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Chunky Broccoli Soup

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  • Prep 15 min
  • Total 15 min
  • Servings 4
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Progresso® chicken broth provides a simple addition to this broccoli soup that's ready in just 15 minutes - perfect for a delicious dinner.
Updated Jun 7, 2011
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Ingredients

  • 3 cups cut up broccoli (about 1 pound)
  • 1 small carrot, shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups Progresso™ chicken broth (from 32 oz carton)
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/4 cup cold water
  • 1 cup half-and-half
Make With
Gold Medal Flour

Steps

  • 1
    In a 3-quart saucepan, heat the broccoli, carrot, salt, pepper and chicken broth to boiling over high heat. Reduce heat to low; cover and cook 6 to 8 minutes or until broccoli is tender.
  • 2
    In small bowl, mix flour and water with wire whisk until the flour is dissolved. Slowly add flour mixture to broccoli, stirring constantly. Heat to boiling over high heat; continue boiling about 1 minute, stirring constantly, until mixture is slightly thickened.
  • 3
    Stir in half-and-half. Cook over medium heat, stirring occasionally, until hot. Do not boil. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make Chunky Broccoli Soup as directed. When soup is finished and very hot, gradually stir in 1 cup shredded Cheddar cheese until it is melted.

Nutrition

150 Calories, 8g Total Fat, 9g Protein, 15g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
70
Total Fat
8g
Saturated Fat
5g
Cholesterol
20mg
Sodium
650mg
Total Carbohydrate
15g
Dietary Fiber
5g
Protein
9g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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