Cream of Broccoli Soup I

Cream of Broccoli Soup I

William Anatooskin 10

"A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk."
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40 m servings 205 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 901 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
  2. In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
  3. In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
  4. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.


  1. 304 Ratings

Most helpful positive review

My family absolutely loved this recipe! I did make some changes. I used way more than 4 cups of broccoli, I had brought 3 big bunches (almost 4 lbs.) and used all of it, also I kind of lost tr...

Most helpful critical review

This soup was good however it needed a little POW! So I added some salt and more pepper!

My family absolutely loved this recipe! I did make some changes. I used way more than 4 cups of broccoli, I had brought 3 big bunches (almost 4 lbs.) and used all of it, also I kind of lost tr...

Amazing soup - but I made a few changes. I used about 6-7 cups broccoli and instead of water I used chicken broth (5 cups) or so - enough to cover the broccoli while boiling. I put ALL the bro...

although I did make changes I am rating this 5 stars. I omitted the ckn bouillon and used ckn broth for the water instead. I also sauteed a minced garlic clove in with my onion/celery. I puree...

Simple and delicious soup. I used half and half instead of whole milk and it was nice and creamy and I think anything less would of made this "runny". I also suggest taking your time and maybe p...

This recipe was delicious! I made a few changes, ommitting the milk and flour and substituting 1 cup cream. (low carb diet) And instead of dirtying the food processor I added some broccoli, use...

This is the perfect soup. My 11 month old daughter was like a little bird flapping her arms and opening her mouth when I fed her this soup and she literaly licked the bowl clean. I mixed about 1...

Best thing about this soup is that the broccoli is not over cooked, which gives the soup a garden fresh taste. I will also put asparagus, zucchini, and green bell pepper in the soup with the br...

This soup was delicous! I felt it needed quite a bit of salt, pepper, garlic salt and seasoning salt, which I added, and it was great! Yummy, warm and healthy meal.

I really liked this!!! I only used half an onion and probably will use less celery next time or chop it very fine. I didn't puree any of the broccoli, I just chopped it very fine and then added ...