Comforting, heartwarming, melt-in-your-mouth cream of broccoli soup. This soup tastes worthy to be served in a fancy restaurant, but simple enough that you can make it in your pjs and bunny slippers at home.
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Well hello there!
Did you have a Merry Christmas?
We sure did. Lots of yummy food and plenty of family time. The break from routine was wonderful and much needed. But I admit I started to get a bit restless the last few days. I’m excited to get back to my regular schedule again.
Oh and Happy New Year! Are you all set to make 2018 the best ever? I’m so excited for what this year will bring. I’ve got big plans, my friends. Big plans for this blog and big plans with my own personal goals and discoveries. It’s sure to become an exciting year.
And speaking of exciting, oh boy I have an exciting recipe to share today.
Cream of broccoli soup.
How I love you.
You make me smile just thinking about your deliciousness.
Won’t you be mine forever?
Where this recipe comes from
This recipe is one I grew up with. We’re talking a tried a true recipe made dozens of times for multiple decades, friends. Yep! Now you know why you should be excited too.
My mom originally got the recipe from a good friend of hers, D’Anna B.
I always looked forward to nights when she would serve this. Oh my. It is so heartwarming and yummy. Just true comfort food.
Why I love it
I like to serve my family a meatless meal a night or two a week and this one is one of our favorites.
The broccoli is tender and comforting. The creamy soup just melts in your mouth. It truly is out of this world divine.
I hope you are believing me. You need this soup in your life.
What to serve it with
I usually serve this soup alongside homemade rolls or a loaf of artisan bread (you will see recipes for these in the near future), but it would be wonderful in bread bowls too. Serve a fruit salad alongside it, and you’ve got yourself a meal.
What are you waiting for friends? Go get your pjs and bunny slippers on.
Its soup time!
Cream of Broccoli Soup
Comforting, heartwarming, melt-in-your-mouth cream of broccoli soup.
Ingredients
- 1 ½ – 2 pounds broccoli about 2-3 smaller heads
- 5 cups chicken broth
- ¼ cup butter
- 1 small onion chopped (about ½ to ¾ cup)
- 2 celery stalks chopped (about ½ to ¾ cup)
- ¼ cup all-purpose flour
- 2 cups heavy cream see note for variations
- Scant ½ teaspoon nutmeg
- Salt and pepper to taste
- freshly grated parmesan cheese optional, for serving
Instructions
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Wash broccoli and trim off stalk. Cut up flowerets and set aside. Chop the remaining broccoli stems into ½ inch pieces.
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Add broccoli stems to a medium saucepan and cover with 5 cups chicken broth. Bring to a boil over high heat. Then turn down heat to medium and simmer for 20 to 30 minutes or until stems are tender when tested with a fork.
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Once stems are tender, drain and reserve the chicken stock. Add stems to a blender along with 1 cup of the reserved chicken stock. Blend until it forms a smooth puree and set aside.
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In a large saucepan, melt the butter. Add the chopped onions and celery and sauté until onions become translucent (about 5 minutes). Add the flour and cook for another 3 to 4 minutes. Slowly add the remaining reserved chicken stock, whisking well. Add broccoli flowerets, turn up heat slightly, and bring to a boil. Then add the stem puree and cream. Return to a boil. Add the nutmeg and season with salt and pepper to taste.
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Serve with freshly grated parmesan cheese, if desired.
Recipe Notes
1. We’ve made this lighter by subbing in milk or half and half for some or all of the heavy cream. It is definitely richer with the cream, but good both ways.
Recipe Source: Adapted from my mom’s recipe file, given to her by D’Anna B.
All images and text ©The Cook’s Treat
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