- Cream of Broccoli Soup
Cream of Broccoli Soup
Meal Tags: Lunch, Make-ahead, One-pot, Soup
Dietary Tags: Egg-free, Nut-free, Pescatarian, Vegetarian
- 2 tbsp butter
- 1 yellow onion, diced
- 2 celery ribs, finely diced
- 3 tbsp all-purpose flour
- 1 broccoli crown, cut into florets
- 4 cups vegetable broth
- 1/3 cup heavy cream
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese for serving (optional)
In a large Dutch oven or soup pot, melt butter over medium-high heat. Add onion and celery and cook until they become soft, 4 to 5 minutes. Add flour and cook, stirring constantly, for 1 minute. Add broccoli, broth, salt and pepper. Reduce heat to medium-low, cover and simmer for 15 to 20 minutes or until broccoli is completely cooked. Using an immersion blender puree the soup until it reaches your desired consistency. Add cream and heat for an additional 5 minutes.
Serve immediately with shredded cheddar cheese or store in the refrigerator for up to 3 days.