There’s nothing quite like a warm, comforting bowl of soup on a chilly day, and my Quick Cream Of Broccoli Soup is a perfect choice. This soup is not only delicious and comforting, but it’s also super quick and easy to make, making it a perfect choice for those busy weeknights when you just don’t have time to spend hours in the kitchen. The creaminess of the soup comes from the blend of broccoli and milk, while the Lipton chicken soup mix adds a depth of flavor that makes this simple soup taste like it’s been simmering all day. What I really love about this soup is how versatile it is. You can add additional vegetables or even some shredded chicken for extra protein. Finally, don’t forget to serve it with a slice of crusty bread to soak up all that creamy goodness. I promise, once you try this Quick Cream Of Broccoli Soup, it will quickly become a staple in your household.
Ingredients
- 1 (10 oz.) pkg. frozen chopped broccoli, partially thawed
- 1 envelope Lipton chicken soup mix with diced white chicken meat
- 3 1/2 c. milk
- 1 Tbsp. flour
Cooking Method
- In medium saucepan bring 3 cups milk and broccoli to boiling, then simmer, stirring occasionally for 5 minutes.
- Stir in soup mix and flour blended with remaining milk.
- Bring to boiling point, then simmer, stirring occasionally, 10 minutes or until soup is slightly thickened and broccoli is tender.
Calorie: 250
Total cooking time: 25 minutes
Difficulty level: Easy
The Great Broccoli Soup Saga
Ah, the humble broccoli. The veggie that’s the bane of every child’s existence and the delight of every nutritionist’s heart. Today, however, we’re giving this green villain a tasty makeover with our quick cream of broccoli soup!
The Star-Studded Ingredients Line-up
Let’s meet our stars. First up, we have the main contender, a 10 oz. package of frozen chopped broccoli, just partially thawed. Fresh off the freezer, it’s a bit frosty, but that’s just part of its cool charm. And next, we have the supporting actor – an envelope of Lipton chicken soup mix with diced white chicken meat. The chicken adds a nice, meaty twist to the soup and, let’s face it, makes the broccoli a bit more bearable.
Then, we have the extras, or as I like to call them, the “fluffers”. There’s 3 1/2 cups of milk, ready to make everything creamy and delightful. And last but not least, the secret weapon: 1 tablespoon of flour. Yes, the same flour you use to make those muffins that never quite rise the way they should (or is that just me?).
The Soup-erb Showdown
Let’s get to the meat of the matter (or should I say, the broccoli of the matter?). In a medium saucepan, bring 3 cups of milk and broccoli to a boil. Now, this isn’t a gentle simmer kind of deal. We’re talking about a full-on, volcanic eruption kind of boil. Once it’s boiling with the fury of a thousand suns, reduce the heat and let it simmer, stirring occasionally for 5 minutes.
The Grand Finale
If you’ve made it this far, kudos! We’re now ready for the final act. We’re going to stir in the soup mix and the flour, which we’ve cunningly blended with the remaining milk. I know, I know, it sounds like a culinary coup d’etat, but trust me, it’s all worth it in the end.
Bring the soup to boiling point again (yes, you read that right, we’re going for round two with the volcanoes). After that, let it simmer, stirring occasionally, for 10 minutes or until the soup is slightly thickened and the broccoli is tender. The broccoli should be able to be squashed with a spoon, but not so much that it loses its dignity.
The Aftermath
And there you have it, folks! You’ve survived the great broccoli soup saga and hopefully have a pot of delicious soup to show for it. If the soup is too thick for your liking, feel free to add more milk. If it’s too thin, add more flour. If it’s just right, well, congratulations! You’ve officially mastered the art of broccoli soup making.
Remember, cooking is all about having fun and making a mess (or is that just me again?). Enjoy your quick cream of broccoli soup and don’t forget to share your own funny cooking stories!
