Creamy Broccoli Soup (Frozen Broccoli)

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  • Yield: 4 to 6 servings
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1/2 stick butter

1 large onion, finely diced

2 tablespoons all-purpose flour

4 to 6 cups low-sodium chicken stock, water, or combination

One 10-ounce package frozen broccoli

1/2 to 3/4 cup heavy cream

Salt and freshly ground black pepper


  1. Melt butter in large, heavy pot over medium-high heat. Sweat onions, and stir in the flour until incorporated. Gradually whisk in the stock. Add the broccoli and bring to a simmer. Cook for 20 minutes. Finish with cream. Roughly puree with an immersion blender and season, to taste, with salt and pepper.