Big Boy Cream of Broccoli Soup copycat recipe by Todd Wilbur
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Big Boy Cream of Broccoli Soup

Score: 5.00. Votes: 1
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Menu Description: "Our famous Big Boy soups and chili are made fresh daily from fresh vegetables, pure cream and only the finest ingredients."

In 1936, Bob Wian had to make the painful decision to sell his cherished 1933 DeSoto roadster to buy a ten-stool lunch counter from a pair of elderly ladies in Glendale, California. He named his new restaurant Bob's Pantry, and went to work behind the counter himself. Receipts form his first day totaled only twelve dollars. But with the creation of a new hamburger just the next year, and a name change to Bob's Big Boy, business took off. Within three years Bob had expanded his first store and built another location in Los Angeles. In 1948 Bob Wian was voted mayor of Glendale.

A cup of broccoli soup makes a great first course or a nice partner to a sandwich. I first designed this recipe using frozen broccoli, but the frozen stuff just isn't as tasty as a big bunch of firm, fresh broccoli. So go shopping, and get chopping.

Served in a large bowl, this soup can be a small meal in itself, or serve four as an appetizer that you can pair with my Bob's Big Boy Double Decker Hamburger.

Source: Top Secret Restaurant Recipes by Todd Wilbur.

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  • 4 cups chicken broth
  • 1 large bunch broccoli, chopped (3 cups)
  • 1/2 cup diced onion
  • 1 bay leaf
  • 1/4 teaspoon salt
  • Pinch ground pepper
  • 1/4 cup all-purpose flour
  • 2 ounces ham (1/3 cup diced)
  • 1/2 cup heavy cream
  • Do This
    • Restaurant/Brand
      Big Boy
    • Instructions

      1. Combine the chicken broth, broccoli, onion, bay leaf, salt, and pepper in a large saucepan over high heat. When the broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. The vegetables will become tender.

      2. Transfer a little more than half of the broth and vegetable mixture to a blender or food processor. Mix on low speed for 20 to 30 seconds. This will finely chop the vegetables to nearly a purée. (Be careful blending hot liquids. You may want to let the mixture cool a bit before transferring and blending it.)

      3. Pour the blended mixture back into the saucepan over medium/low heat. Add the flour and whisk until all the lumps have dissolved.

      4. Add the diced ham and the cream to the other ingredients and continue to simmer for 10 to 15 minutes or until the soup is as thick as you like it.

      Tidbits: Because some ham is much saltier than others, I was conservative on the amount of salt in this recipe. You may find that you need more.

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Score: 5.00. Votes: 1
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P. Pelton
Oct 4, 2012, 22:00

I had this cookbook years ago and lost it, but I never forgot this soup. I was more than happy to buy the recipe and am looking forward to having a bowl of this wonderful soup.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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