PCC Cream of Broccoli Soup

PCC Cream of Broccoli Soup

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  • 1 pound broccoli
  • 1/4 pound (1 stick) butter
  • 2 cups diced onion
  • 1 tablespoon dried marjoram
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons black pepper
  • 1/2 cup unbleached all purpose flour
  • 9 cups low-fat milk
  • 1 quart vegetable stock
  • 1/2 pound shredded cheddar cheese


Cut florets from broccoli and peel stems. Steam florets and stems until soft, 3 to 5 minutes.

In a large soup pot, sauté butter, onions, marjoram, salt and pepper over medium heat. Cook onions until golden brown, stirring occasionally, 15 to 20 minutes. Add flour and stir to make a roux. Slowly whisk in milk and stock; bring to a boil. Add cooked broccoli and remove from heat.

Blend soup using an immersion blender or in batches in a food processor or blender, leaving a few chunks. Stir in cheese until melted, returning the pot to low heat, if necessary, to help melt the cheese. The soup will be quite thick.