Cream of Broccoli Soup
User Reviews
5
Cream of Broccoli Soup
Description
Cream of Broccoli Soup uses about 24 ounces of chopped broccoli blended with sautéed onions and celery. After cooking in butter and thickening with flour, chicken broth is added and the mixture is simmered until tender. Pureeing the soup creates a smooth, creamy base which is enriched by adding hot heavy cream. The result is a comforting, mild vegetable soup with a rich mouthfeel and nuanced flavor from the white pepper and salt seasoning.
The soup can be served as a starter or a light meal when paired with crusty bread. Adding croutons provides a contrasting crunch, enhancing the overall texture. Garnishes such as crispy bacon or sour cream can also be used for variation.
Leftovers keep well refrigerated for up to four days and the soup can be made up to three days ahead for convenience and reheated on the stove. It freezes well if stored properly in jars, allowing for extended storage up to three months.
Ingredients
- 1/4 cup butter
- 4 cups broccoli chopped (about 24 ounces, see note 1)
- 3/4 cup onion minced (1/2 small)
- 1/2 cup celery chopped (2 ribs)
- 1/3 cup all-purpose flour
- 4 cups chicken broth divided (or vegetable broth, see note 2)
- 1/2 cup heavy cream hot
- salt
- ground white pepper
- croutons for garnish, optional (see note 3)
Instructions
- In a 3-quart saucepan, melt butter over medium-high heat until foaming. Add broccoli, onion, and celery. Sauté until softened, about 10 minutes.
- Stir in flour and cook until lightly browned, about 1 minute. Whisk in 2 1/2 cups broth and bring to simmer.
- Simmer until veggies are tender, about 10 to 12 minutes longer. Transfer to blender and puree until smooth.
- Wipe out saucepan. Return pureed soup to pan. Add remaining 1 1/2 cups chicken broth and cream. Bring to simmer and stir until heated through. Season to taste with salt and white pepper. Garnish with croutons if desired.
Notes
- Use a mix of broccoli stems and florets to balance flavor and texture, aiming for about 24 ounces (4 cups chopped).
- Use chicken or vegetable broth depending on dietary preferences; vegetable broth offers a vegetarian option.
- Prepare homemade croutons by tossing bread pieces with olive oil and seasoning, then baking until golden, or use store-bought croutons as garnish.
- The soup stores refrigerated up to 4 days and freezes well when cooled and sealed properly, with recommended storage up to 3 months.
- Make ahead is possible up to 3 days; reheat gently and add croutons just before serving to maintain crunch.
- Additional toppings, such as crispy bacon or a dollop of sour cream or yogurt, add flavor and texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 149kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 507mg | 21% |
| Potassium | 295mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 50mg | 56% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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