Easy, Quick and Delicious Cream of Broccoli Soup
It's creamy, it's flavourful and it's easy to make. Our cream of broccoli soup hits the spot on a cold night. Add crusty bread for a perfect comfort meal.
Course: Soup
Cuisine: American, Canadian, North American
Servings: 6 to 8 servings
  • 1/2 cup butter 1 stick
  • 1 small cooking onion peeled and diced
  • 1/4 cup olive oil
  • 3/4 cup all-purpose flour
  • 10 cups chicken broth
  • 1.5 lbs broccoli, cut into florets
  • 3 small white potatoes, cut in thin slices (like thick potato chips)
  • 2 tsp coarse sea salt
  • 1 tsp freshly ground black pepper, a little less if you prefer less bite
  • 1/2 cup half & half cream, 10% fat
  • shredded cheddar cheese to top the finished soup, optional
  1. In a large soup pot, melt the butter on medium heat.

  2. Add the diced onions and sauté for about 2 minutes.
  3. Add the olive oil and flour and mix well with a wooden spoon until the onions are well coated.
  4. Keep cooking on medium and stirring occasionally for about 6 minutes.
  5. Add the broth, broccoli, potatoes, salt and pepper.
  6. Stir well and set the heat to high until it reaches a rolling boil.

  7. Reduce the heat to medium low, place the lid on the pot and simmer for 15 minutes.
  8. Remove the lid and puree using a hand blender, until the soup is smooth.
  9. Add the cream and whisk until fully combined with the soup.
  10. Top with shredded cheddar, croutons or any other favourite toppings.

  11. Serve hot and enjoy!
Recipe Notes

For a thicker soup, you have three options, do one of the following: