Name: Cream of Broccoli Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Tbsp salted butter ($0.22); 1 cup frozen broccoli florets (thawed and diced very small, (4.3 oz) $0.58*); 1 tsp garlic powder ($0.05); 1 tsp onion powder ($0.05); ½ tsp salt ($0.01); ½ cup heavy whipping cream (room temperature, $0.66); 1 cup whole milk (room temperature, $0.28); 1 tsp cornstarch ($0.05)

Cream of Broccoli Soup

This easy Cream of Broccoli Soup is a gluten-free 1:1 replacement for canned soup. It’s creamy, flavorful, and comes together fast with just a few simple ingredients.

30 min total 5 min prep 25 min cook 1 807 cal

Ingredients

1 serv.

2 Tbsp salted butter ($0.22)
1 cup frozen broccoli florets (thawed and diced very small, (4.3 oz) $0.58*)
1 tsp garlic powder ($0.05)
1 tsp onion powder ($0.05)
½ tsp salt ($0.01)
½ cup heavy whipping cream (room temperature, $0.66)
1 cup whole milk (room temperature, $0.28)
1 tsp cornstarch ($0.05)

Instructions

Tap a step to mark it done

1 Gather ingredients.
2 Dice broccoli into very small pieces.
3 Melt butter and add broccoli, garlic powder, onion powder, salt and sauté 6-8 minutes.
4 Add room temperature cream and milk and allow it to reduce by 1/4, stirring often, reincorporating any “skin” that forms on the surface, gently simmering for 8-10 minutes
5 Make a slurry with cornstarch and some of the cream-milk mixture. Add the slurry to the pan, and stir to thicken. Once the soup has reduced or thickened to about 2/3 of its original volume, it’s done!