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Cream of Broccoli Soup

When broccoli is in season, we eat it steamed, sauteed, and in casseroles--although that's probably the least favorite. But my girls will almost always eat any kind of soup. Make this with homemade chicken broth and it's a frugal treat for a winter supper.
Course Soup


  • 1 1/2 pounds broccoli cleaned and trimmed
  • 2 cups water
  • 1 small onion diced
  • 1-2 stalks of celery diced
  • 2 Tbs butter
  • 2 Tbs flour
  • 2 1/2 cups chicken broth homemade is best!
  • salt and pepper to taste
  • 1/2 cup milk or half & half or cream


  • Bring the 2 cups of water to boil and add the broccoli, onion, and celery and simmer, covered, for 10 minutes. Use a hand blender or a potato masher to mash this all up--or carefully pour into a blender and blend.
  • Make a white sauce with the butter, flour, and chicken broth: In a 3 quart saucepan, melt the butter and then stir in the flour. Add the broth slowly, whisking to incorporate it. Bring to a boil, stirring constantly. Turn down and simmer 1 minute, stirring all the time, then remove from heat.
  • Stir the creamed broccoli mixture into the white sauce and add the salt and pepper. Heat just to boiling, then turn down. Add a bit of the broccoli mix into the milk or cream, and then mix that back into the soup. Stir and serve.