This easy, healthy Cream of Broccoli Soup recipe will become your new family favorite! Made with vibrant, nutrient-dense broccoli, it’s a dinner you can feel good about serving your family.
You know how when you go to restaurants and you order the cream of broccoli soup and it’s delicious, but it does not look appetizing at all? That’s because the broccoli has been cooking in it all day long and has turned a sad, gray/green color. And, because it’s been cooked so long, it has lost all its nutritional value. That’s not going to happen here. Today, we are going to make a Cream of Broccoli Soup where the broccoli stays green and healthy, and the rest of the soup keeps its lovely creamy hue. The best part? It’s super easy and only takes five ingredients.
First, get a large head of broccoli. Cut off the stem and cut the florets into bite-sized pieces. If you have anywhere from three to four cups of broccoli florets, you’re golden. Then you will want to steam them until they are a bright green color. In the microwave, about three minutes is perfect. If you do it in a steamer over boiling water on the stove, ten minutes is what I recommend.
I love my Pampered Chef Small Micro-Cooker for steaming my broccoli. You just put in your broccoli, add a little water, and pop it in the microwave. With those little holes in the lid, you can drain any liquid without opening it after the broccoli is done.
For the creamy soup base, you are going to melt butter in a large pot over medium-low heat. To that you will add some flour and salt. I just add the flour and salt and stir everything together with a whisk while the butter is melting. Once the butter and flour have melded together into a “roux,” (kind of a thick paste) start adding milk. It doesn’t matter what kind of milk you use here. Well, it does matter. I don’t recommend almond milk or coconut milk. I’m just saying that it doesn’t matter if your use skim or whole. Obviously, whole milk will make it more creamy, but it’s plenty creamy with just skim. I add about 1/2 to 1 cup of milk and stir it with the whisk until everything is smooth and there are no lumps. Then I add the rest of the milk (about three cups), turn up the heat to medium-high and stir continuously until the soup thickens, making sure the bottom doesn’t burn.
Once your soup has reached a lovely, thick texture (enough to coat the back of a spoon) remove it from the heat and carefully add your steamed broccoli.
Voila! You are done! You have beautiful, healthy soup that tastes amazing!
Be sure to store the leftovers, because you will not want to waste one drop!
- 6 Tbsp. butter
- 6 Tbsp. flour
- 1 tsp. salt
- 4 cups milk
- 3-4 cups broccoli florets, steamed
- In a medium pot over medium-low heat, melt the butter.
- When butter is melted, add the flour and salt and stir until it comes together in a thick paste.
- Add 1 cup of milk and whisk until all the lumps are gone.
- Add the other 3 cups of milk and turn up the heat to medium-high. Continue to whisk until soup thickens, making sure to scrape the bottom as you stir.
- Add your steamed broccoli, stir, and serve.
Try these perfect complements to this soup!