Broccoli Soup Recipe

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Broccoli Soup

Vail Bee


My mom taught me this recipe. She did it in cooking school, originally without the potato. She found that she didn't have the velvety consistency that she wanted and then decided to add a potato to the blend. It worked and is completely delicious.

It can be served hot with a nice warm loaf of bread, or cold with some fresh veggies or a sandwich on the side :)

★★★★★ 1 vote
a couple
15 Min
30 Min


4 c
chopped whole broccoli
1 c
vegetable stock
1 c
heavy cream
1 medium
peeled, chopped russet potato
sachet of bay leaf, cracked black pepper, thyme, and parsley


1prepping a mirepoix: chop 2 celery stalks, 2 large carrots, and 1/2 a large white onion; combine these in a small saucepan and sautee in about 2-3 tablespoons of olive oil; add a small amount of salt for flavor; this should amount to about 1 cup for your soup mixture
2in a large pot combine your mirepoix, chopped potato and chopped broccoli
3add enough vegetable stock to cover the veggies, and toss in the sachet
4stir in heavy cream and bring to a boil
5allow mixture to bubble for 20 minutes (until everything is soft and cooked through well)
6blend the mixture, 2 cups at a time
7pour back into pot, season with salt and pepper, and stir it all together

About this Recipe

Course/Dish: Cream Soups
Other Tag: Quick & Easy