Ah, broccoli—love it or leave it, right? Personally, I think this green, tree-like veggie gets a bad rap.
When it’s transformed into a creamy, velvety soup, even its staunchest critics might just have a change of heart. Imagine a chilly evening, a cozy blanket, and a warm bowl of this easy cream of broccoli soup—pure bliss.
It’s like a hug in a bowl, or at least a high-five, depending on how your day’s gone.
Steps
- Begin by melting 2 tablespoons of butter in a medium-sized stock pot over medium heat. Cook the chopped onion and celery in the butter until they become tender.
- Add the broccoli florets and chicken broth to the pot. Cover the pot and let it simmer for about 10 minutes.
- Carefully transfer the soup to a blender, filling the pitcher no more than halfway. Blend in batches until smooth, using quick pulses initially to start the process before fully blending, then pour the pureed soup into a clean pot.
- In a separate small saucepan, melt 3 tablespoons of butter over medium to medium-low heat. Stir in the flour, followed by the milk, and cook until the mixture thickens and bubbles.
- Combine the thickened milk mixture with the pureed soup in the pot. Add ground black pepper to taste, then serve the soup hot and enjoy.
Ingredients
- 5 tablespoons butter, divided
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 cups chicken broth (or vegetable broth for a vegetarian option)
- 8 cups broccoli florets
- 3 tablespoons all-purpose flour
- 2 cups milk
- Ground black pepper to taste
Nutritional Values
Total Calories: 1242 | Total Fat: 72g | Saturated Fat: 42g | Cholesterol: 192mg | Sodium: 3168mg | Total Carbohydrate: 102g | Dietary Fiber: 24g | Total Sugars: 42g | Protein: 54g | Vitamin C: 636mg | Calcium: 990mg | Iron: 6mg | Potassium: 3882mg
FAQ
- Can I use a different type of broth for this soup?
- Yes, while the recipe calls for chicken broth, you can easily substitute it with vegetable broth to make a vegetarian version of the soup.
- How should I store leftover cream of broccoli soup?
- Allow the soup to cool to room temperature, then store it in an airtight container in the refrigerator. It will stay fresh for three to four days.
- Is it possible to freeze cream of broccoli soup?
- Absolutely! Pour the soup into zip-top freezer bags in individual portions, label them with the date, and lay them flat in the freezer. It can be frozen for up to two to three months.
- What can I do to make the soup texture more interesting?
- Some people prefer not to purée all of the broccoli, leaving a few pieces whole to add texture. You can also garnish with steamed florets or toasted croutons for added crunch.
- What variations can I try with this recipe?
- Consider adding a drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese before serving for an extra layer of flavor.
Tips
- For a richer flavor, sauté the onion and celery in butter until they are fully tender before adding the broccoli and broth. This step enhances the depth of taste in the soup.
- When blending the soup, use an immersion blender directly in the cooking pot to save time and reduce cleanup. This method also helps maintain the soup’s smooth texture.
- To achieve a thicker and creamier consistency, ensure the milk and flour mixture (roux) is cooked until it’s thick and bubbly before adding it to the soup.
- For a heartier texture, consider reserving some cooked broccoli pieces before pureeing and then adding them back into the soup. This adds a delightful contrast to the smooth base.
Equipment
- Immersion Blender: Useful for puréeing the soup directly in the cooking pot.
- Countertop Blender: Alternatively, this can be used to purée the soup if an immersion blender is not available.
- Medium Stock Pot: Necessary for cooking the soup.
- Small Saucepan: Needed for making the roux separately.
