It's a thick, flavorful recipe for this broccoli soup. This is cheap, delicious and fast to make. Enjoy (I know you will)!
This top rated recipe will make restaurant worthy cream of broccoli soup at home. It's thick and flavorful, creamy, and easy to whip together in a pinch with some basic stuff.
Cream Of Broccoli Soup ingredients
Here's what you'll need to make the best cream of broccoli soup ever:
Butter
In this recipe you'll use butter twice. I sautéed the onions and celery (butter adds richness to sautéed vegetables), once to sauté and then again at the end to make a roux.
Onions and Celery
As so many great soups do, this recipe begins with onions and celery. They do add a bit of complexity and depth in flavor.
Broth
This cream of broccoli soup consists of the liquid base, or broth, of chopped chicken. If you are looking for a vegetarian option you can substitute Vegetable broth.
Broccoli
Having cream of broccoli soup without broccoli is impossible. Select dark green broccoli, with firm stems.
Flour, Milk, and Butter
Our first step is to make a roux, cooking together all of the milk, the rest of the butter, and all purpose flour. It's also added to the soup to give it a thick, velvety texture that's impossible to resist when added to the soup.
Pepper
Finished with ground black pepper, IT's perfect. Give other spices and seasonings to taste.
Cream of Broccoli Soup, How to Make
This broccoli soup recipe is a speedy one—barring prep time, you can have it in under half an hour, and that makes it a perfect busy weeknight pick. You'll find the full recipe below, but here's a brief overview of what you can expect:
Cook the Vegetables
In butter, sauté the onions and celery until tender. Now add the broccoli florets and the chicken broth, replace the lid and simmer about 10 minutes.
Blend the Ingredients
Purée (in a refrigerator or countertop blender or in an immersion blender) the soup. Pulse a couple of times, then blend until soup is entirely smooth.
Thicken the Soup
Make a few more tablespoons of butter in a separate saucepan and melt. Mix the milk with the flour, then stir the milk in. Once the milk is thick and bubbly, you cook it in the soup. Then top it off with a dash of pepper (along with the other seasonings of your choosing.)
How to Store Cream of Broccoli Soup
This soup should be refrigerated within two hours of cooking. Allow it to cool to room temperature, and transfer to an airtight container and refrigerate three to four days.
Can You Freeze Cream of Broccoli Soup?
Yes! Cream of broccoli soup also freezes well — freeze it if you think you might not use it in the next few days.
Place the soup into freezer bags for serving size and ladle into zip-top freezer bags. Write the date on the bags and freeze flat (no stacking) with no less than 2 to 3 months of freezer shelf life.
Community Praise and Tips from Allrecipes
LoriT howls: "Delicious and buttery." I used skim milk and it's great. I scooped out about a ladle of cooked broccoli and didn't puree it, though like some of the other reviews, I did that. It added heft to the pureed soup, and I added it back in to the pureed mix."
"CP says this is a very easy recipe." "With a little chopping up of the broccoli stalks and sauteeing with onion and celery, I simmered in the broth until it was tender enough to blend until smooth with the immersion blender." I steamed a few florets and used them a garnish with toasted croutons.
Julia Courtney adds "I make this soup a couple times a month and freeze it for future use." "The problem is that ... we always eat it all." I put mine in a drizzle of olive oil and sprinkle with fresh grated Parmesan cheese! SO good!"
Ingredients
- 5 tablespoons butter, divided
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 cups chicken broth
- 8 cups broccoli florets
- 3 tablespoons all-purpose flour
- 2 cups milk
- ground black pepper to taste
Directions
Step 1
Gather all ingredients.
Step 2
In a medium stock pot, over medium heat melt 2 tablespoons butter. Saute onion and celery until tender.
Step 3
Add broth and broccoli and simmer, covered, for 10 minutes.
Step 4
Pitcher just the soup into a blender, up to about half way full. Put your hand over the lid of the blender and use a folded kitchen towel to hold the lid down while blinking power on to puree. Then, start the blender on a few quick pulses to get the soup moving, and after that, leave it running. In batches puree until smooth, then pour into a clean pot.
Step 5
In a small saucepan, melt 3 tablespoons butter over medium to medium low heat and stir in flour; add milk. Mix until thick and bubbly, adding to soup. Season with pepper and serve.
Step 6
Serve hot and enjoy!
