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Cream of Broccoli Soup

Cream of Broccoli Soup

A thick and flavorful broccoli soup that has some nice chunks of broccoli in it.
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings


  • 3.5 cups chicken broth
  • 10 cups broccoli chopped florets and stems
  • 6 tbsp butter
  • 1 celery rib
  • 1 whole carrot
  • 3 tbsp all purpose flour
  • 1 cup milk
  • 1 cup heavy cream
  • salt and pepper
  • 1 cup shredded cheese
  • 1/2 cup Parmesan cheese


  1. Melt 3 tablespoons butter in a medium stock pot. Saute carrot, onion, and celery until the onions become tender. Add broccoli and broth. Cover and simmer over medium heat for 20 minutes.
  2. Pour some of the mixture into a blender until it's half full. Let cool for 5 minutes. Cover the lid with a kitchen towel to catch splatters. Pulse a few times before pureeing until smooth. Add mixture back to pot and stir.
  3. While the broccoli mixture is continuing to simmer. In a small bowl, whisk together milk, cream, and flour until smooth. In a small pot, over medium heat melt the remaining butter. Slowly whisk in the milk mixture. Continue to stir until thick. Add to broccoli mixture.
  4. Stir in cheese and season to taste. Enjoy!