Cream of Broccoli Soup | #Homemade

Start by melting some butter in a Dutch oven on the stove.

Add finely diced onion and finely diced celery to the melted butter.

Sauté the onion and celery mixture until soft and translucent.

Stir in all-purpose flour to thicken the soup, stirring constantly to prevent burning.

Add both broccoli florets and peeled, bite-sized pieces of broccoli stalks to the pot.

Cover the mixture with vegetable or chicken broth.

Bring the mixture to a boil, then reduce the heat to medium-low and cover with a lid.

Let the soup simmer for about 20 minutes or until the broccoli is very soft.

Turn the heat down to low and use an immersion blender to purée the soup to your desired consistency.

Add heavy cream to the puréed soup and let it simmer for another 5 minutes before serving.

Serve the soup with shredded cheddar cheese on top.

Equipment Needed

Dietary

Allergens