I always look forward to soup season, and this year I found myself bursting with ideas. After a recent poll on KT’s Facebook page, readers chose Cream of Broccoli Soup as the winner. So here’s my version of that comforting favorite.
As a kid I fell in love with the canned stuff—gelatinous clumps and all. Years later, the first time someone set a bright green, from-scratch broccoli soup in front of me, I was skeptical. One spoonful changed my mind: homemade is undeniably better.
Cream of Broccoli Soup—made simple.
This soup is easy to make. Prep is quick, cooking is straightforward, and whisking up a béchamel adds a little kitchen pride. Béchamel—made from a roux and milk—is one of the classic French “mother” sauces and gives this soup its creamy, substantial texture. It’s the same foundation used in dishes like scalloped potatoes and mac and cheese.
It surprised me that a creamy soup won the poll, since I know several people (including my husband) who shy away from creamy textures. It’s nice to see that many readers do enjoy them.
I like to add texture with a swirl of plain yogurt, fresh herbs, and crunchy croutons. Nutritional yeast is also a great topping if you want a cheesy note.
More soups to try this season:
- Easy Homemade Ramen
- Easy One-Pot Cauliflower Soup
- Soothing Lemon Chicken Soup With Kale
- Hearty Vegetable & Quinoa Soup
Cream of Broccoli Soup
Dana Sandonato
10
20
30
6
Ingredients
- 1-2 TBSP olive oil
- 1 onion, diced
- 2 cloves garlic, sliced
- 2 celery stalks, sliced
- 8 cups broccoli florets (about 2–3 large heads)
- 3 cups vegetable broth (or chicken broth)
- 1/2 tsp kosher salt, plus more to taste
- Cracked black pepper, to taste
- 2 TBSP butter
- 2 TBSP all-purpose flour
- 2 cups milk
Instructions
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Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the onion, garlic, and celery and cook until tender and fragrant, about 5 minutes, stirring occasionally to prevent browning.
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Add the broccoli and broth, cover, and simmer for about 10 minutes until the broccoli is tender.
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Carefully transfer the mixture to a high-powered blender or food processor, filling no more than halfway. Pulse to start, then purée until smooth and silky. Work in batches if needed and set the purée aside.
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Return the pot to the stove and melt the butter. Whisk in the flour to make a roux, then gradually whisk in the milk. Continue whisking until the sauce thickens enough to coat the back of a spoon—this is your béchamel.
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Slowly stir the broccoli purée into the béchamel until combined. Season with salt and cracked black pepper to taste. Serve hot, garnished with yogurt, herbs, croutons, or nutritional yeast, and a slice of crusty bread if you like.
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