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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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seasons01 User ID: 7880121 241136
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."

gemigirl User ID: 8550691 233559
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!"

Wokar User ID: 6557870 66284
Reviewed Jan. 25, 2014

"Loved it added Bacon bits"

overthetop55 User ID: 7134810 93734
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."

kimsecristwoolums User ID: 7467884 114904
Reviewed Nov. 5, 2013

"The soup was really good ; good recipe"

Grama Duchess User ID: 5191597 160676
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."

queenofthemean2 User ID: 7089575 161268
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....."

collegeave User ID: 2051962 166840
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."

scarlettesong User ID: 5947306 146130
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."

camaro72 User ID: 4893572 114890
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!"

KitchenQueen60 User ID: 3758584 161257
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!"

jonslady User ID: 2663854 145168
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!"

gingerriss User ID: 4959883 93733
Reviewed Nov. 23, 2010

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

smfousek User ID: 3346128 161256
Reviewed Oct. 26, 2010

"Super easy and super yummy!"

roddym User ID: 3759299 146128
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."

Tricia923 User ID: 4751495 73798
Reviewed Jan. 5, 2010

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

sharon1548 User ID: 247388 166839
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"

bschult2 User ID: 1991547 166838
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!"

mweeks User ID: 3745968 92490
Reviewed Nov. 18, 2009

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

m3mush User ID: 2731512 146127
Reviewed Mar. 6, 2009

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

charmedpeponita3 User ID: 2885602 73779
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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