Cream of Broccoli Soup

cream of broccoli soupMy original plan for the broccoli was to steam it. However, I found this recipe for Cream of Broccoli Soup on The day I started to make it, I found out that it takes a LOT of broccoli to make this soup. The 2 small heads we got in the box would have been enough for 1 bowl. I bought another big head and got enough for a total of 2 bowls. The end result was worth it, though; because this was absolutely delicous!

Cream of Broccoli Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2½ tablespoons butter, divided
  • ½ onion, chopped
  • 1 small stalk celery, chopped
  • 4 cups broccoli florets
  • 1-14 ounce can chicken broth
  • 1½ tablespoons flour
  • 1 cup milk
  • dash paprika
  • cayenne pepper to taste (I used a couple of dashes)
  1. Melt 1 tablespoon butter in a soup kettle or large sauce pan. Saute onion and celery until soft. Add broccoli and chicken broth. Cover and simmer 10 minutes.
  2. While the broccoli simmers, melt remaining butter in a small saucepan. Stir in flour and cook for 1 minute. Add milk and simmer until thick and bubbly.
  3. When broccoli is soft, puree the broccoli mixture (I used an immersion blender). Add milk mixture. Season with paprika and cayenne pepper.

It must be getting cooler-when I made our meal plan this week, I put soup on the menu almost every night!

Happy eating!


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