Creamy and satisfying, broccoli lovers will enjoy this soup. Variations exist with some recipes keeping the broccoli florets whole. Origins of cream soups are unclear. Soup, however, is an ancient dish found throughout the world. A book of soup recipes was written in 1300 by a Chinese chef. Soup recipes also were included in the first colonial cookbook published in the United States in 1742. Due to its health benefits, broccoli has become a popular vegetable among Americans. In 1990 Campbell Soup Company introduced a canned cream of broccoli soup. This recipe is easy to prepare at home with an immersion or counter-top blender.
Recipe Servings: 6
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 5 Tbsp butter, divided
- 1 onion, chopped
- 1 celery stalk, chopped
- 8 cups broccoli florets
- 3 cups chicken broth
- 3 Tbsp all-purpose flour
- 2 cups milk
- Salt, to taste
- Ground black pepper, to taste
Directions
- Melt 2 tablespoons butter in a stockpot set over medium heat, add the onion and celery, and cook until tender, about 5 minutes.
- Add the broccoli and broth, cover, and simmer for 10 minutes.
- Blend broccoli mixture, working in batches, until smooth. Pour the pureed mixture into a new pot set over low heat. If available, an immersion blender can be used instead of a counter-top blender.
- Melt 3 tablespoons butter in a small saucepan set over medium-high heat.
- Add the flour and milk, whisking until thick and bubbly.
- Pour the milk mixture into the pot with the pureed broccoli, stirring to combine.
- Season with salt and pepper and serve hot.
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