Cream Of Broccoli Soup Recipe

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Cream of Broccoli Soup

Lori Kent


This is a recipe that was given to me by a Rancher's wife over twenty years ago, out in Nebraska, where the Rancher's and Farmer's wives cook everything from scratch. There is cheese in the recipe, just not the 'orangey' kind. Every child I've ever introduced this to gobbles it right up! And it's been a hit many times at Church Pot-Luck/Soup Pitch-Ins. Hope you enoy!

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10 Min


20 Min


Stove Top


1 bunch
fresh broccoli, or, 1 regular sized bag frozen
6 Tbsp
all purpose flour
1 stick
butter or margarine
onion (chopped)
8 oz
cream cheese, room temperature
2 c
1 tsp
3 c
chicken broth (i use bouillon cubes or granules & add an extra cube or teaspoon to the water)

Directions Step-By-Step

In a medium saucepan melt your stick of margarine or butter on medium heat.
Add the flour and salt and stir, using a fork or whisk, till smooth.
Add milk, slowly, and continue cooking until the mixture starts to thicken and bubble, stirring often. Continue to cook, (may need to reduce heat slightly to prevent splatters), for a few more minutes, again, stirring often.
Add cream cheese to the milk mixture and stir until thoroughly melted and blended. Turn off burner, just leave the saucepan there, and proceed to the next step.
Clean and cut your broccoli into bite size pieces. Using a large pot, mix together the broth, broccoli and onions. Bring to a boil and cook for 5 minutes (can be covered with a lid, or not, your choice). Do NOT drain.
Once broccoli is done cooking, add your milk/cream cheese mixture to the pot of broccoli, salt and pepper to taste (Personally, I find that this soup does not need any add'l salt)'re done! Enjoy!!

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #broccoli