Categorized:
- Main Dish
- Soups
Tagged:
- broccoli
- butter
- chicken broth
- flour
- garlic
- half and half
- parmesan cheese
- yellow onions
Cream of Broccoli Soup
Ingredients
- 6 Tbsp butter, divided
- 1 1/2 cups finely chopped yellow onion (1 medium)
- 1 Tbsp minced garlic (3 cloves)
- 4 cups low-sodium chicken broth
- 8 cups broccoli florets
- Salt and black pepper
- 6 Tbsp all-purpose flour
- 2 cups half and half*
- 2 oz. freshly finely shredded parmesan (1 cup)
- 1/2 cup ice
Instructions
- Melt 1 Tbsp butter in a pot over medium heat.
- Add onion and saute until tender, about 6 to 8 minutes. Add garlic and saute 30 seconds longer.
- Pour in broth and broccoli, and season with salt and pepper to taste.
- Bring to a simmer, cover, then reduce heat to medium-low. Simmer until broccoli is tender about 6 to 10 minutes.
- Meanwhile in a medium saucepan set over medium heat melt remaining 5 Tbsp butter. Add flour and cook, stirring constantly, 1 - 2 minutes.
- Slowly pour half and half into flour mixture while whisking. Season with salt to taste. Cook mixture, whisking constantly, until thickened (nearly simmering). Remove from heat and stir in parmesan.
- Once broccoli is tender remove soup from heat and add ice to slow it from cooking further. Using an immersion blender process mixture until broccoli is pureed into soup.
- Pour white sauce mixture into soup and stir to combine. Serve soup warm.
Notes
- *You can also use 1 1/3 cups milk and 2/3 cup heavy cream in place of half and half.
- Recipe makes about 9 cups.
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