The Pioneer Woman Tasty Kitchen
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Best Ever Cream of Broccoli Soup

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Adapted from the Hungry Hunter restaurant, this rich, creamy soup is not low-calorie ( 1/2 pound of butter is not a typo!) but is incredibly tasty and satisfying. One bowl and a toasted piece of sourdough is a great meal.

Ingredients

  • 1-½ pound Broccoli
  • 1 quart Vegetable Broth Or Stock
  • 2-¼ cups Water
  • 2 whole Bay Leaves
  • ½ pounds Butter (2 Sticks)
  • 1 cup Diced Onion
  • 2 cloves Garlic, Minced
  • 1 cup Flour
  • 1 Tablespoon Salt
  • 1 pinch Ground White Pepper
  • 1-½ quart Milk
  • 1 whole Lemon

Preparation

Cut broccoli into small pieces, including both florets and stems (peeled), and put into a pot with the broth, water and bay leaves. I like to use Wolfgang Puck’s vegetable stock, because it’s very flavorful, but any vegetable broth or stock will do. Bring to a boil on high heat, then reduce heat and simmer until broccoli is tender, about 15 minutes. The smaller you cut up the broccoli pieces, the more quickly they will become tender.

When the broccoli is almost ready, melt one stick of butter in a large skillet and saute the onions and garlic until the onions are translucent. Add the other stick of butter and stir until it melts. Add flour, salt and pepper and stir to make a roux. Let simmer, stirring occasionally, for 5 minutes.

While roux is simmering, heat milk on medium-low in a separate saucepan. Warm milk to approximately 160 degrees. I usually use 2% milk for this soup.

Remove bay leaves from broth, then pour roux into the pot with the broccoli/broth and mix thoroughly. Add milk to the pot and stir. Use an immersion blender to blend to desired consistency. Simmer an additional 10 minutes.

Serve with toasted sourdough bread. A squeeze of lemon juice in each bowl really brightens the flavor.

Leftovers can be refrigerated or frozen, and the soup reheats beautifully in the microwave or on the stovetop.

5 Comments

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JudiF on 10.23.2010

@ scrapperjade Glad you liked it, too. It’s my go-to comfort food on a cool day.

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JudiF on 10.23.2010

@ Oma Connie Yes, you can freeze it with the milk in it, and then reheat either in the microwave (use a lower setting and a longer time, don’t just blast it on high), or on the stovetop.

@ xxg33k So glad you liked it!

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xxg33k on 10.15.2010

I just made this soup tonight. It is out.of.this.world!

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Oma Connie on 9.9.2010

Can you freeze this with the milk in it?

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scrapperjade on 8.3.2010

This is so delicious! I had a major craving for cream of broccoli soup and this is just what I was looking for! I will be making it again!

2 Reviews

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scrapperjade on 12.6.2011

So delicious! This is the recipe I come to again and again! Thank you for sharing!!

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michellesuzette on 6.22.2010

We made this for dinner last night, to go with our chicken salad–and the family loved it! I cut down on the butter, used skim milk, and used chicken stock, and it still turned out delicious. Thanks for sharing!

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