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Dave's Cream of Broccoli Soup

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Dave's Cream of Broccoli Soup recipe













Trans-fat Free, Low Sodium


½ cup water
1 each chicken bouillon cubes
3 cups broccoli florets
24 ounces evaporated milk
nonstick cooking spray
as needed
1 ½ cups leeks
chopped, white part only
2 tablespoons all-purpose flour
½ teaspoon nutmeg
1 each garlic cloves
peeled and minced
3 tablespoons basil
fresh, chopped
black pepper
freshly ground, to taste


Bring the water to a boil in a medium saucepan over medium heat.

Dissolve the bouillon cube in the boiling water.

Add the broccoli and cook for 5 to 6 minutes, until it is bright green and fork tender.

Put the evaporated milk in a small saucepan.

Warm over low heat, just until bubbles begin to form around the edge.

Remove the pan from the heat.

Preheat a large, heavy saucepan over medium heat for about 1 minute.

Spray it twice with the vegetable oil.

Add the leeks and sauté, stirring often, for 7 to 8 minutes, until limp.

Stir in the flour and cook for 1 minute.

Whisk in the warm evaporated milk.

Continue to cook, whisking constantly, until the flour has dissolved and the mixture is smooth.

Reduce the heat to low.

Add the nutmeg, the garlic, and the broccoli, along with its cooking liquid.

Simmer for 5 minutes more, taking care not to bring the soup to a boil.

Remove the pan from the heat and stir in the basil and black pepper.

Top with extra cream if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 17537% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 118mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 18g
Vitamin A 51% Vitamin C 95%
Calcium 29% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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