It’s good to be home and back in the garden. We came home from our month in Europe with much excitement to discover that all our plants are thriving and healthy and full of delicious produce for us! I was especially happy to see that we hadn’t missed our broccoli and that in fact it was perfectly mature, which means one thing: my fresh cream of broccoli soup!
This soup is incredibly simple to make but so flavorful and it takes about 45 minutes to prepare.
Cream of Broccoli Soup (adapted from America’s Test Kitchen)
– 2 tbsp unsalted butter
– 1 onion, minced
– 2 tbsp all-purpose flour
– 4 cups vegetable broth
– 1 1/2 pounds fresh broccoli
– 1/2 cup heavy cream
1. Melt the butter in a large Dutch oven over medium heat. Add the onion and 1/2 teaspoon salt and cook until the onion is softened. Stir in the flour and cook for 1 minute. Slowly stir in the vegetable broth and simmer for five minutes.
2. Meanwhile, finely chop the broccoli in a food processor or by hand. Add the broccoli to the soup and simmer until tender, about ten minutes. Puree the soup in batches in a blender until it is smooth (takes about two or three batches, depending on how big your blender is).
3. Return the pureed soup to the pot and stir in the cream. Bring to a brief simmer and then remove from the heat. Season with salt and pepper to taste before serving. Can be served with croutons or cheddar cheese, which is my favorite.