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Recipe for Best Broccoli Soup | Almanac.com

Best Broccoli Soup

Photo Credit
Oksana Mizina/shutterstock
Yield
6 to 8 servings
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Simmer
Sources
User Submitted

Best Broccoli Soup
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Our Best Broccoli Soup is made with fresh broccoli, carrots, and herbs for a wonderfully healthy, flavorful dish to both warm and nourish the body. Serve with chunks of warm bread.

We use fresh basil, thyme, and sage but you can also used dried herbs. And if you don’t have them all (or, don’t want to buy them all), add what you wish.

For those interested, you could also turn this into a broccoli-cheese soup. Right before you are ready to serve the soup, whisk in two cups of grated sharp cheddar cheese until blended (about 1 to 2 minutes). Serve hot.

See all of our favorite soup recipes.

Ingredients
2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped carrots
1 rib chopped celery
1/2-1 cup minced onion
6 tablespoons butter or margarine
6 tablespoons flour
3 cups chicken broth
2 cups milk
1 tablespoon minced fresh parsley (or 1 teaspoon dried)
1 teaspoon salt
4 basil leaves, chopped (or 1/2 tsp of dried basil)
3 to 4 thyme sprigs , chopped (or 1/4 tsp dried thyme)
3 to 4 sage leaves, chopped (or 1/4 tsp dried sage)
croutons, for garnish (optional)
Instructions

In Dutch oven or soup kettle, bring water to boil. Add broccoli, carrots, and celery; boil 2 to 3 minutes. Drain; set vegetables aside.

In the same kettle, saute minced onion in butter on low flame until soft and tender, stirring periodically (about 4 minutes).

Add the flour, whisking continously for about 4 minutes to form a smooth paste. (Whisking avoids burning.) Keep on low heat.

Gradually add the broth and milk, whisking constantly so it all blends. Bring to boil; boil and stir 1 minute. Add vegetables (broccoli, carrots, celery). Stir in parsley, salt and thyme. Reduce heat; cover and simmer for 30 to 40 minutes until vegetables are tender and flavors are combined.

Add chopped thyme, sage and basil. (If using dry herbs, add about 1/2 tsp of basil and a 1/4 tsp each of thyme and sage.)

If not serving immediately, switch off the stove and keep the soup covered.

Ladle soup into bowls and garnish with croutons if desired. 

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Comments

Mardi (not verified)

2 years 3 months ago

For a gluten-free soup with a milk base, I use mashed potatoes in the broth instead of using flour. The potatoes make the soup thick without the need for flour. Also, I've always used cheese in the broccoli soup.

Vicki (not verified)

2 years 3 months ago

This sounds delicious but those of us living a low carb lifestyle would appreciate a non-flour / non-cornstarch, keto-friendly option.

dee (not verified)

2 years 3 months ago

I always thought that milk is added at the end of cooking time and you bring it to temperature, then serve. That way it doesn't curdle.

Carol Henders (not verified)

4 years 10 months ago

Recipe says "to add broth and milk gradually."

Lynda (not verified)

6 years 2 months ago

Sounds delicious...I would also use the cooking water, stock and milk. I wouldn't add the broccoli until closer to the end of cooking time...too mushy otherwise.