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| An easy, creamy, chicken broth based broccoli soup that can use either fresh or frozen broccoli as the star. Make it a broccoli and cheese soup with the addition of some shredded Velveeta. |
Cream of Broccoli Soup
A reader asked on Twitter if I had a broccoli soup recipe, and while I had not put one up on the blog yet, I tweeted the basics to them, hoping I didn't forget anything. (I did. I forgot the garlic!) Then, well, all I could think of the rest of the day was broccoli soup - so of course I had to make some!For more of my favorite soup recipes, visit my page on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Cream of Broccoli Soup
©From the Kitchen of Deep South Dish©
Prep time: 10 min |Cook time: 20 min | Yield: About 4 servings
Ingredients
Instructions
- 1 head broccoli
- 1-1/2 cups chicken or vegetable broth/stock
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 1-1/2 to 2 cups half and half, or as needed
- 2 cups shredded Velveeta, optional
- Kosher salt and freshly cracked black pepper, to taste
Rinse the broccoli and cut up into bite sized pieces. Cook it in the chicken stock just until tender, remove, set it aside and reserve the stock. Add additional stock if needed to bring it back up to 1-1/2 cups.
In a large saucepan, make a roux by melting the butter and then whisking in the flour a little at a time. Cook the roux, whisking constantly, for about 3 or 4 minutes, just long enough to cook the flour. Add the celery and onion to the roux and cook until tender, but not browned. Add the garlic and cook another minute. Slowly whisk in the reserved chicken stock until fully incorporated.
Add the broccoli, and begin thinning by whisking in the half and half until the soup reaches the desired consistency. If you want to keep the broccoli chunky, just stir in the half and half with a spoon instead of whisking. Heat over medium to medium low until warmed through, but do not boil! Stir in cheese if using and continue warming until cheese is melted and fully incorporated. Season with salt and pepper, taste and adjust seasonings as needed. Can also puree if desired.
Slow Cooker: Add uncooked broccoli to a 4 quart slow cooker. Prepare roux in a saucepan as above, but only adding the broth. Add the vegetables and garlic to broccoli in slow cooker, pour in roux and stir in 2 cups half and half. Cover and cook on low for 4 hours; stir occasionally if possible. Uncover, stir in cheese until melted, add salt and pepper, taste and adjust seasonings as needed.
Source: http://deepsouthdish.com
©Deep South Dish
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