Broccoli Cream Soup

broccolicreamsoupms This creamy, dreamy broccoli soup should be on your regular dinner rotation because it is a cinch to make. It comes together in under an hour and has only eight ingredients (including salt and pepper.). The minimal ingredient list allows the earthy flavour of the broccoli to really shine through. Be sure to use a good-quality chicken broth, sauté the aromatics thoroughly and enjoy this soup during the cooler months when broccoli is freshly harvested.

¼ cup (½ stick) butter
1 medium yellow onion, diced small
¼ cup all-purpose flour, spooned and leveled
4 cups chicken broth
1 lb broccoli, cut into florets, stems peeled and chopped (454 g)
¼ cup heavy cream
sea salt
black pepper, freshly ground

In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.

Add flour and cook, stirring, until combined, 1 minute.

Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.

Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.

Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and purée until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel and hold down firmly while blending. Return soup to pot as puréed.

Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Makes 4 servings.

Cook's Notes:

Use The Whole Head of Broccoli: With such a short ingredient list, it’s a wonder this soup is so flavourful. Everything that we love about broccoli is showcased in each spoonful. Many recipes will use only the florets from a head of broccoli. While florets are very elegant and pretty, the stalk has just as much flavour and all the same nutrients.
How to use broccoli stalks: The stalks are a bit more tough than the florets, so we always recommend stripping off the outer layer with a vegetable peeler. From there, simply chop or slice and cook the pieces of stalk along with the florets. As they simmer, each part of the broccoli will soften enough to be puréed into a creamy blended soup.
Using frozen broccoli: You can make this soup using frozen broccoli - and it’ll cook a few minutes faster than fresh.
Use this recipe as a base and substitute other fiber-rich vegetables for the broccoli when they're in season. Asparagus, green beans and cauliflower all would work wonderfully in this recipe.

Serving Suggestions:

This soup goes so well with a grilled cheese sandwich - try dipping it into the creamy soup.
Homemade croutons are a delicious topping. Tear stale bread into bite-size pieces and toast them in a pan with some garlic and olive oil until golden and crisp.
Finish fresh with a pinch of fresh herbs and a squeeze of lemon to bring out the bright vegetal flavours of the broccoli.

Storage:

To store, let the soup cool completely at room temperature, then transfer to airtight containers and refrigerate for up to one day.
The soup can be stored in the freezer for up to three months. To serve, defrost the soup in the refrigerator overnight, then reheat low and slow on the stovetop. There is a little dairy in the soup and it can curdle if you reheat it too quickly or over too high a heat.

Frequently Asked Questions:

What makes cream of broccoli soup creamy? Cream of broccoli soup is most often creamy because of cream. Our recipe is a little different because, while it uses a small amount of heavy cream, the cream is not solely responsible for the texture of the soup. Its rich texture is mainly the result of the soup being thickened slightly with a roux which gives the soup a silky mouthfeel.
Why does my cream of broccoli soup taste bland? You cream of broccoli soup may taste bland because you did not build flavour as you made it. It is important to build flavour during each step when making soup. Make sure you’re taking the time to properly sauté the onions, fully cook the broccoli and season to taste as you work.
Why is my cream of broccoli soup grainy? Cream of broccoli soup can be grainy if it was too hot when the cream was added and it curdled. Our recipe avoids such issues by using a roux rather than a lot of cream. This reduces the risk of the dairy curdling and making the soup grainy. Cooking the soup over a moderate heat will also help avoid a grainy texture.
What Is a Roux? A roux is often used to thicken sauces like béchamel and gravy. It is a mixture made of equal parts fat (usually butter) and flour. It is a classic French technique where flour is slowly incorporated into melted butter and cooked over moderately low heat. You can stop cooking the roux just as soon as the flour is mixed in, or you can continue cooking and make a darker roux - this type of roux is usually used in dishes like gumbo. A dark chestnut brown roux has a much nuttier and pronounced flavour than a lighter roux, which won't impart much flavour to the overall dish. We use a light roux for this broccoli soup.