Craving a warm, comforting meal? Look no further than this creamy broccoli soup. It's the perfect blend of simplicity and deliciousness, making it a go-to recipe for busy weeknights or leisurely Sunday dinners.
What Makes This Broccoli Soup Special?
- Creamy Texture: The combination of butter, milk, and flour creates a velvety smooth consistency that will melt in your mouth.
- Rich Flavor: The sautéed onions and celery add a depth of flavor that complements the broccoli perfectly.
- Quick and Easy: This recipe comes together in under 35 minutes, making it ideal for those tight on time.
Ingredients You'll Need
- Butter
- Onion
- Celery
- Chicken Broth (or Vegetable Broth for a vegetarian option)
- Broccoli Florets
- All-Purpose Flour
- Milk
- Ground Black Pepper (and any other desired seasonings)
Step-by-Step Instructions
- Sauté the Vegetables: Melt butter in a pot and sauté the chopped onion and celery until they soften.
- Cook the Broccoli: Add the broccoli florets and chicken broth. Bring to a simmer and cook for about 10 minutes.
- Blend for Smoothness: Use a blender or immersion blender to purée the soup until it reaches a creamy consistency.
- Thicken the Soup: In a separate pan, make a roux by melting butter and whisking in flour. Gradually add milk and cook until thickened. Pour this mixture into the soup.
- Season and Serve: Season with black pepper and any additional spices you desire. Serve hot and enjoy!
Tips for Success
- Use Fresh Broccoli: Choose broccoli with dark green florets and firm stems for the best flavor.
- Don't Overcook the Broccoli: Overcooked broccoli will lose its bright green color and become mushy.
- Adjust the Thickness: If you prefer a thicker soup, add a little more flour to the roux.
- Get Creative with Toppings: Enhance the flavor of your soup with toppings like shredded cheese, toasted croutons, or a swirl of cream.
Storage and Freezing
This creamy broccoli soup can be refrigerated for up to 3-4 days in an airtight container. For longer storage, freeze the soup in freezer-safe bags for up to 2-3 months. To reheat frozen soup, thaw it in the refrigerator overnight and then warm it on the stovetop.
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 207 | |
| Total Fat | 12g | 16% |
| Saturated Fat | 7g | 37% |
| Cholesterol | 32mg | 11% |
| Sodium | 528mg | 23% |
| Total Carbohydrate | 17g | 6% |
| Dietary Fiber | 4g | 13% |
| Total Sugars | 7g | |
| Protein | 9g | 18% |
| Vitamin C | 106mg | 118% |
| Calcium | 165mg | 13% |
| Iron | 1mg | 8% |
| Potassium | 647mg | 14% |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Related Recipes
Looking for more soup inspiration? Check out these delicious recipes:
- Classic Tomato Soup
- Chicken Noodle Soup
- French Onion Soup
Let me know if you have any questions or tips to share! Happy cooking!
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