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Best Cream Of Broccoli Soup

"This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will)."
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35 m servings 207 cals
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

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. 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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Read all reviews 1021
  1. 1296 Ratings

Most helpful positive review

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 ...

Most helpful critical review

Torn about reviews and what I really thought of this recipe. I really didn't care for this recipe at all. Followed it to a T and it was more of an overly gritty texture of broccoli then a creamy...

Most helpful
Most positive
Least positive

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 ...

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

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 che...

Excellent! I followed the recipe for the most part. I used 2 stalks chopped celery, 2 cans College Inn Chicken Broth, 1 Cup Milk, 1 Cup Heavy Cream. I also did not puree the broccoli. I like...

This recipe is perfectly titled; this soup is the bomb! Rather than puree, I followed another member's suggestion and just let the broth and broccoli boil down, but after 10 minutes, I took som...

This soup is wonderful. I made only minor adjustments to suit my tastes. I left out the celery and added fresh garlic, more onion and red pepper flakes. I also added a bit of cream cheese whe...

This was a great base to start w/but I tweaked it a bit b/c I'm vegetarian and wanted a Broccoli Cheese Soup. This will be my permanent recipe, b/c it was perfect. My changes: 1/2 lg red onion...

I avoid making reviewing recipes that i have made changes to because i feel that it isn't really the recipe if i do that, however that being said, the only change i have ever made to this recip...

I would give it 5, but I made adjustments. I added a clove of garlic to the onion/celery mix. I also added 1 shredded carrot to the broccoli. I used veg. base instead of chicken to make it veget...