Cream of Broccoli Soup

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Cream of Broccoli Soup

Is there anything better on a cold winter’s night than soup? Well, maybe a trip south where it’s warm would be better, but that’s unfortunately not in the cards for me. So I make soup. One of my all-time favorites is homemade cream of broccoli. I created this recipe by using my creamy potato soup recipe, and just substituting the potatoes for broccoli. It’s the creamy base that makes this soup. (I haven’t posted my potato soup recipe yet, but I will soon!)

Cream of Broccoli Soup

Ingredients:
2 Tbsp butter
2 Tbsp flour
1 chicken bouillon cube mixed with 1/4 cup of water
1 cup half and half
4 cups 2% milk
2 Broccoli crowns, cut into small pieces
4-5 mushrooms, sliced (optional)
1 small onion, diced (optional)
Salt & pepper, to taste

Cream of Broccoli Soup

Instructions:
Melt the butter in a fairly large pot. Add the flour. Using a wire whisk, mix together well. Add the bouillon cube/water mixture slowly and whisk together. Slowly add the half and half. I like to make sure there are no lumps and that it’s very creamy, so I whisk constantly. Heat just to boiling. Then slowly add the milk. Mix well, add the broccoli, mushrooms and onions (or whatever else you’d like to add!) Heat until just boiling, then turn heat to low, so it is just simmering. Stir often with a wooden spoon until the broccoli is soft, but not too soft, about 15-20 minutes. Serve immediately, with rolls or crackers. Top with shredded cheese if you’d like. Enjoy!

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2 thoughts on “Cream of Broccoli Soup

    Adriana said:
    February 4, 2015 at 10:25 pm

    This looks really yummy, I think I’m going to try it!!!

    Liked by 1 person

    Amanda responded:
    February 5, 2015 at 1:38 pm

    You’ll have to let me know how it turns out! Enjoy!

    Like

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