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Creamy Broccoli Soup

When I want a good soup that’s easy to make and takes no time at all, I turn to this recipe. I almost always have everything on hand with the exception of the heavy cream (which you can always use milk to make it lighter anyway). The best part about this is that it’s made with frozen broccoli!!

Broccoli Soup


  • 1/2 stick butter
  • 1 large onion (diced – I like using Vidalia onions because they are sweeter)
  • 2 cloves of garlic
  • 2 tablespoons flour
  • 6-8 cups chicken broth or stock (I used whatever I have in my pantry)
  • Frozen broccoli (I use about 10-16 ounces)
  • 3/4-1 cup heavy cream (I use 1 cup since that is the size of the container I buy)
  • Sea salt and freshly ground black pepper


Melt the butter in a stock pot over medium-high heat. Cook the onions and garlic until they are softened and translucent, about five to ten minutes. Sprinkle the flour over the onions and stir until the flour becomes browned, making a rue. Gradually whisk in the broth or stock. Add the broccoli and bring to a simmer. Cook for 10-15 minutes (adjust this time to your liking – I like my broccoli to still have a firm bite to it). Add the cream and season to taste with salt and pepper.

It does say to roughly puree with an immersion blender in the original recipe but I don’t have one of those fancy things so I leave my broccoli in big chunks.

*Original recipe from the show “Good Deal with Dave Lieberman”
*Image from Food Network.com until I can get my own


Lee Ann


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