Broccoli Soup

Creamy, smooth Broccoli Soup

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:40:00
Total Time: 0:50:00
Serving Size: Serves 2-4 Ingredients
  • 12 oz Broccoli Florets
  • 6 oz sliced thin Broccoli Stems
  • 1 1/2 oz Butter
  • 3 oz diced Onion
  • 2 minced Garlic Cloves
  • 3 T Flour
  • 3 1/2 Cups Low Sodium Chicken Stock
  • 1/3 Cups Heavy Cream
  • 1 Bay Leaf
  • 3 Sprigs Thyme (leaves only)
  • Salt and Pepper
Directions
  • In a large pot of salted boiling water, blanch your broccoli florets for 3 minutes. Remove from pot and place in an ice bath - reserve. In a medium sized pot, melt butter over medium heat, and add in onion, broccoli stems and pinch of salt. Sweat 3-4 minutes.
  • Add in garlic and stir. Add in flour and cook for 1-2 minutes (no coloring) – whisk in 1/3 of stock, bring to a boil and add in remaining stock.
  • Continue to whisk and bring to a boil – then add in your cream, bay leaf, and thyme and bring to a boil, then reduce to a simmer. Cook for 20-30 minutes (or until broccoli/onion are cooked through with no bite). Remove Bay Leaf.
  • Add in your blanched, drained florets into soup, and heat up for a minute. Transfer to a Vitamix and blend 1 minute til smooth, taste & season.