Broccoli Soup

Broccoli Soup

From The Food Network, you can substitute milk for the cream and you can add sharp cheddar to give it additional flavor. Vegetable or chicken broth will work and you can lighten it up with using nonfat yogurt instead of the cream.

  • 4 tablespoons butter, room temperature
  • 1 1/2 pounds fresh broccoli
  • 1 large onion, chopped
  • 1 carrot, chopped
  • Salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1/2 cup cream
  • Homemade Croutons, recipe follows


Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and sauté until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender (or a regular blender), puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.

Homemade Croutons:

  • Day old French bread
  • Olive oil
  • Salt and freshly ground black pepper
  • 1/4 teaspoon red pepper flakes

Preheat oven to 400 degrees F. Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well. Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

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