This broccoli soup recipe is thick and flavorful. It is simple, delicious, and quick to make. Enjoy (I know you will).
Ingredients
- butter: 5 Tbsp (divided)
- onion: 1 piece (chopped)
- celery: 1 stalk (chopped)
- chicken broth: 3 cups
- broccoli florets: 8 cups
- all-purpose flour: 3 Tbsp
- milk: 2 cups
- ground black pepper: 0 piece (to taste)
Metric Conversion
Stages of cooking
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Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender. Add broccoli and broth, cover, and simmer for 10 minutes.
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Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use an immersion blender and puree the soup right in the cooking pot.
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Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
