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Chunky Cream of Broccoli Soup Recipe – No blender needed

February 26, 2013 by Stephanie 4 Comments

Nothing seems to taste better on a chilly day than soup. Living in Minnesota, I crave soup quite a bit. For dinner last night, I decided to make a household favorite: Cream of Broccoli Soup.

Normally I don’t use a recipe for this, I just use what I have in the fridge. Sometimes I add more broccoli and less celery, but no matter what it always tastes great. But here is how I made it last night. I hope your family enjoys it as much as mine!

Ingredients:

  • 4-5 cups of organic broccoli
  • 1 organic onion, chopped
  • 3 stalks of organic celery, chopped
  • 4 cups of organic chicken broth
  • 5 tablespoons of butter total (2 tbsps and 3tbsps)
  • 2 cups of organic milk
  • 3 tablespoons of all-purpose flour
  • Sea salt and pepper to taste
  • Celery salt, optional

Directions:

Clean and chop the broccoli. Many recipes state to only use the florets for the soup but I use the entire broccoli, stem and all. To use the stem, peel the tough skin off with a knife or potato peeler and then dice the stem into half-inch thick coins.  Melt 2 tablespoons of butter in a large pot and add the chopped onion and chopped celery and sauté until tender.  Add broccoli to the sautéed celery and onion, mix in the chicken stock and cover until tender.  It will take between 10 and 15 minutes for the broccoli to get tender.

Cream of Broccoli Soup Recipe - MinnesotaFromScratch.wordpress.com

Cream of Broccoli Soup Recipe - MinnesotaFromScratch.wordpress.com

Once the broccoli is tender, most recipes tell you to blend the veggies, however I like to use a potato masher. My family really likes the chunkiness of the soup and a standard potato masher does the trick wonderfully, plus it doesn’t dirty as many dishes! When you have the desired consistency, leave the soup on a low heat and grab a small sauce pan.

Cream of Broccoli Soup Recipe - MinnesotaFromScratch.wordpress.com

In the sauce pan, heat the remaining 3 tablespoons of butter over medium heat. Once melted, stir in 3 tablespoons of flour and create a roux.  Then add the milk. Crank the heat up to medium high and stir constantly (I prefer to use a whisk for this entire task). Leaving the milk unattended will result in burning the milk and/or the milk boiling over. Once the milk is a creamy consistency, add it to the broccoli soup and mix together.

Cream of Broccoli Soup Recipe - MinnesotaFromScratch.wordpress.com

Cream of Broccoli Soup Recipe - MinnesotaFromScratch.wordpress.com

I don’t add salt or pepper to the soup while cooking, but I do put it on the table when it is served so each person can add as much as they like. Occasionally I’ll use celery salt instead of sea salt just because I love the taste.

**If you prefer your soup without chunks, a stick hand blender works wonders and you can blend it up right in the pot.

Filed Under: Recipes Tagged With: broccoli soup without blender, Chunk cream of broccoli soup, Homemade cream of broccoli soup, how to make homemade cream of broccoli soup, recipe for broccoli soup

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Comments

  1. Helen says

    February 6, 2019 at 8:27 am

    Thought I’d leave a comment – I’m in my mid-twenties and discovered this recipe during my college days (my understocked student kitchen had me googling ‘broccoli soup no blender’ and this was the first hit!). I’ve made it several times a year ever since and it always works. Thanks for the great recipe, it’s become one of my real comfort foods and has seen me through lots of changes, not least living in three different countries.

    Reply
  2. Deborah Murphy says

    September 27, 2021 at 3:44 pm

    Love chunkier soups and this was fantastic! I made it the other day when we had a cold spell here in NW Arkansas and had two bowls! Froze the rest for the next cold spell, ha, ha!

    Reply

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    January 6, 2015 at 9:33 am

    […] Chunky Cream of Broccoli Soup Recipe – No Blender Needed Ugh YUM, this is one of our favorite recipes and it’s SO […]

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    January 13, 2016 at 8:49 am

    […] #3. Chunky Cream of Broccoli Soup – No Blender Needed.  – This post has been my 3rd most popular for the last two years. It’s a go-to recipe in our household, super easy and delicious. A crowd pleaser. […]

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Hi, I'm Stephanie. I'm the best selling author of Can It & Ferment It, WECK Small-Batch Preserving and WECK Home Preserving. My fourth book, Small-Scale Homesteading, is now available for pre-order! I'm a certified master food preserver, food preservation instructor, organic gardener, chicken keeper and nature lover. I specialize in creating easy to follow recipes and directions to help other homesteaders meet their goals.

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