Simple Cream of Broccoli Soup

  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings
Save Recipe

Ingredients

2 tablespoons butter

1/2 cup cream, heavy, light or half-n-half

1 onion, chopped

1 russet potato, peeled and chop

Nutmeg, to taste

6 cups canned chicken stock, warmed

Salt

3 cups chopped broccoli florets and stems

Pepper

Directions

  1. In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm. 

Basic Cream of Vegetable Soup

Rosalynn Carter's Cream of Broccoli Soup-with No Cream

Broccoli Soup

Broccoli Puree