Best Broccoli Soup

    1 hour 20 min

    A simple recipe for a deliciously creamy broccoli soup. Serve for lunch or dinner, with grated mature Cheddar cheese and a fresh bread roll. Perfect during the cold winter months.

    332 people made this

    Serves: 6 

    • 1 litre water
    • 375g broccoli florets
    • 30g margarine
    • 1 onion, chopped
    • 1 large stick celery, chopped
    • 5 tablespoons plain flour
    • 2 tablespoons chicken stock powder
    • 600ml full fat milk
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground black pepper
    • 70g mature Cheddar cheese, grated

    Prep:15min  ›  Cook:25min  ›  Extra time:40min  ›  Ready in:1hr20min 

    1. In a medium-sized cooking pot, add water and broccoli florets. Bring to the boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
    2. In a food processor or liquidiser, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
    3. In a heavy-bottomed cooking pot, melt margarine, add onion and celery; cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken stock granules; bring to the boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
    4. Stir in milk, nutmeg, pepper and processed broccoli and chopped broccoli; heat through. Adjust seasonings to taste. Serve garnished with grated Cheddar cheese.

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    Reviews in English (246)


    My family absolutely loved this recipe! I did make some changes. I used way more than 4 cups of broccoli, I had brought 3 big bunches (almost 4 lbs.) and used all of it, also I kind of lost track of time and cooked it longer which was fine for us since we prefer our broccoli softer vs. crunchy. Cooked it in a big 6qt pot but still used 4 cups of broth. I also used vegetable broth instead of water, 1/2&1/2 instead of milk, and added a finely chopped garlic clove and 2 finely chopped carrots with the onion and celery. I had to use some of the liquid to puree the broccoli, so I thought it was going to end up too thick and I would need more liquid at the end, but it was actually an excellent creamy consistency. Thank you for such an excellent recipe and for the extra ideas in the many detailed reviews! I will be making this soup over and over and over!!!  -  25 Nov 2006  (Review from Allrecipes US | Canada)


    Amazing soup - but I made a few changes. I used about 6-7 cups broccoli and instead of water I used chicken broth (5 cups) or so - enough to cover the broccoli while boiling. I put ALL the broccoli in the blender using some of the reserved stock. 1% milk worked great - and I did add garlic to the other veggies - cooked them for about 6 minutes. I also reserved 1/4 cup milk at the end and added it with about 1tbsp cornstarch to thicken. Season with salt and pepper - and this one's a winner.  -  18 Feb 2006  (Review from Allrecipes US | Canada)


    although I did make changes I am rating this 5 stars. I omitted the ckn bouillon and used ckn broth for the water instead. I also sauteed a minced garlic clove in with my onion/celery. I pureed/chopped ALL of the cooked broccoli in my food processor before adding it back into the soup. I added the cheese to the soup after it was thickened with the milk. I did hold out 1/3 c. of the milk because I wanted to make sure it would be thick enough. I added just short of a TBSP of cornstarch to that saved milk and stirred it into the soup for added thickness. I have never added nutmeg to my broccoli soup and I think this addition is quite a pleasant surprise.  -  02 Jan 2006  (Review from Allrecipes US | Canada)