Charred broccoli cream soup. Onions, celery, and broccoli cooked in chicken broth are pureed with milk in this quick scratch-made cream of broccoli soup. As much salt and pepper as I had to use, it still was not very flavorful as other cream of broccoli soups that I've had. My easy Broccoli Soup is a simple Cream of Broccoli Soup that's thick and creamy with an extra hit of flavour from cheddar cheese!
The butter and flour mixture -- what's called a roux -- gives it body and silkiness.
Cream of broccoli soup is a soup prepared with broccoli, stock and milk or cream as primary ingredients.
Ingredient variations exist, as do vegan versions.
You can cook Charred broccoli cream soup using 6 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Charred broccoli cream soup
- It's 4 of broccoli crowns.
- Prepare 2 tbsp of butter.
- Prepare 1 of large shallot, chopped.
- It's 1 of heap tsp chicken stock paste.
- Prepare 1/2 tsp of fresh thyme leaves.
- You need 1/4 cup of heavy cream.
It is also a commercially, mass-produced soup, often sold in cans. Tasting Notes on our Charred Broccoli Soup recipe: To tone down the boldness of the smoke, always reach for hardwoods that are noted to be lighter in If you want to make this a cream-based soup, simply add ¾ cup of light cream or ½ cup of sour cream to the finished soup. This Broccoli Cream Soup recipe is perfect to prepare on weekend for the kids or to pack in a picnic lunch! I love making creamed soups, especially in the Fall when the weather starts getting cold.
Charred broccoli cream soup instructions
- Trim the broccoli, separating the florets from the thicker stems, and chopping all into bite-sized pieces..
- Bring 8 cups of water to a boil in a medium pot. Add all the broccoli stems and simmer 2 minutes. Add 1/4 of the florets and simmer another 1 minute. Strain, reserving the liquid..
- Put the pot back on medium heat. Add the butter and shallot. Fry for 1 minute to soften the shallot. Pour the broccoli water back into the pot. Add the chicken stock paste, a pinch of salt, and a few grinds of freshly cracked black pepper, and bring to a simmer..
- Return the parboiled broccoli to the pot and add the thyme leaves. Simmer for 10 minutes, then blitz with an immersion blender until smooth (for safety, you might want to let the soup cool a bit before doing this). Turn the heat up to medium-high and simmer for 15 to 20 minutes, until reduced and thickened slightly..
- While waiting on the soup, put a medium pan on high heat. I suggest using cast iron or carbon steel for this step. Add a splash of veg oil, then the remaining broccoli florets and a good pinch of salt. Let sear, stirring occasionally, until the broccoli's singed and softened (but not mushy). Remove the florets and set them aside..
- Take the pot off the heat and stir in the cream. Add the charred florets. Check the seasoning and add more salt and pepper as needed. Serve hot..
Most creamed soups are loaded with cream or flour which make them high in fat and calories. To slim this cream of broccoli soup down I use the vegetables to thicken it, keeping it thick. This simple and healthy cream of broccoli soup recipe gets its flavor from a mixture of aromatic vegetables, including leeks and celery. Enjoy this easy homemade cream of broccoli soup as a comforting appetizer or pair it with a sandwich or salad for lunch or dinner. This creamy vegan broccoli soup is exactly what we all need right now.