This easy and creamy broccoli soup, inspired by Martha Stewart, is the perfect comforting meal for chilly days. Quick to make with simple pantry staples, it’s rich, velvety, and packed with flavor. Customize it with your favorite toppings like crispy croutons or a swirl of cream for an extra indulgent touch!
Recipe Ingredients:
- ¼ cup (½ stick) unsalted butter
- 1 medium yellow onion, diced small
- ¼ cup all-purpose flour (spooned and leveled)
- 4 cups low-sodium chicken broth
- 1 pound broccoli, cut into florets, stems peeled and chopped
- ¼ cup heavy cream
- Coarse salt and ground pepper
How To Make Cream Of Broccoli Soup?
- Cook the onions: Melt the butter in a medium pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 8 minutes.
- Make the roux: Add the flour and stir continuously for 1 minute, ensuring it’s fully combined with the butter and onions.
- Add the liquid and simmer: Whisk in the chicken broth/stock and 240ml (1 cup) water, stirring constantly. Bring to a boil over high heat, then reduce the heat and let it simmer, whisking occasionally, for 10 minutes.
- Cook the broccoli: Add the chopped broccoli and bring the mixture back to a simmer. Cook for about 20 minutes, or until the broccoli is very tender.
- Blend the soup: Transfer the mixture to a large bowl. Working in batches, fill a blender halfway with the soup and blend until smooth. To prevent spills, remove the cap from the lid’s hole, cover the opening with a dish towel, and hold down firmly while blending. Return each blended batch to the pot.
- Finish with cream: Stir in the heavy/double cream and heat over medium until warmed through. Season with salt and pepper to taste. If a thinner consistency is desired, add more broth or water.
- Serve and enjoy! Pair this creamy soup with crusty bread or a side of toasted croutons for the ultimate cozy meal.
Recipe Tips:
- Use fresh broccoli for the best flavor : Fresh broccoli gives a sweeter, more vibrant taste compared to frozen. If using frozen, reduce the cooking time slightly to prevent mushiness.
- Don’t skip the roux : Cooking the flour with butter and onions helps thicken the soup and gives it a rich, velvety texture. Make sure to stir continuously to avoid lumps.
- Blend in batches for a smooth texture : Overfilling the blender can cause spills. Blend in small batches and remove the center cap from the lid to let steam escape (cover it with a towel to prevent splashes).
- Adjust the thickness to your liking : If the soup is too thick, add more broth or water. If it’s too thin, let it simmer a bit longer to thicken naturally.
- Season at the end : Broth can vary in saltiness, so taste the soup before adding salt and pepper. A little squeeze of lemon juice can also brighten the flavors!
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 4 days.
- Freeze: Pour the cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. To thaw, place it in the fridge overnight.
- Reheat: Pour the soup into a microwave-safe bowl and cover it loosely. Heat on medium power in 30-second intervals, stirring between each, until warm.
Nutrition Facts
- Calories: 207
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 32mg
- Sodium: 528mg
- Potassium: 647mg
- Total Carbohydrate: 17g
- Dietary Fiber: 4g
- Sugars: 7g
- Protein: 9g
Check out More Recipes:
Martha Stewart Cream Of Broccoli Soup
Description
This easy and creamy broccoli soup, inspired by Martha Stewart, is the perfect comforting meal for chilly days. Quick to make with simple pantry staples, it’s rich, velvety, and packed with flavor. Customize it with your favorite toppings like crispy croutons or a swirl of cream for an extra indulgent touch!
Ingredients
Instructions
- Cook the onions: Melt the butter in a medium pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened, about 8 minutes.
- Make the roux: Add the flour and stir continuously for 1 minute, ensuring it’s fully combined with the butter and onions.
- Add the liquid and simmer: Whisk in the chicken broth/stock and 240ml (1 cup) water, stirring constantly. Bring to a boil over high heat, then reduce the heat and let it simmer, whisking occasionally, for 10 minutes.
- Cook the broccoli: Add the chopped broccoli and bring the mixture back to a simmer. Cook for about 20 minutes, or until the broccoli is very tender.
- Blend the soup: Transfer the mixture to a large bowl. Working in batches, fill a blender halfway with the soup and blend until smooth. To prevent spills, remove the cap from the lid’s hole, cover the opening with a dish towel, and hold down firmly while blending. Return each blended batch to the pot.
- Finish with cream: Stir in the heavy/double cream and heat over medium until warmed through. Season with salt and pepper to taste. If a thinner consistency is desired, add more broth or water.
- Serve and enjoy! Pair this creamy soup with crusty bread or a side of toasted croutons for the ultimate cozy meal.
Notes
- Use fresh broccoli for the best flavor : Fresh broccoli gives a sweeter, more vibrant taste compared to frozen. If using frozen, reduce the cooking time slightly to prevent mushiness.
Don’t skip the roux : Cooking the flour with butter and onions helps thicken the soup and gives it a rich, velvety texture. Make sure to stir continuously to avoid lumps.
Blend in batches for a smooth texture : Overfilling the blender can cause spills. Blend in small batches and remove the center cap from the lid to let steam escape (cover it with a towel to prevent splashes).
Adjust the thickness to your liking : If the soup is too thick, add more broth or water. If it’s too thin, let it simmer a bit longer to thicken naturally.
Season at the end : Broth can vary in saltiness, so taste the soup before adding salt and pepper. A little squeeze of lemon juice can also brighten the flavors!
Martha Stewart Cream Of Broccoli Soup