- 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
"Skipped the celery cornstarch and only used a 1/2 pint if that of the whipping cream. Didn't have time to saute so I used powder everything. I boiled water.. put in butter then added frozen broccoli that had been in the fridge so a soft freeze. Drained and blended in blender with chicken stock and 1/4 cup of broccoli water. Very good. Next time I will make it the way it says and see if I can get a 5 star."
"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"
"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....."
"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."
"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."
"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!"