- 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
- 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.
Reviews for Rich Broccoli Cream Soup
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"The broth amount is correct, be sure to cover the pot on quite low heat during the broccoli cooking phase - if it's not covered, a lot of the liquid will cook off. I made this with two tweaks: added minced garlic and regular salt instead of garlic salt, and added crushed red pepper to the celery/onion. A great soup for those who prefer chunky instead of velvety, pureeed soups!"
"Loved it added Bacon bits"
"It seemed to lack something. I would probably add nutmeg or some chesse the next time I make it to kick it up a notch. I did bump up the chicken broth to about double the amount and it worked out fine. I also pureed the broccoli prior to adding the whipped cream. It is very rich."
"The soup was really good ; good recipe"
"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."