I was making roasted broccoli and after I separated all the florets that I needed, I had all the thick stems left over. I didn’t want to throw the stems out, so I sliced them into 1″ rounds, sautéed them with a little onion, added chicken stock and made Cream of Broccoli Soup!

Cream of Broccoli Soup

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Course: Soup
Cuisine: French
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Degree of Difficulty : Easy
Servings: 6 people
Tip : I served this with croutons which I heated in the oven for 5 minutes at 375°, it makes a perfectly satisfying lunch with or without the croutons, or you could serve it as an appetizer.


  • stems from 3 bunches of broccoli
  • 2 tbsp unsalted butter
  • 1/2 medium onion finely chopped
  • 1 31 oz bottle of chicken broth
  • kosher salt to taste
  • 2 - 3 tbsp heavy cream


  • Gather all ingredients before starting recipe
  • Finely chop one 1/2 onion and add to melted butter, stir to combine, cover and cook for 3-4 minutes or until the onions are translucent
  • Slice broccoli stems into 1" rounds and add to sautéed onions, stir to combine, cover and cook for a further 4-5 minutes
  • Add a 31oz jar of chicken stock, bring to a boil then reduce heat to medium low and simmer, covered, for 20-25 minutes, or until the broccoli s tender.
  • Remove from heat when done and allow to cool slightly, then either move to a blender or use an immersion blender to puree the broccoli until the soup is velvety smooth,

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