Cream of Broccoli Soup

It’s cold, I had a crown of broccoli in the fridge, so I whipped up a SUPER easy pan full of cream of broccoli soup.  I’m pretty sure from start to finish it took less than 30 minutes so this could be a an easy weeknight dinner for your family. On top of that, the soup was delicious. It was so delicious that it was gone the next day. Give it a try.

There wasn’t too much to do for my little one so I cut her off a piece of broccoli to cut.  The knife was a plastic, toddler knife, so it didn’t do a thing. It’s ok though. She was in the kitchen with me so it was a win!

Here’s what I did…

• sauteed onions and broccoli
• boiled in chicken broth
• used immersion blender to make some of the soup smooth (and added a creamier texture without extra cream)
• made a thickening agent and added to the soup and then thickened more with half-and-half

These immersion blenders, show below are so useful in the kitchen. I have the one shown below and it works perfectly.

Print Recipe

Cream of Broccoli Soup

Prep Time

10 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

• 2 TBS unsalted butter
• 1 small onion, chopped I used white
• 4 cups broccoli florets
• 6 cups chicken broth
• 4 TSB unsalted butter for roux (thickening agent)
• 4 TBS all-purpose flour for roux (thickening agent)
• 3/4 cup half-and-half
• 1 tsp salt
• 1/4-1/2 tsp black pepper taste after 1/4 tsp

Prep Time 10 minutes Cook Time 15 minutes Servings servings Ingredients 2 TBS unsalted butter 1 small onion, chopped I used white 4 cups broccoli florets 6 cups chicken broth 4 TSB unsalted butter for roux (thickening agent) 4 TBS all-purpose flour for roux (thickening agent) 3/4 cup half-and-half 1 tsp salt 1/4-1/2 tsp black pepper taste after 1/4 tsp

Instructions

1. In a stock pot, melt 2 TBS butter. Once melted, add in chopped onion and cook until becomes translucent. About 3-5 minutes.
2. Add chopped broccoli florets, cook and stir about 5-6 minutes.
3. Pour in 6 cups of chicken broth and allow for the this to come to a rapid boil. In about 4 minutes, poke a piece of broccoli with fork. If it easily goes through, it's finished.
4. While the broccoli is boiling, make your thickening agent in another pan. I used a small skillet to combine 4 TBS unsalted butter and 4 TBS all-purpose flour with whisk. Allow for the flour taste to cook out, about 1-2 min on low-medium heat.
5. With an immersion blender, blend soup to desired consistency. I left some smaller pieces for texture.
6. Bring to a low-medium boil and whisk roux (thickening agent) into your broccoli. Allow to thicken while stirring.
7. Add salt and pepper and stir.
8. Stir in half-and-half and stir. The soup will continue to thicken as it sits.
9. Garnish with cheese or eat how it is. Both taste amazingly good.

Share this Recipe