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A bowl cream of broccoli soup on a white plate with a spoon
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5 from 4 votes

Cream of Broccoli soup

Cream of broccoli soup is just what the doctor ordered! Fresh broccoli, roasted grape tomatoes and aged cheddar, make this Broccoli soup one to remember!
Prep Time10 mins
Cook Time1 hr 15 mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 464kcal


  • 4 oz unsalted butter 114 gm
  • ½ cup all-purpose flour
  • 2 stalk celery diced
  • 1 small onion diced
  • 2 cups broccoli florets chopped
  • 1 cup grape tomatoes roasted
  • 1 cup cheddar cheese shredded
  • 4 cups chicken stock or vegetable stock
  • 1 cup heavy or light cream
  • Sea Salt and pepper to taste


  • toss grape tomatoes with olive oil, sea salt and pepper
  • in a 350 degree oven roast tomatoes for about 20 minutes
  • In a sauce pot add the stock and broccoli and bring to a boil, cooking the broccoli until very tender
  • in another sauce pot melt the butter
  • add diced celery, and onions to melted butter and saute for about 5 minutes (this is your roux)
  • add flour and mix well, reduce heat and continue to cook without burning roux, for about 7-10 minutes
  • add chicken stock and broccoli to the roux and mix well with a wire whip until fully blended
  • add heavy cream or dairy of your choice and cheddar, mix well until the cheddar is melted
  • with heat reduced add roasted tomatoes and continue to simmer for 15 minutes
  • If the soup appears too thick thin it out with water, reseason as needed.
  • Serve with crusty bread!


Calories: 464kcal | Carbohydrates: 19g | Protein: 12g | Fat: 38g | Saturated Fat: 23g | Cholesterol: 119mg | Sodium: 375mg | Potassium: 399mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1640IU | Vitamin C: 31.8mg | Calcium: 196mg | Iron: 1.4mg