Cream of Broccoli / Cauliflower Soup

Cream of Broccoli / Cauliflower Soup



-2 Large heads of broccoli or cauliflower

-1/4 C of butter

-2 Tbsp. chopped onions

-3 ribs of celery, minced

-1/4 C flour

-4 C chicken stock

-Reserved water from broccoli

-2 C cream or scalded half & half

-1 Can cheese soup (I use the soup with jalapeño peppers)




  1. Prepare broccoli or cauliflower, reserve water & about 1/3 qt florets – put remainder through food mill, blender or sieve
  2. Melt butter – sauté until tender chopped onions and celery ribs
  3. Stir in 1/4 C flour.
  4. Stir in slowly and bring to boil, 4 C chicken stock along with the reserved water
  5. Add strained broccoli or cauliflower plus 2 C of cream or scalded milk (or half & half)
  6. Add cheese soup
  7. Add florets
  8. Serve

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