Cream Of Broccoli Soup

I grow and freeze lots of broccoli every year for winter use because I’m a big believer in storing a year’s worth of food.

Fresh Cut Broccoli

I’m also a believer in eating what you store, and making due with what’s in the cupboard, freezer, root cellar and pantry.
One of my favorite uses for frozen broccoli during the cold winter months is Cream of Broccoli Soup.
The old timers say that soup “sticks to the ribs”. And that’s a good thing for folks who have to go outdoors and brave the cold.


I thought you might like to try the recipe I use.
This is an old recipe and calls for fresh broccoli but I use 2 quarts of home frozen broccoli during the winter. Dehydrated broccoli would work well too.

Home Frozen Broccoli

What I really like about this recipe is that is uses everyday items from the cupboard and pantry. It’s my opinion that the soup is actually better tasting when canned milk is used instead of fresh.

CREAM OF BROCCOLI SOUP

  • 1 bunch of broccoli (1 lb.) or 2 quarts frozen
  • 2 teaspoons salt
  • 3 cups boiling water
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 12 oz. can of evaporated milk
  • 1 cup water
  • 1 ½ teaspoons of salt
  • 1 teaspoon grated onion

In a clean sink mix 2 teaspoons of salt into 2 quarts of cold water. Place broccoli head down in the salted water and soak for 30 minutes.

Drain and rinse. Strip off small stem leaves, fibrous out peeling and tough stem.

Cut broccoli stems and florets into ½ inch pieces. Place cut broccoli and florets into a large 6-quart saucepan and cover with 3 cups of boiling water. Bring broccoli to a rapid boil. *If using frozen broccoli cook in 2 cups of water until semi soft and proceed as if using fresh broccoli*

Cooked Frozen Broccoli

Remove the choice florets after 5 – 7 minutes and set aside.

Cook the remaining stem pieces and stalks uncovered for 10-12 minutes or until tender.

Return florets to saucepan and crush with a potato masher. Broccoli should be well broken but not a puree.

There should be 2 ½ – 3 cups of crushed broccoli and cooking water.

3 Cups of Cooked Mashed Broccoli

In another saucepan heat 2 tablespoons of butter slowly; when the butter has melted blend 3 tablespoons of flour into a thick paste.

Stir Flour into Melted Butter

Add the evaporated milk and 1 cup of water, stirring with a whisk until the sauce boils and thickens. Be careful not to scorch the milk.

Stir Milk Until Thick & Boiling

Next add 1-½ teaspoons of salt, 1 teaspoon of grated onion and the crushed and whole broccoli florets.

Reheat to almost boiling and serve hot with crackers  and cheese.

Bowl of Cream of Broccoli Soup

Makes 4 about servings.

Katherine Grossman

Katherine Grossman was born and raised in the greater Washington, D.C area. But for the last 30 years Mrs. Grossman has lived a life of deliberate self-reliance in rural western Pennsylvania. She loves to garden, knit mittens; makes a killer meatloaf and has been known to deliver triplet lambs with her eyes closed. 

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  2 comments for “Cream Of Broccoli Soup

  1. December 28, 2012 at 10:32 am

    With lots of broccoli in the freezer I am going to give this a try as it sounds delicious! By the way read you daily and nice to have you back : )

  2. December 28, 2012 at 4:46 pm

    Cream of broccoli soup is one of our favourites. Sometimes I add a bit of grated cheese to it. I’m glad you added the comments section so now I can tell you that your blog is listed on my sidebar, under Agrarian Inspiration! I am also glad to have you back ~smile~.

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