12 Delicious Grammas Cream of Broccoli Recipes

Let’s face it, nothing beats the comfort of a warm, creamy bowl of Gramma’s cream of broccoli soup, especially when you’re craving something hearty and wholesome. Whether you’re looking to spice up your weeknight dinners or find the perfect seasonal dish to cozy up with, we’ve rounded up 12 delicious variations that promise to delight your taste buds. Keep reading to discover your next favorite recipe!

Grammas Cream of Broccoli Soup

Unveiling the secrets to a comforting bowl of Grammas Cream of Broccoli Soup, this recipe is a testament to simplicity and flavor. Let’s embark on a culinary journey that transforms basic ingredients into a creamy, dreamy soup that’s perfect for any season.

Ingredients

• 2 tablespoons unsalted butter (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 4 cups broccoli florets (fresh or frozen)
• 3 cups chicken or vegetable broth (adjust salt accordingly)
• 1 cup heavy cream (for a lighter version, use half-and-half)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (freshly ground preferred)

Instructions

1. In a large pot, melt the butter over medium heat until foamy, about 1 minute.
2. Add the diced onion and sauté until translucent, stirring occasionally, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the broccoli florets and broth to the pot. Bring to a boil, then reduce heat to simmer. Cover and cook until the broccoli is tender, about 10 minutes.
5. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
6. Stir in the heavy cream, salt, and pepper. Heat through on low heat for another 2-3 minutes, avoiding a boil to prevent curdling.
7. Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve before adding the cream.
8. Tip: Garnish with a drizzle of cream, grated cheddar cheese, or croutons for added texture and flavor.
9. Tip: This soup freezes well without the cream. Add cream when reheating.

Delight in the velvety texture and rich flavor of this cream of broccoli soup, a dish that’s as nourishing as it is delicious. Serve it with a side of crusty bread for a complete meal, or enjoy it as a starter to a larger feast.

Creamy Grammas Broccoli Casserole

Sometimes, the most comforting dishes come from the simplest ingredients, and this creamy broccoli casserole is no exception. Let’s walk through how to create this heartwarming dish that’s perfect for any family dinner.

Ingredients

• 2 cups broccoli florets (fresh or frozen, thawed)
• 1 cup heavy cream (for richness, can substitute half-and-half for a lighter version)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 1 tbsp butter (unsalted, to control saltiness)
• 1/2 tsp garlic powder (or fresh minced garlic for a punch)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Steam the broccoli florets for 3-5 minutes until bright green and slightly tender, then drain well to avoid a watery casserole.
3. In a medium saucepan, melt the butter over low heat, then add the heavy cream, garlic powder, salt, and pepper, stirring to combine.
4. Gradually add the shredded cheddar cheese to the saucepan, stirring continuously until the cheese is fully melted and the sauce is smooth.
5. Combine the steamed broccoli and cheese sauce in a mixing bowl, ensuring the broccoli is evenly coated.
6. Transfer the mixture to a greased baking dish, spreading it out evenly.
7. Sprinkle the breadcrumbs evenly over the top for a crispy finish.
8. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the casserole is bubbly around the edges.

Fresh out of the oven, this casserole boasts a creamy interior with a satisfyingly crispy top. Serve it alongside a crisp salad or as a hearty side to roasted meats for a complete meal.

Grammas Broccoli Cheese Soup

Every home cook needs a reliable broccoli cheese soup recipe in their repertoire, and this one, passed down through generations, is as comforting as it is straightforward. Let’s break it down into simple, manageable steps to ensure your success.

Ingredients

• 4 cups broccoli florets (fresh or frozen, chopped into bite-sized pieces)
• 1/4 cup unsalted butter (for a richer flavor, or substitute with olive oil)
• 1/2 cup all-purpose flour (for thickening, sifted to avoid lumps)
• 4 cups whole milk (for creaminess, can substitute with half-and-half for extra richness)
• 2 cups chicken broth (low sodium recommended to control saltiness)
• 2 cups shredded sharp cheddar cheese (freshly shredded melts better than pre-shredded)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (start with 1/4 tsp salt and adjust)

Instructions

1. Melt the butter in a large pot over medium heat until fully liquid and slightly bubbly.
2. Whisk in the flour gradually to form a roux, cooking for 2 minutes until golden to remove the raw flour taste.
3. Slowly pour in the milk while continuously whisking to prevent lumps, then add the chicken broth, stirring to combine.
4. Add the broccoli florets to the pot, bring the mixture to a simmer, and cook for 10 minutes, or until the broccoli is tender.
5. Reduce the heat to low and stir in the shredded cheddar cheese until fully melted and the soup is smooth.
6. Season with garlic powder, salt, and pepper, stirring well to distribute the flavors evenly.

