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Cream Of Broccoli Soup

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Makes: 9 servings adjust
"This recipe is thick and flavorful. It is simple, delicious, and quick to make"



  • 2 tablespoons Butter
  • 1 large Onion, chopped
  • 2 stalks Celery, chopped
  • 16 cups Broccoli Florettes, (roughly 4 large crowns)
  • 4 12 cups Chicken Stock

Step 1

Melt 2 tablespoons butter in a medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 20-25 minutes, stirring occasionally, until very tender.

Step 2

Using potato masher, mash the broccoli until broken down into very small pieces. Alternately you could use a blender or stick blender right in the pot for a smoother consistancy. If using blender, be very careful as mixture is very hot.


  • 6 tablespoons Butter
  • 6 tablespoons All-Purpose Flour
  • 3 cups Milk

Step 3

In a small saucepan, over medium-heat melt butter, whisk in flour and stir for a couple of minutes to remove raw flour taste. Whisk in milk. Stir until thick and bubbly, and add to soup. Tip: If you heat the milk a bit in the microwave before adding, the sauce will thicken much faster.


  • 8 ounces Light Velveeta, cut into slices
  • 12 tablespoon Dijon Mustard, or to taste
  • 1 teaspoon Hot Sauce, or to taste (frank's preferred)
  • 1 pinch Cayenne Pepper, or to taste
  • Salt, to taste
  • Black Pepper, to taste

Step 4

Add Velveeta and stir until melted. Stir in Dijon mustard, hot sauce and cayenne pepper. Add salt and pepper to taste. Simmer on low heat until just heated through. Do not boil.


  • Wondra Flour, optional

Step 5

If soup is too thin, thicken with a bit of Wondra flour. Do not substitute regular flour as it is not fine enough and will form lumps.
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