6 tablespoons butter
2/3 cup flour
2 tablespoons butter
1/4 cup chopped onion
4 cups broccoli florets, cut into bite sized pieces (fresh or frozen)
6 cups chicken broth (or you can use the 49 1/2 oz can)
3/4 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper

In a small saucepan over low heat, melt the 6 T. butter. Add in the
flour and stir until blended; do not brown. Remove from heat and set aside.
In a large saucepan, melt the 2 T. butter. Add onion; cook until tender.
Add chopped broccoli florets, cook and stir about 6 minutes. Add the
chicken broth. Increase the heat at this point and bring to a boil.
Whisking constantly, add the flour mixture. Cook and stir until soup is
thickened and bubbly. Lastly, add in the salt, pepper, and half & half.
Heat through and serve hot. Note: The soup will thicken upon standing.
You can substitute cauliflower or broccoflower in place of the broccoli.


  • Calories 207
  • Total Fat 12 g
  • Saturated 7 g
  • Polyunsaturated 0 g
  • Monounsaturated 0 g
  • Trans 0 g
  • Cholesterol 32 mg
  • Vitamin A 24%
  • Vitamin C 177%
  • Sodium 528 mg
  • Potassium 647 mg
  • Total Carbs 17 g
  • Dietary Fiber 4 g
  • Sugars 7 g
  • Protein 9 g
  • Calcium 21%
  • Iron 14%

Serves 1 cup

Recipe courtesy of Chef Vizzina, Executive Chef and Presiden of Campus Dining
at Samford University