Gramma's Cream of Broccoli

Cream of Broccoli Soup

Gramma's Cream of Broccoli

Gramma's Cream of Broccoli
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    35 mins
  • SERVING
    6 People
  • VIEWS
    151

A comforting and velvety cream of broccoli soup, reminiscent of cherished family recipes. This updated version elevates the classic with nuanced flavors and a smooth, luxurious texture. Perfect for a cozy lunch or a light dinner.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    11 g
  • Cholesterol
    30 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    6 g
  • Sodium
    1464 mg
  • Sugar
    7 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a medium saucepan, bring vegetable broth and salt to a boil. (5 minutes)

Image Step 02
02 Step

Recipe View 8 mins Add broccoli florets and cook, uncovered, until tender-crisp. (8-10 minutes). Reserve 1 cup of the cooked broccoli florets for garnish, then drain the remaining broccoli.

Image Step 03
03 Step

Recipe View 2 mins Gently mash the remaining drained broccoli with a fork or potato masher until slightly chunky, set aside. (2 minutes)

Image Step 04
04 Step

Recipe View 2 mins In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, creating a smooth roux.

Image Step 05
05 Step

Recipe View 6 mins Gradually whisk in evaporated milk and heavy cream, ensuring no lumps form. Continue stirring constantly until the mixture begins to thicken and lightly simmer. (5-7 minutes)

Image Step 06
06 Step

Recipe View 2 mins Stir in grated onion and mashed broccoli. Season with white pepper and a pinch of nutmeg, if desired. (2 minutes)

Image Step 07
07 Step

Recipe View 5 mins Reduce heat to low and simmer for 5 minutes to allow flavors to meld.

Image Step 08
08 Step

Recipe View Serve hot, garnished with the reserved broccoli florets. Enjoy with crusty bread for dipping, if desired.

For a richer flavor, use chicken broth instead of vegetable broth.
To make this soup vegan, substitute the butter with olive oil and the evaporated milk and heavy cream with a plant-based alternative.
Add a dash of hot sauce for a little kick.
A sprinkle of shredded cheddar cheese adds a nice cheesy element.
Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Jayce Mayert

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 50 Ratings)
Total Reviews: (4)

  • Ethan Kuhlmangerhold

    Oct 12, 2024

    This soup is so creamy and delicious! My kids loved it!" - Sarah M.

  • August Schuster

    Aug 1, 2024

    Super easy to make and very comforting on a cold day." - Emily L.

  • Carlee Lueilwitz

    Jul 27, 2024

    I added a little bit of garlic powder, and it was amazing!" - John B.

  • Hollis Jenkinsdenesik

    Feb 24, 2024

    The nutmeg is a great addition! I will definitely make this again." - David K.

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