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Cream of Broccoli Soup Recipe

A great way to use up those tough broccolie stems.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Soup
Cuisine: American
Servings: 6 - 8 servings


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 stalk celery chopped
  • kosher salt and freshly ground black pepper to taste
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups chicken stock homemade or low-sodium broth
  • 8 cups broccoli stems chopped
  • 2 cups half and half


  • Heat a medium sauce pan over medium heat for 4 - 5 minutes.
  • When the pan is hot, add the butter and oil.
  • Once the butter is melted, add the onion and celery and saute until the vegetables are translucent and just starting to turn golden.
  • Stir in the additional butter. When melted, stir in the flour. Cook, stirring constantly. for two-three minutes.
  • Pour in the chicken broth, broccoli stems and half and half along with another heavy pinch of salt. Simmer until the broccoli stems are very soft, about 10-12 minutes.
  • Blend with an immersion blender or in batches in a conventional blender until the soup is as smooth as you like it.
  • Taste and adjust seasonings.
  • Serve as is with some grated cheese or use in any recipe that calls for cream of broccoli soup.