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Cream of Broccoli Soup

Cream of Broccoli Soup

Comforting, heartwarming, melt-in-your-mouth cream of broccoli soup.

Course Soup
Cuisine American
Keyword Soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Author Heather @ thecookstreat.com

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

  1. Wash broccoli and trim off stalk. Cut up flowerets and set aside. Chop the remaining broccoli stems into ½ inch pieces.
  2. 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.
  3. 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.
  4. 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.
  5. 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.