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Cream of Broccoli Soup Recipe

Updated on October 30, 2011

This cream of broccoli soup recipe is quick and easy to make. It has a hearty, creamy flavor that is satisfying, especially on a cold day. This recipe can be prepared ahead of time a kept in the freezer for up to 3 months. When freezing, add the heavy cream only when ready to serve.


1 chopped onion
1 chopped celery stalk
1 chopped garlic clove
2 tablespoons of butter
4 cups of chicken broth
4 cups of broccoli florets
2 cups heavy cream
cheese for garnish


  1. Melt the butter in a medium sized stock pot over medium heat. Saute the onion, celery, and garlic for a few minutes, until tender.
  2. Add the broccoli and cook for about 10 minutes.
  3. Puree the soup in a blender or food processor. You can also use a hand blender. Then return the soup to the stock pot.
  4. Add the heavy cream and stir until heated through.
  5. Garnish with cheese when serving.


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    • Ms._Info profile image

      Ms._Info 5 years ago from New Jersey

      Great recipe. I like that this can be made ahead of time and frozen for later use. That makes it really easy for those days when you just need a quick and easy meal.

    • PeanutButterWine profile image

      PeanutButterWine 6 years ago from North Vancouver, B.C. Canada

      mmmmm I am going to make this, its made me hungry and I am now craving broccoli soup. I'll make some tomorrow! thanks for sharing :)

    • Rosie2010 profile image

      Rosie Rose 6 years ago from Toronto, Canada

      Hiya Shawn, my kids and I love broccoli, and this cream of broccoli soup looks really tempting. I will surely try this... hmmmm it's making me hungry just thinking about it. Cheers!

      Have a nice day,