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Vegetarian Cream of Broccoli Soup

Vegetarian Cream of Broccoli Soup


  • 2 tbsp butter
  • 3 tbsp butter
  • 1 onion, chopped
  • 3 tbsp all-purpose flour
  • 1 stalk celery, chopped
  • 2 cups milk
  • 3 cups chicken broth
  • Ground black pepper to taste
  • 8 cups broccoli florets 


  • Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.