Description
A rich and velvety cream of broccoli soup made with fresh broccoli, sautéed onions, and a smooth milk-based roux. Perfect for a cozy, comforting meal ready in just over 30 minutes.
Ingredients
4 tbsp butter, divided
1 medium onion, chopped
1 stalk celery, chopped
4 cups chicken broth (or vegetable broth for vegetarian option)
4 cups broccoli florets
3 tbsp all-purpose flour
2 cups milk
Ground black pepper, to taste
Instructions
- In a medium stock pot, melt 2 tbsp butter over medium heat. Add chopped onion and celery; sauté until tender.
- Stir in broccoli florets and broth. Cover and simmer for about 10 minutes, until broccoli is tender.
- Carefully transfer the mixture to a blender (in batches if needed) and puree until smooth. Return to the pot.
- In a separate saucepan, melt remaining 2 tbsp butter over medium to medium-low heat. Whisk in flour, then gradually add milk, stirring until thickened and bubbly.
- Stir the thickened milk mixture into the soup. Season with black pepper and adjust seasonings as needed.
- Serve hot, optionally garnished with croutons, cheese, or olive oil.
Notes
- For a chunky texture, reserve some cooked broccoli before blending and stir it back in.
- For a richer soup, substitute part of the milk with heavy cream or half-and-half.
- Add shredded cheddar or Parmesan for a cheesy variation.
- To make gluten-free, replace flour with cornstarch or a gluten-free flour blend.
- Store in the fridge for 3–4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
