Gramma's Cream of Broccoli Recipe -
Gramma's Cream of Broccoli Recipe
  • READY IN 35 mins

Gramma's Cream of Broccoli

Recipe by  

"This is a terrific and easy recipe I got from my late Grandmother. It's my favorite soup recipe ever!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. In a medium saucepan, bring 3 cups water and salt to a boil. Cook broccoli in boiling water, uncovered, for 10 to 12 minutes. Drain, place broccoli in a small bowl, and mash.
  2. Melt butter in a large saucepan over medium heat. Mix in flour, and then gradually whisk in milk and water; stir continuously until liquid begins to boil. Stir in grated onion and mashed broccoli. Season with remaining salt.
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Reviews More Reviews

Most Helpful Positive Review
Oct 01, 2005

I was pleasantly surprised by this recipe. This is the only Cream of Broccoli soup I could find that doesn't list chicken broth or chicken boullion in the ingredients (I didn't have either). Great flavor and texture and I will make this again.

Most Helpful Critical Review
Nov 02, 2005

This was a tasteless soup. I had to add cheese to thicken it up, and then the soup broke. Tasted better, but looked awful!!

Jul 20, 2008

This soup is superb. Used skim milk and opted to saute the onion til transparent for sweetness. I Love this soup. My new favorite. Really do not measure anything, just kind of add and mix as i go. Once in a bowl, add a bit of black pepper and sprinkle with grated parmesian cheese. MMMMMMMMMMMM MMMMMMMMMM Good!!!!!!! Have made it 3 times in like 2 weeks. Delish!!! Brenda

May 26, 2007

This was great. I was tired of all of the Cream of Broccoli recipes making you cook the stuff first and then put it in the blender, that was always a mess. This one came out great!!! I added chicken broth instead of the water to the milk and it gave it extra flavor. Thanks!!

Jul 12, 2006

This soup was very good, and quick and easy to make! I gave it 4 stars though because i changed it a little bit. I used frozen broccoli and I used 3 cups instead of one. It turned out nice and thick! Will definitely make this again.

Mar 18, 2009

This recipe is a keeper. Made it twice, with 2nd time coming out much better after some changes were made. 1st and 2nd time, I used the Salad Shooter with wide blade to chop broccoli, 1st time: I used 2 tsp salt (too salty for us), so cut back to 1 tsp. I served it right after making and added shredded Cheddar cheese (it took away the broccoli taste, which we love). 2nd time: I used the boiled water from cooking broccoli to make the sauce, using all-purpose flour (last time I used Wondra, a gravy flour). After making in large saucepan, I poured the soup into top pan for double boiler and let it sit covered 1 hour before serving. To warm it, I put fresh water in lower double boiler pan to prevent scorching. Soup was very creamy and tastier. By the way, I used 2 cups of broccoli instead of 1. Thanks for sharing with us.

Oct 11, 2005

I loved it - I left out the onions, added black pepper, and left the broccoli in large chunks. My children LOVED it, I will make it again!

Jun 02, 2009

Love it! I add instant mashed potatoes and all kinds of stuff to make it great. (Anything I can think of that I have around that looks good... noodles, etc.)


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  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 1464 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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