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Anyone have a good recepie for cream of broccoli soup?

Answer Question

Asked by mom2four25 at 10:36 PM on Feb. 13, 2009 in Food & Drink

Level 2 (6 Credits)
Answers (6)
  • Oh I totally do.

    I love this..I double for left overs....I also use cracker barrel sharp cheddar(not low fat) and I use regular sour cream and add a little heavy cream (about 1/4 cup)....I add this to the double recipe. Its soooooo good.

    Answer by Farrahann at 10:41 PM on Feb. 13, 2009

  • thanks

    Answer by mom2four25 at 10:43 PM on Feb. 13, 2009


    * 2 tablespoons margarine
    * 1 onion, chopped
    * 1 stalk celery, chopped
    * 3 cups chicken broth
    * 8 cups broccoli florets
    * 3 tablespoons margarine
    * 3 tablespoons all-purpose flour
    * 2 cups milk
    * ground black pepper to taste


    1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender.
    2. Add broccoli and broth, cover and simmer for 10 minutes. Puree soup and return to heat.
    3. 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.

    Answer by Kari_Noelle at 4:52 AM on Feb. 16, 2009

    * 4 cups water
    * 4 cups broccoli florets
    * 2 tablespoons margarine
    * 1 onion, chopped
    * 1 large stalk celery, chopped
    * 1/3 cup all-purpose flour
    * 2 tablespoons chicken bouillon powder
    * 2 1/2 cups whole milk
    * 1/4 teaspoon ground nutmeg
    * 1/4 teaspoon ground black pepper
    * 1/2 cup shredded sharp Cheddar cheese
    1. In a pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
    2. In a blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
    3. In a heavy-bottomed cooking pot, melt butter, dd onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduc

    Answer by Kari_Noelle at 4:55 AM on Feb. 16, 2009

  • stirring constantly until thickened.
    4. Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

    Answer by Kari_Noelle at 4:55 AM on Feb. 16, 2009

  • Ingredients:
    2 cups milk
    3 tablespoons butter
    2 tablespoons finely chopped onion
    3 tablespoons flour
    1/2 teaspoon salt
    1/8 teaspoon white pepper
    1/2 teaspoon thyme
    1/2 teaspoon garlic powder
    2 cubes chicken bouillon
    1 1/2 cup boiling water
    2 cups shredded cheddar cheese
    1 cup cooked finely chopped broccoli


    Cook onions in butter until tender. Blend in flour and seasonings and cook 3-4 minutes, stirring constantly.

    Add boiling water and bouillon cubes and cook slowly until thick, stir in milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.

    Answer by Kari_Noelle at 4:57 AM on Feb. 16, 2009

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