13 Delicious Grammas Cream of Broccoli Recipes

Dive into the creamy, comforting world of Gramma’s best-kept secrets with our roundup of 13 Delicious Cream of Broccoli Recipes! Whether you’re craving a quick weeknight dinner or a hearty dish to warm up those chilly evenings, these recipes promise to deliver both nostalgia and flavor in every spoonful. Ready to transform your meals? Let’s get cooking with Gramma’s timeless classics!

Grammas Cream of Broccoli Soup

Serve this velvety, nutrient-packed bowl of comfort that’s as easy to whip up as it is to devour. **Grammas Cream of Broccoli Soup** blends tradition with a modern twist, perfect for any season.

Ingredients

• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 garlic cloves, minced
• 4 cups fresh broccoli florets, roughly chopped
• 3 cups low-sodium chicken stock
• 1 cup heavy cream
• 1/2 tsp freshly grated nutmeg
• Salt, to precise taste

Instructions

1. Melt clarified butter in a large pot over medium heat until it shimmers.
2. Add finely diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook until fragrant, 30 seconds.
4. Toss in roughly chopped broccoli florets, sauté for 2 minutes to brighten color.
5. Pour in low-sodium chicken stock, bring to a boil, then reduce to a simmer for 15 minutes until broccoli is tender.
6. Puree soup with an immersion blender until smooth, or in batches using a countertop blender.
7. Return soup to pot, stir in heavy cream and freshly grated nutmeg, heat through without boiling.
8. Season with salt to precise taste, adjusting as needed for balance.

Keep it luxuriously smooth or leave some texture for bite. The nutmeg adds a whisper of warmth, elevating the broccoli’s earthiness. Try topping with crispy pancetta or a drizzle of truffle oil for an indulgent twist.

Creamy Grammas Broccoli Casserole

Unlock the secret to the creamiest, dreamiest broccoli casserole that’ll have your followers begging for the recipe. This dish blends sharp cheddar with tender florets in a velvety sauce, baked to golden perfection.

Ingredients

• 1 lb fresh broccoli florets, blanched
• 2 cups sharp cheddar cheese, freshly grated
• 1 cup heavy cream
• 1/2 cup unsalted butter, melted
• 1/2 cup all-purpose flour
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated
• 1 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with clarified butter.
2. In a medium saucepan, whisk together melted butter and flour over medium heat to create a roux, cooking for 2 minutes until golden.
3. Gradually pour in heavy cream, whisking continuously to prevent lumps, and simmer until the sauce thickens, about 5 minutes.
4. Remove from heat and stir in cheddar cheese, sea salt, black pepper, and nutmeg until the cheese is fully melted and the sauce is smooth.
5. Fold in blanched broccoli florets, ensuring they’re evenly coated with the cheese sauce, then transfer the mixture to the prepared baking dish.
6. Sprinkle panko breadcrumbs evenly over the top for a crispy finish.
7. Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.

Golden and bubbling straight from the oven, this casserole offers a delightful contrast between the creamy interior and the crunchy panko topping. Serve it as a decadent side or elevate it to main dish status with a sprinkle of crispy bacon bits.

Grammas Broccoli Cheese Soup

Viral for a reason, this Grammas Broccoli Cheese Soup blends creamy comfort with a kick of nostalgia. Grab your spoon—this one’s a crowd-pleaser.

Ingredients

• 2 tbsp clarified butter
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 3 cups fresh broccoli florets, chopped
• 3 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, freshly grated
• 1/2 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg

Instructions

1. Melt clarified butter in a large pot over medium heat until shimmering.
2. Add finely diced yellow onion, sauté until translucent, about 5 minutes.
3. Stir in minced garlic, cook until fragrant, 30 seconds.
4. Add chopped broccoli florets, sauté for 2 minutes to brighten color.
5. Pour in chicken stock, bring to a boil, then reduce to a simmer for 15 minutes.
6. Using an immersion blender, puree soup until smooth but slightly chunky for texture.
7. Stir in heavy cream, bring to a gentle simmer.
8. Gradually add freshly grated sharp cheddar cheese, stirring until fully melted.
9. Season with freshly ground black pepper and freshly grated nutmeg.

Nowhere else will you find a soup so velvety with a sharp cheddar punch. Serve with crusty artisanal bread for dipping or top with crispy bacon bits for a smoky twist.

Grammas Cream of Broccoli and Chicken Bake

Whip up a storm in your kitchen with this creamy, dreamy bake that’s got all the comfort without the guilt. Perfect for those nights when only something rich and satisfying will do.

