Monday, March 18, 2013

Best Ever Cream of Broccoli Soup


I love cream of broccoli soup and have tried for years to find one that had just the right creamy texture. This is the recipe I've been using for the past two years and it's a keeper!

Best Ever Cream of Broccoli Soup
2-3 Broccoli Heads, washed and broken into smaller pieces
9 cups water
5 Tbsp Chicken Bouillon granules
For Roux:
1 cube butter
1 onion, finely chopped
1 cup flour
2 cups whipping cream (but I have made this with milk when I didn't have cream and it still works, just maybe not as thick).

Salt and pepper to taste
2 cups shredded cheese

In a large pot over medium heat, bring water to boil and bouillon granules and broccoli, reduce heat and simmer broccoli for about 10 minutes. In a separate saucepan over medium heat prepare the roux. Melt the butter, add the onions and saute for about 5 minutes. Add the flour to the onions and stir well, forming a thick paste.

Gradually add the cream and stir until thick, using whisk for smooth texture.
Now take your broccoli mixture and blend it, pulsing a few times. I have a Blendtec so it doesn't take much and I like there still to be a few chunks of broccoli. Blend to your desired consistency or don't blend, it's up to you. Now add the broccoli mixture and the roux together and stir well. Add salt and pepper. Next add the cheese, stirring until melted. *Best tip for cheesy soups: do NOT let it boil! This will break down the cheese and it will become grainy. Just keep it on a low heat until the cheese is melted. Serve and enjoy!
This soup is great paired with my Flaky Baking Powder Biscuits.