Best Cream Of Broccoli Soup Recipe

Excellent! I followed the recipe for the most part. I used 2 stalks chopped celery, 2 cans College Inn Chicken Broth, 1 Cup Milk, 1 Cup Heavy Cream. I also did not puree the broccoli. I like a chunky soup. For the roux I melted the butter and removed from heat. Then I measured the 3 Tbs. flour in a small bowl and added a little bit at a time of the milk/cream mixture and whisked it till smooth. Then I added it to the melted butter. Then added that to the soup. NO LUMPS! Served with Grated Cheddar Cheese and Warm French Bread. So good on a Hurricane Wilma night.

VERY easy to make, comes out GREAT exactly as directed, for the second time I made it I used 1/2 cup heavy cream and 1 1/2 cups milk to get a richer taste. I highly recommend adding parmesan cheese to the top of the bowl when serving. GREAT!!!

A very easy recipe. But instead of using the florets, I chopped up the stalks and sauteed them along with the celery and onion, then simmered in the broth until tender enough to puree with the immersion blender. I also substituted half and half for half of the milk, only because I needed to get rid of it. I did steam a few florets and used them as garnish along with toasted croutons. Using the stalks does three things - 1) It uses them instead of throwing them away...just trim the ends and cut small enough to cook quickly. 2) it keeps the soup from being full of green "seeds" from the florets, that then get stuck in your teeth. 3) it lets you use the broccoli another day for a chicken, rice, and broccoli casserole!

Tweaked the recipe considerably. Steamed about 2 cups of sliced carrots. Added that along with chopped red bell pepper to butter and sautéed that instead of doing onions and celery. Cooked the broccoli in the broth for about 20 or so minutes until it was quite tender. Followed the rest of the recipe but added a teaspoon of nutmeg, salt and pepper. Quite good.

I followed this recipe loosely, without flour or cornstarch, and using vegan ingredients such as homemade vegetable stock, homemade margarine, and homemade milk from raw pumpkin seeds. I also added a lot of garlic powder. It is delicious and is my favorite creamed soup. I notice that many cream of broccoli soup recipes call for much less broccoli which I assume makes it very bland. I love the rich broccoli flavor and the thick texture of this soup. Also I use an immersion blender because a regular blender makes a terrible mess, plus it's easier to blend in the pot.

I think this recipe is a great place to start! Recipes are a guide, and we are all different so we all should personalize any given recipe to our tastes. I don’t understand the comments re: bland flavor, etc. It’s BROCCOLI. It’s not going to be a ribeye steak. I made it as directed and doctored with a TBSP of minced garlic, salt, hot pepper flakes, a wee bit of nutmeg and more butter. It’s delish! I also was short by two cups of broccoli, so used cauliflower to make up the difference, and threw in some chopped carrots that were in the fridge cuz I’m going on vacation and am cleaning it out. I also, actually now that I think about it, thought there wasn’t enough broth, so added two more cups. I also topped it with a smidgeon of grated cheddar. The finished consistency is great, the flavor is great, it is a delicious, satisfying, healthy cup of mostly broccoli soup. It’s so healthy I am going to go get another tiny cup of it. Be well, cookers!

Good basic recipe, MUCH better than any canned variety. Beware of a few things: Broccoli can become bitter if overripe or overcooked. Use the freshest you can find, cut into similar size chunks (including stems), peel stems if they have thick skin, and start heat on broth and stems before adding florets. It's much easier to puree in blender than with stick blender in a pot. Taste frequently. I used half and half because milk proteins can curdle when heated plus I wanted to freeze the soup. Definitely taste before adding salt/pepper, broth sodium levels can vary considerably. I think it would be a little tastier with some nutmeg on top. By the way I wholeheartedly agree with other rates, if you make changes you should not rate the recipe WITH your changes, instead rate the recipe as-is THEN make changes and state how much you like it with your modifications. IMHO

I agree with Melissa Goff; this recipe needed something. I made it exactly as written at first and found that it was bland and had an unpleasant texture. So that I could still have something to serve my family for dinner I added 1 teaspoon of dried minced garlic and 6 oz. cream cheese. I pureed the soup with an immersion blender several times to get the consistency that was creamier.

I made it in my pressure cooker, using frozen broccoli and Tuscan chicken broth. After it was finished I used the potato masher instead of a blender. I used gluten free flour and cashew milk for the white sauce. I was making lentils for another dish and they turned out all mushy so I threw a scoop in with the white sauce.

Loved it! Made minor adjustments after reading reviews. Used about 1/2 cup of heavy cream and then the rest was milk. Added a bit of garlic and a good bit of salt. And at serving sprinkled with red pepper and parm. cheese.

Delicious, easy to prepare, and healthy recipe!! I added a little more celery, 1 carrot, 2 zucchini, 1 extra cup of chicken stock (I used stock instead of broth). I used 1/2 cup of half and half and 1 1/2 milk and whole wheat flour. I sprinkled it with parmesan and served it with parmesan focaccia/garlic croutons. Simply delicious!!

Delicious

Just made it, and it is really easy and tastes really good! Thank you for sharing the recipe! Btw, one of my family member is Lactose Intolerant, so just use Coconut Milk and it works!

It’s part of my regular dinner rotation! So easy and so good!

So easy to make!

I used 1/2 cup of whipping cream in it, made it creamier!

I'm surprised there is no mention of salt in the ingredients/directions. Yes, it's quite bland without it, but I've never made a soup where I didn't add some salt. I added a slightly rounded teaspoon and it was delicious.

Bland. Tasted like broccoli water. I don't understand all the 5 star reviews.

I wanted a light filling soup as a side so I made it without the milk and butter. Used an tbsp of avocado oil to sautee the onions. Added some cauliflower I had around. Used corn starch instead of the flour. Turned out great still.

Can’t stop eating it 🤤