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Cream of Broccoli Soup

Cream of Broccoli Soup


  • 2 medium carrots shredded
  • 2 celery sticks chopped
  • 2 cups of broccoli chopped
  • 3 cloves garlic minced
  • 1 small onion diced
  • 4 cups of chicken broth you could opt for veggie broth too if you want
  • 4-6 TBS butter TOTAL
  • 1 cup of milk - or other dairy like half and half or cream.
  • 4 TBS all-purpose flour
  • Salt
  • Pepper
  • 2 Bay Leaves
  • 1/2 TBS Parsley


  • Mince, chop, dice and shred the vegetables
  • Add 2-3 TBS butter, garlic, onion, carrots and celery, salt and pepper to a pot on the stove
  • Over medium heat, melt the butter and cook these vegetables until the celery and onions are translucent
  • Combine the broth, broccoli, and other seasoning ingredients to the pot. Bring to a boil.
  • Once the soup has boiled, cover and turn the heat down to medium-low (like a 4-5 on the dial) and simmer until all vegetables are tender
  • In a pan, melt 2 TBS butter with a splash of the broth from the pot (half a ladle full)
  • Add the flour and mix butter, flour and broth into a paste
  • Add 1 cup of milk and stir well
  • Continue to slowly stir until the roux bubbles and thickens. Do not stop stirring in order to avoid scorching the milk or dairy item of choice
  • Remove from heat quickly!
  • Add roux to the pot of soup and stir well
  • Set the immersion blend to a 3 (or "cream") speed
  • Place immersion blender and gently blend the soup together
  • TIP: Use the pot lid as a shield to avoid burning yourself with the soup
  • Once fully blended, turn heat down and cool for a short while. This continues to thicken the soup


This cream of broccoli soup pairs great with my Fresh French Bread or my Low Carb Cheesy Bread Rolls recipe. If you combine this soup with the Cheesy Bread Rolls recipe, you're looking at 19 grams of carbs total! How great is that? You could also try Sunday Dinner Rolls from The Prepared Pantry- you can read my full review here before making up your mind.