Ingredients

• 2 cups fresh broccoli florets, blanched
• 1.5 cups cooked chicken breast, shredded
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg
• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with clarified butter.
2. In a large bowl, combine blanched broccoli florets and shredded chicken breast.
3. In a saucepan over medium heat, warm the heavy cream until just simmering. Whisk in Parmesan cheese, garlic powder, sea salt, black pepper, and nutmeg until smooth.
4. Pour the cream mixture over the broccoli and chicken, tossing gently to coat evenly.
5. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
6. In a small bowl, mix panko breadcrumbs with melted unsalted butter until crumbs are evenly coated.
7. Sprinkle the breadcrumb mixture over the top of the bake.
8. Bake for 25 minutes, or until the top is golden and the sauce is bubbling around the edges.
9. Let the bake rest for 5 minutes before serving to allow the sauce to thicken slightly.

Bold flavors and creamy textures make this dish a standout. Serve it over a bed of wild rice or with a crisp green salad for a complete meal that’s as nutritious as it is delicious.

Grammas Broccoli and Rice Casserole

Unlock the secret to comfort food that’s both nutritious and nostalgic with this creamy, cheesy casserole. Perfect for weeknights or potlucks, it’s a crowd-pleaser that’s as easy as it is delicious.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 cups fresh broccoli florets, blanched
• 1 1/2 cups sharp cheddar cheese, grated
• 1/2 cup heavy cream
• 1/4 cup clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with clarified butter.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
3. While the rice cooks, melt 2 tbsp of clarified butter in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds.
4. In a large mixing bowl, combine the cooked rice, sautéed onion and garlic, blanched broccoli florets, heavy cream, 1 cup of grated cheddar cheese, sea salt, black pepper, and nutmeg. Mix until well incorporated.
5. Transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup of grated cheddar cheese.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and lightly golden.
7. Let the casserole rest for 10 minutes before serving to allow the flavors to meld and the texture to set.

Golden and bubbly straight from the oven, this casserole boasts a creamy interior with a slightly crisp top. Serve it alongside a crisp green salad or as a hearty standalone dish for a satisfying meal.

Grammas Creamy Broccoli Pasta

Perfect for those nights when only comfort food will do, this creamy broccoli pasta is a game-changer. Packed with flavor and ready in a flash, it’s your new go-to.

Ingredients

• 8 oz. dried penne pasta
• 2 cups fresh broccoli florets, blanched
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat until the butter is melted and foamy.
3. Add the minced garlic to the skillet and sauté for 30 seconds, until fragrant but not browned.
4. Pour in the heavy cream, stirring constantly to incorporate the garlic and butter. Bring to a gentle simmer and cook for 2 minutes, allowing the cream to slightly thicken.
5. Stir in the blanched broccoli florets, Parmesan cheese, sea salt, black pepper, and red pepper flakes. Cook for an additional 2 minutes, stirring occasionally, until the broccoli is heated through and the sauce is creamy.
6. Add the drained pasta to the skillet, tossing gently to coat evenly with the sauce. Cook for 1 minute more to ensure everything is well combined and heated through.

Must-try for its velvety sauce clinging to each pasta crevice, this dish balances the sharpness of Parmesan with a subtle heat. Serve it with a sprinkle of extra cheese and a side of crusty bread for dipping into that luscious sauce.

Grammas Broccoli and Cheese Stuffed Potatoes

Oozing with cheesy goodness and packed with nutrient-rich broccoli, these stuffed potatoes are your next comfort food obsession. Perfectly crispy on the outside, irresistibly creamy inside—let’s dive in.

Ingredients

• 4 large russet potatoes, scrubbed
• 2 cups broccoli florets, finely chopped
• 1.5 cups sharp cheddar cheese, grated
• 1/2 cup heavy cream
• 3 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Pierce each potato several times with a fork. Rub with 1 tbsp melted butter and sprinkle with 1/2 tsp sea salt.
3. Bake potatoes directly on the oven rack for 50-60 minutes, until skins are crispy and insides are tender.
4. While potatoes bake, steam broccoli florets for 3-4 minutes until bright green and slightly tender. Drain well.
5. Once potatoes are cool enough to handle, slice off the top 1/3. Scoop out the insides, leaving a 1/4-inch shell.
6. In a bowl, mash the potato insides with heavy cream, remaining butter, salt, pepper, and smoked paprika until smooth.
7. Fold in steamed broccoli and 1 cup cheddar cheese. Spoon mixture back into potato shells.
8. Sprinkle remaining cheese on top. Return to oven for 10-15 minutes until cheese is bubbly and golden.
9. Let rest for 5 minutes before serving. Garnish with a pinch of smoked paprika for an extra flavor boost.

