Cheesy Cream of Broccoli Soup
Velvety from-scratch cream of broccoli soup pureed until silky smooth and finished with cream, milk, and your choice of melty cheese. A warming, veggie-loaded bowl that beats anything from a can.
YIELD
6 servingsPREP
0 minCOOK
50 minREADY
50 minForget the stuff from a can. This cream of broccoli soup is the real deal.
Fresh broccoli florets simmer with onion in chicken broth until tender, then get blitzed into a silky puree that’s impossibly smooth.
A generous pour of cream and milk makes it rich and luxurious without being heavy.
The cheese? Served on the side so everyone can pile on as much Monterey Jack, Swiss, or (no judgment) Velveeta as their heart desires.
There’s even an optional splash of Pernod that adds a subtle anise note, turning a humble bowl of soup into something truly sophisticated.
Kitchen Tips
- Blend in batches and vent the lid slightly to avoid a hot soup eruption. An immersion blender works even better here
- The Pernod is optional but genuinely transforms the flavor. Just a capful adds a subtle licorice depth that pairs beautifully with broccoli
- Use the stems too! Peel and chop the thick broccoli stalks along with the florets for zero waste and extra body
Ingredients
Directions
Melt butter in a large pot over medium heat.
Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes.
Add the broccoli, salt and optional pernod.
Continue to cook, stirring, another 15 minutes.
Add the stock.
Cover, increase heat to high and bring to a boil.
Reduce heat to low and simmer 15 minutes.
Remove from heat and place in a food processor or blender and purée until smooth.
Combine purée, cream and milk.
Serve piping hot and offer the grated cheese on the side to add to the soup.
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