Super simple cream of broccoli soup

Heather says:

A non-blogging friend of mine recently admitted that she has never attempted to make soup. After I picked my jaw off the ground, she does know her way around the kitchen, but she finds the idea of soup intimidating. I offered to hold her hand and walk her through a few recipes. You, my lucky readers, get to join us on her cooking adventure.

This version of cream of broccoli is reasonably low in sodium, if you use: low sodium broth, homemade stock, or Better than Bouillon, instead of traditional bouillon cubes or canned broth.

  • 2 TBSP butter
  • 1 medium onion – sliced
  • 1 medium potato – diced
  • 6 cups chicken broth
  • 3 cups broccoli (florets and stems) – chopped
  • 1 cup half and half
  • salt and pepper to taste
  • pinch of nutmeg (optional – I omit it)

Melt the butter over medium high heat in a pot (at least 3qt in size). Add the sliced onion and cook until soft.

Add the diced potato. In a microwave safe bowl heat the broth. I use my 4 cup glass measuring cup and heat half at a time. While it’s heating don’t forget to stir your potatoes and onions.

Pour the broth into the pot and add the broccoli. Cook until the broccoli is soft, stirring occasionally.

Using a standard or immersion blender puree the soup until smooth. If you use a standard blender just return it to the pot when you are through.

Add the half and half, salt and pepper to taste, and stir until heated through.



  1. malia on September 11, 2007 at 3:40 pm

    Soup totally intimidates me!!! Looking forward to more soup recipes 🙂

  2. Erinn on September 9, 2007 at 5:47 pm

    YUM, thanks for this!

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