Description
A delicious and creamy broccoli soup perfect for a comforting meal. Serve with crusty French bread for a complete experience.
Ingredients
Scale
- 6 cups broccoli (coarsely chopped)
- 8 tbsp butter
- 1 yellow onion (diced)
- 8 tbsp all-purpose flour
- 1 tsp kosher salt
- 1/8 tsp white pepper
- 1/8 tsp ground nutmeg
- 32 oz chicken stock
- 1 cup half and half cream (or heavy cream)
Instructions
- Either steam the broccoli or place the broccoli in a microwave safe glass dish covered with a damp paper towel and cook on high for 3 minutes.
- Immediately chill under cold water to retain bright green color and stop the cooking process. Separate into 2 batches. Set aside.
- Melt the butter in a large stock pot and add the onion and cook for 3 minutes.
- Add the salt, white pepper, and flour and whisk to allow flour to absorb the butter and turn a light golden color, cooking and bubbling for several minutes on medium-low heat.
- Next, add the chicken stock, whisking constantly to ensure thorough incorporation. Soup base will thicken.
- Add the nutmeg and half of the steamed broccoli to a blender (or directly in the stock pot if using an immersion blender) along with the half and half cream and puree until smooth.
- Pour this mixture back into the stock pot of thickened soup.
- Chop remaining half of broccoli pieces and add to pot. Simmer to warm through the added broccoli and serve with crusty French bread.
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- For a vegetarian option, substitute chicken stock with vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg