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Cream of Broccoli Soup


  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 1 stalk celery, chopped
  • 2 (14 1/2 ounce) cans chicken or vegetable broth
  • 4 cups broccoli
  • 3 tbl butter
  • 3 tbl flour
  • 2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
  • pepper
  • 1/2 cup cheddar cheese, shredded


1. Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender. Add broccoli and broth; cover and simmer for 10 minutes. Purée soup (I use a hand blender) or mash with potato masher. Return to heat. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, add to soup. Add cheese; stir until melted. Season with pepper and serve.


Adapted from