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Cream of Broccoli Soup Recipe

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4 from 68 reviews

This creamy and comforting Cream of Broccoli Soup is a perfect blend of fresh broccoli florets, kale, and aromatic garlic and onion, simmered to perfection and smoothly blended into a velvety soup. Enhanced with Italian seasoning and finished with a rich milk-based broth thickened with a flour slurry, it’s an ideal warming dish garnished with chives and crunchy croutons.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 4 tablespoons unsalted butter (or olive oil)
  • 1 small yellow onion, finely diced
  • 6 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 6 cups fresh broccoli florets (do not use frozen)
  • 2 cups chopped kale
  • 5 cups chicken or vegetable broth (plus more as needed)
  • 1 ½ cups whole milk (2-percent milk, plus more to taste)
  • 3 tablespoons all-purpose flour
  • Salt and pepper to taste

Garnishes

  • Chives (for garnish)
  • Croutons (for garnish)

Instructions

  1. Sauté Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the finely diced onions, minced garlic, and Italian seasoning. Sauté these ingredients until softened and fragrant, about 8 minutes, stirring occasionally to avoid browning.
  2. Wilt the Kale: Add the chopped kale along with a splash of broth to the pot. Stir and cook for about 3 minutes until the kale softens, enhancing the soup’s flavor base.
  3. Simmer Broccoli: Add the fresh broccoli florets and pour in all the broth. Bring the mixture to a simmer, then reduce the heat to medium-low. Partially cover the pot with a lid and cook for 8-10 minutes or until the broccoli is tender but still vibrantly green. Add more broth if necessary to maintain the liquid level, avoiding overcooking to prevent dulling the color.
  4. Blend the Soup: Remove the pot from heat. Use an immersion blender directly in the pot to pureé the soup until smooth and creamy. If using a regular blender, carefully blend the soup in batches while hot, and return it to the pot. Skim off any foam from the surface if present.
  5. Add Milk and Thicken: Stir in the whole milk to the blended soup. In a separate small bowl, dissolve the flour in about ¼ cup of broth or water to create a slurry. Add this slurry to the soup while stirring continuously. Return the pot to low heat and simmer gently for 3-5 minutes until the soup thickens to a creamy consistency.
  6. Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Serve hot, garnished with chopped chives and croutons, and optionally drizzle with a bit of olive oil for extra richness.

Notes

  • Use fresh broccoli florets for best flavor and texture; frozen broccoli can alter the soup’s color and consistency.
  • Be careful not to overcook the broccoli to retain a bright green color and fresh taste.
  • Adjust the thickness of the soup by varying the amount of flour slurry or milk.
  • Immersion blender is recommended for easier blending and fewer dishes.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://ellarecipe.com/cream-of-broccoli-soup-recipe/