Broccoli Cream Soup Recipe
When it came to making a creamy soup at home, I was reluctant. I have ordered this kind of soup so many times in restaurants and had them arrive either as thin as water or so thick it was like eating goop. Since I had some leftover half and half and a pint of whole milk from Thanksgiving week, I searched for recipes on epicurious.com and allrecipes.com until I found something that was relatively quick and easy that used these dairy products. Other than biscuits, creamed soups were popular. I had some broccoli on hand, so I chose this recipe that had received almost entirely positive reviews online.
Preparation was pretty minimal and the process went quickly, so I had to keep my eyes on the task at hand. So I didn’t add the chicken bouillon later in the recipe, I decided to cook the broccoli in only chicken broth instead of water and this turned out perfectly. To make it thick, I cooked it longer in a separate plastic container. If you wish, you can adjust the amount of time it is cooked by pouring it into another food processor. In step 3, I cooked it for 15 minutes before mixing it in a food processor.
In preparation for serving, I added a generous helping of salt and pepper and stirred it once more before ladling the soup into bowls and topping with grated cheddar cheese. I really enjoyed this dish, it was incredibly flavorful, not too thin or too thick, and it looked appealing to eat. It was a filling meal, especially with some fresh bread from the breadmaker. It’s a real winner! I’ll make this recipe in the future, just switching out the vegetables, and we’ll have enough leftovers to eat for lunches for the next two days, maybe more. Let me give you a taste:
A Cream of Broccoli Soup Recipe
Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Time to complete: 40 minutes.
- Two cups of water
- Broccoli florets 2 cups
- 2 tablespoons butter or margarine
- Half an onion, chopped
- Celery stalk, chopped into small pieces
- 2 tablespoons of all-purpose flour
- 1 cube of chicken bouillon or 1 teaspoon of chicken bouillon powder
- A cup and a quarter of whole milk
- One quarter teaspoon nutmeg
- One-quarter teaspoon ground black pepper
- Cheddar cheese shredded 1/4 cup
Please follow the directions below.
- The water and broccoli florets are added to a medium size cooking pot; which is brought to a boil and then reduced heat and cooked for about 3 minutes. Drain, reserving all of the water.
- Chop half of the cooked broccoli and then use a food processor or blender to process into a smooth paste. Set the rest aside.
- Stir flour into melted butter or margarine, and cook for a few minutes while stirring constantly. Add reserved water and chicken bouillon, and bring to a boil while stirring constantly. Once boiling, reduce heat to medium; simmer for about 10 minutes while stirring constantly.
- Serve garnished with grated cheddar cheese, and stir in milk, nutmeg, pepper, and broccoli that has been processed and chopped.