Back to Broccoli Cream Soup All Reviews for Broccoli Cream Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 6 4028_102108_broccolisoup.jpg

Ingredients Ingredient Checklist 5 tablespoons unsalted butter 1 medium onion, chopped (about 1 cup) 1/4 cup plus 1 tablespoon all-purpose flour 4 cups Basic Chicken Stock, plus more as needed 1 head broccoli (about 1 3/4 pounds), trimmed and cut into florets; peel and cut stems crosswise into 1/2-inch-thick pieces Coarse salt and freshly ground pepper 1/2 cup heavy cream (optional)

Gallery Read the full recipe after the video.

Recipe Summary Servings: 6 4028_102108_broccolisoup.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

4028_102108_broccolisoup.jpg

4028_102108_broccolisoup.jpg

Ingredients

Ingredients

  • 5 tablespoons unsalted butter 1 medium onion, chopped (about 1 cup) 1/4 cup plus 1 tablespoon all-purpose flour 4 cups Basic Chicken Stock, plus more as needed 1 head broccoli (about 1 3/4 pounds), trimmed and cut into florets; peel and cut stems crosswise into 1/2-inch-thick pieces Coarse salt and freshly ground pepper 1/2 cup heavy cream (optional)

Directions

Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).

Pour in stock, whisking until fully incorporated, and bring to a boil. Reduce heat to a simmer and cook, whisking often, until thickened, about 10 minutes.

Add broccoli stems and season with salt and pepper. Return to a boil, stirring to combine. Add florets and return to a boil. Reduce heat and gently simmer until broccoli is tender enough to mash with the back of a spoon, 10 to 20 minutes.

Working in batches, transfer broccoli mixture to the jar of a blender, bowl of a food processor, or puree through a food mill fitted with a fine or coarse disk, or an immersion blender. Strain soup through a fine mesh sieve into a clean pot, pressing down on solids.

Set pot of soup over low heat and whisk in cream, if using. Thin with more stock or water, if necessary. Season with salt and pepper and serve immediately.

Reviews (12)

 Add Rating & Review     152 Ratings   5 star values:        29    4 star values:        28    3 star values:        50    2 star values:        33    1 star values:        12

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Reviews (12)

Add Rating & Review     152 Ratings   5 star values:        29    4 star values:        28    3 star values:        50    2 star values:        33    1 star values:        12

Add Rating & Review

152 Ratings 5 star values: 29 4 star values: 28 3 star values: 50 2 star values: 33 1 star values: 12

152 Ratings 5 star values: 29 4 star values: 28 3 star values: 50 2 star values: 33 1 star values: 12

152 Ratings 5 star values: 29 4 star values: 28 3 star values: 50 2 star values: 33 1 star values: 12

  • 5 star values: 29 4 star values: 28 3 star values: 50 2 star values: 33 1 star values: 12

    Martha Stewart Member     Rating: Unrated       03/25/2013   I substituted the chicken both for vegetable broth (much more healthy and delicious) and the heavy cream for coconut cream (healthier and not cruel). Very delicious, thank you!  

Martha Stewart Member     Rating: 5 stars       10/17/2011   I never made Broccoli Cream soup before. This recipe is great! It was easy to make and taste great! My husband loved it. I used the heavy cream, I wanted it thick and creamy. Fabulous!  

Martha Stewart Member     Rating: Unrated       01/12/2011   I love this recipe! Really delicious and pretty easy to put together. After making it several times I decided to leave out the heavy cream -- it tastes delicious and it's less calories!  

Martha Stewart Member     Rating: Unrated       02/26/2010   This is my favorite broccoli soup recipe! It tastes just as good as any fine restaurant i've ever been too.  

Martha Stewart Member     Rating: Unrated       10/21/2008   I don't know why my comments posted 3x. Sorry everyone!  

Martha Stewart Member     Rating: Unrated       10/21/2008   I had some asparagus I needed to use up so I made it with that instead. I tasted a tiny bit before putting into the freezer and it tasted really good. I didn't add cream and added a splash more stock at the end. I can't wait to get the new book.

    Martha Stewart Member

    Rating: Unrated 03/25/2013

I substituted the chicken both for vegetable broth (much more healthy and delicious) and the heavy cream for coconut cream (healthier and not cruel). Very delicious, thank you!

Rating: Unrated

Rating: 5 stars 10/17/2011

I never made Broccoli Cream soup before. This recipe is great! It was easy to make and taste great! My husband loved it. I used the heavy cream, I wanted it thick and creamy. Fabulous!

Rating: 5 stars

Rating: Unrated 01/12/2011

I love this recipe! Really delicious and pretty easy to put together. After making it several times I decided to leave out the heavy cream – it tastes delicious and it’s less calories!

Rating: Unrated 02/26/2010

This is my favorite broccoli soup recipe! It tastes just as good as any fine restaurant i’ve ever been too.

Rating: Unrated 10/21/2008

I don’t know why my comments posted 3x. Sorry everyone!

I had some asparagus I needed to use up so I made it with that instead. I tasted a tiny bit before putting into the freezer and it tasted really good. I didn’t add cream and added a splash more stock at the end. I can’t wait to get the new book.

All Reviews for Broccoli Cream Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Broccoli Cream Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest