Menu Enter a recipe name, ingredient, keyword...

Cream of Broccoli Soup


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 5 cups chopped broccoli
  • 2-10-1/2 oz. cans condensed chicken broth
  • 5 T. butter
  • 1/4 c. flour
  • 2 c. light cream (or half & half)
  • 2 c. shredded sharp cheddar
  • nutmeg to taste
  • salt & pepper to taste



Step 1

Remove broccoli buds from stalk. Cut into bite-size pieces. Peel stalks and cut in small pieces. Place in large pan w/1 can chicken broth and 1 can water. Cover and bring to a boil, then simmer 5 minutes. Cool slightly and set aside 1/2 cup choice pieces for garnish. Puree remaining vegetables and broth until smooth. (May have to do this in several batches.) Melt butter. Stir in flour, then cream. Cook over medium heat until thickened and bubbly. Stir in pureed vegetables, other can of broth and 1 can of water. Simmer a few minutes. Reduce heat, add cheese, salt and pepper, dash of nutmeg. (I sometimes add more cheese for flavor and thicker soup.)


You'll also love

Review this recipe

Thai Green Curry with Chicken, Broccoli, and Mushrooms Green Giant Cream of Broccoli Soup