Real Recipes From Real Home Cooks ®

broccoli spinach cream soup

(1 rating)
Recipe by
Christine Whisenhunt
Visalia, CA

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. 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!

(1 rating)
prep time 15 Min
cook time 30 Min

Ingredients For broccoli spinach cream soup

  • 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
  • 2
    stalks celery, chopped
  • 1/2 lg
    yellow onion, chopped
  • 3 c
    heavy cream
  • 1 tsp
    black pepper
  • 1 tsp
    celery salt

How To Make broccoli spinach cream soup

  • 1
    In 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.

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