Best-Ever Cream of Broccoli Soup

Best-Ever Cream of Broccoli Soup


97 people made this

About this recipe: A deliciously creamy and hearty soup. Sauteed onions, garlic and carrots are simmered with broccoli, then liquidised and blended with single cream. Perfect with fresh crusty bread.

William Anatooskin

Serves: 6 

  • 50g butter
  • 1 onion, chopped
  • 4 large carrots, chopped
  • 1 clove garlic, chopped
  • 1 litre water
  • 4 tablespoons chicken stock granules
  • 450g fresh broccoli florets
  • 500ml single cream
  • 3 tablespoons plain flour
  • 4 tablespoons ice water
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground black pepper
  • 4 tablespoons chopped parsley

Prep:20min  ›  Cook:45min  ›  Extra time:1hr5min  ›  Ready in:2hr10min 

  1. Melt butter in a saucepan over medium heat; add chopped onions, carrots and garlic; cook for 5 minutes, stirring occasionally until softened.
  2. In a medium-sized cooking pot, add 1 litre water and chicken stock granules and bring to the boil. Add pre-cooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
  3. In a liquidiser or food processor, puree soup in batches and return to pot. Stir in single cream and remaining broccoli florets.
  4. In a cup, mix flour with 4 tablespoons ice water to form a thin liquid.
  5. Bring soup to the boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper and stir well. Garnish with chopped parsley when serving. Serve soup hot or cold.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate