Broccoli Bisque

Broccoli Bisque Recipe

No Photo

Have you made this?

 Share your own photo!

Susan Pagano


I love vegetable soups. I save all types of greens that others might discard, clean, cut, blanch and then freeze the pieces until I feel it is a "soup day" and take them out when needed. This recipe uses the broccoli florettes, peeled and chopped stems and cauliflower greens (if I have them) but I have made this with frozen veggies and it's still yummy. I have served this both hot and cold.

★★★★★ 1 vote
20 Min
20 Min


1 1/2 lb
fresh broccoli (or 2 10oz frozen chopped)
26 oz
chicken stock or broth
quartered onion
2 Tbsp
1 tsp
1 1/2 tsp
curry powder
2 Tbsp
lime juice
1/2 c
sour cream
1 Tbsp
snipped chives


1Put chopped broccoli in dutch oven (along with chopped cauliflower greens if desired).
2Add stock, onion, butter, salt and pepper.
3Bring to a boil and reduce heat.
4Simmer, covered, for 8-10 minutes.
5Puree in blender.
6Stir in lime juice, sour cream and chives. Serve hot.
7To serve cold, do not add in the sour cream or chives. Place pureed soup in refrigerator, covered, for 4 hours. Top with sour cream, chives and garnish with lemon slices.

About Broccoli Bisque

Course/Dish: Vegetable Soup
Other Tag: Healthy
Hashtags: #hot, #serve, #or, #Cold