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Best Broccoli Recipes

Fresh broccoli recipes that are amazing.  Now you can add more broccoli to your meals – easily.  They will be more nutritious and healthy; easy to make and tastes delicious.

Fresh broccoli recipes that are amazing.  Now you can add more broccoli to your meals - easily.  #MissHomemade

These fresh broccoli recipes are amazing, and you will love the tasty dishes you can prepare. From broccoli side dishes to broccoli casseroles and even broccoli soup – it’s all here.

How To Buy Broccoli

For all of the varieties, look for stalks that are slender and snap-crisp. Broccoli floret buds should be tight and darkly colored. Yellowing is a sign of age.

Keep broccoli in the crisper drawer of the refrigerator in an open or perforated plastic bag. Do not keep beyond four days, and do not wash until you are ready to prepare a fresh broccoli recipe with them.

All varieties can be eaten raw. Cut away the main stem and separate florets before washing. Broccoli stems can be eaten; simply slice them thinly and cook until tender.

Rapid cooking is best to prevent nutrient loss and to preserve texture and color. Avoid aluminum pots, which can enhance the cabbage-like cooking odor created by these vegetables.

Broccoli is an excellent source of vitamins C, K and A, as well as a good source of folate, B6 and manganese.

Easy Broccoli and Cheese Soup #MissHomemade

Fresh Broccoli Recipes

This broccoli recipe produces a broccoli soup from scratch that is unforgettable.  Recipe can easily be cut in half.  


1/2 cup homemade unsalted butter
1 onion, chopped
2 (14oz) pkgs frozen broccoli florets
4 (14.5oz) cans chicken broth, divided
2 (1 lb) pkgs Velveeta, cubed 
2 cups half and half
1 TBS homemade garlic powder
2/3 cup cornstarch

In a stockpot, melt the butter over the medium heat and cook the onion until softened. Stir in the broccoli and cover with 3 cans of the chicken broth.

Simmer until broccoli is tender; 10-15 minutes. Reduce heat and add the cubed cheese stirring often until melted. Stir in the milk and garlic powder.

In a small bowl stir the cornstarch in the last can of chicken broth and stir until dissolved. Stir into the soup slowly and cook until the soup thickens.

To make this soup fancier for serving guests, add 1 cup of sliced mushrooms and 1 cup white wine with the onions; sprinkle cheddar cheese on top before serving.

Pan roasting results in a caramelized flavor and delivers a completely different and wonderful taste to this fresh broccoli recipe.


3 TBS water
1/4 tsp salt
1/8 tsp ground black pepper
2 TBS oil
6 cups fresh broccoli florets and stems, chopped 
2 TBS homemade unsalted butter
1 tsp garlic, minced

Stir water, salt and pepper in a bowl until dissolved. In a large frying pan over medium-high heat, add the broccoli in a even layer. Don’t stir at all for two minutes until they get lightly browned.

Turn over and wait another two minutes to lightly brown that side. Add the seasoned water and cover, letting this cook for another two minutes. Uncover and cook until the broccoli is tender.

In a small pan melt the 2 tablespoons of the butter and add the minced garlic. Fry for a minute and pour this over the tender broccoli – mixing well. It is ready to serve. This fresh broccoli recipe delivers unbelievable flavor.


4-5 cups broccoli, chopped in small pieces
2 TBS homemade unsalted butter
1 TBS oil
2 cloves garlic, minced (or to taste)
1/2 cup bread Italian crumbs
grated parmesan cheese

Heat the butter and oil in a skillet until hot. Add the garlic and cook until tender. Add the broccoli and fry until tender. Sprinkle with the bread crumbs and top with the grated parmesan cheese; serve. This fresh broccoli recipe is great for a side dish.

Nothing beats this broccoli salad recipe on a hot day.


1 medium head of broccoli
1 lb bacon
1 cup cashew halves
1 cup homemade mayonnaise
1/3 cup white sugar
2 TBS vinegar

Cut broccoli into small pieces. Place broccoli into a large mixing bowl. Fry the bacon until crisp and when cool, crumble it up and place in the mixing bowl with the broccoli.

Pour in the cashew halves. In a separate bowl, mix together the salad dressing, sugar and vinegar and then pour it over the broccoli mixture. Mix together and chill well before serving.

Take this dish to a picnic – it won’t last long.


2 heads broccoli, cut up in bite size pieces
2 heads cauliflower, cut up in bite size pieces
2 lb fried bacon, drained and crumbled
2 bunches green onion, chopped
1 cup cheddar cheese, grated

1 cup homemade mayonnaise
2/3 cup oil
1 tsp salt
1/3 cup white vinegar
1/4 tsp freshly ground pepper
2/3 cup white sugar

Toss the first five ingredients together in a large bowl. In another bowl combine the dressing ingredients and mix well. Pour dressing over the vegetables and toss to coat. Cover and chill at least 3 hours before serving. This fresh broccoli recipe is wonderful in the summer.