This soup boasts a velvety texture with the perfect balance of creamy and cheesy, punctuated by tender broccoli bites. Try serving it in a hollowed-out bread bowl for an extra cozy meal, or garnish with extra shredded cheese and a sprinkle of red pepper flakes for a bit of heat.

Grammas Cream of Broccoli Pasta

Let’s dive into creating a comforting bowl of creamy broccoli pasta that’s both nutritious and indulgent. This recipe is perfect for those looking to combine the goodness of vegetables with the heartiness of pasta in a creamy sauce.

Ingredients

• 2 cups broccoli florets (fresh or frozen, chopped into bite-sized pieces)
• 8 oz pasta (penne or fusilli works well)
• 2 tbsp butter (or olive oil for a lighter version)
• 2 cloves garlic (minced, adjust to taste)
• 1 cup heavy cream (or half-and-half for less richness)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (adjust to taste)
• 1/4 tsp nutmeg (optional, for a warm depth of flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
3. Add broccoli florets to the skillet. Cook for 5 minutes, stirring occasionally, until broccoli is bright green and slightly tender.
4. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and let it thicken slightly, about 3 minutes.
5. Stir in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
6. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Season with salt, pepper, and nutmeg if using.
7. Remove from heat and let it sit for 2 minutes to allow the flavors to meld together.

Enjoy the creamy texture and rich flavor of this pasta dish, with the broccoli adding a fresh crunch. For an extra touch, serve with a sprinkle of Parmesan and a side of crusty bread to soak up the sauce.

Grammas Broccoli and Cheese Stuffed Chicken

Now, let’s dive into creating a dish that combines the comforting flavors of broccoli and cheese with the lean protein of chicken, all rolled into one delicious package. This recipe is perfect for those looking to impress at dinner without spending hours in the kitchen.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 cup broccoli florets, finely chopped (steamed for 2 minutes for easier mixing)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. In a medium bowl, mix the steamed broccoli, cheddar cheese, garlic powder, salt, and pepper until well combined.
4. Stuff each chicken breast with the broccoli and cheese mixture, securing the opening with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts.
6. Sear the chicken for 3-4 minutes on each side, or until golden brown, to lock in the juices.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before removing the toothpicks and slicing. This allows the juices to redistribute.

Enjoy the juicy, flavorful chicken with a gooey cheese and broccoli center that’s sure to delight. Serve alongside a crisp salad or roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Grammas Creamy Broccoli Rice

Ready to dive into a comforting dish that’s both nutritious and easy to make? Grammas Creamy Broccoli Rice is a hearty meal that combines the goodness of broccoli with the creamy texture of rice, perfect for any day of the week.

Ingredients

• 1 cup long-grain white rice (rinsed under cold water)
• 2 cups fresh broccoli florets (cut into bite-sized pieces)
• 1 tbsp unsalted butter (or olive oil for a lighter version)
• 1/2 cup heavy cream (substitute with half-and-half for less richness)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 cups water (for cooking rice)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add the rinsed rice to the boiling water, stir once, then reduce heat to low. Cover and simmer for 18 minutes, or until water is absorbed and rice is tender.
3. While the rice cooks, melt butter in a large skillet over medium heat. Add broccoli florets and sauté for 5 minutes, until bright green and slightly tender.
4. Pour heavy cream into the skillet with broccoli, stirring gently. Cook for 2 minutes, allowing the cream to thicken slightly.
5. Fold the cooked rice into the skillet with the broccoli and cream. Stir in Parmesan cheese, salt, and pepper until well combined and creamy.
6. Remove from heat and let sit covered for 2 minutes to allow flavors to meld.

Creamy and comforting, this dish boasts a velvety texture with the fresh crunch of broccoli. Serve it as a standalone meal or alongside grilled chicken for added protein.

Grammas Broccoli Alfredo

On a chilly evening, nothing warms the soul quite like a creamy, comforting bowl of Grammas Broccoli Alfredo. This dish combines the richness of Alfredo sauce with the fresh, green crunch of broccoli, creating a perfect balance of flavors and textures that’s sure to delight.

