From-Scratch Cream of Broccoli Soup
A warm and comforting bowl, this recipe for cream of broccoli soup blends fresh vegetables like broccoli, celery, garlic and onion with a touch of cream, parmesan and nutmeg for added richness. Made without potatoes! Ready within 30 minutes.
Servings 6
Calories 240kcal
Ingredients
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 small yellow onion chopped
- 2 stalks celery chopped
- 8 cups broccoli florets (this is about 2-3 heads of broccoli depending on size)
- 4 cups chicken broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- fresh basil and dill optional for presentation
Instructions
- Melt 2 tablespoons butter in large soup pot over medium high heat. Add garlic, onion and celery and saute until vegetables are tender.
- Add in broccoli florets and broth, and cover to simmer for about 15 minutes or until broccoli is soft.
- You have the option for chunky or creamy broccoli soup. For a chunky broccoli soup use a potato masher or spoon and mash down the vegetables until the soup is half smooth, half chunky.
- If you want the soup to be very creamy use a immersion blender and blend until silky smooth.
- In a small saucepan melt 3 tablespoons of butter over medium heat. Add in flour and whisk until mixed. Add milk, heavy cream and Parmesan cheese continuing to whisk until it's thick and creamy.
- Add the cream sauce into the large broccoli soup pot, along with nutmeg, and stir to combine everything.
- Serve soup in bowls with fresh basil or dill on top (optional) and a sprinkle of additional Parmesan cheese. Enjoy!
Video
Nutrition
Calories: 240kcal