Cream of Broccoli Soup

22 07 2019

I made this delicious broccoli soup for a group gathering and they could not get enough of it. This is the basic recipe. You can add grated cheddar into it if you want a richer taste. Also, I had some leftover sauteed spinach which I pureed with some of the stock and then added it into the soup. That made it a beautiful green color. 

Serves 4


6 tbsp unsalted butter

1 small onion, chopped

2 cloves garlic, minced

1/4 cup flour

2 cups half and half

3 cups vegetable stock (I made a nice leek stock.)

2 bay leaves

1/4 tsp mace, ground

sea salt and black pepper, to taste

4 cups broccoli, cut into florets

1 large carrot, diced


Melt the butter in a large pot or Dutch oven. Saute the onion until translucent. Add in the minced garlic and saute for another minute. Add in the 1/4 cup flour and cook until a golden color. Whisk in the half and half slowly until mixture is smooth. Add the vegetable stock, bay leaves, mace, salt and pepper. Bring to a boil. Reduce heat and allow to simmer for 20 minutes until slightly thickened. Add the broccoli and carrot. Cook until vegetables are tender. Discard the bay leaves. Puree the soup in a blender in batches. Return to the pot and adjust seasoning. Serve.

(If you like, you can added shredded cheddar into the soup before serving.)




One response

23 07 2019
Ruth-Anne Outerbridge


Sent from my iPhone


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