Love, love, love this broccoli recipe.


2 pkgs ramen noodles, broken
5 cups broccoli florets
1 cup celery, chopped
1 medium red onion, chopped

1/2 cup white sugar
1/2 cup cider vinegar
1/4 cup slivered almonds, toasted
1/4 cup sunflower seeds

Remove the seasoning packets from the noodle packages and save for another use. (I use them to make gravy) In a large bowl, combine uncooked broken ramen noodles, broccoli, celery and onion.

In a small bowl, whisk or stir together sugar, oil and vinegar until sugar is dissolved. Pour over the broccoli mixture. Cover and refrigerate the salad 12-24 hours (important), stirring occasionally. Before serving stir in the almonds and sunflower seeds.

You will be thanked endlessly when you serve this homemade broccoli recipe.


4 cups fresh broccoli florets, chopped
2 TBS homemade unsalted butter
2 garlic cloves, minced
2 TBS flour
4 oz cream cheese
1/2 cup blue cheese, crumbled (use less for milder flavor)
1 cup half and half
1-1/2 cups Ritz crackers, crushed
6 TBS homemade unsalted butter, melted

PREHEAT oven to 350 degrees and grease a medium casserole dish.

Steam the broccoli for 3 minutes, drain and pat dry. In a large saucepan on medium low heat, melt the butter and cook the garlic for 1 minute – then add the flour and cook for 1 minute.

Then add the cream cheese, blue cheese and half and half. Stir over low heat until melted and smooth – add the broccoli and mix until covered equally with cheese mixture.

Mix the 6 TBS melted butter with the cracker crumbs and stir well. Add 1 cup of this mixture to the broccoli mixture and pour into the prepared casserole dish.

Cover and bake for 15 minutes. Sprinkle the remaining crumb mixture over the top of the casserole and bake uncovered for another 15 minutes. Let sit for 10 minutes before serving.

Can you say YUM? This is a delicious fresh broccoli recipe that is excellent with fresh bread and a salad.


1 cup Minute Rice, uncooked
1 lb frozen broccoli, thawed
1 can homemade cream of mushroom soup
1 small can sliced mushrooms
1 small jar Cheez Whiz
1/2 cup chicken, chopped
1/4 cup celery, chopped
1/2 cup onion, chopped
1 stick homemade unsalted butter
1 small can water chestnuts

PREHEAT oven to 350 degrees and spray a casserole dish with vegetable spray.

Mix all ingredients together and place in the prepared casserole dish. Bake for 40-50 minutes or until bubbly. I love this broccoli recipe, don’t you?


2 bags frozen chopped broccoli, thawed
2 cans homemade cream of mushroom soup
1 cup homemade mayonnai
1 tsp lemon juice
3/4 cup cheddar cheese, shredded
2 cups Ritz crackers, crushed
1/2 cup almonds, sliced (optional)

PREHEAT oven to 350 degrees and butter a 9×13 pan.

Mix all ingredients together and place in prepared pan. Bake for 30 minutes or until bubbly. This will become one of your favorite broccoli recipes.

What a wonderful broccoli recipe…


2-3 heads of fresh broccoli
1 TBS sesame oil (do not substitute)
2 TBS sesame seeds, microwave 30-40 seconds to toast them
1 TBS homemade soy sauce

Steam or boil the broccoli for 6-8 minutes – do not overcook. Heat the sesame oil in a skillet or wok for 15 seconds and add the toasted sesame seeds and broccoli. Stir fry until hot. Before serving sprinkle with soy sauce.


1-1/2 lb fresh broccoli, cut into bite-sized pieces
1/3 cup homemade unsalted butter
1 TBS homemade brown sugar
3 TBS homemade soy sauce
2 tsp white vinegar
2 cloves garlic, minced
1/3 cup salted cashews, chopped (optional)
salt and pepper to taste

Place the broccoli in a large pot with 1 inch of water in it. Bring to a boil and cook for 7 minutes, or until tender but still crisp. Drain and place on a serving platter.

While the broccoli is cooking, melt the butter over medium heat in a small skillet. Add the brown sugar, soy sauce, vinegar, garlic and season with salt and pepper to taste. Bring this to a boil and immediately remove from the heat.

Stir in the cashews and pour the sauce over the broccoli. Serve immediately.

Fresh Vegetable Recipes

Easy Cauliflower Recipes

Easy Side Dishes