Complexity: Medium


  • 4 – 5 large heads of broccoli, washed and stems removed
  • 8 cups chicken broth
  • 1 cup water
  • 1 large onion, chopped
  • 1 carrot, cleaned and chopped
  • ½ sweet pepper, chopped
  • 2 tbsp fresh green seasoning
  • 1 chicken boullion cube
  • 4 oz butter
  • 3 tbsp flour
  • Salt and pepper
  • 1 cup heavy cream or half and half
  • Few drops pepper sauce (optional)


  1. Melt butter in a large pot over medium heat. Add the onion, carrot and sweet pepper. Cokk for a few minutes until the onions begin to soften.
  2. Add the broccoli and mix. Sprinkle the flour over the broccoli and vegetables and mix well. For a few minutes. The mixture will clump together as it cooks.
  3. Add the chicken stock, water, green seasoning and boullion cube. The liquid should be enough to cover the vegetables. Stir and let cook until the broccoli is tender . The liquid will also begin to thicken slightly. Season with the salt and black pepper.
  4. When the broccoli has cooked, remove from the heat and let cool slightly.
  5. Add by batches to a food processor and puree the soup until smooth. Return the soup to the same pot.
  6. Over a low heat, add the cream or half and half and mix in well. Add the few drops of pepper sauce if using. Let the soup reheat, being careful not to let it boil. Taste and adjust seasonings and serve.