Every time I think of broccoli soup, I’m transported back to a chilly winter evening in my grandmother’s cozy kitchen. As a child, I would often visit her during the holidays. One particular evening, after a long day of playing in the snow with my cousins, we returned home, our noses red and fingers numb. My grandmother, sensing our need for something warm, decided to make her special cream of broccoli soup. The aroma that wafted through the house was intoxicating, and I remember how we all huddled around the dining table, eagerly awaiting our share. That soup wasn’t just food; it was a bowl of memories, love, and warmth.
Years later, during a trip to France with my best friend, I stumbled upon a quaint little café in Paris. To my surprise, they had broccoli soup on the menu. Ordering it was a no-brainer, and with the first sip, I was once again in my grandmother’s kitchen. It’s fascinating how certain flavors can hold so many memories. Today, I’m excited to share with you a recipe that’s close to my heart, inspired by my grandmother and my travels.
How to Prepare Best Cream of Broccoli Soup
Ingredients for Best Cream of Broccoli Soup
- 5 tablespoons of unsalted butter, separated
- 1 medium-sized onion, finely diced
- 1 fresh celery stalk, finely chopped
- 3 cups of rich chicken stock
- 8 cups of fresh broccoli florets
- 3 tablespoons of all-purpose flour
- 2 cups of whole milk
- Freshly ground black pepper, as per taste
Directions for Best Cream of Broccoli Soup
- Start by assembling all the ingredients.
- In a large pot, melt 2 tablespoons of butter over medium flame. Add the diced onions and chopped celery, sautéing until they become translucent.
- Introduce the broccoli florets and chicken stock to the pot. Cover and let it simmer for about 10 minutes.
- Once the broccoli is tender, transfer the soup to a blender. Ensure you fill it only halfway to avoid spills. Pulse a few times before blending it into a smooth consistency. If you have an immersion blender, you can blend the soup directly in the pot.
- In a separate saucepan, melt the remaining 3 tablespoons of butter. Whisk in the flour and gradually add the milk. Continue whisking until the mixture thickens.
- Combine this creamy mixture with the blended soup. Season with black pepper and give it a good stir.
- Serve the soup hot, garnished with some grated cheese or fresh herbs if desired. Bon appétit!
What makes the cream of broccoli soup creamy?
The creaminess in the soup primarily comes from the combination of milk and flour. The roux, made from butter and flour, acts as a thickening agent, while the milk adds a creamy texture. Some recipes also use potatoes or cheese to enhance the creaminess.
Can I make this soup vegan?
Yes, you can easily make this soup vegan by substituting chicken broth with vegetable broth and using almond or coconut milk instead of dairy milk. For the butter, you can use vegan butter or olive oil.
How can I store leftover soup?
Allow the soup to cool down to room temperature. Transfer it to an airtight container and store it in the refrigerator. It should stay fresh for up to 3-4 days. For longer storage, you can freeze the soup for up to 2 months.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works just as well. However, the cooking time might vary slightly. Ensure the broccoli is fully thawed before adding it to the soup.
What can I serve with broccoli soup?
Broccoli soup pairs well with crusty bread, croutons, or a light salad. You can also top it with grated cheese, roasted nuts, or fresh herbs for added flavor.
Is broccoli soup healthy?
Broccoli is a powerhouse of nutrients, including vitamins C and K, fiber, and antioxidants. When prepared with minimal butter and salt, broccoli soup can be a healthy addition to your diet. However, moderation is key, especially if you’re watching your calorie intake.
How can I make my soup thicker?
If you prefer a thicker consistency, you can increase the amount of flour or add a boiled and mashed potato to the soup. Another option is to reduce the amount of broth used.
Can I add other vegetables to this soup?
Absolutely! Feel free to add carrots, cauliflower, or any other veggies of your choice. Just ensure they are chopped finely and adjust the cooking time accordingly.
Why is my soup grainy in texture?
A grainy texture can result from the flour not being fully incorporated or cooked. To avoid this, ensure you whisk the flour thoroughly with the butter and allow it to cook for a few minutes before adding the milk.
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Store it in the refrigerator and reheat it before serving. If the soup thickens upon cooling, you can add a little broth or milk while reheating to adjust the consistency.
- 5 tablespoons butter divided
- 1 onion chopped
- 1 stalk celery chopped
- 3 cups chicken broth
- 8 cups broccoli florets
- 3 tablespoons all-purpose flour
- 2 cups milk
- ground black pepper to taste
- Gather all ingredients.
- Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute 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.
- Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
- Serve hot and enjoy!