Thursday, January 7, 2010

Cream of Broccoli Soup

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 cheese.
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 cheese.

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
  • 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 cheese, optional
  • Kosher salt and freshly cracked black pepper, to taste
Instructions

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

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.

Check These Recipes Out Too Y'all!

Leek and Cabbage Soup with Andouille Sausage
Homemade Fresh Tomato Soup
Cabbage Soup with Turkey
Posted by on January 7, 2010

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed