Return to Content

Cream of Broccoli and Carrot Soup

by

Yield: Serves 8-10

A colorful, light soup that makes a good first course for a special meal. Substitute any other vegetables of your choice.

Ingredients:

  • 4 cups chopped broccoli
  • 1 cup peeled, chopped carrots
  • 5 cups chicken broth
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 cups whipping cream
  • Salt and pepper

Instructions:

Place vegetables in large saucepan, cover with 4 cups chicken broth, bring to a boil, reduce heat, and simmer gently until tender; do not drain. Puree through food mill or in a blender; set aside. Over low heat melt butter in heavy saucepan, stir in flour until well blended, and gradually add cream. Add pureed vegetables with broth, plus remaining 1 cup broth. Add salt and pepper to taste and heat mixture thoroughly before serving. Sprinkle with chopped parsley, or reserve a few pieces of vegetable before pureeing and use to garnish each bowl. This soup can be made a day ahead and heated just before serving.
Updated Wednesday, November 24th, 2010
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Cream of Broccoli and Carrot Soup

  1. GIOVANNI April 13, 2014 at 11:53 am #

    Flour for a cream soup recipe? I use a grated medium potato for each 4 cups of stock,that way even celiacs can have it.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111