Creamy Broccoli Soup
Nothing fends off the cooler temps of fall better than this Creamy Broccoli Soup. It's rich, ultra-creamy and flavorful and ready in no time!
Servings: 4 servings
Calories: 590kcal
Ingredients
- 1/2 cup (one stick) butter
- 1/2 cup yellow 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, I use Knorr's
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- dash nutmeg
- 1 cup heavy whipping cream
- shredded cheddar, for garnish, if desired
Instructions
- 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.
Notes
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.
Nutrition
Calories: 590kcal | Carbohydrates: 23g | Protein: 10g | Fat: 52g | Saturated Fat: 32g | Cholesterol: 163mg | Sodium: 818mg | Potassium: 531mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2335IU | Vitamin C: 62.7mg | Calcium: 292mg | Iron: 1mg