Old Fashioned Cream of Broccoli Soup
Warm, comforting, and undeniably nostalgic, this Old Fashioned Cream of Broccoli Soup is the perfect recipe for satisfying your cravings for classic flavors. Crafted with humble yet hearty ingredients like fresh broccoli, sautéed onions, garlic, and a creamy blend of heavy cream and whole milk, this velvety soup is both wholesome and indulgent. Simmered to tender perfection and blended until smooth, it boasts a rich, earthy flavor that’s elevated by a hint of nutmeg and optional garnishes of sharp cheddar cheese. Whether you’re looking for a cozy dinner option or an elegant starter, this timeless broccoli soup—ready in just 45 minutes—is sure to please. Serve it with warm crusty bread or crackers for a truly soul-soothing experience. Ideal for family meals or entertaining, this recipe is a delightful way to bring the comforting essence of homemade cooking to your table.
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 6 cups broccoli, chopped (including florets and stalks)
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
- 0.5 cup shredded sharp cheddar cheese (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped broccoli to the pot and stir to combine.
Pour in the chicken or vegetable broth, ensuring the broccoli is mostly submerged. Bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the broccoli is tender.
Using an immersion blender, puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches using a countertop blender. Return the soup to the pot after blending.
In a small bowl, whisk together the heavy cream, all-purpose flour, and whole milk until smooth.
Gradually stir the cream mixture into the soup, ensuring it is well combined.
Return the soup to medium-low heat and simmer for 5 minutes, stirring occasionally, until thickened.
Season with salt, black pepper, and nutmeg (if using). Adjust seasoning to taste.
Ladle the cream of broccoli soup into bowls and garnish with shredded sharp cheddar cheese, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.5 g | 199% | |
| Saturated Fat | 91.1 g | 456% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 6751 mg | 294% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 24.5 g | ||
| Protein | 41.7 g | 83% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 965 mg | 74% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1934 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
