Cream of Broccoli Soup

Recipe for Cream of Broccoli Soup
Sam Jones/Quinn Brein


10 ounces fresh or frozen chopped broccoli
3/4 cup finely chopped onion
2 cups shredded cheddar cheese
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 cup milk
1 cup light cream
1/4 cup (1/2 stick) butter
1/2 cup cold water
1/3 cup all-purpose white flour


In a large pan, bring 6 cups of water to a boil. Add broccoli and onions; boil for 10 to 12 minutes. Add cheese, salt, pepper, and garlic powder. Cook over medium heat, stirring constantly, until cheese melts. Add milk, cream, and butter. Heat to boiling, stirring constantly.

In a bowl, combine cold water and flour and mix until smooth. Add slowly to the hot soup, stirring rapidly. Continue to cook, stirring constantly, until the soup is the consistency of heavy cream. Serve hot.


8 to 10 servings

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Cream of Broccoli Soup

This soup was delicious! However, next time I make it, I’m going to use chicken broth instead of the water to boost the flavor even more!

yum! my son and I enjoyed

yum! my son and I enjoyed this soup so much! Thanks.