1464 Ratings
  • 5 star values: 945
  • 4 star values: 368
  • 3 star values: 91
  • 2 star values: 38
  • 1 star values: 22

This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.

  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

  • In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

207 calories; 12.4 g total fat; 32 mg cholesterol; 528 mg sodium. 17 g carbohydrates; 9.2 g protein; Full Nutrition


Reviews (1151)

Read All Reviews

Most helpful positive review

Rating: 5 stars
08/23/2008
Well....this is a prize winner recipe. I've made this many times and have tweeked it to perfection. Use BUTTER not margarine. The onion should be Vadalia. It adds an exceptional flavor and a touch of sweetness to the soup. The original recipe says to use the florettes....nonsence...chop the stems and leaves and throw them in. It says to simmer 10 minutes NOPE. It takes at least 20 minutes for the broccoli to become soft. DON'T use a hand mixer to smash the broccoli. Use a potato masher and don't go nuts mashing it. Larger pieces of broccoli really make this soup exceptional. If you use a blender or mixer you'll have a bowl of druel. Try this...fry up a few pieces of bacon and crumble it in the soup. It adds another dimension to this recipe. Everyone loves this soup including kids. PS...Use Oberweis SKIM MILK. You can't tell the difference from whole milk and you can save a bunch of calories.
(3438)

Most helpful critical review

Rating: 1 stars
01/26/2009
This was basically broccoli puree. Bland beyond belief. Needs seasoning. I'm a wonderful cook so I know it was the recipe & not my cooking. Don't bother with this one.
(8)
1464 Ratings
  • 5 star values: 945
  • 4 star values: 368
  • 3 star values: 91
  • 2 star values: 38
  • 1 star values: 22
Rating: 5 stars
08/23/2008
Well....this is a prize winner recipe. I've made this many times and have tweeked it to perfection. Use BUTTER not margarine. The onion should be Vadalia. It adds an exceptional flavor and a touch of sweetness to the soup. The original recipe says to use the florettes....nonsence...chop the stems and leaves and throw them in. It says to simmer 10 minutes NOPE. It takes at least 20 minutes for the broccoli to become soft. DON'T use a hand mixer to smash the broccoli. Use a potato masher and don't go nuts mashing it. Larger pieces of broccoli really make this soup exceptional. If you use a blender or mixer you'll have a bowl of druel. Try this...fry up a few pieces of bacon and crumble it in the soup. It adds another dimension to this recipe. Everyone loves this soup including kids. PS...Use Oberweis SKIM MILK. You can't tell the difference from whole milk and you can save a bunch of calories.
(3438)
Rating: 5 stars
04/09/2003
This recipe is great! I highly recommend it. We don't put it in the blender - just use a potato masher.
(1104)
Rating: 5 stars
04/09/2007
VERY easy to make comes out GREAT exactly as directed for the second time I made it I used 1/2 cup heavy cream and 1 1/2 cups milk to get a richer taste. I highly recommend adding parmesan cheese to the top of the bowl when serving. GREAT!!!
(746)
Rating: 5 stars
10/25/2005
Excellent! I followed the recipe for the most part. I used 2 stalks chopped celery 2 cans College Inn Chicken Broth 1 Cup Milk 1 Cup Heavy Cream. I also did not puree the broccoli. I like a chunky soup. For the roux I melted the butter and removed from heat. Then I measured the 3 Tbs. flour in a small bowl and added a little bit at a time of the milk/cream mixture and whisked it till smooth. Then I added it to the melted butter. Then added that to the soup. NO LUMPS! Served with Grated Cheddar Cheese and Warm French Bread. So good on a Hurricane Wilma night.
(390)
Rating: 5 stars
11/04/2007
This recipe is perfectly titled; this soup is the bomb! Rather than puree I followed another member's suggestion and just let the broth and broccoli boil down but after 10 minutes I took some of the broccoli out so we could have some big pieces of it in the soup. I doubled the broth because it does boil off quite a bit. What a keeper- this is my new broccoli soup thanks!! (But just know that it doesn't smell so great while it's cooking but it will taste good)
(333)
Rating: 4 stars
02/09/2007
This soup is wonderful. I made only minor adjustments to suit my tastes. I left out the celery and added fresh garlic more onion and red pepper flakes. I also added a bit of cream cheese when I was blending the soup. I used half milk and half evaporated milk and added a pinch of nutmeg at the end. This is definitely going into the recipe box. Thanks.
(243)
Rating: 5 stars
12/29/2006
This was a great base to start w/but I tweaked it a bit b/c I'm vegetarian and wanted a Broccoli Cheese Soup. This will be my permanent recipe b/c it was perfect. My changes: 1/2 lg red onion 2 stalks celery a few handfuls of baby carrots (chopped) 4c. Unchicken Broth 2c. Low Sodium Vegetable Broth 2.5 lbs of broccoli florets 3 c. Rice Milk 1 c. Fat Free Half and Half 1 sprig fresh marjoram 1/8 -1/4 of a block of fat free cream cheese (gave it more body) and a bit of light Velvetta. For the roux I used a butter EVOO blend w/spelt flour sea salt and white pepper. I found a huge bag of broccoli florets @ Sam's Club/Costco so that really helped things along. I prefer a chunkier soup so I just used my hand blender and blended half of the soup or so. The broccoli was really tender when all was said and done anyway. It was really very very good.
(193)
Rating: 5 stars
07/07/2006
I avoid making reviewing recipes that i have made changes to because i feel that it isn't really the recipe if i do that however that being said the only change i have ever made to this recipe is i a use a bag of frozen chopped brocoli i put the stems in before i puree and the floret bits in after I like my soup a little chunky.
(144)
Rating: 4 stars
11/15/2007
I would give it 5 but I made adjustments. I added a clove of garlic to the onion/celery mix. I also added 1 shredded carrot to the broccoli. I used veg. base instead of chicken to make it vegetarian. Also I added sharp cheddar to the milk rue. Much better than using Velveeta. It was very yummy and even my fussy 2 1/2 yr old ate it up!
(127)