Hearty and satisfying, these stuffed potatoes boast a smoky, cheesy flavor with a delightful crunch from the broccoli. Serve them atop a bed of arugula for a fresh contrast or alongside grilled chicken for a protein-packed meal.

Grammas Cream of Broccoli with Garlic Breadcrumbs

Just when you thought broccoli couldn’t get any cozier, this creamy dream of a soup swoops in. **Grammas Cream of Broccoli with Garlic Breadcrumbs** is here to hug your taste buds with every spoonful.

Ingredients

• 1 large head of broccoli, florets finely chopped, stems peeled and diced
• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1/2 tsp freshly grated nutmeg
• Salt, to precise taste
• 1 cup panko breadcrumbs
• 2 tbsp clarified butter
• 1 tsp garlic powder

Instructions

1. Melt unsalted butter in a large pot over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
2. Sprinkle flour over the onions and garlic, stirring constantly to form a roux, cook for 2 minutes until golden.
3. Gradually whisk in chicken stock, ensuring no lumps remain. Bring to a simmer.
4. Add chopped broccoli florets and stems to the pot. Simmer uncovered for 15 minutes, or until broccoli is tender.
5. Puree the soup with an immersion blender until smooth. Stir in heavy cream, whole milk, and nutmeg. Heat through but do not boil.
6. For the garlic breadcrumbs, heat clarified butter in a skillet over medium heat. Add panko breadcrumbs and garlic powder, toast until golden brown, about 3 minutes, stirring constantly.
7. Season the soup with salt to precise taste. Serve hot, topped with garlic breadcrumbs.

Mmm, the velvety texture of the soup paired with the crunchy, garlicky breadcrumbs is a match made in heaven. Try serving it in hollowed-out bread bowls for an edible twist that’s as fun as it is delicious.

Grammas Broccoli and Cheddar Quiche

You won’t believe how this quiche turns basic brunch into a showstopper. **Grammas Broccoli and Cheddar Quiche** is your ticket to breakfast glory—flaky, cheesy, and packed with greens.

Ingredients

• 1 9-inch pie crust, chilled
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1 cup sharp cheddar cheese, grated
• 1 1/2 cups broccoli florets, blanched
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon nutmeg, freshly grated

Instructions

1. Preheat oven to 375°F. Blind bake the pie crust for 10 minutes, then remove weights and bake for 5 more minutes until lightly golden. Tip: Use pie weights or dried beans to prevent puffing.
2. In a mixing bowl, whisk together heavy cream, eggs, salt, pepper, and nutmeg until smooth.
3. Layer blanched broccoli and grated cheddar evenly over the pre-baked crust.
4. Pour the egg mixture over the broccoli and cheese, ensuring even distribution. Tip: Tap the pan gently to remove air bubbles.
5. Bake for 35-40 minutes, until the center is set and the top is golden brown. Tip: Let rest for 10 minutes before slicing for cleaner cuts.

Buttery crust meets creamy, veggie-packed filling in every bite. Serve with a side of arugula salad for a fresh contrast, or enjoy cold for a next-day treat.

Grammas Creamy Broccoli and Mushroom Soup

Dig into a bowl of comfort that’s creamy, dreamy, and packed with earthy flavors. This soup blends tender broccoli and umami-rich mushrooms in a velvety base that’s downright addictive.

Ingredients

• 2 tbsp clarified butter
• 1 cup finely diced yellow onion
• 2 cloves garlic, minced
• 3 cups fresh broccoli florets, chopped
• 2 cups cremini mushrooms, sliced
• 4 cups vegetable stock
• 1 cup heavy cream
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat clarified butter in a large pot over medium heat until shimmering.
2. Add diced yellow onion and sauté for 3 minutes, until translucent.
3. Stir in minced garlic and cook for 30 seconds, until fragrant.
4. Toss in broccoli florets and cremini mushrooms, sautéing for 5 minutes to soften.
5. Pour in vegetable stock, bringing the mixture to a boil, then reduce heat to simmer for 15 minutes.
6. Blend the soup with an immersion blender until smooth, or transfer to a blender in batches.
7. Return the soup to the pot, stir in heavy cream, and heat through for 2 minutes.
8. Season with black pepper and sea salt, adjusting as needed.
9. Ladle into bowls and sprinkle with grated Parmesan cheese before serving.

Enjoy the soup’s luxurious texture, where the creaminess meets the subtle crunch of broccoli. Serve with crusty bread for dipping, or top with crispy bacon bits for an extra layer of flavor.

