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Rich Broccoli Cream Soup Recipe

Rich Broccoli Cream Soup Recipe

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. YIELD:6-8 servings


  • 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


  • 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.

Nutritional Facts

1 cup: 307 calories, 27g fat (16g saturated fat), 93mg cholesterol, 753mg sodium, 14g carbohydrate (6g sugars, 5g fiber), 7g protein

Reviews for Rich Broccoli Cream Soup

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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."

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!"

Reviewed Jan. 25, 2014

"Loved it added Bacon bits"

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."

Reviewed Nov. 5, 2013

"The soup was really good ; good recipe"

Reviewed Mar. 18, 2013

"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 Jan. 16, 2013

"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 Dec. 4, 2012

"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 Jul. 26, 2012

"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 Feb. 19, 2012

"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 Feb. 4, 2012

"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!"

Reviewed Dec. 19, 2010

"I have gotten many compliments making this soup from family, friends, and coworkers. Everyone should try it. It is the best soup ever....absolutely, fantastically, awesome!"

Reviewed Nov. 23, 2010

"This is a must make over and over again."

Reviewed Oct. 26, 2010

"Super easy and super yummy!"

Reviewed Sep. 25, 2010

"This recipe calls for 2 bunches or about 8 cups. The key is to simply use two bunches. When you measure the 8 cups it's too much broccoli and made the soup was too thick. But it is still good! We'll make it again but with less broccoli."

Reviewed Jan. 5, 2010

"Great recipe made it for my husband. It was a big success! I loved it as well."

Reviewed Dec. 31, 2009

"i made this soup because my husband likes it, i never liked it until i tryed this recpie i use fresh minced garlic because we cannot have the salt. and evaporated milk. but this one is a winner and a keeper, so far i have made this twice already sometimes i put 4oz. grated cheese in it to, Thanks so much i have found something i really enjoy and will keep making this"

Reviewed Nov. 22, 2009

"I used 1% milk instead of the cream (to cut back on fat and calories) and I pureed most of the was still wonderful!"

Reviewed Nov. 18, 2009

"Yummy!!! We keep making this! :)"

Reviewed Mar. 6, 2009

"i have a long-lost broccoli cheese soup recipe that everyone loved. the secret ingredient was white pepper. try it!"

Reviewed Feb. 24, 2008

"I recently made this soup because I know my husband really likes broccoli. Turns out he fell in love with this recipe and is requesting a double batch next time so he can take it to work more!"

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