Cream of Broccoli Soup | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Cream of Broccoli Soup

Serves: 6

Your rating: None
No votes yet

Both broccoli florets and stems are full of nutrition. This soup is a great way to use the entire head of the cruciferous superfood.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


Steam broccoli florets and stems in a pot until soft, 1 to 2 minutes. Set aside.

In a large pot, melt butter over medium heat. Sauté onions, marjoram, salt and pepper until slightly caramelized, about 10 minutes. Add flour to make a roux. Sauté until the flour is evenly combined and slightly browned, about 3 minutes. Add milk and stock. Mix well and bring to a boil. Lower to a simmer until soup thickens. Add steamed broccoli and turn off heat.

Place soup in a blender or food processor and blend until the desired consistency is achieved. Pour soup back into the pot and add cheese, mixing until cheese is melted.

Each serving: 310cal, 20g fat (12g sat), 60mg chol, 880mg sodium, 18g carb, 3g fiber, 15g protein

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)