Grammas Broccoli and Bacon Salad with Creamy Dressing

Yield to the crunch and creaminess of this unforgettable salad that’s a riot of flavors and textures. Perfect for picnics or a quick lunch, it’s a dish that demands attention.

Ingredients

• 1 lb fresh broccoli florets, blanched
• 8 oz thick-cut bacon, cooked until crisp and crumbled
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tbsp apple cider vinegar
• 1 tbsp granulated sugar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup red onion, finely diced
• 1/2 cup sharp cheddar cheese, shredded

Instructions

1. Blanch the broccoli florets in boiling water for 2 minutes, then immediately plunge into ice water to stop the cooking process. Drain well.
2. In a large mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, sea salt, and black pepper until smooth.
3. Add the blanched broccoli, crumbled bacon, diced red onion, and shredded cheddar cheese to the bowl with the dressing.
4. Gently toss all ingredients until evenly coated with the dressing. Tip: For best flavor, let the salad chill in the refrigerator for at least 1 hour before serving.
5. Before serving, give the salad a quick stir to redistribute the dressing. Tip: If the salad seems dry, add a tablespoon of mayonnaise or sour cream to moisten.
6. Serve chilled. Tip: For an extra crunch, sprinkle with additional crumbled bacon or toasted sunflower seeds before serving.

Zesty and vibrant, this salad boasts a perfect balance of creamy dressing against the crisp broccoli and smoky bacon. Try serving it in a hollowed-out bread bowl for a stunning presentation that’s as delicious as it is Instagram-worthy.

Grammas Cream of Broccoli with Roasted Garlic

Zesty and comforting, this creamy broccoli soup gets a bold upgrade with roasted garlic. **Blend** silky textures with deep, caramelized flavors for a bowl that’s anything but basic.

Ingredients

• 1 large head of broccoli, florets and stems separated and chopped
• 4 cloves of garlic, unpeeled
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Toss garlic cloves with 1 tbsp olive oil, wrap in foil, and roast for 25 minutes until soft and golden.
2. In a large pot, heat remaining olive oil over medium heat. Add onion, sauté until translucent, about 5 minutes.
3. Add broccoli stems, cook for 3 minutes, then add florets and cook another 2 minutes. Tip: Stems take longer to soften, adding them first ensures even cooking.
4. Squeeze roasted garlic from skins into the pot. Add chicken stock, bring to a simmer, and cook for 10 minutes until broccoli is tender.
5. Using an immersion blender, puree soup until smooth. Tip: For extra silkiness, strain through a fine-mesh sieve.
6. Stir in heavy cream, butter, Parmesan, salt, and pepper. Heat through without boiling. Tip: Adding dairy off the heat prevents curdling.

Hearty yet refined, this soup boasts a velvety texture with a nutty, garlicky depth. Serve with a drizzle of truffle oil or crusty sourdough for an elegant twist.

Grammas Broccoli and Potato Soup

Transform your dinner game with this creamy, dreamy bowl of comfort that’s packed with greens and carbs—because balance is key.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 4 cups low-sodium vegetable stock
• 2 large russet potatoes, peeled and cubed
• 1 head broccoli, florets and stems chopped
• 1 cup heavy cream
• 1/2 tsp freshly grated nutmeg
• Salt and freshly ground black pepper

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in vegetable stock and bring to a simmer, scraping any browned bits from the bottom of the pot.
5. Add cubed potatoes and simmer for 10 minutes until slightly tender.
6. Tip: For a smoother soup, blend half the soup before adding broccoli.
7. Add chopped broccoli and cook for another 5 minutes until bright green and tender.
8. Reduce heat to low and stir in heavy cream and nutmeg.
9. Season with salt and pepper, then simmer for 2 minutes to meld flavors.
10. Tip: Always taste and adjust seasoning before serving—this is your moment to shine.
11. For an extra touch, garnish with a drizzle of olive oil or a sprinkle of sharp cheddar.
12. Tip: Let the soup sit for 5 minutes off the heat to thicken slightly.

Whip up this velvety soup for a cozy night in; the potatoes lend a hearty base while the broccoli keeps it fresh. Serve with crusty bread for dipping or top with crispy bacon bits for a salty crunch.

Conclusion

Ready to transform your mealtime with comfort and flavor? Our roundup of 13 Delicious Gramma’s Cream of Broccoli Recipes offers something for every taste and occasion. From cozy weeknight dinners to special gatherings, these dishes promise to delight. We’d love to hear which recipe becomes your family favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!