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Broccoli Soup Recipe


broccoli soup recipe

Broccoli Cheese Soup

Stephanie Gallagher
For the longest time, the only kind of broccoli I could get my oldest to eat was the broccoli soup at Panera. This broccoli soup recipe is similar to theirs, but their broccoli soup is made with more cream. Creamy, cheesy and soul-soothing, this broccoli soup recipe gets a little kick from hot sauce. Serve this broccoli soup with crusty French bread.

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  • 4 Tbsp. butter
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 2 cloves garlic, minced
  • kosher salt and freshly-ground black pepper, to taste
  • 2 Tbsp. all-purpose flour
  • 2 quarts vegetable broth
  • 1 cup cream or half and half
  • 16 oz. frozen broccoli florets
  • 2 large potatoes, peeled and diced
  • 1 cup shredded cheddar cheese
  • 6-8 dashes hot sauce


  1. Heat butter in a large, heavy saucepan or 5-quart dutch oven over medium heat.

  2. Add onions, celery, carrots and garlic. Cook, stirring, until vegetables are softened, 3-4 minutes.

  3. Season with salt and pepper. Whisk in flour. Cook 1-2 minutes, whisking constantly.

  4. Stir in broth and cream. Let soup come to a gentle boil.

  5. Add broccoli florets and potatoes. Let broccoli soup simmer, uncovered, until potatoes are fork tender.

  6. If you have an immersion blender (Compare Prices), use that to puree the broccoli soup, leaving some of the broccoli soup still somewhat chunky. Or transfer broccoli soup to a VitaMix blender (compare prices) or other blender, and puree in batches.

  7. Remove from heat. Stir in cheese until melted. Add hot sauce. Taste, and adjust seasonings.

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