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Cream of Broccoli Soup


Rate this recipe 4/5 (5 Votes)


  • 2 tablespoons butter
  • 1 rib of celery diced
  • ½ of a small onion diced
  • 2 cups milk
  • 1 envelope cream of broccoli soup mix located in the produce section
  • 10 ounce box of chopped broccoli
  • ½ cup of finely shredded Colby Jack cheese


Servings 3
Level of difficulty Average
Preparation time 10mins
Cooking time 25mins
Cost Average budget


Step 1

In a Dutch oven, sauté butter, celery and onions for five minutes.

Step 2

Add milk; heat until milk is hot, about 8 minutes

Step 3

Add broccoli; cook for 15 minutes.

Step 4

Add cheese; cook for 5 minutes.

Be sure to pick up the regular cream of broccoli soup mix. The version with the powdered cheese will not make a very good soup.

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  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham


  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

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