Return to Content

Cream of Broccoli Soup

by

Yield: 8 to 10 servings

For once, a cream of broccoli soup that's not pureed! This one has plenty of flavor and plenty of texture, and it makes a wonderful lunch when served with an herb bread and a fruit dessert. If you prefer an even stronger flavor, try substituting a sharper variety for all or part of the cheese.

Cream of Broccoli Soup

Ingredients:

  • 6 cups water
  • 10 ounces fresh or frozen chopped broccoli
  • 3/4 cup finely chopped onion
  • 2 cups shredded American cheese
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 1 teaspoon garlic powder
  • 1 cup milk
  • 1 cup light cream
  • 1/4 cup butter
  • 1/2 cup cold water
  • 1/3 cup all-purpose white flour

Instructions:

In a large saucepan, bring the water to a boil. Add the broccoli and onion; boil for 10 to 12 minutes. Add the cheese, salt, pepper, and garlic powder. Cook over medium heat, stirring constantly, until the cheese melts. Add the milk, cream, and butter. Heat to boiling, stirring constantly.

Add the water to the flour and mix until smooth. Add slowly to the hot soup, stirring rapidly. Continue to cook, stirring constantly, until the soup is the consistency of heavy cream. Serve hot.

Updated Wednesday, September 4th, 2013
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

5 Responses to Cream of Broccoli Soup

  1. Kim Johnson December 18, 2002 at 6:25 pm #

    This is the best Cream of Broccoli soup I have tasted. It is not too thick and the white pepper added a little spice. I have made it numerous times already and will continue to do so.

  2. Donna Brewster March 10, 2003 at 9:09 am #

    Delicious! My kids weren’t crazy about it, but I shared it with some adults, and everyone loved it

  3. Rick Richardson June 14, 2004 at 12:11 am #

    Thick, cheesy and delicious. Watch when simmering that it doesn’t stick. Excellent with crusty french bread and a nice glass of Merlot.

  4. Anonymous November 12, 2007 at 3:26 pm #

    Very good recipe. Make sure you use American cheese and not Cheddar cheese. Cheddar cheese will clump and make a mess. Trust me.

  5. Anonymous May 17, 2008 at 4:40 pm #

    I thought there was a little too much pepper, would cut in half.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

reader-survey-2014-600x350