Cream Of Broccoli Soup Recipe

sauté 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; cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

make roux

Sprinkle the flour over the softened onions and garlic. Stir constantly and cook for 1–2 minutes to remove the raw flour taste, creating a blond roux.

add liquids

Slowly whisk in the broth until smooth, scraping any browned bits from the bottom. Bring the mixture to a gentle simmer.

add dairy

Once the broth is simmering and slightly thickened by the roux, stir in the half-and-half (and heavy cream if using). Keep the heat at low to medium so the dairy warms through but does not boil vigorously.

add vegetables

Add the diced carrot, diced broccoli stems (if using), and broccoli florets to the simmering soup. Stir to combine.

simmer until tender

Simmer gently, uncovered, for 10–12 minutes (or 6–8 minutes for smaller florets) until the broccoli is bright green and tender when pierced with a fork.

puree soup

For a smooth soup: use an immersion blender to puree the soup directly in the pot until mostly smooth, leaving a few small broccoli pieces for texture if desired. For a chunkier texture: transfer half the soup in batches to a blender, puree until smooth, and return to the pot. Be careful with hot liquids and vent the blender lid slightly.

add cheese & season

Stir in the grated cheddar a handful at a time, allowing it to melt and fully incorporate. Add the salt, black pepper, nutmeg, and Worcestershire sauce if using. Taste and adjust seasoning. If the soup is too thick, thin with up to 1/2 cup additional broth or milk.

warm through

Keep the soup over low heat until the cheese is melted and the soup is heated through, 2–3 minutes. Do not boil once cheese has been added to avoid separation.

Ladle the soup into bowls. Top with extra grated cheddar, croutons or toasted baguette slices, and a sprinkle of chopped chives or parsley. Serve hot.