Back to Cream of Broccoli Soup All Reviews for Cream of Broccoli Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cream of Broccoli Soup Credit: Romulo Yanes Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 1/4 cup (1/2 stick) unsalted butter 1 medium yellow onion, diced small 1/4 cup all-purpose flour (spooned and leveled) 4 cups low-sodium chicken broth 1 pound broccoli, cut into florets, stems peeled and chopped 1/4 cup heavy cream Coarse salt and ground pepper
Cook’s Notes To store soup, let cool, then cover and refrigerate, up to 1 day.
Gallery Cream of Broccoli Soup Credit: Romulo Yanes
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Gallery
Cream of Broccoli Soup Credit: Romulo Yanes
Cream of Broccoli Soup
Credit: Romulo Yanes
Cream of Broccoli Soup
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 4
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 1/4 cup (1/2 stick) unsalted butter 1 medium yellow onion, diced small 1/4 cup all-purpose flour (spooned and leveled) 4 cups low-sodium chicken broth 1 pound broccoli, cut into florets, stems peeled and chopped 1/4 cup heavy cream Coarse salt and ground pepper
Directions
In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
Add flour and cook, stirring, until combined, 1 minute.
Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.
Cook’s Notes To store soup, let cool, then cover and refrigerate, up to 1 day.
Cook’s Notes
To store soup, let cool, then cover and refrigerate, up to 1 day.
Reviews (4)
Add Rating & Review 192 Ratings 5 star values: 45 4 star values: 61 3 star values: 56 2 star values: 22 1 star values: 8
Reviews (4)
Add Rating & Review 192 Ratings 5 star values: 45 4 star values: 61 3 star values: 56 2 star values: 22 1 star values: 8
Add Rating & Review
192 Ratings 5 star values: 45 4 star values: 61 3 star values: 56 2 star values: 22 1 star values: 8
192 Ratings 5 star values: 45 4 star values: 61 3 star values: 56 2 star values: 22 1 star values: 8
192 Ratings 5 star values: 45 4 star values: 61 3 star values: 56 2 star values: 22 1 star values: 8
5 star values: 45 4 star values: 61 3 star values: 56 2 star values: 22 1 star values: 8
Martha Stewart Member Rating: 5 stars 10/24/2019 add a touch of nutmeg Martha Stewart Member Rating: 5 stars 10/15/2016 I made this recipe a couple times. The first time it was very good...but seemed to be missing something. The second time I steamed the broccoli, while sautéing conions and celery in the butter. When making the roux, i added both the broth and the cream and when thick, i added sharp cheddar cheese and whisked until smooth. Then i added the broccoli. I pureed only half the mixture then returned to the pan. I then added crisp bacon crumbles. Yum!!!! HUGE HIT!!! Martha Stewart Member Rating: Unrated 11/19/2015 First, I LOVE Martha's recipes. Her collections are always first when I search a new recipe. I made this soup as directed but added a large piece of rind from some aged gouda into the broth and cooked it to give some extra flavor. I'm one who looks in the frig for something I can add so I can get rid of leftovers and I found some roasted new potatoes so I chopped them up and added them with the brocolli. I removed the rind before pureeing and added a little cream. Delicious! Martha Stewart Member Rating: 5 stars 03/29/2014 Really good! Crowd pleaser and easy to make. I steamed the broccoli for 10 minutes before boiling it to cut down the time I spent in the kitchen. Added cheese to give it a little somethin' extra!Martha Stewart Member
Rating: 5 stars 10/24/2019
add a touch of nutmeg
Rating: 5 stars
Rating: 5 stars 10/15/2016
I made this recipe a couple times. The first time it was very good…but seemed to be missing something. The second time I steamed the broccoli, while sautéing conions and celery in the butter. When making the roux, i added both the broth and the cream and when thick, i added sharp cheddar cheese and whisked until smooth. Then i added the broccoli. I pureed only half the mixture then returned to the pan. I then added crisp bacon crumbles. Yum!!!! HUGE HIT!!!
Rating: Unrated 11/19/2015
First, I LOVE Martha’s recipes. Her collections are always first when I search a new recipe. I made this soup as directed but added a large piece of rind from some aged gouda into the broth and cooked it to give some extra flavor. I’m one who looks in the frig for something I can add so I can get rid of leftovers and I found some roasted new potatoes so I chopped them up and added them with the brocolli. I removed the rind before pureeing and added a little cream. Delicious!
Rating: Unrated
Rating: 5 stars 03/29/2014
Really good! Crowd pleaser and easy to make. I steamed the broccoli for 10 minutes before boiling it to cut down the time I spent in the kitchen. Added cheese to give it a little somethin’ extra!
All Reviews for Cream of Broccoli Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cream of Broccoli Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
