Redibase Cream of Broccoli Soup

This cream of broccoli soup takes the shortcut route with frozen broccoli and chicken bouillon, and there’s nothing wrong with that. You get a thick, creamy bowlful in under 45 minutes with no roasting, no immersion blender, and no fuss.

The base starts with a classic roux: butter and flour cooked with sauteed onions until smooth. Water and chicken bouillon go in next along with the frozen broccoli and a bay leaf. As it simmers, the broccoli thaws and softens while the roux thickens everything into a velvety consistency.

The cream gets added off the heat at the very end. This is important. Boiling cream can curdle and separate, leaving you with a grainy soup instead of a smooth one. Stir in the half-and-half gently once the pot has come off the burner.

Leave the soup chunky or puree part of it for a smoother texture. Both approaches work well here.

Pro Tips

• Cook the roux for at least a minute before adding liquid. Raw flour taste will ruin an otherwise good soup.
• Remove the bay leaf before serving. It’s done its job after the simmer.
• Add the cream off the heat and don’t reheat to a boil afterward. Gentle warmth is all it needs.
• Season with salt and pepper at the end, after the cream is in. The bouillon already contributes saltiness, so taste first.

Variations

• Swap frozen broccoli for frozen asparagus or spinach using the same method and proportions.
• Use vegetable bouillon instead of chicken for a vegetarian version.
• Stir in a cup of shredded sharp cheddar after adding the cream for a broccoli cheddar soup.