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Old Fashioned Cream of Broccoli Soup

Learn all about how to make cream of broccoli soup for quick and easy meals! This simple recipe shows you how to make an easy, healthy, old fashioned cream of broccoli soup, with or without cheese.

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4
Calories: 304 kcal
Course: Main Course , Appetizer , Lunch , Brunch
Cuisine: American

Ingredients

  • ¼ cup unsalted butter
  • 1 large onion chopped
  • ¼ cup all-purpose flour -
  • 5 cups vegetable broth or chicken broth
  • 1 ½ pounds broccoli about 3 heads
  • ⅓ cup whipping cream (35 %) or substitute with ½ cup 2% milk and ¼ cup reduced fat sour cream
  • salt to taste
  • pepper to taste
Optional Additions
  • 1 - 2 carrots chopped or shredded, optional
  • 1 cup corn, frozen or canned optional
  • cheddar cheese or parmesan cheese, shredded, optional

Instructions

    Cup of Yum
  1. In a medium sized pot, melt butter over medium heat. Add onions and cook, stirring occasionally until translucent, about 5-7 minutes.
  2. Clean and cut the broccoli into florets with the stems peeled and chopped. The pieces need to be small enough to fit in your blender.
  3. Add flour and cook, stirring until combined.
  4. Add broth and 1 cup water. Whisking constantly. Bring to a boil, reduce heat and simmer for 10 minutes. Whisk occasionally.
  5. Add broccoli pieces and simmer until broccoli is very tender, about 20 minutes.
  6. Let cool slightly. In small batches, fill a blender halfway with mixture and puree until smooth. Return soup to your pot as puree.
  7. Place pot back on stove top. Add cream and heat over medium until hot. This soup is great with or without cream. Season with salt and pepper. You can thin with broth or water, if needed. Enjoy!

Notes

  • Serve this soup with wonton crisps and a crazy great side dish and you'll leave people in awe of your kitchen skills!
  • A good side dish can be found at What to Serve With Chicken and Dumplings.
  • No need to waste the broccoli stems. If you plan to puree this soup, then you can add the stalks. They can be added to the soup but may need to cook a bit longer to tender up.
  • Be sure to use caution when blending the soup. Let it cool a bit and only fill up the blender halfway to avoid any accidents with hot soup.
  • If you plan to skip pureeing, then make sure to cut veggies into smaller pieces so they cook in more time and are easy to eat.

Nutrition Information

Calories 304kcal (15%) Carbohydrates 29g (10%) Protein 7g (14%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.5g Cholesterol 53mg (18%) Sodium 1271mg (53%) Potassium 769mg (22%) Fiber 7g (28%) Sugar 10g (20%) Vitamin A 9975IU (200%) Vitamin C 157mg (174%) Calcium 121mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 304

% Daily Value*

Calories 304kcal 15%
Carbohydrates 29g 10%
Protein 7g 14%
Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.5g 25%
Cholesterol 53mg 18%
Sodium 1271mg 53%
Potassium 769mg 16%
Fiber 7g 28%
Sugar 10g 20%
Vitamin A 9975IU 200%
Vitamin C 157mg 174%
Calcium 121mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.