Updated: 7 days ago
Cream of broccoli soup from a can is ok for a super quick lunch or snack but it cannot compete with a steamy bowl that we make for ourselves. For starters, there will be only skimpy bits of broccoli in the salty canned version. YOU control the amount of broccoli and salt in the homemade kind though. A delicious homemade cream of broccoli soup has a LOT of broccoli and just enough salt (but not too much). The addition of garlic, Italian seasonings and freshly ground pepper give this soup a WOW factor that will possibly change your mind about canned cream of broccoli soup forever!
2 large stalks of fresh broccoli (including stems and florets), coarsely chopped OR 1, 14 to 16 ounce bag of frozen chopped broccoli, thawed and squeezed of all excess water
2 tablespoons of real butter
2 tablespoons of oil (avocado, olive, canola, etc.)
2 tablespoons of almond flour, whole wheat flour, oat flour (or other flour)
2 cups whole milk (or unsweetened milk alternative)
1-cup vegetable broth
1-teaspoon garlic powder
1-teaspoon Italian seasoning
Steam broccoli until tender but not over-cooked.
Toss with butter and set aside.
Add oil to a medium sized soup pot and heat (avoid high temperature so that oil does not smoke).
When oil is hot, stir in the flour using a wire whisk. Lower temperature if needed.
Continue to stir for at least 2 minutes.
Add the vegetable broth to the pot while continuing to stir with the whisk.
Stir in the garlic powder, Italian seasoning, pepper and salt. Mix well.
Increase temperature and allow mixture to heat up while continuing to stir.
Gradually add in the milk. Continue to stir often.
When soup is steaming, add in the broccoli.
Allow to heat through but do NOT allow it to boil.
This soup is best when served hot. A bit of shredded cheddar on top is a nice added touch!
Follow along with Rachel, BCF Program Coordinator, as she makes this recipe on our YouTube channel!
Written by Jenny Favret, MS, RD, LDN
Nutritionist, Duke Pediatrics Healthy Lifestyles