The Best Broccoli Soup

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The Editors
6 to 8 servings
Preparation Method
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Our Best Broccoli Soup is made with fresh broccoli, carrots, and herbs for a wonderfully healthy, flavorful dish to both warm and nourish the body … perfect on a raw winter night or a brisk spring evening! Serve with chunks of warm bread.

We use fresh basil, thyme, and sage, but you can also use dried herbs. And if you don’t have them all (or don’t want to buy them all), add what you wish. 

This is a great way to use fresh broccoli from your garden!

For those interested, you could also turn this into a broccoli-cheese soup. Before serving the soup, whisk in two cups of grated sharp cheddar cheese until blended (about 1 to 2 minutes). Serve hot.

See all of our favorite soup recipes.

2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped carrots
1 rib chopped celery
1/2-1 cup minced onion
6 tablespoons butter or margarine
6 tablespoons flour
3 cups chicken broth
2 cups milk
1 tablespoon minced fresh parsley (or 1 teaspoon dried)
1 teaspoon salt
4 basil leaves, chopped (or 1/2 tsp of dried basil)
3 to 4 thyme sprigs , chopped (or 1/4 tsp dried thyme)
3 to 4 sage leaves, chopped (or 1/4 tsp dried sage)
croutons, for garnish (optional)
  1. In a Dutch oven or soup kettle, bring water to boil. Add broccoli, carrots, and celery; boil 2 to 3 minutes. Drain; set vegetables aside.
  2. In the same kettle, saute minced onion in butter on low flame until soft and tender, stirring periodically (about 4 minutes).
  3. Add the flour, whisking continuously for about 4 minutes to form a smooth paste. (Whisking avoids burning.) Keep on low heat.
  4. Gradually add the broth and milk, whisking constantly so it all blends. Bring to a boil; boil and stir for 1 minute. Add vegetables (broccoli, carrots, celery). Stir in parsley, salt, and thyme. Reduce heat; cover and simmer for 30 to 40 minutes until vegetables are tender and flavors are combined.
  5. Add chopped thyme, sage, and basil. (If using dry herbs, add about 1/2 tsp of basil and a 1/4 tsp each of thyme and sage.)
  6. If not serving immediately, switch off the stove and keep the soup covered.
  7. Ladle soup into bowls and garnish with croutons if desired. 
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The Almanac Chefs

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