Homemade Cream of Broccoli Soup

"You can have this to the table in under 30 minutes. Although it is easy and quick to prepare, you really have to be at the stove for the whole 30 minutes. It has great flavor on its own, but feel free to add some cheddar cheese or crumbled bacon to the top."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by *Parsley* photo by *Parsley*
photo by karen j. photo by karen j.
photo by Stephanie G. photo by Stephanie G.
photo by Laurie G. photo by Laurie G.
Ready In:




  • In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
  • In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
  • Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
  • You can substitute cauliflower or broccoflower in place of the broccoli.

Questions & Replies

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  1. judygtinsley
    How long does it last in the refrigerator?
  2. lisaaldridge409
    I was wondering if I could add all ingredients to a slow cooker and let it cook altogether
  3. Anonymous
    Can I use margarine instead of butter?
  4. Anita
    Has anyone tried this recipe for cream I'd Celery soup?? I love it with broccoli but want to make cream of celery wondering if it'll work
  5. cmcafee60
    I'm making this recipe for the third time it is so easy and so delicious and there's no cheese unless you want to add it or add it as a topping. My question to you is when I make the roux it forms a paste and then I have to add it at the end and the second time it took a while to dissolve should it be a paste or a sauce I do exactly what the recipe calls for either way I'm sure it tastes just as delicious mine has so far and the first time I had to tweak it cuz I had no half and half so I added whole milk because of the flour agent is a thickener but anyway can you answer me on the flour and butter should it be a paste or should it be creamy thank you


  1. Yanilca R.
    One of my favorites yet. Very simple and easy, also satisfying. I added a bit of cheddar cheese to my liking and it was perfect. You can add carrots along with the broccoli if you're a veggie person. Just a tip. Anyways, thanks for sharing!
  2. *Parsley*
    I think this is the ideal "no-frills" cream of broccoli soup. It's simple, yet satisfying. I made this as written, just used fat free half and half. I was tempted to add cheese, but I didn't and was still pleased with the results. The thickness was just right and because it's not pureed like many others, there's still texture. Thanx for posting this quick and easy recipe.
  3. deb4me3
    Definately easy and really good. I think next time I'll make the white sauce and then add the saute'd onions and broccoli to the sauce instead of the other way around. I used stems chopped up well along with the florets. Just another way to use the whole broccoli. I cooked it longer than recommended because I used fresh and wanted it to be tender. I'm sure frozen would be quicker. Next time I'll probably try it with leftover Broccoli. This made a good dinner. Seems like something I could make for company. No stress - great reward! Thanks!
  4. kittykat1146
    I changed servings for 2-3 servings, this recipe turned out a little too thick so I added more whole milk and it was absolutely delicious!! Very easy rexipe.
  5. Jonathan Melendez
    So much better than the canned version! I loved it. Would be great with shredded Cheddar mixed in as well. Going to try that next time.


  1. GeoSheehy
    Reserve some of the chicken broth and and mix with roux (butter/flour) before adding to soup. Helps to eliminate of lumps.
  2. karen j.
    Added 8 oz Sargento Natural Sharp Cheddar Cheese that I grated. It is so smooth and delicious.
    • Review photo by karen j.
  3. b.orloski
    I did not have half and half. I used 1/3 low-fat milk and 2/3 heavy cream. I also added a bit of shredded carrots, just for color! Lastly, I added in approximately 3/4 cup of cheese! The soup was so good and definitely filling! This recipe is a keeper for sure!!!
  4. Laurie G.
    This was the first time I’ve made cream of broccoli soup. It was a hit!!! “Souper” easy to make and very YUMMY!!
    • Review photo by Laurie G.
  5. Christine G.
    Less butter works fine. I use some instant mashed potato flakes to thicken.


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