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Cream of Broccoli Soup


This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

  • Prep:
  • Total Time:
  • Servings: 4
Cream of Broccoli Soup

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • 1/4 cup (1/2 stick) unsalted butter
  • 1 medium yellow onion, diced small
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 4 cups low-sodium chicken broth
  • 1 pound broccoli, cut into florets, stems peeled and chopped
  • 1/4 cup heavy cream
  • Coarse salt and ground pepper


  1. In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.

  2. Add flour and cook, stirring, until combined, 1 minute.

  3. Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.

  4. Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.

  5. Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.

  6. Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Cook's Notes

To store soup, let cool, then cover and refrigerate, up to 1 day.

Reviews Add a comment

  • butterflyhigh05
    15 OCT, 2016
    I made this recipe a couple times. The first time it was very good...but seemed to be missing something. The second time I steamed the broccoli, while sautéing conions and celery in the butter. When making the roux, i added both the broth and the cream and when thick, i added sharp cheddar cheese and whisked until smooth. Then i added the broccoli. I pureed only half the mixture then returned to the pan. I then added crisp bacon crumbles. Yum!!!! HUGE HIT!!!
  • amlipscombrock
    19 NOV, 2015
    First, I LOVE Martha's recipes. Her collections are always first when I search a new recipe. I made this soup as directed but added a large piece of rind from some aged gouda into the broth and cooked it to give some extra flavor. I'm one who looks in the frig for something I can add so I can get rid of leftovers and I found some roasted new potatoes so I chopped them up and added them with the brocolli. I removed the rind before pureeing and added a little cream. Delicious!
  • mia-the-panda-bear
    29 MAR, 2014
    Really good! Crowd pleaser and easy to make. I steamed the broccoli for 10 minutes before boiling it to cut down the time I spent in the kitchen. Added cheese to give it a little somethin' extra!