Cream of broccoli soup

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Cream of broccoli soup Recipe

By Tammy Algood Published: February 1, 2017

  • Yield: 6 Servings



  1. In a Dutch oven, melt the butter over medium heat. Add the onions and saute until tender but not browned, about 5 minutes. Meanwhile, in a small bowl, combine the flour, salt, oregano, curry powder and white pepper. Remove the onions from the heat and stir in the flour mixture until completely smooth. Reduce the heat to medium-low and return to the stove. Add the milk and cream, stirring to thoroughly mix. Cook until thick, stirring constantly, but do not allow to boil. Stir in the broccoli. With an immersion blender, puree the soup and serve immediately with a garnish of cheese.

    About Author

    Tammy Algood

    Originally from Starkville, Miss., Tammy Algood is a viticulture and wholesale produce specialist for the Tennessee Department of Agriculture's Market Development Division. She has a Bachelor’s of Science from Mississippi State University and a Master’s from Middle Tennessee State University. She writes about food for The Tennessean and monthly for The Tennessee Magazine. As the spokesperson for the statewide “Pick Tennessee Products” campaign, Tammy also develops recipes for their website at Broadcast appearances include Nashville’s local ABC, CBS, NBC and Fox affiliates as well as statewide on PBS. Tammy can also be seen nationally on the HGTV and DIY networks.

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