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Creamy Broccoli Soup


  • 2 Tbsp. minced onion
  • 3 Tbsp. margarine or butter
  • 3 Tbsp. flour
  • salt
  • 3 cups milk
  • 3 cups chicken broth
  • 1 pkg. frozen, chopped broccoli, slightly thawed
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  • 2 cups thinly sliced carrots


In large saucepan, saute onion in butter until tender. With whisk stir in flour and 1 1/2 teaspoons salt; gradually add milk, stirring constantly, and bring to a boil. Add broth, broccoli and carrots. Cook over low heat, do not boil, stirring occasionally, about 25 minutes or until carrots are tender. Add pepper and salt, to taste. Makes 2 quarts.

By Robin from Washington, IA

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April 28, 20090 found this helpful


  • 1 Tbsp. butter or margarine
  • 1/4 cup onion, chopped
  • 2 cups milk
  • 4 oz. pkg. cream cheese, cubed
  • 1 package frozen broccoli, chopped, cooked and drained (10 oz.)
  • 1/4 tsp. ground nutmeg
  • 8 oz. Velveeta cheese, cubed
  • 1/8 tsp. pepper
  • 1 Tbsp. flour


In a 2 quart saucepan, on medium high heat, cook the onion in butter until it is tender. Reduce the heat, to medium , and add the milk and cream cheese. Cook until the cream cheese is melted, stirring frequently. Stir in the broccoli, nutmeg, Velveeta, pepper and flour until it is heated through, stirring occasionally.

By Robin from Washington, IA

Comment Was this helpful? Yes
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