Best Cream Of Broccoli Soup

813 Reviews 37 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Jessie A.
Recipe by  Jessie A.

“This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

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Reviews (813)

Rate This Recipe
ike1974
2982

ike1974

Well....this is a prize winner recipe. I've made this many times and have tweeked it to perfection. Use BUTTER, not margarine. The onion should be Vadalia. It adds an exceptional flavor and a touch of sweetness to the soup. The original recipe says to use the florettes....nonsence...chop the stems and leaves and throw them in. It says to simmer 10 minutes, NOPE. It takes at least 20 minutes for the broccoli to become soft. DON'T use a hand mixer to smash the broccoli. Use a potato masher and don't go nuts mashing it. Larger pieces of broccoli really make this soup exceptional. If you use a blender or mixer, you'll have a bowl of druel. Try this...fry up a few pieces of bacon and crumble it in the soup. It adds another dimension to this recipe. Everyone loves this soup, including kids. PS...Use Oberweis SKIM MILK. You can't tell the difference from whole milk and you can save a bunch of calories.

LLJLLJ
1016

LLJLLJ

This recipe is great! I highly recommend it. We don't put it in the blender - just use a potato masher.

Stephanie Kilmon
654

Stephanie Kilmon

VERY easy to make, comes out GREAT exactly as directed, for the second time I made it I used 1/2 cup heavy cream and 1 1/2 cups milk to get a richer taste. I highly recommend adding parmesan cheese to the top of the bowl when serving. GREAT!!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 207 cal
  • 10%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 17 g
  • 5%
  • Protein
  • 9.2 g
  • 18%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 528 mg
  • 21%

Based on a 2,000 calorie diet

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