This soup was born out of a head of broccoli that was in the fridge needing to be used quickly!
It is so much more tastier AND healthier than the cream soups you will find at a local restaurant.
It also packs more punch in fiber and has so much more broccoli in it!
I hope to try this with cawliflower in the future. I've tried my best to come up with measurements on this but it's a pretty indefinite recipe depending on how large your broccoli size is.
I'm sure it will work well smaller or larger!
1 large bunch of broccoli
5 Tbsp of flour (or 6 if you like thicker soup)
6 Tsp Chicken Bouillon
3 cups Milk
3 cups water
Chop up onion~
Saute in oil till golden brown.
Cut the stem off the broccoli and discard. Run the broccoli through a food processor. If you don't have a processor just chop it up. Your end result will probably be much chunkier.
Add broccoli to pot. Add more oil and saute broccoli.
Add about 5 spoons (Tbsp) of flour.
Over medium heat stir flour in and cook till the flour mixture starts to stick on the bottom and turns brown. The flour will thicken the soup later on when liquids are added.
Add 6 tsp of chicken bouillon. (1 tsp for every cup of liquid that will be added later)
Stir broth in. Add 3 cups of milk and 3 cups water.
Keep heat on medium and cook till thickened.
Add 1 block of cream cheese and stir till melted and warmed through.
Yummy with homemade bread!
By the way, I've tried this with grated cheese and it the texture wasn't as good as the cream cheese.
I say cream cheese for sure!
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