Cream Of Broccoli Soup Recipe
Make Cream Of Broccoli Soup Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Soup Base
Broccoli and Add-ins
Seasoning & Finish
Method
Soup Base
- 1
sweat aromatics
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until the onion is translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.
- 2
make roux
Sprinkle the all-purpose flour over the softened onions and garlic. Stir constantly with a wooden spoon or whisk and cook for 1–2 minutes to cook out the raw flour taste, creating a pale roux.
- 3
add liquids
Slowly whisk in the chicken or vegetable broth until smooth, then add the whole milk and heavy cream. Increase heat to bring the mixture to a gentle simmer, whisking to fully incorporate the roux. Simmer for 3–4 minutes to thicken slightly.
Broccoli and Add-ins
- 4
cook vegetables
Add the diced potato and carrot to the simmering base first, then add 3 cups of the broccoli florets (reserve 2 cups for texture/garnish). Stir, bring back to a gentle simmer, cover, and cook until the potatoes and carrots are tender and the broccoli is bright green, about 12–15 minutes.
- 5
- 6
finish with reserved broccoli
If you reserved broccoli for texture, add the remaining 2 cups of florets to the pot after puréeing and simmer gently for 3–4 minutes so they remain tender-crisp. This gives a pleasant contrast between creamy soup and bite-size broccoli pieces.
- 7
add cheese
Reduce heat to low. Stir in the shredded cheddar a little at a time until melted and evenly incorporated. Do not boil after adding cheese to prevent separation.
Seasoning & Finish
- 8
season and balance
Taste the soup and season with the salt, freshly ground black pepper, and ground nutmeg. Stir in the lemon juice to brighten flavors. Adjust salt and pepper to taste.
- 9
serve
Ladle the soup into bowls. Drizzle with a teaspoon of olive oil if using, then garnish with chopped fresh chives or parsley. Serve hot with crusty bread if desired.