Real Recipes From Real Home Cooks ®

cream of broccoli soup

(1 rating)
Recipe by
Lori Kent
Martinsville, IN

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!

(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For cream of broccoli soup

  • 1 bunch
    fresh broccoli, or, 1 regular sized bag frozen
  • 6 Tbsp
    all purpose flour
  • 1 stick
    butter or margarine
  • 1/2
    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)

How To Make cream of broccoli soup

  • 1
    In a medium saucepan melt your stick of margarine or butter on medium heat.
  • 2
    Add the flour and salt and stir, using a fork or whisk, till smooth.
  • 3
    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.
  • 4
    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.
  • 5
    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.
  • 6
    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!!