A luscious and creamy soup simmered with just a hint of cream. Healthy and hearty with lots of Broccoli. This simple dish is sure to spark up any dinner table!
Broccoli is a versatile floret that can be used in a variety of dishes such as soups, salads, pasta and just steamed or roasted etc. The recipe below is super simple and starts with making a Roux, that makes the soup silky smooth.
Those of you who are new to the concept of Roux. Roux is a classic thickening agent for soups and sauces, with roots dating back more than 300 years in French cuisine. It is pronounced as "Roo".It’s made up of just two ingredients, Butter and Flour. Stirred into hundreds of recipes, a roux is a mixture of equal parts flour and fat, usually butter or oil.
This soup comes together in a jiffy, as I have only added ingredients that really make a difference in taste and flavor. I have stayed from anything that is not required in terms of process or ingredients. You can use fresh or frozen Broccoli. Visually appealing with a lovely green hue, this soup is as delectable as it looks. Give it a try and you will long for more!
The recipe below is a great starter recipe for Cream of Broccoli soup. Try it as is and feel free to add in ingredients as you go along like cheese for a broccoli and cheese variation, add in garlic and spinach or even grated carrots!
RECIPE
Serves 4 people Ready in 30 min
Ingredients
● 2 cups Broccoli florets
● 4 cups vegetable broth
● 1/4 cup Butter
● 1 Yellow onion diced
● 1/4 cup Cream
● Salt and pepper to taste
● Garnish with dollop of butter or cream
Preparation
Stove top method:
1. Roux: In a medium pot melt butter over medium heat. Add onion and sauté until softened. You can add in a pinch of salt while cooking the onions to speed up the process. Add flour and cook, stirring continuously for a min .This is your roux that can be used in a lot of recipes.
2. Stir constantly to make sure there are no lumps, add vegetable broth bring to a boil over high heat.
2. Add broccoli and cook until broccoli is very tender on medium heat for about 20 minutes.
3. Turn off the stove.
4. Let it cool a bit and blend it real smooth.
5. Transfer contents back to the pot if you are using a blender and stir in the cream. . Let it simmer for about 10 min.
6. Add in more broth to achieve the desired consistency and simmer for another 5 min.
7. Season with salt and pepper.
Instant pot method:
1. Roux: Set IP to Sauté mode. In the inner pot, melt butter over medium heat. Add onion and sauté until softened. You can add in a pinch of salt while cooking the onions to speed up the process. Add flour and cook, stirring continuously for a min .This is your roux that can be used in a lot of recipes.
2. Stir constantly to make sure there are no lumps, add vegetable broth and bring to a boil.
2. Add broccoli. Turn off sauté mode.
3. Set the IP to 4 min on Manual and vent sealed. Cook until natural pressure release.
3. Turn off IP.
4. Let it cool a bit and blend the soup real smooth.
5. Transfer contents back to the pot if you are using a blender and stir in the cream. Set to Saute mode on IP and let it simmer for about 10 min.
6. Add in more broth to achieve the desired consistency and simmer for another 5 min.
7. Season with salt and pepper.
Tips
Serve hot with Garlic rosemary focaccia or Avocado toast for a healthy meal!