Homemade Cream of Broccoli Soup
photo by Jonathan Melendez
- Ready In:
- In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
- In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
- Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
- You can substitute cauliflower or broccoflower in place of the broccoli.
Questions & Replies
I'm making this recipe for the third time it is so easy and so delicious and there's no cheese unless you want to add it or add it as a topping. My question to you is when I make the roux it forms a paste and then I have to add it at the end and the second time it took a while to dissolve should it be a paste or a sauce I do exactly what the recipe calls for either way I'm sure it tastes just as delicious mine has so far and the first time I had to tweak it cuz I had no half and half so I added whole milk because of the flour agent is a thickener but anyway can you answer me on the flour and butter should it be a paste or should it be creamy thank you
I think this is the ideal "no-frills" cream of broccoli soup. It's simple, yet satisfying. I made this as written, just used fat free half and half. I was tempted to add cheese, but I didn't and was still pleased with the results. The thickness was just right and because it's not pureed like many others, there's still texture. Thanx for posting this quick and easy recipe.
Definately easy and really good. I think next time I'll make the white sauce and then add the saute'd onions and broccoli to the sauce instead of the other way around. I used stems chopped up well along with the florets. Just another way to use the whole broccoli. I cooked it longer than recommended because I used fresh and wanted it to be tender. I'm sure frozen would be quicker. Next time I'll probably try it with leftover Broccoli. This made a good dinner. Seems like something I could make for company. No stress - great reward! Thanks!
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