Homemade Cream of Broccoli Soup
This velvety smooth cream of broccoli soup combines fresh vegetables with aromatic herbs for the ultimate comfort food experience. Rich, nutritious, and incredibly satisfying, it's the perfect bowl of warmth for any chilly day.
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Servings: 6
Calories: 285kcal
Ingredients
- 1 bunch fresh broccoli
- 1/4 cup butter
- 2 medium onions chopped
- 2 cups celery chopped
- 1 garlic clove minced
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 4 cups chicken broth
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Slivered almonds for garnish
- 1 tomato chopped for garnish
Instructions
- Trim broccoli and cut into 1/2-inch thick slices. Steam in salted water until tender, about 8-10 minutes. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Sauté onions, celery, and garlic until golden brown, about 5-7 minutes.
- Gradually stir flour into the butter mixture, creating a roux. Cook for 1-2 minutes.
- Slowly add milk while whisking constantly to prevent lumps.
- Add chicken broth, marjoram, and thyme. Continue stirring over low heat.
- Simmer until soup thickens and comes to a gentle boil, about 10 minutes.
- Add steamed broccoli and season with salt and pepper to taste.
- Serve hot, topped with slivered almonds, cheese, or chopped tomato as desired.
Notes
- For a smoother texture, blend half the soup in a blender before serving
- Substitute vegetable broth for chicken broth to make it vegetarian
- If soup becomes too thick, thin with additional milk or broth
- Fresh herbs can be substituted - use 1 tablespoon fresh for every 1/2 teaspoon dried
- Soup can be made ahead and refrigerated for up to 3 days - reheat gently and add liquid if needed
- For extra richness, stir in 1/4 cup heavy cream before serving
Nutrition
Serving: 1cup | Calories: 285kcal | Carbohydrates: 22g | Protein: 12g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 890mg | Potassium: 625mg | Fiber: 4g | Sugar: 14g