Broccoli Bisque

Broccoli Bisque

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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
  • 1
    quartered onion
  • 2 Tbsp
  • 1 tsp
  • 1 1/2 tsp
    curry powder
  • dash
  • 2 Tbsp
    lime juice
  • 1/2 c
    sour cream
  • 1 Tbsp
    snipped chives

How to Make Broccoli Bisque


  1. Put chopped broccoli in dutch oven (along with chopped cauliflower greens if desired).
  2. Add stock, onion, butter, salt and pepper.
  3. Bring to a boil and reduce heat.
  4. Simmer, covered, for 8-10 minutes.
  5. Puree in blender.
  6. Stir in lime juice, sour cream and chives. Serve hot.
  7. To 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.

Printable Recipe Card

About Broccoli Bisque

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

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