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Creamed Broccoli Soup

A simple to make, very delicious creamed soup.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 1337 kcal

Equipment

  • 1 Large Saucepan or Soup Pot For sautéing vegetables and simmering soup.
  • 1 Blender or Food Processor For pureeing the soup; an immersion blender is also suitable.
  • 1 Chef's knife For chopping onions, carrots, garlic, and broccoli.
  • 1 Cutting Board
  • 1 Whisk For mixing the flour slurry and stirring the soup.

Ingredients
  

Main

  • 3 tablespoons butter
  • 1 onion chopped
  • 4 large carrots chopped
  • 1 clove garlic chopped
  • 4 cups water
  • 4 tablespoons chicken bouillon powder
  • 1 pound fresh broccoli florets
  • 2 cups half-and-half
  • 3 tablespoons all-purpose flour
  • ¼ cup ice water
  • 1 tablespoon soy sauce
  • ½ teaspoon ground black pepper
  • ¼ cup chopped parsley

Instructions
 

  • Melt butter in a saucepan over medium heat; add chopped onions, carrots, and garlic, and cook for 5 minutes, stirring occasionally until softened.
  • In a medium-sized cooking pot, add 4 cups water and chicken bouillon granules and bring to boil. Add precooked onion mixture to soup pot. Add broccoli florets, reserving a few pieces to be added near the end of cooking time. Reduce heat and simmer, covered, for 15 to 20 minutes or until broccoli is just tender.
  • In a blender or food processor, puree soup in batches and return to pot. Stir in half and half cream and remaining broccoli florets.
  • In a cup, mix flour with 1/4 cup cold water to form a thin liquid.
  • Bring soup to boil; add flour mixture slowly, stirring constantly to thicken soup as desired. Add soy sauce, black pepper, and stir well. Garnish with chopped parsley (or carrot curls) when serving. Serve soup hot or cold.

Notes

Ensure aromatics (onion, carrot, garlic) are properly softened and fragrant before adding liquid, as this builds a strong flavor base. When pureeing hot liquids, use caution: fill the blender only halfway, vent the lid, and hold it down firmly, or use an immersion blender directly in the pot. The reserved broccoli florets add textural contrast; consider blanching them lightly to maintain vibrant color before adding back. Add the flour slurry slowly, stirring constantly to prevent lumps and cook out the raw flour taste. Adjust seasoning (salt, pepper, soy sauce) and consider a splash of lemon juice for brightness. Garnish with fresh parsley for color and aroma.