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Cream of Broccoli Soup

Serves 6
Preparation time: 10 minutes
Cooking time: 25 minutes


  • 5 tablespoons butter, divided
  • 1 chopped onion
  • 1 stalk celery, chopped
  • 8 cups broccoli florets
  • 3 cups vegetable broth
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • Ground black pepper to taste


1. Melt 2 tablespoons of butter in medium sized stock pot, and sauté 1 onion and 1 stalk of celery until tender.

2. Add 8 cups of broccoli florets and 3 cups of vegetable broth, cover and simmer for 10 minutes.

3. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.

4. Puree in batches until smooth.

5. In the medium stock pot, over medium-heat, melt 3 tablespoons of butter.

6. Stir in 3 tablespoons of all- purpose flour and add 2 cups of milk. Stir until thick and bubbly

7. Then, add the puree back into the pot and mix thoroughly.

8. Serve in a bowl and season with Ground black pepper, optional.

9. Refrigerate within two hours of cooking in covered containers for up to four days.

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