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.

    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.

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