Best Creamy Broccoli Soup
Submitted by marjar
Velvety broccoli soup made from scratch with fresh broccoli florets and stems, potatoes for body, and evaporated milk for richness without heavy cream.
YIELD
16 servingsPREP
15 minCOOK
60 minREADY
75 minThis is the broccoli soup that converts broccoli skeptics: silky smooth with a fresh green flavor that tastes like spring, not the mushy stuff from childhood.
The trick is peeling those tough broccoli stems to reveal the tender core inside, then simmering everything into submission.
A hit of lemon juice at the end wakes up all the flavors.
Pro Tips
- Save the dark green florets for adding back after blending for texture contrast
- An immersion blender makes this a one-pot wonder, no transfer needed
- Thin with extra broth if reheating, as soup thickens when stored
Ingredients
Directions
Chop 1½ cup onion; 1¾ cup potato.
Prepare the broccoli by cutting off and reserving the dark green florets.
With a small, sharp knife, peel the stems lengthwise to reach the tender, nonfibrous part inside.
Discard the peelings and coarsely chop the tender parts of the stems.
Set aside stems and florets.
In a large kettle, heat olive oil over medium-low heat.
Add onion and sauté for 3 to 4 minutes or until soft.
Add garlic and sauté 1 minute longer.
Stir in the flour until it coats the onion mixture and cook for 1 minute, stirring constantly.
Add the water and bring to a boil over low heat.
Add the potato, broccoli, salt, thyme and white pepper and simmer covered for 35 minutes.
Add the evaporated skim milk and lemon juice and simmer uncovered for 15 minutes longer.
Strain broth and the vegetables.
Purée the vegetables in a food processor or blender; (or use a hand-held immersion blender).
Recombine the puréed vegetables and the broth and stir well.
Serve hot with bread.
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