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Warm Broccoli Soup

Such an easy and simple soup to make during the week. Add a dollop of yogurt or curmbled feta and you have a tasty and satisfying meal.

Course Soup
Keyword broccoli
Servings 8
Author Mary Papoulias-Platis


  • 2 pounds fresh broccoli
  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups chopped onions
  • 1/2 cup chopped celery
  • 1 1/4 cups chopped leeks
  • 1/4 cup all-purpose flour
  • 6 cups vegetable or chicken broth
  • 1/2 cup heavy cream ( substitutions above) - optional
  • fresh lemon juice
  • salt and pepper as needed


  1. Wash and coarsely chop the broccoli florets. Set aside in a bowl. Trim the stems and coarsely chop, and add to the bowl. 

  2. In a heavy soup pot add the oil over medium heat. Add the onions, celery, leeks and chopped broccoli.

  3. Saute the vegetables until softened about 5 minutes. Add the flour and stir well to combine. Cook for 5 more minutes. 

  4. Slowly, add the broth to the pot, stirring so lumps do not form. Bring the soup to a simmer, and cook for 45 minutes, stirring frequently.

  5. Remove the pot from the heat, and let sit for 5-6 minutes. Puree in a blender  in small batches and place in a large bowl. You may need to add more liquid to blend the vegetables. Once all the soup is blended return the broccoli mixture to the pot. If using a hand blender blend directly in the pot. 
  6. Once blended, reheat the soup and add the heated cream. Season with lemon juice, salt and pepper. Serve immediately.

Recipe Notes

You can freeze the soup up to one month after blending. Refrigerate up to two days.