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.
