• Cream of Broccoli Soup

    3 votes
    Cream of Broccoli Soup
    Prep: 10 min Cook: 1 hours Servings: 6
    by Ashley Tozer
    33 recipes
    Amazingly EASY & DELICIOUS cream of broccoli soup which was EVEN BETTER when I had it for leftovers two days after making.


    • 1 Bunch Broccoli
    • 5 Cups Chicken Broth [If you have no chicken broth you can use chicken bouillon cubes, and if you have none of those you can just use water but I would recommend adding some extra spices]
    • 1/4 Cup butter
    • 2 Medium Onions, Chopped
    • 2 Ribs Celery, Chopped
    • 1 Clove Garlic, minced [You could add more if you want but this soup already has such a great flavor you wouldn't want to mask it too much!]
    • 1/2 Cup Whole wheat Flour
    • 4 Cups Milk
    • 1/2 tsp Thyme
    • 1/2 tsp Marjoram
    • Salt and Pepper to taste


    1. Wash and trim broccoli, peeling away the toughest part of the stem. Break or cut off the florets. Slice the stems.
    2. Cook the broccoli in the chicken broth until tender.
    3. Saute the onions, celery and garlic in the butter until browned and soft.
    4. Gradually stir flour into butter mixture until it becomes much like a paste.
    5. Then, slowly add the milk, stirring constantly.
    6. Add the butter mixture, as well as the salt and pepper, and herbs to the broccoli and chicken broth.
    7. Continue cooking over low heat until soup thickens and boils. [Be patient. If you have the time for it, simmer for at least an hour until it thickens up nicely]

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