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Best Cream of Broccoli Soup

 

                     Makes 6 servings

Cream of Broccoli Soup has been around for a very long time.  I found

 

 

this handwritten recipe in one of my mom's cookbooks.  Even though I

 

 

already have a Cream of Broccoli Soup on my website, this one is

 

 

different so I decided to include it.  It can contain small pieces of

 

 

broccoli or be very smooth and creamy.  Like our Potato Soup, it tends

 

 

to satisfy my soul.  

Soup Ingredients

   Broccoli-I prefer fresh, but more often I end up using frozen for it's

 

 

     convenience. I thaw it by rinsing with cold water then patting it dry before

 

 

    chopping.  I do save out some small pieces for garnishing.

 

 

•  Chicken stock-Make sure it's stock, not broth!  Stock is much richer and

 

 

    concentrated.

•  Butter-This is necessary to make the best roux (thickener) for the soup.

•  Flour-Plain is what you need.  Again, for the roux.

•  Milk-It's best to use whole milk, for the richness.

•  Heavy cream-This is what I prefer, but half & half can be used.  

•  Seasonings-Of course salt and pepper; nutmeg is a standard spice to use for

 

 

   Cream of Broccoli Soup.  Cayenne can be used by each person if they choose.

 

Ingredients

•  1 lb broccoli (frozen works too)

•  1 pint (2 cups) chicken stock

•  ¼ lb butter (1 stick)

•  ½ cup flour

•  1 quart milk

•  1 pint heavy cream (half & half works too)

•  1 tsp sea salt

•  ¼ tsp pepper (black or  white)

•  Nutmeg, just a pinch

•  Cayenne pepper to taste, but not too much

You will need small, medium and large saucepans.

Instructions

1.  Chop the broccoli into large pieces.  In the medium pot place the broccoli

 

 

    and the chicken stock.  Simmer until cooked; drain, reserving stock; chop the

 

 

    cooked broccoli to your taste.

 

2.  In the small saucepan, make a roux by melting butter; add flour and whisk

 

 

    until the mixture is well incorporated; set aside.

3.  In the large pot, stir together the stock, milk and cream.  Heat to simmering

 

 

    then whisk in the roux (flour/butter mixture) constantly so that there are no

 

 

    lumps*.  Add the chopped broccoli and simmer until thickened; season.

*You use an immersion blender at this point to create a creamy soup.

Tips

•  For a completely smooth soup, use the immersion blender after adding the

 

 

   broccoli.

•  Save a few broccoli florets for garnish.

KEYWORDS

best broccoli soup, best cream of broccoli soup, 

      

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