Cream of Broccoli Soup

Broccoli   is such a versatile, abundant vegetable.

I always love a good cream of broccoli soup but never thought of making it myself till now.

It was so easy to do and loved by all.

In this recipe, I used rice milk instead of milk to make it dairy free so the soup wasn’t as rich as it would have been if I had used milk.

Cream of Broccoli Soup

Serves 4


2 tablespoons butter

1 onion, chopped

1 stalk spring onion

1 stalk celery, chopped

4-5 cloves of garlic

3 cups chicken broth

8 cups broccoli florets

Roux for soup

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk (Ground black pepper to taste


  • Heat 2 tablespoons butter in medium sized stockpot.
  • Sauté onion and celery until tender.
  • Add broccoli and broth and cover and simmer for 10 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
  • Puree in batches until smooth and pour into a clean pot.
  • Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • In small saucepan, over medium-heat, melt 3 tablespoons butter.
  • Stir in flour and add milk.
  • Stir until thick and bubbly, and add to soup.
  • Season with pepper and serve.

6 thoughts on “Cream of Broccoli Soup

  1. Pingback: Baked Kale Chips « The Food Fairy

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