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Best Broccoli Soup recipe

Best Broccoli Soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Broccoli soup

A simple recipe for a deliciously creamy broccoli soup. Perfect during the cold winter months.

331 people made this

IngredientsServes: 6

  • 1 litre water
  • 375g broccoli florets
  • 30g margarine
  • 1 onion, chopped
  • 1 large stick celery, chopped
  • 5 tablespoons plain flour
  • 2 tablespoons chicken stock powder
  • 600ml full fat milk
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 70g mature Cheddar cheese, grated

MethodPrep:15min ›Cook:25min ›Extra time:40min › Ready in:1hr20min

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

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Reviews & ratingsAverage global rating:(327)

Reviews in English (246)

by Vernie

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 track of time and cooked it longer which was fine for us since we prefer our broccoli softer vs. crunchy. Cooked it in a big 6qt pot but still used 4 cups of broth. I also used vegetable broth instead of water, 1/2&1/2 instead of milk, and added a finely chopped garlic clove and 2 finely chopped carrots with the onion and celery. I had to use some of the liquid to puree the broccoli, so I thought it was going to end up too thick and I would need more liquid at the end, but it was actually an excellent creamy consistency. Thank you for such an excellent recipe and for the extra ideas in the many detailed reviews! I will be making this soup over and over and over!!!-25 Nov 2006

by Anna

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 broccoli in the blender using some of the reserved stock. 1% milk worked great - and I did add garlic to the other veggies - cooked them for about 6 minutes. I also reserved 1/4 cup milk at the end and added it with about 1tbsp cornstarch to thicken. Season with salt and pepper - and this one's a winner.-18 Feb 2006

by Roxanne

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 pureed/chopped ALL of the cooked broccoli in my food processor before adding it back into the soup. I added the cheese to the soup after it was thickened with the milk. I did hold out 1/3 c. of the milk because I wanted to make sure it would be thick enough. I added just short of a TBSP of cornstarch to that saved milk and stirred it into the soup for added thickness. I have never added nutmeg to my broccoli soup and I think this addition is quite a pleasant surprise.-02 Jan 2006

Best Broccoli Soup

2 cups water
4 cups chopped fresh broccoli
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt

Here’s how to make this healthy cream of broccoli soup:

What you’ll need:

  • Cutting board
  • Knife
  • Large soup pot
  • Wooden spoon
  • Baking sheet
  • Tongs
  • Hand blender (immersion blender)


  • 2 medium broccoli heads
  • 2 medium-sized carrots
  • 1 medium potato
  • 1 small onion
  • 2 garlic cloves
  • Olive oil
  • 5 cups hot vegetable stock
  • Two bay leaves
  • 1 cup frozen peas
  • French baguette (or whatever bread you like)
  • Softened butter
  • Fresh parsley

Directions for making cream of broccoli soup:

  1. Chop the carrots, onion, and potato into cubes, then cut the ends off the broccoli. Finely mince the two garlic cloves.
  2. Drizzle some olive oil in the bottom of the large pot. Turn the heat on low and add the onions, simmering until slightly brown. Add the garlic next, cooking for a few minutes.
  3. Then, add the potato and carrots, cooking until slightly soft.
  4. Finally, add the broccoli, mixing it around the pot to coat it thoroughly with the oil.
  5. Now, pour in the vegetable stock. Make sure you warm it up beforehand, so it’s hot.
  6. Next, add in your bay leaves and bring the soup to a boil.
  7. Then, add the cup of frozen peas. Mix them in with a spoon and let the soup simmer for 20 minutes.

If you’re not a cream of broccoli soup lover, we’ll include a broccoli cheese soup recipe as a bonus.

Best Ever Cream of Broccoli Soup

Adapted from the Hungry Hunter restaurant, this rich, creamy soup is not low-calorie ( 1/2 pound of butter is not a typo!) but is incredibly tasty and satisfying. One bowl and a toasted piece of sourdough is a great meal.


