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!
Servings Per Recipe 6|
% Daily Value *|
Total Fat 12g|
Saturated Fat 7g|
Total Carbohydrate 17g|
Dietary Fiber 4g|
Total Sugars 7g|
Vitamin C 106mg|
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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How to Make Cream of Broccoli Soup
You can make this cream of broccoli soup recipe in about a half an hour, so it's the perfect choice for busy weeknights. You'll find the full recipe below, but here's a brief overview of what you can expect:Cook the Vegetables
Sauté the onions and celery in butter until they're tender. Add the broccoli florets and the chicken broth, cover the pot, and simmer for about 10 minutes.Blend the Ingredients
You can use a countertop blender or an immersion blender to purée the soup. Give it a few quick pulses, then blend continuously until the soup is totally smooth.Thicken the Soup
Melt a few tablespoons of butter in a separate saucepan. Stir in the flour, then the milk. Cook the milk mixture until it's thick and bubbly, then add it to the soup. Finish it off with a dash of pepper (and the other seasonings of your choosing).How to Store Cream of Broccoli Soup
You'll need to refrigerate this soup within two hours of cooking. Let it cool to room temperature, then transfer it to an airtight container and store in the refrigerator for three to four days.Can You Freeze Cream of Broccoli Soup?
Yes! You can absolutely freeze cream of broccoli soup — and you should if you plan to keep it for more than a few days.Ladle the soup in serving-sized portions into zip-top freezer bags. Label the bags with the date, lay them flat in the freezer, and freeze for up to two to three months.