Broccoli Spinach Cream Soup

Christine Whisenhunt


I came up with this recipe a few years ago when I got tired of not being able to find a good broccoli soup. As I was making it, I decided spinach would be a nice addition too, and it was. So, said and done, after a few tweaks, here it is. I love it on a cold day with a good, crusty sourdough or french baguette. I have made this for friends and they enjoyed it too. I hope you give it a try and enjoy it as well!

Note: Photo borrowed from internet.

★★★★★ 1 vote
15 Min
30 Min


10-12 oz
package frozen spinach, thawed, drained, squeezed dry and chopped
10-12 oz
package frozen broccoli, chopped
3+1 c
chicken broth
2 Tbsp
stalks celery, chopped
1/2 large
yellow onion, chopped
3 c
heavy cream
1 tsp
black pepper
1 tsp
celery salt


1In a large pot, cook the broccoli, onions and celery in butter and 3 cups of broth until they are soft and at least half of the liquid has cooked off. Add the spinach to the mixture; stir well. Put half of the cooked veggie mixture into the blender with the remaining cup of broth and blend well. Add all remaining ingredients and the blended veggies to the pot. Heat until just before boiling point. Add cornstarch if you desire a thicker soup. Add more milk if you desire a less dense soup. Adjust seasoning as needed.

About Broccoli Spinach Cream Soup

Course/Dish: Cream Soups, Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy