Home Eat Cream of Broccoli Soup

Cream of Broccoli Soup

by Maria
Cream of Broccoli Soup

As I grew up, broccoli was not part of my usual diet as it wasn’t very popular back then in Romania. Ever since I first tried it though I’ve loved it regardless of all the cartoons I’ve watched as a kid where it was always being portrayed as a yucky vegetable. I try to cook with it every chance I have because I find that it gives a very nice taste to every dish. This is the second time I’ve published a version of cream of broccoli soup, but this time broccoli is the main star of the dish.

Servings: 4

Time: 45 minutes


400g/14oz Broccoli
1 litre/34 oz Vegetable Stock
2 cloves Garlic
1 Onion
2 sticks Celery
2 tablespoons Olive Oil
1 tablespoon Butter
1 teaspoon Thyme
Salt & Pepper


1 Potato (optional, only for thickness)


  1. Chop the onion, the celery and the garlic.
  2. Heat the olive oil and the butter in a medium sized pot.
  3. Once the butter has melted, add the onion, the celery and a dash of salt & pepper and cook until the celery is soft, about 10 minutes.
  4. In the mean time, chop the potato into cubes and the broccoli into small sized stems and florets.
  5. Add the garlic to the pot and cook for another minute until fragrant.
  6. Pour the vegetable stock, the potato, the broccoli and the thyme to the pot and bring to a simmer. Season with salt & pepper.
  7. Reduce heat to a simmer and cook until all vegetables are tender, about 15 minutes.
  8. Blend until smooth.
  9. Sprinkle parmesan.
  10. Enjoy!

Did you enjoy my Cream of Broccoli Soup recipe? Questions, comments or concerns? Leave me a note below or contact me, I’d love to hear from you!

supa crema de broccoli

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