2 Tablespoons Flour
2 cups Low Sodium Chicken Stock
2 cups Low-Fat Milk, Or Your Choice
1/4 cups Half-and-half
1 pinch Nutmeg
1 pound Fresh Or Frozen Broccoli
1 Tablespoon Parmesan Cheese, Or More As Desired
Salt And Pepper, to taste


In a large pot, add olive oil, butter, garlic, and onion. Let soften for 2-3 minutes. Next, add flour (this thickens the soup) and stir well. Then add chicken stock, milk, half-and-half, nutmeg, and of course broccoli. Let soup cook on medium heat until broccoli is soft enough to puree in a blender. Mine took 30 minutes since my broccoli was frozen. Puree soup in batches in a blender, and add back to the pot. Taste soup and add salt, pepper, and Parmesan cheese, to taste. You may serve your soup in a bread bowl, or have some crackers or croutons on the side. This recipe can serve 4-6 people depending how much you fill your bowls. Enjoy!

Source: tastykitchen.com