Cream of Broccoli Soup

This soup is delicious. I’ve made it twice so far, and I’m obsessed. Martha Stewart’s soup recipes can always be counted on! I usually split the recipe in half, which yields 3 servings.


  • 1/4 cup (1/2 stick) unsalted butter (I use 2 T when I split it in half)
  • 1 medium yellow onion, diced (I use half)
  • 1/4 cup all purpose flour (I use 2 T)
  • 4 cups chicken broth (I use 2)
  • 1 cup water (I use 1/2)
  • 1 pound broccoli, cut into florets, chopped (I use about 4 cups; a small head of broccoli)
  • 1/4 cup heavy cream (I use 2 T)


  1. Melt butter over medium heat in a saucepan. Add the onion and cook, stirring constantly, for 8 minutes.
  2. Add the flour and stir, 1 minute.
  3. Add the chicken broth and water, stirring. Bring to a boil and reduce to low. Let simmer 10 minutes.
  4. Add the broccoli and simmer 20 minutes.
  5. Using an immersion blender, puree the soup until it is the consistency you want.
  6. Add the heavy whipping cream and stir. Serve!
  7. Note: This recipe calls for seasoning with salt and pepper to taste, but I find it does not need it.


Dairy-free Broccoli Soup

I prefer this recipe instead!


  • 1 3/4 cup sweet onion, cut into chunks
  • 1 T olive oil
  • 2 T flour
  • 1 head broccoli (about 3 large stalks)
  • 3 cups chicken broth
  • 1 cup water
  • 1/2 tsp salt
  • 1/4 tsp pepper


  1. Saute the onion in the olive oil until soft, about 5 minutes.
  2. Add the flour and toss to combine.
  3. Add the broccoli chunks, chicken broth, water, salt, and pepper. Bring to a boil.
  4. Reduce heat and simmer, covered, for 30 minutes, or until broccoli is soft.
  5. Blend with an immersion blender. Add 2 T cashew cream if you want it thicker.

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