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Irish cream of broccoli soup recipe

Irish cream of broccoli soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Broccoli soup

A hearty broccoli soup for a chilly winter day. Nice served with crusty bread and easy to make.

23 people made this

IngredientsServes: 8

  • 1 litre water
  • 600g broccoli (mix of florets and stalks)
  • 50g butter
  • 2 onions, chopped
  • 3 sticks celery, chopped
  • 60g plain flour
  • 2 vegetable stock cubes
  • 900ml milk
  • salt and black pepper, to taste

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Combine water and broccoli in a saucepan and bring to the boil. Cook for 3 minutes. Drain, reserving the cooking liquid.
  2. In a food processor or blender, process the cooked broccoli until fairly smooth.
  3. Melt butter in the same saucepan, then add onion and celery and cook for about 5 minutes, until soft. Stir in flour and cook for 2 minutes, stirring constantly. Add reserved cooking liquid and vegetable stock cubes, and bring to the boil. Simmer for a few minutes till thickened.
  4. Stir in milk, pepper and broccoli, and heat through. Use a hand-held liquidiser to blend to desired consistency, or transfer to a blender or food processor to puree in batches. Adjust seasonings to taste and serve.


This is a great recipe for using up broccoli stalks that normally get binned. We normally use four regular stalks for this recipe.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Nice soup! I did use only 1 onion, and that was plenty. I also added a bit of chicken bouillon granules, just to pump up the flavor a bit. We served this with some nice crusty artisan bread, just as the submitter suggested. Tasty!-14 Feb 2015

Broccoli Soup with Cheddar Cheese

"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell’s restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe—and so would my family."

The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.

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Ingredients of Cream of Broccoli Soup

  • 3 cup broccoli
  • 4 tablespoon butter
  • 2 medium onion
  • 1 dash nutmeg
  • black pepper as required
  • 4 cup vegetable broth
  • 2 tablespoon fresh cream
  • 2 medium potato
  • salt as required

How to make Cream of Broccoli Soup

Step 1 Wash the broccoli and begin with cooking the veggies

Wash the broccoli properly and separate its florets. Now, in a deep bottomed pan, add in some butter and your sliced onions. Cook them until tender and toss in the chopped potatoes. Once all things are coated in butter, add in the vegetable stock.

Step 2 Add in the vegetable broth, cook and serve!

Add in the broth, make sure it is hot before you add it. Let it come to a boil and then add the broccoli. Now that the broccoli has cooked, puree it with a hand blender and then add the fresh cream and season with salt and pepper. Serve hot!

Cream of Broccoli Soup Concentrate

This homemade, vegan version of canned condensed soup thins out to a comforting, creamy dish that gets a little crunch from crisp-tender broccoli florets.

Make Ahead: The soup concentrate can be portioned in 1-cup amounts into airtight containers and refrigerated for up to 1 week or frozen for up to 3 months.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 5 cups enough for five 1 1/2-cup servings of soup

Related Recipes

Heat a little water or oil in a medium saucepan over medium heat. Add the onion and celery cook, stirring frequently, for 10 to 12 minutes or until tender.

Add the 2 1/2 cups of water, the rice, cashews, Vegan Bouillon and salt, stirring to incorporate then, if you're using broccoli florets, add about half of them to the saucepan. If you're using the head of broccoli, use a vegetable peeler to peel the stems, then cut the stems into very thin slices and add them to the mix cut the broccoli tops into small florets and reserve them. Cover and reduce the heat to low cook for 15 to 20 minutes or until the rice is tender and there's not much more than 1/2 cup of water left in the pot.

Scatter the reserved broccoli florets or tops over the surface of what's in the saucepan cover and let them steam for 5 minutes or until they are crisp-tender. (Alternatively, you can steam them in a separate pot.) Use a slotted spoon to transfer the florets to a bowl.

At this point, there should be very little liquid left in the saucepan. Remove from the heat and uncover to let the mixture cool a bit, then transfer it to a blender, working in batches as needed. Remove the center knob in the lid so steam can escape, and cover the opening with a paper towel to avoid splash-ups puree until smooth, silky and creamy. If the mixture is too thick to blend evenly, add 1/4 cup or so of water, but keep in mind that the concentrate should be thick.

Return the mixture to the saucepan, then stir in the cooked broccoli florets. The concentrate is ready for use or for storing.

To reconstitute and heat the soup, use 1/2 cup of water for every 1 cup of the concentrate, adding more as desired.


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Steps to make Creamy Broccoli and Butternut Squash Soup

Cook onion and garlic

In a large soup pot, melt 3 tablespoons of butter and 2 tablespoons of olive oil then add 1 small chopped onion and 2 cloves of minced garlic. Cook for about 5 minutes until fragrant.

Add butternut and herbs

Add 5-6 cups of butternut cubes, 2 tablespoons of thyme, ¼ teaspoon fresh nutmeg, ¼ teaspoon cayenne pepper and a generous pinch of salt and pepper. Cook for about 5 minutes.

Add broth and water

Pour in 4 cups of broth and 1½ cups of water then cover and cook for about 8-10 minutes until the butternut softens.

Add broccoli and bay leaves

Add 4 cups of broccoli florets and 2 bay leaves. Continue cooking for another 10 minutes until broccoli softens then carefully remove and discard the bay leaves.


Transfer to a blender or food processor and pulse until mostly puréed and smooth.

Add milk and cheese

Pour in ½ cup of milk and add 1 cup of shredded Cheddar cheese. Cook on medium-low heat for 5 minutes until cheese has melted into the soup.

