February 20, 2015
Cream of Broccoli (and cauliflower) soup was the perfect comfort food for a really cold winter night’s supper last night. It’s a soup that I can almost always scrape up the ingredients for even if it’s unplanned ahead of time. Our entire family likes this soup packed with lots of vegetables (and some cheese!). It is hearty enough for a meal especially with a slice of fresh baked multigrain bread.

It does require two pots and either a hand blender or a regular blender to puree the ingredients together. All of the vegetables and chicken broth cook in one pot. And, in the other pot you make a white sauce. I tend to like my white sauce pretty thick so it makes the soup extra thick too. Potatoes really add to the flavor of the soup – and give a great consistency when blended.

A larger pot will be needed to cook the potatoes and vegetables. You can use all broccoli or all cauliflower – or a combination. Carrots are also a good addition – but the color of the soup will not be as pretty (these are often in my vegetable drawer and can be used when there is not enough broccoli or cauliflower). Cut the potatoes about the same size as the vegetables so they cook evenly.

vegetables and broth ready to cook.

cooked vegetables being pureed/blended.

In the smaller pot, make a white sauce. Be sure to cook the onions until they are soft, it will make a sweeter and milder sauce. When you add the flour, be sure to cook it long enough with the butter and onions – it should bubble and just begin to turn a darker shade before adding the milk/cream. Heating the milk will help temper the sauce and it won’t get too lumpy that way. Be sure to stir a lot – or use a whisk when adding the milk. If there are lumps the blender will smooth it all out in the end.

saute butter and onions.

White sauce ready to be added to vegetable puree.

I’m sure I used a recipe for this soup at some point in time, but it is one that I just know basically what ingredients and quantities are needed. I measured ingredients last night and think this will work well for anyone who makes it. With variations it will be thinner or thicker based on the quantity of vegetables, flour and milk.

Pretty green color puree – just mixing in the white sauce.

Cream of Broccoli Soup

preparation time about 25 minutes

Serves 6-8 hearty bowls of soup.

Ingredients

4 – 5 cups broccoli florets (or combo broccoli, cauliflower, carrots)
3 medium-large potatoes (peeled and cut into similar size pieces as broccoli)
4 cups chicken broth/stock
1/2 cup finely chopped onion
5 Tbs butter (or combo butter and olive oil)
dash (about 1/4 tsp) white pepper (optional)
dash (about 1/2 tsp) dry mustard
1/3 cup flour
2 cups milk or half and half (heated to warm)
salt, pepper to taste
shredded cheddar cheese (about 1/2 cup plus more to top)

Instructions

In large stock pot combine broccoli, potatoes and chicken broth. Cover and bring to a low boil and cook until vegetables are tender, about 10 minutes.

In a saucepan melt butter on medium heat. Add onion and cook until onion is tender. You may need to adjust heat to medium-low so onions do not brown. Add dry mustard and white pepper and stir in to dissolve. Add flour and stir until mixture is bubbling all over and just beginning to brown. Slowly add milk, stirring to incorporate well. Let this mixture come to a low boil and thicken to desired consistency.

With a hand blender (or regular blender) puree the vegetable and stock mixture. Add 1/2 cup cheese and blend again. Last, add the white sauce to the vegetable mixture and blend one more time. Taste and add salt and pepper to your liking.

 

Notes