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Bette's Cream of Broccoli Soup

Yield: 4 servings


  • 1/4 cup unsalted butter or salted butter
  • 1/4 cup chopped onions
  • 2 tablespoons flour
  • 2 - 10 3/4 ounce cans chicken broth
  • 1 cup heavy cream
  • 1 cup half & half
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 head broccoli, trimmed and chopped
  • shredded cheddar cheese (optional)


In a large soup pot, melt the butter over moderate head. Add the onions and sauté until translucent. Sprinkle in the flour and stir until the mixture has thickened. Add the chicken broth, heavy cream, half & half, salt, pepper and broccoli. Gently stir together. Cover and bring to a boil, stirring occasionally. Turn heat to low and simmer for an additional 15 minutes. Serve and sprinkle cheddar cheese on top of soup.

Additional Resources

Go back to the Thanksgiving Feast Part 1.

Take a look at Thanksgiving Feast Part 2.

Learn about Broccoli.

Learn about Broccoli Rabe.

Other recipes from Produce Pete.


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