Preheat oven and prepare baking sheet

Preheat oven to 425 °F and line a baking sheet with baking parchment paper.

Prepare pastry

Roll out pastry dough onto a lightly floured surface and stretch out slightly so that you can cut into 12 rectangles.

Add Brie

Place a slice of Brie cheese in the center of 6 of the rectangles then brush the edges with a little water to dampen and seal with remaining 6 rectangle pieces. Gently cramp edges using the back of a fork.

Add toppings

Transfer to prepared baking sheet and top each with generous sprinkles from ½ cup of Cheddar cheese and 1 tablespoon of thyme.

Bake in preheated oven for about 12-15 minutes until golden brown all over.


Ladle hot soup into serving bowls with Cheddar Brie pastries on the side. Enjoy!

Are you addicted to this Creamy Broccoli and Butternut Squash Soup yet? Well then you definitely need to try it out and let us know what you think. Tag #cookmerecipes in your own Instagram pictures and posts!

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In Dutch oven or soup kettle, bring water to boil. Add broccoli, carrots, and celery boil 2 to 3 minutes. Drain set vegetables aside.

In the same kettle, saute minced onion in butter on low flame until soft and tender, stirring periodically (about 4 minutes).

Add the flour, whisking continously for about 4 minutes to form a smooth paste. (Whisking avoids burning.) Keep on low heat.

Gradually add the broth and milk, whisking constantly so it all blends. Bring to boil boil and stir 1 minute. Add vegetables (broccoli, carrots, celery). Stir in parsley, salt and thyme. Reduce heat cover and simmer for 30 to 40 minutes until vegetables are tender and flavors are combined.

Add chopped thyme, sage and basil. (If using dry herbs, add about ½ tsp of basil and a ¼ tsp each of thyme and sage.)

If not serving immediately, switch off the stove and keep the soup covered.


View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 1251

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

30-Minute Cream of Broccoli Cheese Soup

Soups are easy meals to throw together quickly. This 30-Minute Cream of Broccoli Cheese Soup is a super fast soup that can be eaten for lunch, dinner, or as a starter to a main dish. Enjoy this creamy, comforting soup in the cold weather or any time you want a hug in a bowl. Don't forget to serve it with a nice piece of French bread. An easy soup recipe like this is sure to end up in your recipe box. Make it today and then all year long.

Cooking Vessel Size 8-quart stock pot


  • 1 (10-ounce) package frozen chopped broccoli, thawed
  • 2 chicken stock cubes
  • 3 cups water
  • 1 / 4 cup finely chopped onion
  • 1 / 4 cup finely chopped celery
  • 1 / 8 teaspoon thyme
  • 4 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 / 2 cup cornstarch
  • 1 / 2 cup water
  • 1 1 / 2 cup heavy cream
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup milk*


Melt butter over medium heat in Calphalon 8-quart stock pot. Add the celery, onion, thyme, salt and pepper. Saute until onion is tender - about 5 minutes.

Add the stock cubes, broccoli, and 3 cups of water. Bring to boil, cover and reduce heat to low. Simmer 15 minutes.

Mix cornstarch and water. This is a LOT of cornstarch but you have to end up with the consistency of a pudding so you must use a lot. Stir in the cornstarch and when bubbles begin to rise to the surface, slowly add the heavy cream, blending well. Stirring constantly, add the shredded cheese and stir until melted. If the consistency is too thick for your taste, you can thin to the desired consistency using the *milk. Use just enough milk to get it to the consistency you prefer. I use about 1/4 cup of milk, but it may vary.

Serve immediately (as thickened products that use a cornstarch base will break down quickly).

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I think this recipe sounds good. I haven't attempted to make a creamy broccoli soup yet but I'm alway on the lookout for a good recipe. It does seem like a 1/2 cup of cornstarch is a lot but mixed with the water, it should be fine. For those who have added spinach into the mix, does it change the flavor much?

I love Panera Bread's broccoli cheddar soup and this seems like a great homemade version of that! I would definitely add some spinach or even shredded carrot to bulk up this soup a little! Also, that is a lot of cornstarch but that seems to be the primary thickener. Fun fact about cornstarch if you're making a pie with fresh fruit and the fruit is especially watery, add some cornstarch to decrease the water content!

This is really good soup. It does seem like a lot of cornstarch, which the recipe does say that. I don't even use that much in my pudding recipe. I do like the addition of thyme. Thyme just adds some extra flavor otherwise the soup might seem a little bland.

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Cream of Broccoli Soup recipe – 176 calories

Cream of Broccoli Soup recipe – 176 calories

1 bunch of broccoli
1/4 cup butter
1 garlic clove
2 cups celery, chopped
2 onions
4 cups milk
1/2 cup flour
4 cups chicken broth
1/2 teaspoon thyme
1/2 teaspoon marjoram
salt and pepper, to taste
1 tomato (chopped), slivered almonds or cheese (to garnish – optional)

1. Trim the broccoli and cut into one-half inch thick slices.
2. Steam the broccoli in the salted water until tender.
3. In a large sauce pan, melt the butter and saute the onions, garlic and celery until brown.
4. Stir the flour gradually into the butter mixture.
5. Add the milk slowly, then add the chicken broth and herbs.
6. Stir over low heat until the soup thickens and comes to a boil.
7. Add the broccoli, salt and pepper to taste.
8. Serve hot.
9. If desired, garnish with cheese, chopped tomato or almond slivers.

Servings: 10

Nutritional information for one serving:
Calories: 176
Calories from fat: 81
Total fat: 9.1g
Cholesterol: 25mg
Total carbs: 17.1g
Protein: 8g


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