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Cream of Broccoli Soup

Recipe photo courtesy of Romulo Yanes

This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

Source: Everyday Food, April 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To store soup, let cool, then cover and refrigerate, up to 1 day.

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191
  • butterflyhigh05
    15 OCT, 2016
    I made this recipe a couple times. The first time it was very good...but seemed to be missing something. The second time I steamed the broccoli, while sautéing conions and celery in the butter. When making the roux, i added both the broth and the cream and when thick, i added sharp cheddar cheese and whisked until smooth. Then i added the broccoli. I pureed only half the mixture then returned to the pan. I then added crisp bacon crumbles. Yum!!!! HUGE HIT!!!
    Reply
  • amlipscombrock
    19 NOV, 2015
    First, I LOVE Martha's recipes. Her collections are always first when I search a new recipe. I made this soup as directed but added a large piece of rind from some aged gouda into the broth and cooked it to give some extra flavor. I'm one who looks in the frig for something I can add so I can get rid of leftovers and I found some roasted new potatoes so I chopped them up and added them with the brocolli. I removed the rind before pureeing and added a little cream. Delicious!
    Reply
  • mia-the-panda-bear
    29 MAR, 2014
    Really good! Crowd pleaser and easy to make. I steamed the broccoli for 10 minutes before boiling it to cut down the time I spent in the kitchen. Added cheese to give it a little somethin' extra!
    Reply

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