Ingredients

• 2 cups heavy cream (for a lighter version, substitute half with whole milk)
• 1/2 cup unsalted butter (cut into pieces for easier melting)
• 1 1/2 cups grated Parmesan cheese (freshly grated for best flavor)
• 2 cups broccoli florets (cut into bite-sized pieces for even cooking)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 lb fettuccine pasta (or any pasta of your choice)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
2. While the pasta cooks, steam the broccoli florets for 3-4 minutes until bright green and tender-crisp. Tip: Steaming preserves more nutrients than boiling.
3. In a large saucepan, melt the butter over medium heat. Add the heavy cream, stirring constantly to combine. Tip: Keep the heat medium to prevent the cream from separating.
4. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
5. Season the sauce with salt and black pepper, then gently fold in the steamed broccoli and cooked pasta until everything is evenly coated.

Yield a dish that’s luxuriously creamy with a delightful contrast from the tender-crisp broccoli. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for an extra comforting meal.

Grammas Cream of Broccoli Bake

Every home cook needs a reliable, comforting dish in their repertoire, and this creamy broccoli bake is just that. It’s a hearty, flavorful casserole that combines the freshness of broccoli with a rich, creamy sauce, topped with a golden crust.

Ingredients

• 2 cups broccoli florets (fresh or frozen, thawed)
• 1 cup heavy cream (for a lighter version, substitute half-and-half)
• 1/2 cup grated cheddar cheese (sharp for more flavor)
• 1/4 cup breadcrumbs (panko for extra crunch)
• 1 tbsp butter (unsalted, to control saltiness)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Steam the broccoli florets for 5 minutes until bright green and slightly tender, then drain well to avoid a watery bake.
3. In a saucepan over medium heat, melt the butter, then add the heavy cream, stirring constantly to prevent scorching.
4. Once the cream is warm, stir in the grated cheddar cheese until fully melted and the sauce is smooth, about 3 minutes.
5. Combine the steamed broccoli with the cheese sauce in a mixing bowl, ensuring each floret is evenly coated.
6. Transfer the mixture to a greased baking dish, spreading it out evenly.
7. Sprinkle the breadcrumbs evenly over the top for a crispy finish.
8. Bake in the preheated oven for 20 minutes, or until the top is golden and the sauce is bubbly.

Perfectly creamy with a satisfying crunch from the breadcrumb topping, this dish is a versatile side that pairs beautifully with roasted meats or can stand alone as a vegetarian main. Try serving it with a sprinkle of extra cheese on top for an even richer flavor.

Grammas Broccoli Cheese Dip

Whipping up a comforting and crowd-pleasing appetizer has never been easier with this classic broccoli cheese dip. Perfect for gatherings, this dish combines creamy cheese with nutritious broccoli for a deliciously balanced flavor.

Ingredients

• 2 cups broccoli florets, finely chopped (fresh or frozen, thawed)
• 1 cup mayonnaise (or Greek yogurt for a lighter version)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup grated Parmesan cheese (freshly grated preferred)
• 1/2 teaspoon garlic powder (adjust to taste)
• 1/4 teaspoon black pepper (freshly ground recommended)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large mixing bowl, combine the finely chopped broccoli, mayonnaise, cheddar cheese, Parmesan cheese, garlic powder, and black pepper. Mix until all ingredients are evenly distributed.
3. Transfer the mixture to a greased baking dish, spreading it out evenly with a spatula.
4. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. For a crispier top, broil for the last 2-3 minutes.
5. Let the dip cool for 5 minutes before serving to allow it to set slightly for easier dipping.

Now you’re ready to enjoy this creamy, cheesy dip with a satisfying crunch from the broccoli. Serve it warm with tortilla chips, sliced baguette, or fresh vegetables for a delightful contrast in textures.

Grammas Creamy Broccoli Potato Soup

Here’s how to make a comforting bowl of creamy broccoli potato soup that’s perfect for any season. Follow these steps carefully to achieve a smooth, velvety texture and a rich, savory flavor that’ll remind you of home.

