Tsr Version of Big Boy Cream of Broccoli Soup by Todd Wilbur
Warm, comforting, and irresistibly creamy, this Tsr Version of Big Boy Cream of Broccoli Soup by Todd Wilbur is a homemade take on a restaurant classic that will delight your taste buds. Packed with tender broccoli florets simmered in a flavorful blend of chicken broth and seasonings, this soup is elevated with a rich, velvety base of half-and-half and milk thickened to perfection. The recipe uses simple pantry staples like butter, flour, garlic powder, and onion powder to craft a cozy dish that’s easy to prepare in just 45 minutes from start to finish. Perfectly customizable, you can use an immersion blender to achieve your ideal texture—smooth and silky or slightly chunky. For an added touch of indulgence, serve with a sprinkle of shredded cheddar cheese on top. Ideal as a hearty lunch or a light dinner, this soup is a family-friendly favorite you’ll want to make again and again.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 3 cups Chicken broth
- 2 cups Water
- 6 tablespoons Unsalted butter
- 6 tablespoons All-purpose flour
- 2 cups Half-and-half
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.25 teaspoons White pepper
- 0.5 cup Shredded cheddar cheese (optional for topping)
Instructions
In a large pot, combine the broccoli florets, chicken broth, and water. Bring to a boil, then reduce the heat and simmer for 15 minutes or until the broccoli is tender. Remove from heat and set aside.
In a separate medium saucepan, melt the butter over medium heat. Gradually whisk in the all-purpose flour to create a roux. Cook and stir for 2-3 minutes until the mixture turns a light golden color.
Slowly whisk in the half-and-half and milk into the roux, ensuring no lumps remain. Continue cooking while stirring constantly until the mixture thickens, about 5 minutes.
Pour the thickened cream mixture into the pot with the broccoli and broth. Stir well to combine.
Season the soup with salt, garlic powder, onion powder, and white pepper. Taste and adjust seasonings as necessary.
Using an immersion blender, partially blend the soup to your desired consistency. If you prefer a chunkier soup, leave some broccoli pieces intact. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Heat the soup over low heat, stirring occasionally, for another 5 minutes to ensure all the flavors meld together.
Serve hot, optionally garnished with shredded cheddar cheese for extra richness and flavor.
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 431 mg | 144% | |
| Sodium | 4901 mg | 213% | |
| Total Carbohydrate | 92.0 g | 33% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 38.7 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1499 mg | 115% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1749 mg | 37% | |
*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.
