1 / 1
Cream of Broccoli Soup
Rich, velvety, and deeply comforting, this classic soup turns simple vegetables into something extraordinary. You'll build a quick butter and flour roux to create a thick, hearty base before blending tender broccoli, celery, and onions right into the broth. A final splash of whipping cream adds a luxurious finish that's impossible to resist. Serve it with crusty bread to soak up the last drops in the bowl.
Equipment
- Saucepan
- Blender
Ingredients
- 1 ½ lb fresh broccoli
- 2 cups water
- 1 large stalk celery, chopped ( ¾ cup)
- 1 medium onion, chopped ( ½ cup)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 ½ cups chicken broth (for homemade broth, see page 528 )
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup whipping cream
Instructions
- 1Cut the broccoli florets away from the stalks. Chop the stalks into 1-inch pieces, discarding any leaves.
- 2Bring the water to a boil in a large saucepan. Add the broccoli florets, chopped stalks, celery, and onion. Cover the pan and let the water return to a boil. Lower the heat and simmer for 7 to 10 minutes until the vegetables are tender. Do not drain the liquid.
- 3Carefully transfer the cooked vegetables and their liquid into a blender. Secure the lid and blend on medium speed for 30 to 60 seconds until completely smooth. Set aside. Vent the blender lid slightly to let steam escape so the top doesn't blow off from the heat.
- 4Melt the butter in the same saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture is smooth and bubbly. This brief cooking removes the raw flour taste. Remove the pan from the heat and slowly whisk in the chicken broth.
- 5Return the saucepan to the heat and bring the broth mixture to a boil, stirring constantly. Let it boil for 1 minute to thicken.
- 6Stir the pureed broccoli mixture, salt, and pepper into the thickened broth. Heat until it just begins to bubble. Stir in the whipping cream and warm it through gently. Don't let the soup boil, or the cream might curdle. Ladle into warm bowls and top with shredded cheese.
Notes
- Variation: Swap the broccoli for an equal amount of cauliflower florets to make cream of cauliflower soup. Add 1 tablespoon of lemon juice when boiling the vegetables.
- Safety tip: When blending hot liquids, always remove the center cap from the blender lid and cover it lightly with a kitchen towel to allow steam to escape.
- Make ahead: You can prepare the soup up to the point of adding the cream, then store it in the fridge for up to 3 days. Reheat gently and stir in the cream just before serving.