Ingredients

– 2 cups broccoli florets (fresh or frozen)
– 2 medium potatoes, peeled and diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth (low sodium for better control)
– 1 cup heavy cream (or half-and-half for lighter version)
– 2 tbsp butter (or olive oil for dairy-free)
– Salt and pepper (adjust to taste)
– 1/2 tsp nutmeg (optional for warmth)

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.
3. Stir in the diced potatoes and broccoli florets, coating them with the onion and garlic mixture.
4. Pour in the vegetable broth, ensuring all ingredients are submerged. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are fork-tender.
6. Carefully blend the soup until smooth using an immersion blender. Alternatively, transfer in batches to a blender.
7. Stir in the heavy cream and nutmeg, warming through for another 2-3 minutes. Avoid boiling to prevent curdling.
8. Season with salt and pepper to taste, adjusting as needed.
One spoonful of this soup reveals a creamy texture with the earthy flavors of broccoli and potato shining through. Serve with a sprinkle of grated cheese or crusty bread for added delight.

Grammas Broccoli and Cheddar Quiche

For a dish that combines simplicity with comfort, let’s dive into making a quiche that’s as nutritious as it is delicious. This recipe is perfect for beginners, offering a straightforward path to a satisfying meal.

Ingredients

• 1 9-inch pie crust (store-bought or homemade for a personal touch)
• 1 cup broccoli florets (chopped into small pieces for even cooking)
• 1 cup shredded cheddar cheese (sharp cheddar recommended for depth of flavor)
• 4 large eggs (room temperature for better mixing)
• 1 cup whole milk (or half-and-half for a richer texture)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (freshly ground preferred)
• 1/4 teaspoon garlic powder (optional for an extra flavor kick)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Place the pie crust in a 9-inch pie dish, pressing it gently against the bottom and sides. Trim any excess dough from the edges for a neat appearance.
3. Blind bake the pie crust for 10 minutes to prevent a soggy bottom. Use pie weights or dried beans to keep the crust flat.
4. In a medium bowl, whisk together the eggs, milk, salt, pepper, and garlic powder until fully combined. This is your quiche base.
5. Spread the chopped broccoli evenly over the pre-baked pie crust, then sprinkle the shredded cheddar cheese on top.
6. Pour the egg mixture over the broccoli and cheese, ensuring it’s evenly distributed.
7. Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
8. Let the quiche cool for 5 minutes before slicing. This allows the filling to set properly for clean cuts.

Perfectly golden and fluffy, this quiche offers a delightful contrast between the creamy filling and the crisp crust. Serve it warm with a side salad for a light lunch or dinner, or enjoy a slice cold for a quick breakfast on the go.

Grammas Cream of Broccoli with Garlic Bread

Here’s a comforting classic that’s perfect for any season, combining the creamy richness of broccoli soup with the crispy, garlicky goodness of homemade bread. Let’s dive into making Grammas Cream of Broccoli with Garlic Bread, a dish that’s as nourishing as it is delicious.

Ingredients

– 2 cups fresh broccoli florets (or frozen, thawed)
– 1/4 cup unsalted butter (or any neutral oil)
– 1/4 cup all-purpose flour
– 2 cups whole milk (for a lighter version, use 2%)
– 1 cup chicken broth (vegetable broth for a vegetarian option)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/2 cup heavy cream (for extra richness)
– 1 loaf French bread (or any crusty bread)
– 3 tbsp butter, melted
– 2 garlic cloves, minced (or 1/2 tsp garlic powder)
– 1/4 tsp dried parsley (optional for garnish)

Instructions

1. In a large pot, melt 1/4 cup butter over medium heat until bubbly.
2. Whisk in 1/4 cup flour to form a roux, cooking for 1-2 minutes until golden.
3. Gradually add 2 cups milk, whisking constantly to avoid lumps.
4. Stir in 1 cup chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper, bringing the mixture to a gentle boil.
5. Add 2 cups broccoli florets, reducing heat to simmer for 10 minutes until broccoli is tender.
6. Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.
7. Stir in 1/2 cup heavy cream and heat through without boiling.
8. Preheat oven to 375°F. Slice the French bread into 1-inch thick pieces.
9. Mix 3 tbsp melted butter with 2 minced garlic cloves and brush onto bread slices.
10. Bake bread for 5-7 minutes until edges are golden and crispy.
11. Serve the creamy broccoli soup hot, garnished with a sprinkle of dried parsley, alongside the warm garlic bread.
Creamy and velvety, this soup pairs wonderfully with the crunch of garlic bread, making it a satisfying meal. For a twist, try adding a sprinkle of cheddar cheese on top of the soup before serving.

Conclusion

Lovingly curated, these 12 Gramma’s Cream of Broccoli recipes are a treasure trove of comfort and flavor, perfect for any home cook looking to spice up their meal rotation. We invite you to dive into these delicious dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!