Broccoli Cream Soup Recipe
Broccoli Cream Soup Recipe photo by Taste of Home

Broccoli Cream Soup Recipe

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This soup has a wonderful fresh flavor. I've never had a better broccoli soup.—Beth Hart, Walworth, New York
TOTAL TIME: Prep: 35 min. Cook: 10 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Cook: 10 min.
MAKES: 8 servings


  • 9 cups fresh broccoli florets
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 8 tablespoons butter, divided
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 3/4 teaspoon white pepper
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon garlic salt
  • Pinch each dried basil, thyme and rubbed sage
  • Dash hot pepper sauce
  • 7 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup buttermilk
  • 1/2 cup heavy whipping cream

Nutritional Facts

1 serving (1 cup) equals 265 calories, 20 g fat (12 g saturated fat), 61 mg cholesterol, 1005 mg sodium, 17 g carbohydrate, 3 g fiber, 8 g protein.


  1. In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes.
  2. In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf. Yield: 8 servings (about 2 quarts).
Originally published as Broccoli Cream Soup in Taste of Home October/November 2002, p12

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Reviewed Sep. 29, 2015

"I am a 5 Star Chef Of The Future....I always add my own twist on these recipes....Added Broccoli 2 medium bunch Broccoli and 1 Small head Cauliflower, Carrots, Potatoes, dice small. After putting all ingredients together and cook, I poured 1/2 into blender and pureed, added back to soup, WOW, WOW. I served with lightly toasted French Garlic Bread...A meal fit for a King/ A great fall comfort soup..."

Reviewed Jan. 22, 2011

"A good recipe; liked the buttermilk in it. Calls for too much broccoli. One head or one box frozen is plenty."

Reviewed Mar. 14, 2010

"This like my mom made. Would recommend others to try. Easy to do."

Reviewed Feb. 14, 2010

"Made a double batch for a wedding shower, everyone loved it. Nice and creamy."

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