Cream of Broccoli Soup

Cream of Broccoli soup


  • 6 tablespoons butter or coconut oil
  • 2/3 cup flour
  • 2 tablespoons butter or coconut oil
  • 1/4 cup chopped onion
  • 4 cups broccoli florets, cut into bite sized pieces ( fresh or frozen)
  • 6 cups chicken broth made with Fenwood Farm chicken bones
  • 3/4 cup half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
  2. In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
  3. Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
  4. You can substitute cauliflower or broccoflower in place of the broccoli.