Read reviews (6)
Rate recipe
Go ahead and indulge in a bowl of this rich and creamy soup…it’s deliciously thick, flavorful and full of broccoli. Homemade soup never tasted so good!
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 cup) equals 307 calories, 27 g fat (16 g saturated fat), 93 mg cholesterol, 753 mg sodium, 14 g carbohydrate, 5 g fiber, 7 g protein.
Originally published as Rich Broccoli Cream Soup in Country October/November 2006, p49
Thickening Cream SoupsMashed potato flakes work well to thicken cream soups. Just add a little bit at a time until you reach the desired consistency. —Teri Lindquist, Gurnee, Illinois More Cream Soups»
Mashed potato flakes work well to thicken cream soups. Just add a little bit at a time until you reach the desired consistency. —Teri Lindquist, Gurnee, Illinois
More Cream Soups»
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Mar. 18, 2013 by Grama Duchess
EXCELLENT FLAVOR. I substitute evaporated skim milk for the cream and some of the broth with no decrease in the delicious taste. My husband loves this soup and asks for it often. Changing the broccoli to a different veg makes delicious soup of any kind.
Reviewed on Jan. 16, 2013 by queenofthemean2
using potato flakes is pobably better and faster than adding 3 potatoes mashed. also, try cooking the broccli only 15 to 25 minutes and cut off the stems and cook longer. take this water cooked with the stemi and add to the soup instead of just water. The flavors are Better.....
Reviewed on Dec. 04, 2012 by collegeave
definitely do not add more broth. It does look like in the beginning that there is not enough but when you add the milk it is fine. I blended some of the broccoli to make it creamier and left some chunks. Pretty good. Would make it again. I did use whole milk, not heavy cream.
Reviewed on Jul. 26, 2012 by scarlettesong
Don't listen to the other reviewers! I read the reviews first saying that there wasn't enough chicken broth, so I bumped it up to 3 cups and made the rest of the soup as written. It ended up watery and horrible even with the cornstarch! I doubled up on spices and used crackers but it wasn't salvageable. Next time I will make it as shown and see how it turns out. I don't know about them, but I made sure to cover mine while it cooked which would've kept in the water instead of boiling it off. Maybe that makes the difference.
Reviewed on Feb. 19, 2012 by camaro72
Please check for revisions before making this recipe.....the amount of broth appears wrong.....increased it to one full quart container and it was a success!
Reviewed on Feb. 04, 2012 by KitchenQueen60
It may have a typo but 1 1/2 cups of chicken is not enough so I doubled it-3 cups. If I hadn;t it would have been too thick. I also used half and half instead heavy cream. We like to sprinkle a little Cheddar on each bowlful too. Delicious!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013