Best-Ever Cream of Broccoli Soup

    (110)
    2 hours 10 min

    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.


    100 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (110)

    Reviews in English (78)

    by
    95

    This soup is so flavorful. Everyone who tasted it loved it. I made some variations to lighten it: I used milk instead of half and half; I used 1 tbsp. butter instead of three; and I also used only 2 tbsp. chicken bouillon granuals with 3 cups water, to decrease the sodium. When prepared in this manner the soup is less than 100 calories per 1 cup serving! Yummy!  -  06 Feb 2008  (Review from Allrecipes US | Canada)

    by
    47

    A great recipe. I did however, add a little celery and omitted the carrots. Also, I did not puree it, but finely chopped the broccoli.  -  23 Feb 2005  (Review from Allrecipes US | Canada)

    by
    41

    Delicious soup! To lighten it a bit, I cut back on the butter and used milk instead of cream. The results were still creamy and flavorful. Thanks!  -  14 May 2002  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate