Cream of Broccoli Soup
Recipe by Chef Michael Williams
Michael Williams

Cream of Broccoli Soup

  • Prep time 15 mins
  • Cook time 20 mins

A flavourful and creamy soup with very little cream and loaded with the goodness of broccoli. Sounds like a good way to squeeze in some more veggies.



  1.  Preheat a large pot on medium-high heat and add the butter and then the onion.
  2.  Sauté the onion until it is lightly browned (about 5 minutes) stirring occasionally.
  3.  Add the garlic and sauté for 2 minutes more.
  4.  Now add the broccoli stems, leaving the florets on the side for now. Also add the broth and bring to a boil.
  5.  Reduce heat a little to a gentle boil and let cook for about 15 – 20 minutes or until the stems are softened.
  6.  Now add the florets and cook for another 3 or 4 minutes.
  7.  Add the cream, paprika, salt and pepper and remove from the heat.
  8.  Once it has cooled a little, carefully puree in a blender or food processor until nice and smooth and then check the seasoning.
  9.  Reheat if necessary and serve. Otherwise store in the fridge for up to 5 days or freeze.


  •  Just before pureeing, add 1 cup of grated, aged cheddar cheese and stir until melted for a classic taste.
  •  Sautéed or roast chicken also go great when added to this soup.

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Reviews on "Cream of Broccoli Soup" (5)

  1. May 9, 2019
  2. November 11, 2019
    Really enjoyed this recipe. I added some nutritional yeast for a more cheesy taste. Easier to make than some other broccoli soup recipes I have tried.
    • October 14, 2020
      Yumm! Love the nutritional yeast idea. I am going to try that.
  3. January 13, 2020
    This a great reciepe and easy to follow
  4. May 24, 2020
    Just made it. Great soup.

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