Cream of Broccoli Soup
I love this broccoli soup, but I tend to leave it a bit chunky. Sometimes I blend it into a smooth, creamy consistency, but my kids seem to prefer having some texture in their soup. Another favorite twist is to add in a little cheddar cheese for a yummy broccoli cheese soup. However you serve it, this soup is a great way to encourage your family to eat more cruciferous vegetables, and we all know how important these veggies are for good health!
A wonderful cream of broccoli soup that is rich and flavorful. You can blend this with an immersion blender until it's very smooth, or leave it a bit chunky if you like a little more texture in your soup. I sometimes stir in some cheddar cheese, but it's certainly not necessary.
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Ingredients
- 2 Tbsp butter
- 1 Vidalia or sweet onion, chopped
- 1 stalk celery, chopped
- 3 cups chicken broth
- 8 cups broccoli florets
Ingredients
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Instructions
- Melt 2 Tbsp of butter in medium soup or stock pot; saute the chopped onion and celery just until tender. Add the broccoli and chicken broth; cover the pot and simmer for 10 minutes.
- Blend the soup until smooth with an immersion blender. If you don't have an immersion or stick blender you can use a regular blender. Keep in mind that hot liquid needs special care when blending. Fill the blender jar no more than halfway full. Use a folded kitchen towel to hold the cover in place; give the blender a couple of quick pulses to get the mixture started. Continue blending until the soup has the consistency you like. Pour into a clean pot and continue working in batches until all of the soup has been pureed.
- In a small saucepan, melt 3 Tbsp of butter over medium. Stir in flour and cook for 1 minute. Slowly whisk in milk until the mixture is smooth. Stir until it's bubbly and thickened. Add to the soup and stir to combine. Heat soup until it is very hot, but not boiling. Season with freshly ground black pepper, and serve.
Recipe Notes
Variations:
Stir in about 1 cup of shredded cheddar cheese.