  • 1-½ pound Broccoli
  • 1 quart Vegetable Broth Or Stock
  • 2-¼ cups Water
  • 2 whole Bay Leaves
  • ½ pounds Butter (2 Sticks)
  • 1 cup Diced Onion
  • 2 cloves Garlic, Minced
  • 1 cup Flour
  • 1 Tablespoon Salt
  • 1 pinch Ground White Pepper
  • 1-½ quart Milk
  • 1 whole Lemon


Cut broccoli into small pieces, including both florets and stems (peeled), and put into a pot with the broth, water and bay leaves. I like to use Wolfgang Puck’s vegetable stock, because it’s very flavorful, but any vegetable broth or stock will do. Bring to a boil on high heat, then reduce heat and simmer until broccoli is tender, about 15 minutes. The smaller you cut up the broccoli pieces, the more quickly they will become tender.

When the broccoli is almost ready, melt one stick of butter in a large skillet and saute the onions and garlic until the onions are translucent. Add the other stick of butter and stir until it melts. Add flour, salt and pepper and stir to make a roux. Let simmer, stirring occasionally, for 5 minutes.

While roux is simmering, heat milk on medium-low in a separate saucepan. Warm milk to approximately 160 degrees. I usually use 2% milk for this soup.

Remove bay leaves from broth, then pour roux into the pot with the broccoli/broth and mix thoroughly. Add milk to the pot and stir. Use an immersion blender to blend to desired consistency. Simmer an additional 10 minutes.

Serve with toasted sourdough bread. A squeeze of lemon juice in each bowl really brightens the flavor.

Leftovers can be refrigerated or frozen, and the soup reheats beautifully in the microwave or on the stovetop.

Low-Fat Broccoli Soup

If you're trying to eat low-fat because of dietary needs or simply because you prefer it, your meals don't have to lack flavor or be less delicious than their fattier counterparts. There are many tricks to making a low-fat lifestyle as scrumptious as the traditional methods of cooking that rely on oil, animal fats, or full-fat dairy to achieve creaminess and texture. Our broccoli soup is the perfect example of what you can make with wholesome and simple ingredients. Rich, flavorful, and very nutritious, our recipe is ready in just 35 minutes and can make the perfect light lunch or dinner, or a yummy appetizer for a heartier main course.

Broccoli is a great vegetable to have around. Versatile, crunchy, and full of flavor, it can be eaten raw, quickly steamed to a bright green color, roasted in the oven, or sautéed with garlic and a splash of olive oil. Seasoned with lemon juice and salt, it becomes the perfect side to any protein of your liking. Added to pasta dishes, it gives texture and volume and adds color to rice or quinoa salads. Broccoli is a powerhouse of nutrition, especially packing a lot of vitamin C. A cup of raw broccoli has just 30 calories, but almost 2 grams of protein and 70 mg of vitamin C—the daily recommended dose is between 69 and 90 mg a day, so a cup of broccoli can put you way ahead of your vitamin C needs.

Our healthy and nutritious recipe for low-fat broccoli soup uses a Yukon potato to add body to its texture, a healthy trick that can help you in other soup recipes when you need to thicken them and don't want to use flour or cornstarch. With the potato, you'll also be adding fiber and nutrition. Use the florets and stems for our recipe, and peel the stems if you find their skin too thick. Using thawed frozen broccoli is also a great option. For a vegan option, use vegetable broth and a plant-based beverage instead of milk. Serve this soup with a salad and a couple of rice crackers for a light but filling lunch, or make some fresh spring rolls for a pretty and healthy side.

Easy Stovetop Broccoli

Here's another great broccoli recipe: easy stovetop broccoli! You'll steam the broccoli until it's bright green and crisp tender, then mix with olive oil, salt, and red onion slivers. Add a sprinkling of feta cheese to put it over the top! It takes only 10 minutes to make and it's a crowd pleaser. (Also try our Instant Pot Broccoli. And, did you know you can roast frozen broccoli?)

Broccoli stalk soup recipe

This month I’ve been teaching a broccoli and cauliflower stir-fry in my classes. I am using only the florets since I know the stalks aren’t as popular in my house. It’s all very well and good, except for the fact that I’ve been left at the end of each week with a heck of a lot of broccoli stalks. I’m sure you’ve gathered by now that I am a compulsive use-everything-you’ve-got kind of a cook. I absolutely hate to waste food! In fact, I started a tradition in the house called “Frittata Fridays.” That’s when I pull together bits of leftovers and random vegetables and turn them into breakfast. Everyone’s happy!

