Soups, Chowders, and Stews

Simple Cream of Broccoli Soup


  • 3 bag fresh broccoli florets
  • 1 large onion chopped
  • 1 clove garlic minced (optional)
  • 1 to 2 quarts of homemade or canned chicken broth or water
  • 1 cup cream or milk
  • salt and pepper
  • 1/4 cup fresh chopped dill or basil
  • 2 cups cooked tiny pasta (optional)


  1. Rinse broccoli florets and cover with water. Add chopped onion. Cook uncovered until broccoli is tender.
  2. Drain and reserve cooking water. Remove florets/onion to a large cooking pot. Add enough stock to cover; or don’t drain vegetables and use broccoli water and add some chicken bouillon.
  3. With a hand blender, finely chop broccoli but not puree. Heat well, season to taste.
  4. Add the cream or milk. If extra thickening is desired add pasta.



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