Cream of Broccoli Soup Recipe
This homemade Cream of Broccoli Soup uses broccoli stems, fresh vegetables, and a roux-thickened broth for a tasty, budget-friendly meal.
Ingredients
- 2 tablespoons olive oil
- 1 peeled, small-diced yellow onion
- 1 thinly sliced leek, rinsed, green part removed
- 2 small diced ribs of celery
- 2 finely minced garlic cloves
- ½ cup white wine, optional
- 4 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 roughly chopped broccoli stems
- 2 roughly chopped broccoli heads
- 6 cups chicken stock
- 1 cup half and half
- salt and ground white pepper to taste
Instructions
- In a large pot or rondeau, over medium heat, add the olive oil and sauté the onions and leeks, gently seasoned with salt, for 12 to 15 minutes, or until browned.
- Add in the celery and broccoli and sauté for an additional 3 to 4 minutes.
- Stir in the garlic and cook just until it becomes fragrant.
- Deglaze with the optional wine and cook until only a tablespoon or two remain.
- Next, add in the butter and flour, and mix the vegetables around until coated.
- Pour in the chicken stock, season with salt, and cook over medium-to-medium-high heat until the broccoli is just tender, about 12 to 15 minutes. The liquid should be thick at this point.
- Using an immersion blender, puree the soup until smooth and thick. Alternatively, blend it in batches in a blender, then return it to the pan. Be sure to remove the center cap from the lid and cover with a towel so that the steam can escape.
- Finish by stirring in the half-and-half. Adjust any seasonings with salt and ground white pepper.
- Serve with optional croutons.
Notes
Another great thing about this soup is that the final consistency is up to you. I prefer my creamy soups super smooth, so I let the immersion blender work its magic for a while. If you want more texture, either blend briefly to leave some small broccoli pieces or stir in a handful of steamed florets at the end.
Frozen broccoli: While fresh is my go-to, you can use frozen broccoli if that's what you have on hand.
No immersion blender? You can blend batches of the soup in a regular blender instead. Be careful when blending hot liquids; use a venting lid if you have one. You’ll want that steam to escape to prevent splatter or pressure from building up.
Temper the dairy: Cold cream will easily curdle in the soup, so to avoid this, I’ll take the half-and-half out of the fridge 20 minutes before pouring it into the pot.
Add cheese: When I’m lucky enough to have a leftover Parmesan rind in the fridge, I’ll toss it into the pot when I add the stock and fish it out at the end.
Make-Ahead: This is a great make-ahead recipe because the broccoli flavors get even better after sitting. Make it up to 1 day in advance, keep it in the fridge, and then reheat it on the stove the next day.
How to Store: Pour the cooled soup into an airtight container and refrigerate it for 3 to 4 days or freeze it for 3 months. Let the leftovers thaw in the fridge overnight, then reheat.
How to Reheat: Add as much soup as you plan on eating to a saucepan and warm the leftovers over medium-low heat. You can add a splash of stock if it thickens and needs thinning.
Nutrition
Calories: 438kcalCarbohydrates: 26gProtein: 22gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 35mgSodium: 493mgPotassium: 1971mgFiber: 14gSugar: 15gVitamin A: 3792IUVitamin C: 468mgCalcium: 303mgIron: 5mg