Cream of Broccoli Soup

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10 minutes
25 minutes
Cream of Broccoli Soup

This creamy soup highlights the humble broccoli! You can make this recipe your own by topping it with parmesan cheese, rye bread croutons, or some Roasted Garlic Flake Salt


5 tablespoons of butter

1 onion, chopped

1 stalk of celery, chopped 

3 cups of chicken or vegetable broth 

8 cups of broccoli florets

3 tablespoons of all-purpose flour 

2 cups of milk 

Ground black pepper, to taste


1. Melt 2 tablespoons of butter in a medium-sized stock pot, and sauté onion and celery until tender. Add in the broccoli and broth, cover, and simmer for 10 minutes. 

2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour it into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. 

3. In a small saucepan over medium-high heat, melt 3 tablespoons of butter, stir in flour, and add the milk. Stir until thick and bubbly, and add to the soup. Season with pepper.


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