Cream of Broccoli Soup Recipes

Category Cream Of
Cream of broccoli is a quick and delicious soup that you can make and serve any time. This page contains cream of broccoli soup recipes.


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This hearty, creamy soup is actually made from leftover baked potatoes and steamed broccoli. It really takes something that's not so great reheated and turns it into a super delicious new dish.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4 servings


  • 1 medium onion
  • 1 Tbsp butter
  • 2 baked potatoes
  • 1 cup steamed broccoli
  • 2 cups beef broth
  • 1 cup heavy cream
  • salt and pepper to taste


  1. Chop the onion, potato and broccoli into small pieces.
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  3. Add butter to a pot over medium-low heat. Add onions.
  4. Cook until onions are a bit brown, about 3 to 4 minutes.
  5. Add the potato and broccoli and fry for a few minutes. Add the beef broth and bring to a boil. Reduce heat and simmer for 30 minutes.
  6. Use a blender to puree the soup until creamy.
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  8. While still cooking over low heat, add heavy cream and mix well. Do not bring it to a boil. Add salt and pepper to taste. Serve immediately.
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Cook onion, broccoli, and potato in chicken broth until tender. Then puree in blender for 2 minutes. Return to pan and add milk and cheese. Heat until cheese is melted.

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Cook asparagus or broccoli as directed on package; drain, measuring liquid. Add water to liquid to make 1/2 cup.


Puree asparagus or broccoli, with measured liquid, in electric blender. Melt butter in saucepan.

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January 20, 2006

This lower fat cream of broccoli soup is delicious and healthy.

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This is a healthy, hearty soup with a great flavor!

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Never tasted avocado in a soup before but it is delicious. Melt the butter in a large saucepan and saute the onions and celery. Add the potatoes, broccoli florets, avocados, chicken broth and coriander.

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December 14, 2009


  • Broccoli - at least 1 head
  • 1 med/large onion
  • few cloves of garlic
  • Heavy cream, milk, half and half
  • Potatoes, if using for thickening
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  • Salt and pepper


Use as much broccoli as you like but at least 1 FULL head. Cut up into pieces (doesn't matter size as you'll blitz these later) use the whole stem too, they have a lot of flavor and fiber. 1 medium/large onion and a few whole cloves of garlic. Boil gently in chicken or vegie stock until nice and tender, the amount of liquid you use here will depend on how much you want to add liquid cream or thicken with potatoes. Blitz in the blender or better yet in the pot with a hand blender. Then comes the fun part, Full fat, half fat, no fat. You choose! Full fat obviously would be some heavy cream added or some whole milk, depending on how thick you like your soups will depend on if you need one. Lower fat can include low fat milk or even fat free half and half. If you use a lot of liquid and want to thicken, use leftover baked potatoes, mashed and even oven roasted ones are good (blitz with the broccoli). A few sprinkles of boxed mashed potatoes works well too. Add some salt and pepper to taste (and anything else) and you are done!


By Michawn from Morgan Hill


Easy Cream of Broccoli Soup

I made this soup for dinner last night and served it with a loaf of bread. It was quite easy and my young kids ate it!! After blending, I added a pint of half and half and let it simmer until the bread machine was done.

Next time, I think I will use less half and half and I will saute the onions and garlic in butter before adding the broccoli and broth. This will add some flavor as it was a little bland. I added lots of salt and pepper, both during cooking and at the table.

All in all, a successful soup that I will try again. I can think of tons of cream soups that could be adapted from this recipe: Cream of Asparagus?


Jess (03/02/2007)

By Jess (TF Editor)

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