Cream Of Broccoli Soup

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Homemade cream of broccoli soup lets you skip the can in favor of rich, freshly made soup. Creamy, comforting, and made with simple ingredients, this easy recipe is a cozy favorite that'll have everyone begging for more.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Dinner, Lunch, Soup

Cuisine: American

Servings:

Calories: 365kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

4 stalks celery finely diced
1 large yellow onion peeled & diced
3 tbsp butter
8-12 oz fresh broccoli florets roughly chopped
2 cups chicken broth
2 tsp garlic powder
salt and pepper to taste
2 tbsp cornstarch + 1/4 cup COLD water
2 cups heavy cream

US Customary - Metric

Instructions

Add the celery, onion, and butter to a large skillet set over medium low heat. Cook just until tender.
4 stalks celery, 1 large yellow onion, 3 tbsp butter
Add the broccoli, broth, garlic, salt, and pepper to the pot then bring the mixture to a boil. Immediately reduce the heat to low and simmer the mixture for 45 minutes, stirring every 15 minutes.
8-12 oz fresh broccoli florets, 2 cups chicken broth, 2 tsp garlic powder, salt and pepper
Using an immersion blender blend the soup together. You can blend it smooth, or leave chunks, depending on your personal preference.
In a small bowl whisk together the cornstarch and water until smooth and evenly combined, then stir the mixture into the soup.
2 tbsp cornstarch
Bring the soup to a boil then reduce it to a simmer for 3-4 minutes. Stir in the cream and let the mixture heat on low heat for roughly 10 minutes.
2 cups heavy cream
Serve and enjoy!

Notes

Heavy cream is a must. You don't want to use
You can blend it smooth, or leave chunks, depending on your personal preference.
For extra flavor, saute some crushed fresh garlic with the onions.
Turn it into broccoli cheddar soup, by stirring in cheddar cheese when you add the heavy cream.

Nutrition