One of the favorite cream soups in our family? Broccoli cream soup! The truth is that broccoli in general is a place of honor for us, in any combination. But Broccoli Cream Soup and Pasta with white sauce, broccoli, chicken and spinach are the recipes we make at least once every two weeks. Have you tried the pasta recipe so far?
There are several variants of broccoli cream soup, as many housewives as many habits. Some choose to put a large potato in the soup, for extra creaminess. I prefer to use more broccoli, sweet cream and parmesan. Thus, the soup comes out very creamy and delicious!
Let’s talk about the vegetable or chicken soup that we use in the recipe for Broccoli Cream Soup. You can prepare the soup from vegetables (3 carrots, 1/2 celery, a parsnip root and a parsley root and 2 liters of water) or from vegetables and chicken cutlery. Once prepared, the soup can be used immediately or frozen in airtight bags until use. Or you can use cubes of organic chicken soup, which have ok ingredients and can be used especially in case of “intervention”. Of course, in the Broccoli Cream Soup recipe you can also use water, but the taste will be much richer using the soup. In the chapter “sweet cream” we use sweet cream for cooking, not fermented cream.
We pour vegetable / chicken soup over the broccoli. Add sweet cream and parmesan. Leave to cook until the broccoli is al dente. We pass everything through the blender until we have the desired consistency.
- 4 1/4 cups reduced sodium chicken broth, or vegetable broth
- 1 medium onion, chopped (2/3 cup)
- 1 carrot, peeled and chopped (2/3 cup)
- 1 celery stalk, chopped
- 1 clove garlic, chopped
- 5 cups broccoli florets, 12 ounces
- 1/2 cup 2% milk
- 3 tablespoons reduced-fat sour cream, plus optional more for garnish
- ground black pepper to taste
- 1/2 cup sharp cheddar cheese, shredded
In a medium sized stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.
Add broccoli, milk and pepper and cook, covered, 10 more minutes.
Add sour cream and puree soup with an immersion blender.
Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.
- Category: Dinner, Lunch, Soup
- Method: Main Course
- Cuisine: American
- Serving Size: 4
- Calories: 150kcal
- Sodium: 796.5mg
- Fat: 7g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 10.5g
- Cholesterol: 19.5mg
Keywords: Cream of Broccoli Soup