Recipe by Proud Albertan
"This is a terrific and easy recipe I got from my late Grandmother. It's my favorite soup recipe ever!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
14 1/2 ounces
1 1/2 teaspoons
1 1/2 teaspoons
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.
This was a tasteless soup. I had to add cheese to thicken it up, and then the soup broke. Tasted better, but looked awful!!
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
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!!
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.
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.
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!
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.)
* Percent Daily Values are based on a 2,000 calorie diet.
Gramma's Cream of Broccoli
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 144
** Calories from Fat: 81
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple, quick homemade broccoli soup recipe.
Discover a terrific technique for making vegetable soups.
See how to make homemade broccoli cheese soup.