Cream of Broccoli Soup

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A lighter version of a classic that’s just as satisfying, this cream of broccoli soup is easy to make. If you’ve never made this soup with broccoli from your garden, now’s the time. You won’t believe how fresh it tastes. Serve as a main course for lunch with a salad or half sandwich or as a satisfying starter at dinner.

Author: Norann Oleson
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: Serves 8
Category: Soups

Ingredients

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5 tablespoons butter, divided
1 onion, chopped
1 stalk celery, chopped
3 cups chicken or vegetable broth
8 cups broccoli florets
3 tablespoons all-purpose flour
2 cups milk
Ground black pepper to taste

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Instructions

Melt 2 tablespoons butter in a medium-sized stock pot, and sauté onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use an immersion blender and puree the soup right in the cooking pot.
In a small saucepan, over medium heat, melt 3 tablespoons butter, stir in flour, and add milk. Stir until thick and bubbly then add to soup. Whisk to combine. Season with pepper and serve.

Find it online: https://foodgardening.mequoda.com/daily/easy-healthy-recipes/comforting-cream-of-broccoli-bowls/