Total Time
Prep 10 mins
Cook 30 mins

I personally dislike broccoli, but I can eat the whole pot of this marvelous soup! HINT: If you add a good dose of Garam Masala it gives the soup oomph without detracting from its flavor.

Ingredients Nutrition


  1. Melt butter in saucepan, add onion, carrot and celery.
  2. Saute gently until soft, about 4 minutes.
  3. Trim the woody ends of the stalk and peel.
  4. Roughly cut up heads and remaining stalk.
  5. Add broccoli to pan with chicken stock, milk.
  6. Season with salt and pepper.
  7. Bring to a boil, cover and simmer 25 minutes.
  8. When broccoli is tender, transfer vegies to a blender.
  9. Blend on high until all ingredients are smooth.
  10. Return mixture to saucepan.
  11. Heat until lightly boiling and thickened.
Most Helpful

I made this a little more low fat by using olive oil instead of butter, fat free, low sodium chicken broth, and evaporated skim milk. Still very delish!!!

Jade #3 February 02, 2010

FABULOUS!! Probably the best soup I have ever made! I omitted the celery simply because I didn't have any, used half & half instead of milk, and added some ground cayene pepper for a little zing. I like my soups a little on the thick side, so I added a tablespoon of corn starch (mixed with a little cold water) at the end. It thickened immediately! I served it with some shredded cheddar cheese on top and the entire family loved it! THANK YOU!

Lori Ann D December 05, 2006

My entire family and all of my guests loved this soup. I must admit that I made a few changes, though, but liked the basic idea. I put the brocoli, onion, and celery in a pot and just covered it with water/chicken stock, the seasoning,I also added a little cumin and cooked it all until it was tender. I then let it cool and processed it all. I then added the butter and I used cream since I am allowed on my Atkins diet and just warmed it. It was delicious. We will be eating this again very soon.

Caryn Gale June 08, 2003