So in order to not throw away the perfectly good broccoli stalks, I have been juicing lots of them into our juices. But there’s only so much of that I can take. What else could I use them for? On a whim I decided to see if I could turn the stalks in a pureed soup like my Cauliflower and Roasted Garlic Soup, which is one of my absolute favorites. My biggest concern was that the stalks wouldn’t have enough flavor and the soup would taste like nothing — WRONG! It was delicious. Warm, rich, creamy and using one of my favorite soup-thickening techniques (cooking and pureeing Yukon Gold potatoes with the soup), it tasted like there was lots of cream or butter when there was none.

Nutritionally speaking, the stalks are quite comparable to the florets, which is awesome since broccoli is once of those super foods you should be eating a lot of (and not throwing into the garbage!) In fact, I’m big on the whole cruciferous family of vegetables which includes all the cabbages, kale, bok choy, cauliflower, brussels sprouts, collard greens and more. These vegetables contain incredible amounts of vitamins, minerals, antioxidants, cancer-fighting compounds, and even protein. Load up, people!

I enjoyed this soup straight away with an extra pinch of flaky sea salt and a few grinds of black pepper. My husband stirred into his bowl a big pinch of shredded raw cheddar cheese and thought that was great. For the girls, I made them grilled raw cheddar cheese and kale pesto sandwiches on spelt bread and they loved dipping those into the soup. Even Mr. Picky finished his entire bowl — plain of course, with absolutely nothing added. This was a winner all around!

Recipe Summary

  • 2 teaspoons butter
  • 1/2 cup red onion, chopped
  • 2 cups milk
  • 4 cups (cut from about 2 pounds of whole broccoli heads) broccoli florets
  • Salt and white pepper, to taste
  • 1/2 cup plain whole yogurt or soy yogurt

Heat butter in a large pot over medium heat. Saute onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.

Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.

Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.


Trim the broccoli by removing the florets, trim to bite-size pieces, peel and dice stalk. Blanch for 30 seconds or until tender and place in ice water.

In a small sauté pan, cook the prosciutto in the olive oil until nicely browned and remove from pan. Leaving the olive oil in the pan, sauté the onions, garlic, salt, and the broccoli stems on low heat until tender do not brown. Add the chicken stock and simmer for 20 minutes.

Carefully place the vegetable and chicken stock mixture into a blender or food processor and purée. Pour into a bowl and garnish with the cheese, florets, prosciutto, sour cream, and the breadcrumbs.

How to make broccoli and celery soup

Get a pot that is large enough to hold all the ingredients (preferably 3-quart or larger). Pour oil in and heat it up. Add onion and sauté. Meanwhile, chop broccoli stem (yes, you will use it up) into smaller pieces and divide the head into florets. Dice celery.

Add chopped broccoli stem and celery to the pot and pour vegetable stock over. Cook it covered for 15 minutes. Now it’s time to add 1 cup of water, salt, pepper and broccoli florets. Bring it to a boil and cook for a further 5 minutes.

When ready, turn off the heat and puree the broccoli celery soup until smooth. Taste it and add seasoning, if needed.

Tips for making the best broccoli celery soup

  • Because there are only 3 main ingredients in this creamy broccoli celery soup – broccoli, celery and onion, make sure to use good quality ones. And if you can, they should be as fresh as possible – make sure your broccoli has nice dark green color, the stalk is firm to touch. If the stalk is wilted or if some of the florets are yellowish, avoid buying it. As for the celery – if the stalks are firm the celery is fresh.
  • Meat eaters, feel free use chicken or turkey stock/broth instead of vegetable broth, if that’s what you have on hand. You can also add cream (about ½ cup is enough) to make it richer, but it’s not needed.
  • Olive oil can be substituted with vegetable or sunflower oil.
  • You can use either red, yellow or white onion.

Other easy to make soups you might like:

If you are looking for soups using simple pantry ingredients, here are some ideas for you. These simple soups are easy to make, everyone can prepare them.

  • Jalapeno Potato Soup
  • Carrot Soup
  • Instant Pot Stuffed Pepper Soup
  • Potato Leek Soup

If these are not what you are looking for, you can still try other Soup Recipes from our blog.

Recipe Summary

  • 1/4 cup (1/2 stick) unsalted butter
  • 1 medium yellow onion, diced small
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 4 cups low-sodium chicken broth
  • 1 pound broccoli, cut into florets, stems peeled and chopped
  • 1/4 cup heavy cream
  • Coarse salt and ground pepper

In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.

Add flour and cook, stirring, until combined, 1 minute.

Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.

Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.

Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.

Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.