There’s nothing like a bowl of creamy broccoli soup! Made this last night as a quick addition to my dinner, and is was pretty good if I do say so myself. I’ve tweaked this recipe a little to my liking by adding more milk then chicken stock, and it added a lot of creamy goodness! You can whip is up in a snap, and have it on your dinner table in under an hour. I used frozen broccoli florets in my recipe, but you may use fresh broccoli too. Here is how you can make this delicious creamy broccoli soup…
Ingredients You’ll Need
1 pound of broccoli, fresh or frozen
2 tablespoons olive oil
1 tablespoon butter
2 garlic cloves
1 small onion
1-2 tablespoons of flour
2 cups milk, any type
1/4 cup half and half
2 cups chicken stock, low sodium is what I used
salt and pepper to taste
nutmeg, just a dash
parmesan cheese for topping
bread sticks, sesame crackers, croutons, or whatever you like to dip into your soup.
In a large pot add your olive oil, butter, garlic, and onion. Let them soften a couple of minutes. Next add flour, this makes your soup thicken, stir well. Then add your chicken stock, milk, half and half, nutmeg, and of course broccoli. Let your soup cook on medium heat until broccoli is soft enough to puree in your blender. Mine took 30 minutes since my broccoli was frozen. Next puree your soup in batches in a blender, and add back to your initial pot. Taste your soup, this is where you add salt, pepper, and parmesan cheese. You may serve your soup in a bread bowl, yum, or have some crackers or croutons on the side. This recipe can serve 4-6 people depending how much you fill your bowls! Enjoy!
Teresa's Family Kitchen 