Nothing fends off the cold of winter better than this Creamy Broccoli Soup. It’s rich and flavorful and ready in no time!
Hi guys and Happy Valentine’s Day! ♥
Anything romantic planned? Dinner in? Dinner out? Movies? Chocolates? Flowers?
Whatever you’ve got planned, I hope you all enjoy yourselves!
Tom and I celebrated last night because he’s off to the Miami Boat Show with our oldest son Sean today. It’s an annual thing and they’re so excited!
This year it happened to fall on Valentine’s Day and through the weekend, but I don’t mind at all. I’ve got a fun girls weekend planned to keep me busy!
The weather is supposed to be chilly and a bit snowy, so I’ll be making a pot of this Creamy Broccoli Soup to keep us warm.
I make lots of different kinds of soups, but I’ve been making this soup longer than any other because the recipe was handed down to me by my mother.
You’re going to love how rich and creamy it is AND how quickly it comes together.
I like to purée mine so it’s nice and smooth, just leaving a few chunks of broccoli for texture.
I top mine with some shredded cheddar and serve it with a nice sourdough bread for dipping.
This recipe is a MUST for your soup menu this winter! Hope you give it a go. Enjoy!
A Few Cook’s Notes for Creamy Broccoli Soup Recipe:
You can use a chicken bouillon cube or chicken bouillon granules. (I like to use Knorr Chicken Bouillon)
If you do not have an immersion blender, you can purée the soup in your blender in very small amounts. Do not overfill or you will get burned when the blender explodes.
- 1/2 cup (one stick) butter
- 1/2 cup onion, chopped
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 3 cups fresh broccoli florets, cut into bite sized pieces
- 1 tsp. chicken bouillon
- 1 tsp. Kosher salt
- 1/2 tsp. freshly ground black pepper
- dash nutmeg
- 1 cup heavy whipping cream
- shredded cheddar, for garnish, if desired
- Melt butter in large pot or Dutch oven over medium-low heat. Add onion and saute, stirring often until translucent, about 5 minutes. Stir in flour and cook for 1 minute until flour is cooked but not brown, stirring constantly.
- Slowly add the milk, whisking constantly until incorporated. Increase heat and continue to stir until mixture is smooth and begins to thicken.
- Stir in broccoli, chicken bouillon, salt, pepper and nutmeg. Bring to a boil and then reduce to a simmer for about 30 minutes until broccoli is tender.
- Use an immersion blender to puree the soup. Stir in the cream and continue to cook until heated through. Add salt and pepper to taste, if needed. Serve immediately.