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Cream of Broccoli Soup


Last time I made this soup, I wrote "Good!" on the recipe.

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Rate this recipe 4.2/5 (9 Votes)


  • 5 cups chicken broth
  • 2 large bunches broccoli, stems lightly peeled
  • 3 medium red potatoes, peeled
  • 1/2 cup minced green onions
  • 1 cup skimmed milk
  • 1 tablespoon chopped fresh basil
  • Grated rind of 1 lemon
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper


Preparation time 30mins
Cooking time 60mins


Step 1

Combine broth, broccoli, potatoes and green onions in Dutch oven. Simmer, covered, over medium heat until vegetables can be pierced easily with a knife, about 30 minutes. Puree in food processor fitted with metal blade, or blender, until smooth. (You may need to do this in two batches.) If using a blender, be sure to vent the lid slightly to keep the hot soup from splashing out.)

Put puree back in pot. Stir in milk, basil, lemon rind, salt and pepper. Heat through and serve.

Garnish choices: chopped fresh parsley or Italian parsley leaves; shredded cheese; a few tiny fresh broccoli tops.

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