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Cream of Broccoli Soup Recipe
5 from 3 votes

Cream of Broccoli Soup Recipe

A great way to use up those tough broccolie stems.

Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 6 - 8 servings
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 talk celery chopped
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups chicken stock homemade or low-sodium broth
  • 8 cups broccoli stems chopped
  • 2 cups half and half

Instructions

    Cup of Yum
  1. Heat a medium saucepan over medium heat for 4 - 5 minutes.
  2. When the pan is hot, add the butter and oil.
  3. Once the butter is melted, add the onion and celery and saute until the vegetables are translucent and start turning golden.
  4. Stir in the additional butter. When melted, stir in the flour. Cook, constantly stirring, for two-three minutes.
  5. Pour in the chicken broth, broccoli stems, half and half, and another heavy pinch of salt. Simmer until the broccoli stems are very soft, about 10-12 minutes.
  6. Blend with an immersion blender or in batches in a conventional blender until the soup is as smooth as you like it.
  7. Taste and adjust seasonings.
  8. Serve as is with some grated cheese or use in any recipe that calls for cream of broccoli soup.