Cream of Broccoli Soup

This soup is a delicious, creamy favorite and the recipe is easy and flexible.

Cream of Broccoli Soup


  • 1 broccoli crown, cut into florets (or 1.5-lb bag Schwan’s broccoli florets, cooked according to package instructions)
  • 3-4 (14.5-oz) cans chicken broth  (use 4 with the Schwan’s broccoli)
  • 1/2 cup chopped large onion
  • 1/2 cup heavy whipping cream
  • 3 tablespoons flour
  • water

TOOLS: Large boiling pot, large colander, large mixing bowl, food processor, small bowl.


  1. Put the broccoli florets and onion in the pot and add at least enough chicken broth to cover them. Turn the heat on medium high. When the liquid reaches a boil, turn the heat down and simmer until the broccoli is super soft and the onions are translucent.
  2. Place the colander in the large mixing bowl and use it to separate the solids from the liquid.
  3. Use the food processor to puree the solids in 2-3 batches, depending on the size of the bowl, adding the reserved liquid as needed (I use a measuring cup for this). Add the puree back into the boiling pot, along with any remaining liquid.
  4. Return to low heat.
  5. In a small bowl, mix the flour slowly with a small amount of water until is forms a smooth, thin paste. Add the paste to the pot and stir until well blended.
  6. Add the remaining ingredients, stir until blended, and remove from heat.
  7. Serve when the soup is cool enough to eat.

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