Here we go kids! I originally wanted to make this soup on Halloween night, but that didn’t pan out. So we had it for dinner the following week. It turned out so good. Really simple and delicious.
I adapted a recipe from allrecipes.com and made it my own. I wanted to keep lots of earthy broccoli flavor, but cut down on the fat. Most creamy soups are made with whole milk or straight up cream for the awesome consistency it lends to soups. I chose to use low-fat milk instead, cutting out a ton of fat and calories in the process. Additionally, instead of using all dairy for the broth base, I substituted about half chicken broth for milk. It worked out so well. Mike gave it 2 thumbs up. Even better, it reheated well the next day for leftovers. Total win. Just be sure to use really nice, fresh broccoli, I think frozen wouldn’t have been as good.
Cream of Broccoli Soup
Serves 4, or 2 with leftovers
2 tablespoons olive oil
1 onion, chopped
1 stalk of celery, roughly chopped
8 cups fresh broccoli florets
3 cups chicken broth
3 tablespoons butter
3 tablespoons AP flour
2 cups milk
Salt and Pepper to taste
Heat the olive oil in a medium sized pot. Add the onion and celery and saute until tender.
Add the broccoli and broth, then cover and simmer for 10 minutes.
Pour the soup into a blender, you will probably have to do this in batches. I believe it took me 3 rounds of blending.
Puree the soup until it is smooth and pour it into a clean pot.
***Make sure you hold the lid of the blender down with a kitchen towel while the blender is on. The pressure created by blending a hot liquid can cause liquid hot broccoli magma to spew all over your kitchen. Not fun.***
In a small saucepan, melt the butter. When the butter is melted, stir in the flour and then add the milk. Stir this mixture until it is thick and bubbly, and then it to the soup.
Season with salt and pepper and serve!