Cream of Broccoli Soup


Makes 4-5 main course servings

This is a smooth, creamy and comforting soup. It’s a perfect use for any leftover cooked vegetables that you have in the refrigerator, but my favorite is broccoli. This recipe is designed to use a food processor and I have found that it makes preparation of this soup a breeze.


1 small yellow onion – peeled and quartered

3 T butter

½ cup water

½ cup peeled, cooked potatoes

1 ½ cups chicken broth

½ tsp celery salt

salt & pepper to taste

1 cup cooked vegetable

1 cup heavy whipping cream or half and half

Finely chopped parsley or chives

Finely grated cheddar cheese


Add onion to food processor and with metal blade, finely chop. Combine chopped onion with butter and water in a large saucepan. Bring it to boil, then simmer until the water has boiled away. Stir constantly to ensure that the onion mixture doesn’t burn. Stir in broth, cooked potatoes, vegetables and seasonings. Bring to boil and then simmer for 5-10 minutes.

After simmer, pour mixture through a strainer, catching liquids into a separate bowl and reserve. Add vegetable solids into the food processor and puree. Pour puree and liquids back into saucepan and stir in the cream. Add salt and pepper to taste. Bring back to simmer.

Serve with garnish or parsley, chives, grated cheese and homemade croutons (see recipe below).



1 loaf of french or italian bread – cut into 1 inch cubes

1 stick of butter


Melt butter in a skillet and add cubed bread. Toss bread cubes in butter, until well coated. Remove from pan and place on a baking sheet. Bake in 375 degree oven for approximately 10-15 minutes, turning once or twice to ensure even browning.