Creamy buttery white sauce with fresh florets of broccoli floating in this soup will warm you up on a cold winter day.
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5 from 7 votes

Homemade Cream of Broccoli Soup

Creamy buttery white sauce with fresh florets of broccoli floating in this soup will warm you up on a cold winter day. 
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: broccoli, soup
Method: Stove Top
Skill Level: Intermediate
Servings: 4
Calories: 277kcal
Author: Marilyn

Ingredients

  • 8 Tbsp Butter splt between 6 and 2 tbs
  • 2/3 Cup Flour
  • 1/4 Cup Chopped onion
  • 4 Cups broccoli florets, cut into bite sized pieces (fresh or frozen)
  • 6 Cups chicken broth (or you can use the 49 1/2 oz can)
  • 3/4 Cup 1/2 and 1/2
  • 1 tsp Salt
  • 1/4 tsp Pepper

Instructions

  • 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.
    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.
  • 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.
  • 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

Notes

Geniuskitchen.com
The soup will thicken upon standing.
You can substitute cauliflower or broccoflower in place of the broccoli.
©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1Cup | Calories: 277kcal | Carbohydrates: 24g | Protein: 13.4g | Fat: 30.8g | Saturated Fat: 18.5g | Cholesterol: 77mg | Sodium: 1942.7mg | Fiber: 0.8g | Sugar: 1.6g