Rich Broccoli Cream Soup Recipe

Rich Broccoli Cream Soup Recipe Rich Broccoli Cream Soup Recipe photo by Taste of Home Rating 4

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!

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Rich Broccoli Cream Soup Recipe
  • Prep: 10 min. Cook: 65 min.
  • Yield: 6-8 Servings
10 65 75

Ingredients

  • 4 celery ribs, chopped
  • 1 large onion, chopped
  • 3 tablespoons butter
  • 2 bunches broccoli, trimmed and coarsely chopped (about 8 cups)
  • 1-1/2 cups chicken broth
  • 2 teaspoons garlic salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1 pint heavy whipping cream

Directions

  • In a large saucepan, saute celery and onion in butter until tender. Add the broccoli, broth, garlic salt and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until broccoli is tender.
  • In a small bowl, combine cornstarch and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in cream; cook 10 minutes longer or until heated through. Yield: 6-8 servings.

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

Tip

Thickening 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»


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Reviews for Rich Broccoli Cream Soup

Rich Broccoli Cream Soup Recipe

Rich Broccoli Cream Soup

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(1-6) of 6 reviews

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!

 
 

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