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Cream of Broccoli Soup                                            6 to 8 servings


•  2 (10-ounce) packages of frozen, chopped broccoli (or equivalent)

•  ¼ cup chopped onion

•  3-4 cups of good chicken stock, starting with 3 cups adding more if too thick  (not



•  3 Tbsp butter

•  3 Tbsp flour

•  1/8 tsp nutmeg

•  2 cups half & half

•  Sea salt and black pepper to taste


1.  In medium sauce pan, combine broccoli onion and chicken stock;



      bring to boil.  Simmer for 10 to 15 minutes or until broccoli is tender.

2.  Pour mixture into blender; process until smooth.  (An immersion blender works



     great for this step!)

3.  Melt butter in a large skillet, medium heat; add flour and nutmeg.  Using a whisk,



     stir until smooth; slowly whisk in



      half and half, then broccoli puree.  Cook over medium heat, constantly whisking,



      until the soup bubbles.  REmove



      from heat and serve or let cool and refrigerate.  Season with salt and pepper to





•  Soup can be served hot or cold.



•  Clear glass cups are great for serving the colorful soup.

•  Our croutons go great with this soup.







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Cream of Broccoli Soup with our delicious croutons.
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