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

Rich Broccoli Cream Soup Recipe

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4.5 21
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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!
TOTAL TIME: Prep: 10 min. Cook: 65 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 65 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Rich Broccoli Cream Soup in Country October/November 2006, p49

Reviews for Rich Broccoli Cream Soup

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 5, 2016

"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."

MY REVIEW
Reviewed Sep. 27, 2015

"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!"

MY REVIEW
Reviewed Jan. 25, 2014

"Loved it added Bacon bits"

MY REVIEW
Reviewed Jan. 13, 2014

"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."

MY REVIEW
Reviewed Nov. 5, 2013

"The soup was really good ; good recipe"

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