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Jan 23, 2022 · Add vegetable broth to a large soup pot over medium heat. Add the carrots, celery and potatoes, cover pot, and bring to a boil. Once boiling, reduce heat and simmer until the vegetables are tender, 3-5 minutes. Add chopped broccoli and simmer for another minutes or two, depending on how chunky or fine you chopped it.
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- Main Course, Side Course
- Overview
- Best Cream Of Broccoli Soup Ingredients
- How to Make Cream of Broccoli Soup
- How to Store Cream of Broccoli Soup
- Can You Freeze Cream of Broccoli Soup?
- Allrecipes Community Tips and Praise
- Directions
This broccoli soup recipe is thick and flavorful. It is simple, delicious, and quick to make. Enjoy (I know you will).
Make restaurant-worthy cream of broccoli soup in the comfort of your own kitchen with this top-rated recipe. It's thick, flavorful, creamy, and easy to throw together on whim with simple ingredients.
Here's what you'll need to make the best cream of broccoli soup ever:
You'll use butter twice in this recipe. Once to sauté the onions and celery (butter adds rich flavor to sautéed vegetables) and again at the end to
Like so many great soups, this recipe starts with onions and celery. These veggies add complexity and depth of flavor.
Chicken broth is the liquid base for this cream of broccoli soup. For a vegetarian option, substitute vegetable broth.
You can't have cream of broccoli soup without broccoli! Choose dark green broccoli with firm stems.
All-purpose flour, milk, and the rest of the butter are cooked together to create a roux. When added to the soup, it creates a thick and velvety texture that's impossible to resist.
You can make this cream of broccoli soup recipe in about a half an hour, so it's the perfect choice for busy weeknights. You'll find the full recipe below, but here's a brief overview of what you can expect:
Sauté the onions and celery in butter until they're tender. Add the broccoli florets and the chicken broth, cover the pot, and simmer for about 10 minutes.
You can use a countertop blender or an immersion blender to purée the soup. Give it a few quick pulses, then blend continuously until the soup is totally smooth.
Melt a few tablespoons of butter in a separate saucepan. Stir in the flour, then the milk. Cook the milk mixture until it's thick and bubbly, then add it to the soup. Finish it off with a dash of pepper (and the other seasonings of your choosing).
You'll need to refrigerate this soup within two hours of cooking. Let it cool to room temperature, then transfer it to an airtight container and store in the refrigerator for three to four days.
Yes! You can absolutely freeze cream of broccoli soup — and you should if you plan to keep it for more than a few days.
Ladle the soup in serving-sized portions into zip-top freezer bags. Label the bags with the date, lay them flat in the freezer, and freeze for up to two to three months.
"I used skim milk and it was great. Like some of the other reviews, I scooped out about a ladle of the cooked broccoli and did not puree it. Adding it back to the pureed mixture gave the soup a more hearty texture."
"This is the ultimate comfort food," according to
"It's so simple to throw together and takes almost no time at all. I feel so great eating things that aren't full of processed ingredients, and I definitely can't wait to harvest my own vegetables this summer and make this again. This one is going straight in the recipe book."
"I make this soup a couple times a month, with the intention of freezing it for later use," says
Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender.
Add broccoli and broth, cover, and simmer for 10 minutes.
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 into a clean pot. Alternately, you can use an immersion blender and puree the soup right in the cooking pot.
Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
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Oct 21, 2019 · Instructions. Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened. Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
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Dec 20, 2023 · Add the broccoli, chicken broth, thyme, garlic powder, salt, and pepper. Simmer until broccoli is tender, about 8 minutes. Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth. Place flour in a small bowl. Add in cream a little at a time stirring until smooth.
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- Lunch, Side Dish, Soup
Jun 6, 2024 · Slowly add the vegetable stock, whisking constantly, then the half and half. Let simmer over low heat until it has reduced and thickened some. Add the broccoli, carrots, spices, and the onion and garlic you previously set aside. Allow soup to simmer for about 20 to 25 minutes. While soup simmers, grate the cheese.
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Dec 19, 2022 · Instructions. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute.
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Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour ...
- Amanda Neal for Food Network Kitchen
