Cream of Broccoli Soup recipe

Preparation Time: 20 minutes | Cooking Time: 30 minutes

Broccoli, veggies and chicken stock are blended together with a thick and creamy roux in this recipe for cream of broccoli soup. Serve with sliced warm bread and butter and a swirl of double cream.


  • 2 tbsp. butter
  • 1 white onion
  • 1 celery stalk
  • 750g broccoli
  • 750ml chicken stock
  • 3 tbsp. butter + 3 tbsp. plain flour
  • 500ml milk
  • 1/2 tsp. each salt and black pepper


  1. Finely chop the onion and celery stalk. Chop the broccoli into florets and chop the stalk, too.

  2. Heat butter in a large saucepan and add the onion and celery. Fry for 5-10 minutes or until softened and tender. Add the broccoli and chicken stock, bring to the boil, then simmer for 10 minutes or until the broccoli is tender. Puree using a blender.

  3. Heat butter in a saucepan. Once frothy, add the flour. Stir to combine and cook over a medium heat for 3-4 minutes. Gradually stir in the milk, incorporating a little bit at a time, until combined. Stir constantly so that there are no lumps. Simmer for 5 minutes, then add to the broccoli puree mix.

  4. Stir to combine, then warm through for a minute or two. Season with salt and pepper.

For a Stilton and broccoli soup, stir around 75g crumbled Stilton into the soup until melted before serving. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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