Pregistry’s Friday Recipe: Cream of Broccoli Soup

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Cream of broccoli soup is proof that a recipe does not have to be new, trendy, time-consuming or complicated to be absolutely delicious. 

Just a handful of simple ingredients – and mostly hands-off cooking – yield a big batch of flavorful soup. Even better? This soup is just as delicious hot or cold, so it’s perfect to pack in a lunch box. Just don’t forget plenty of shredded cheddar!

Cream of Broccoli Soup:

  • 4 tablespoons unsalted butter 
  • 1 medium onion, chopped 
  • 1 1/2 pounds broccoli, trimmed and coarsely chopped 
  • 1/4 cup all-purpose flour 
  • 4 cups chicken or vegetable broth 
  • 1 cup whole milk or heavy cream 
  • Salt and pepper
  • Shredded cheddar cheese, for serving 

Melt the butter over medium heat in a stockpot or Dutch oven. Add the onion and sauté till tender, about 5 minutes. Add the broccoli, cover and cook for an additional 5 minutes, stirring occasionally. Add the flour and stir to coat. Add the broth, increase the heat to high and bring to a boil. Reduce heat, partially cover and simmer for 25 minutes, stirring occasionally. Use an immersion blender and puree till smooth (alternatively you can transfer in batches to a blender and blend till smooth, returning soup to the pot). Stir in milk and salt and pepper to taste. Serve soup garnished with shredded cheese.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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