Cream of Broccoli Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 large onion, chopped
  • 1 garlic clove, chopped
  • 4 tablespoons butter
  • ¼ cup flour
  • 3 heads of broccoli, chopped (including stems)
  • 1 cup julienned carrots (or 1 cup chopped carrots)
  • 1 box chicken stock or vegetable stock
  • 1 cup heavy cream
  • ½ cup milk
  • 1 tsp salt, plus more to taste
  • 1 tsp black pepper, plus more to taste
  • 1 cup sharp cheddar cheese (optional), plus more for garnish
Instructions
  1. In a large stock-pot, saute onion in butter until translucent over medium heat. When onion is a couple minutes away from being ready, add in garlic. Once garlic and onion are cooked, add in flour and cook for 2-3 minutes. Add in stock slowly, whisking to combine. Add in heavy cream, milk, broccoli, carrots, salt and pepper. Reduce heat to medium low, put lid on stock pot and cook for 30 minutes or until broccoli is cooked and liquid has thickened a bit.
  2. If you have an immersion blender, blend the soup in the stock pot. If you do not, ladle the soup into a blender in batches and return blended soup to stock pot. You can choose to leave some of the broccoli whole if you are using a blender. Also, an immersion blender is an amazing tool. They are fairly inexpensive and save you lots of time and mess!
  3. Once your soup is blended, add more salt and pepper to taste. If you would like to add cheese, now would be the time to do so. Stir until combined. The cheese will also thicken the soup, so if you would prefer a thicker texture, go ahead and add the cheese. Ladle soup into bowls, sprinkle with cheese and serve with crusty french bread, oyster crackers, or croutons.
Recipe by The Cottage Mama at https://thecottagemama.com/2013/01/cream-of-broccoli-soup-recipe/