Monday, October 15, 2012

Cream of Broccoli Soup

As everyone knows, it's the season for soup....and I've got one of my favorite cream soup recipes to share with you today.  It is absolutely wonderful.  Especially if you serve it in a bread bowl...that's a perfect fall dinner right there!

I got this recipe from my best friend & neighbors Mom years ago.  It's a true test of a fabulous recipe if it gets made year after year after year.  And this is one of those!

There are just so many things to love about this recipe!  I love that it is so easy to make.  That it is super inexpensive (but doesn't taste like it!).  And that you can keep it in the crock pot until ready to serve!  The only thing that would make it better is if I had a maid to clean up after dinner for me!

Cream of Broccoli Soup


2-3 heads and stalks of broccoli, cut up
1 cup grated carrots
1/2 cup chopped onion
1 can (14.5 oz.) chicken broth
1 can water
3 teaspoons instant chicken bouillon granules
1/2 cup flour
1/2 cup margarine or butter
1 (12 oz.) can evaporated milk

Bring water, broth, and bouillon to a boil. Add vegetables and simmer until tender.

 Melt butter/margarine in the microwave.  Add the flour and whisk until smooth.  Slowly add the evaporated milk while whisking until smooth & combined.  Stir mixture into the vegetables and broth.

Simmer on low 10 minutes, stirring occasionally, being careful not to scorch.

Or you can warm in crock pot on LOW after you have combined all ingredients.

Serve in bowls or bread bowls (my personal preference).  Take a serrated knife and cut a "lid" off of the bread bowl (or large roll).  Scoop out the "guts" of the bread bowl and place them to the side.


Use the "lid" and "guts" of the bread bowl to dunk into soup.  Yummmmmmy!

  Serves approximately 8.
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