Wednesday, October 20

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 develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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