Cream of Broccoli Soup

Cream of Broccoli Soup

In this recipe:

based on 155 reviews
This Looks YUMMY!
15 min.
35 min.
9 servings, 1 cup each

The homemade goodness of this Cream of Broccoli Soup will satisfy any appetite.


  • 3 cans (14.5 ounces each) low sodium chicken or vegetable broth
  • 9 cups (about 1 1/2 pounds) broccoli florets
  • 1 small onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 cups dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
  • 1/2 cup water
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
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BOIL broth in large saucepan. Add broccoli, onion and garlic. Bring to a boil; reduce heat to low. Cover; cook for 5 to 7 minutes or until broccoli is tender. Remove from heat; cool slightly.

TRANSFER half of vegetable-broth mixture to blender or food processor (in batches, if necessary); cover. Blend until desired consistency. Return to remaining mixture in saucepan.

COMBINE dry milk, water and flour in medium bowl; mix well. Stir into soup; add salt and pepper. Heat to serving temperature.

Cream of Broccoli Soup and add 1 cup (4 ounces) shredded cheddar cheese. Stir over low heat until melted.


as above. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.

HEAT in medium saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through.

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Broccoli Soup

I too found the powdered milk could have been substitued. I will make this again though and add my own touches. It was still pretty good.


still searching for a good recipe

I made this soup and was unfortunately disappointed. I felt the powdered milk left the consistency gritty. I plan to try the other recipe off the site and hope for better results.

- Danielle Fallesen

This is the easiest Broccoli soup

This is great! My family loved it. This is a regular on my menu.

- Lisa Tapp from Dousman, WI

So Good

I made this for my aunts and it was a hit. It didn't take that long to make, and it was easy to follow, I would use this over and over again. I love it.

- Natashaj Jessup from Maplewood , NJ

oh so good

quick and easy to make and the kids loved it and that was a first of course I didn't tell them it was a vegetable

- sharon edwards from Punta Gorda, FL

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Nutrition Facts

Serving Size: 1/9 of Recipe

Servings Per Recipe: 9

  • Amount Per Serving
  • Calories: 100
  • Calories from Fat: 10
  • Total Fat: 1g (2% of DV)
  • Saturated Fat: 0g (2% of DV)
  • Cholesterol: 0mg (1% of DV)
  • Sodium: 170mg (7% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 6g
  • Protein: 9g
  • Vitamin A: 50% of DV
  • Vitamin C: 110% of DV
  • Calcium: 15% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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