Total Time
Prep 15 mins
Cook 15 mins

A great soup, one of the deli classics.

Ingredients Nutrition


  1. Saute onion and celery in butter in saucepan over medium heat until tender.
  2. Add flour, and salt and pepper, cooking and stirring until mixture is smooth and bubbly.
  3. Add broth and milk (all at once), stirring constantly until mixture comes to a boil and begins to thicken.
  4. Add cooked broccoli (I like to steam mine then cool in cold water to preserve color), stirring until all is heated through.
  5. Remove from heat and stir in cheese until melted and smooth (place back on heat briefly if necessary).


Most Helpful

Woweee!!!! This was SO, SO, SO good!!!! I have been wanting a good recipe for this soup and my search is over! Sue, I never heard of steaming the broccoli first but it sure did preserve the BRIGHT green of the broccoli and made it look so much more appetizing than the gray-green color it fades to after extended cooking. I followed the recipe exactly except for the addition of about 1/4 c. of diced ham that I needed to use up. Next time I will double the recipe!

TiaGem October 21, 2002

Yum! I Did not see a specification for the amount of celery, so I used 1/4 cup, finely chopped. I also added some cubed ham when I added the broccoli. Served it with a loaf of french bread. Wonderful! [Editor's Note: recipe was edited as a result of this comment 12/17/02]

ChipotleChick December 02, 2002

Love it. Tastes as good, if not better then restaurants. I like to add shredded carrots (and sometimes shredded cabbage) as well. I also use 1/2 the salt and double the pepper using black. I use fresh broccoli and find that it retains its bright green color after 1hr of cooking/cooling. If i lack time, steaming first while the rest cooks will be my go-to method. Using 2 cups of broth and 1 1/2 cups of milk still give it a great rich flavor and thickness, while cutting out a little of the fat.

elektrofire April 04, 2011

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