Cream of Broccoli Soup

This Cream of Broccoli Soup can be made from start to finish in about an hour. After cooking the veggies, I removed about 3/4 cup of the veggies and used my immersion blender on the rest of the pot to give the soup a nice thick and tasty cream base. Then I returned the veggies to the soup base. This does not make a huge batch, which is good because my hubby doesn’t like broccoli. I love broccoli and I love soup so this was a hit for me.

Cream of Broccoli Soup



1/2 medium onion, chopped

2 Tbsp. butter

1/4 cup melted butter

1/4 cup flour

2 cups half-n-half cream

2 cups chicken stock

8 oz. fresh broccoli heads, chopped

1 cup carrots, julienned

1/4 tsp nutmeg

1-1/2 tsp salt

1/2 tsp pepper

1 cup shredded cheddar cheese


In a medium saucepan, cook onion and 2 Tbs. of butter until onion is translucent. Microwave 1/4 cup of butter until melted. Add flour and whisk until blended. Add flour mixture to onions and cook over medium heat for 3 minutes, stirring constantly. Add half-n-half, chicken stock, salt, pepper, nutmeg, broccoli and carrots. Heat to a boil over medium heat, stirring constantly. Reduce heat to a simmer and cook with a lid until veggies are tender, stirring occasionally. Remove about 3/4 cup of veggie chunks with a slotted spoon, set aside. With an immersion blender (or regular blender), blend the soup until no large veggie chunks remain. Return the 3/4 cup of veggie chunks to the soup and add cheese. Stir until cheese melts and serve.

Recipe adapted from Anne Keels recipe.




Categories: Soup

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