Save on Pinterest

Rich Broccoli Cream Soup

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
    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


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

Recommended Video


Click stars to rate
Average Rating:
  • Marc
    Nov 4, 2020

    Didn't use celery or onion. Used 4 cups chicken broth made in Instant Pot. Cooked 5 minutes in Instant pot. Took off lid and turned onto saute. Added half and half with corn starch slurry. Brought to boil. Stirred and done. Delicious.

  • LeslieTuttle
    Jan 27, 2020

    Has anyone just used frozen broccoli instead of fresh?

  • seasons01
    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.

  • gemigirl
    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!

  • Wokar
    Jan 25, 2014

    Loved it added Bacon bits

  • overthetop55
    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.

  • kimsecristwoolums
    Nov 5, 2013

    The soup was really good ; good recipe

  • Grama Duchess
    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.

  • queenofthemean2
    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.....

  • DrDoom77
    Jan 2, 2013

    No comment left