Cream of Broccoli Soup: A Retro Classic That Warms the Soul
There’s something undeniably comforting about a bowl of creamy, velvety soup, and nothing says nostalgia quite like a classic cream of broccoli. This 1970s and ’80s kitchen staple was a mainstay in home kitchens and restaurant menus alike, thanks to its rich flavor, simple ingredients, and heartwarming appeal. Whether ladled into a ceramic mug with a side of buttered toast or served as the opening act to a hearty supper, cream of broccoli soup has stood the test of time.
A Soup with a Story
Cream soups gained popularity in the mid-20th century, when convenience and comfort reigned supreme in American kitchens. The rise of canned soups, powered blenders, and the iconic Campbell’s condensed soup line made creamy soups a weeknight favorite. But for those who preferred homemade, the process was just as rewarding—sautéing onions in butter, chopping the tender broccoli into a small bite sized pieces, and finishing it with a generous sprinkle of cheddar cheese.
In the 1980s, cream of broccoli soup became a restaurant darling, often paired with cheesy garlic bread or a crisp side salad. It wasn’t just a dish; it was a warm hug in a bowl, perfect for cold winter nights and rainy afternoons.
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Bringing It Back to the Table
While food trends have evolved, there’s always room for a retro revival. Today’s food lovers appreciate from-scratch recipes, and this homemade version of cream of broccoli soup captures the best of both worlds—old-school charm with a modern twist.
- Cream of Broccoli Soup
- Eat It By The Handful Popcorn
- Dessert Pizza
- Banana Muffins
- Buttermilk Bran Muffins
You will need the following ingredients:
butter
flour
onions
milk
salt
pepper
broccoli
cheddar cheese
Cream of Broccoli Soup
Ingredients
- 2 tbsp butter or margarine
- ¼ cup all purpose flour
- 3 cups milk
- ¼ tsp salt
- pinch of pepper
- 1 cup of cooked broccoli
- ¼ cup diced onion
- shredded cheddar cheese.
Instructions
- Melt butter in saucepan over medium low heat. Add onions and cook until golden brown. Gradually stir in flour and cook 3 minutes. Gradually add milk and cook, stirring constantly until sauce is thick and smooth. Add salt and pepper. Cut cooked broccoli into smaller pieces. Add broccoli to soup and milk will. Serve garnished with shredded cheddar cheese.