Creamy broccoli soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 241.3
  • Total Fat: 16.0 g
  • Cholesterol: 48.8 mg
  • Sodium: 701.7 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 12.3 g

View full nutritional breakdown of Creamy broccoli soup calories by ingredient
Submitted by:


full flavored broccoli soup with a creamy texture without cream full flavored broccoli soup with a creamy texture without cream
Number of Servings: 8


    2-3 heads broccoli including stems
    4 c chicken stock
    2 c milk
    1 small onion
    1 rib celery
    3 T butter
    1/2 c flour
    8 oz Cheddar or colby jack cheese shredded, optional
    drizzle of oil


Cut the broccoli florettes from the stems. Set aside. Roughly chop the stems, onion and celery.

Heat a large soup pot over med hi heat. Drizzle oil in pan, once hot add broccoli stems, onions & celery. Cook until the broccoli starts to brown.

Add chicken broth, S&P and simmer about 15 min, until vegetables are very soft. Remove veggie solids into a food processor, add 1-2 c cooking liquid and puree until very smooth. If you don't have a food processor you can use a blender or an immersion (stick) blender. Transfer the puree and the remaining cooking liquid to a large bowl.

In the same pot melt the butter. Once melted add the flour and whisk well to make a roux. Cook roux about 3-5 min or until it smells nutty and takes on a light golden color. Slowly add milk, whisking well. This will be VERY thick. Add the puree/stock mixture to the thickened milk and stir well. Bring to a simmer. Add broccoli florettes and cook 10-15 min or until broccoli florettes are tender.

Remove soup from heat. Add shredded cheese and stir well until it melts. Adjust seasonings and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user KITCHENWITCHAY.

Rate This Recipe