Cream of Broccoli Soup

Cream of Broccoli Soup

Serves 4 to 6.
By Dennis W. Viau; an original recipe.

I came up with this recipe to use the broccoli stems I normally don’t use when I sauté broccoli for a meal. The stems are edible, of course, but I prefer to save them for soup, thus getting a second meal from the same bunches of broccoli. This soup is keto friendly.


2 tablespoons butter or olive oil for frying
¼ large or ½ medium onion, chopped
Several broccoli stems, about 1 pound (450g), chopped
2 cups (475ml) chicken stock
Fresh ground back pepper to taste
Two small floret bunches from a broccoli crown, optional
¾ cup (175ml) heavy whipping cream
Salt to taste


Melt the butter in a large saucepan. Add the chopped onion and broccoli. Sauté over medium heat until softened, about 8 minutes, stirring often.

Add the stock and season with pepper. Place a couple of floret bunches on top (optional). Bring the pot to a boil, cover, and reduce the heat to low. Simmer 10 minutes or until the broccoli stem pieces are tender when pierced with a fork.

Remove from the heat. Using a slotted spoon or tongs, remove the cooked florets and set aside. Allow the mixture to cool to a safe temperature to handle, especially if you will be using a glass blender jar.

Note: An immersion blender works well too.

Pour the ingredients in the jar of a Vitamix (or other) blender and cover. Starting at low, blend, increasing the speed to high to purée the soup, 10 to 20 seconds or until smooth. Add the cream and blend. Taste and adjust for salt.

Add the cooked florets to the soup and pulse the blender briefly to break up the florets but not to blend them completely into the soup.

Heat and serve.

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