Gourmet Cream of Broccoli Soup

Gourmet Cream of Broccoli Soup


"Just enough for two people, easy to prepare, and freezes well. If freezing, do not add cream until ready to use."


45 m servings 453 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 35 g
  • 54%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1004 mg
  • 40%

Based on a 2,000 calorie diet

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  1. Melt butter in pan, do not brown. Add vegetables, toss to coat with butter, then press parchment paper on top of vegetables--this is called "sweating"-- for better flavor. Put lid on pan and simmer very gently until vegetables have softened. Do not brown.
  2. Remove paper, add chicken stock, bring to a boil, then simmer until vegetables are soft.
  3. Put in blender and puree until smooth. Pour back in pan, add salt, pepper, and cream. Simmer gently, do not boil or cream will curdle, until heated through.
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  1. 106 Ratings


Excellent soup, very tasty and easy to make. I omitted the butter, cream and salt. Instead, sauteed in water and used plain soy milk. I did, however, add 1/4 to 1/2 cup of loosely grated shar...

This is an excellent recipe. To call it gourmet, however, may be to venture into hyperbole. I seasoned it with fresh pepper, and garnished it with shredded cheddar, but made no further adjustm...

OMG...is this awesome or what?!!! We absolutely loved this soup. Not to mention how EASY it is to make. I followed the recipe exactly as written and would not change a thing (as I normally wo...

Oh my gosh!! You're right Elizabeth! It IS GOURMET! it tasted so good I want to make it ever night! I give it my own rating of 10 stars! very very good!I'm going to make it tonight for my mother...

Instead of cream I use oatmeal to thinken up the soup! After I puree the soup it comes out nice and creamy! (and healthier!)

I made this recipe almost exact as stated (added garlic powder, tastefully simple season salt, dash of nutmeg and fresh black pepper)and it got nothing but rave reviews!

I added fresh minced garlic with the other vegetables and I skipped the parchment paper step only because I didn't have any. I also used fat free evaporated milk because I don't usually keep whi...

This recipe was just okay. I ended up squeezing the juice of half a lemon in as well as putting two dashed of cayenne pepper and several dashes of Old Bay seasoning in to jazz it up.

We loved this, kids included! I added 3/4 cup rice (already cooked) and 1/2 cup shredded Cheddar cheese. Also, just use a 14 oz. can of broth; no need to measure.