Cream of Broccoli Soup

    1 hour 30 min


    90 people made this

    Serves: 4 

    • 1 head broccoli
    • 50g butter
    • 3 tablespoons minced onion
    • 1 stick celery with leaves, chopped
    • 3 tablespoons plain flour
    • 250ml milk
    • 250ml double cream
    • 2 chicken stock cubes
    • 1 teaspoon Worcestershire sauce
    • 2 pinches paprika
    • 1 teaspoon salt
    • 100g grated mozzarella cheese

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Place broccoli in a medium saucepan with water to cover, bring to the boil, then reduce heat and simmer until tender, 15 minutes. Remove broccoli and reserve cooking water.
    2. In the same pan, melt butter over medium heat. Cook onions and celery in butter until tender, 10 to 15 minutes. Stir in flour, milk and cream. Dissolve stock cubes in 500ml reserved broccoli water. Stir into soup. Season with Worcestershire, paprika and salt. Stir in cheese and cook 10 minutes more.

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    Reviews & ratings
    Average global rating:

    Reviews in English (73)


    The main problem with this recipe is it doesn't tell you what to do with the broccoli! You cook it at the beginning, then it's never mentioned again in the directions. So I had to improvise. I used about 4 cups frozen broccoli florets and cooked them in the microwave. I then put about half in the food processor and minced them. I then dumped all the broccoli (florets and minced) in the pot at the end right before adding the cheese. Who knows if this is what the recipe writer intended, but my husband and I enjoyed it! It would probably also be good if you just pureed all the stuff together, though I liked the full florets. The only change I would make is to omit the celery. It doesn't add anything, and its flavor sticks out too much among all the other mellow blended flavors of the soup.  -  06 Oct 2004  (Review from Allrecipes US | Canada)


    This is very rich but tasty all the same. I didn't have bouillon so I cooked the broccoli in about 2.5 cups chicken broth and saved the liquid like suggested. I don't think heavy cream is necessary in this recipe. I used 2 cups whole milk and it was plenty rich. I might try reduced fat milk next time and see if I like it more. I just chopped up the cooked broccoli once it was cooled and added it after the cheese and liked the consistency. Also, if you don't have shredded mozzarella already, save time by cubing it instead of shredding, it melts pretty quickly in the pot.  -  24 Apr 2008  (Review from Allrecipes US | Canada)


    I was looking for a cream of broccoli recipe that doesn't use a canned soup mix. This was a great and easy to make soup. I reduced the amount of heavy cream to 1/4 cup, but it still tasted rich and creamy. I added some carrots too.  -  06 Aug 2007  (Review from Allrecipes US | Canada)