I had some broccoli just waiting to be used up in my fridge the other day, and knowing that I had a very busy week in front of me, I decided to make a quick and easy cream of broccoli soup for a simple go-to dinner.
Light and refreshing, this cream of broccoli soup is remarkably creamy, yet slightly misleading; I don’t actually use cream in the recipe. By using whole milk (2% will also work but will be slightly less thick) this recipe yields a rich and creamy soup, without feeling as if you went overboard. (If you’re looking for an indulgent treat, however, by all means use half and half or heavy cream. I’m sure it would be incredible.)
What’s more, this is one of those wonderful recipes where the flavor improves as it sits. In fact, I like to throw the soup together before work, and then when I get home, I have an incredibly flavored dinner waiting for me to simply reheat. Easy.
Serve this soup alongside some tasty focaccia and you have a perfect meal, enjoy!
What is your favorite vegetable soup? Let me know below!
Paula’s Notes: I like to leave some texture to my soup, so when it is ready to be puréed, I remove about 1-2 cups of broccoli and set them aside. After puréeing the rest with my immersion blender, I then reincorporate the remaining broccoli for a smooth, yet perfectly textured cream of broccoli soup.
Cream of Broccoli Soup
Yields: 4-6 servings
- 2 tablespoons butter
- 1/2 large vidalia onion – chopped
- 1 stalk celery – thinly sliced
- 1 carrot – thinly sliced
- 2 garlic cloves – minced
- 3 cups chicken broth (or vegetable broth for vegetarian option)
- 1 lb broccoli florets (about 8 cups)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (gluten free, if desired)
- 2 cups milk of choice
- Salt – to taste (depends on the saltiness of your stock) I used about 1/4 tsp.
- Cracked black pepper – to taste
- Melt 2 tablespoons butter in a medium sized stock pot
- Add onion, celery, and carrot and sauté until tender. Add garlic for the last 30-45 seconds.
- Add broccoli and broth to vegetables and cover, simmering for 15-20 minutes, or until tender.
- If you prefer a textured soup, remove 1-2 cups broccoli and set aside.
- Using an immersion blender, purée the remaining soup in the pot.
- Alternatively, you can purée the soup in batches in a blender, but be careful working with hot liquids under pressure; don’t overfill and hold down the lid tightly. Return soup to pot.
- In small saucepan over medium-heat melt 3 tablespoons butter.
- Stir in flour and allow to cook about 20-30 seconds to cook out the flour taste.
- Slowly stream in milk, whisking constantly until thick and bubbly, and add to soup.
- Season with salt and pepper and serve.
Recipe slightly adapted from Allrecipes