My Favorite Cream of Broccoli soup Recipe
Cream of broccoli soup
It’s no joke, when the days get shorter and the nights get colder, you just want a steaming pot of soup to warm your soul!
“But who’s going to make that” you say?
You are!!
Don’t be intimidated if you’ve only ever made soup by popping open a can and dumping it in a bowl. I’ll walk you through it!
This cream of broccoli soup is ‘da bomb’, but my all-time favorite cream soup is potato (that recipe coming soon).
Either of these soups is a great way to use up some extra milk that you have shoved in your fridge.
Ahem, you mean you didn’t drink that?? That’s OK, our cows forgive you.
I don’t even have pictures of making this (Oops), but remember, it’s pretty simple..
Cream of broccoli soup
3 cups chicken broth (homemade is best)
10 oz package of frozen broccoli florets (fresh is fine too)
1/2 cup butter
1 small onion, chopped
1/2 cup flour
3 cups Hoffman’s Little Acres Raw Milk
1 cup Hoffman’s Little Acres Raw Cream
1 tsp salt, or more to taste because I don’t add the cruddy chicken bouillon cubes.
If you have Nutritional Yeast add a 1/2 tsp along with the salt, that will make it taste more like the bouillon cubes but it’s good for you!1/2 tsp pepper
1/4 cup shredded cheddar cheese
In a large pot add broth and broccoli. Bring to a boil, then simmer for 10 minutes until broccoli is soft and you can easily stick a fork in it (it’s done ;)
In a large skillet or frying pan, melt butter & add chopped onion. Cook for about 5 min. until onion looks translucent.
Turn skillet to low heat and add flour to butter and onion. Stirring constantly, cook for 1-2 min.
VERY SLOWLY add a little splash of milk (about 1/4 cup) at a time, stirring very well after each ‘splash’. This prevents lumps (no one likes lumpy soup LOL)
Cook the milk mixture while stirring constantly for about 5-10 min until it starts to thicken. Adjust your burner temp as needed. Turn it up from the low setting to med-low, but not too high that you scorch the milk.
Add salt and pepper to the milk mixture, stir.
Pour milk mixture into the large pot of broth.
Simmer, stir frequently, until the soup starts to thicken.
Ladle into bowls or hollowed-out crusty bread to be fancy! Top with shredded cheese.
I’m getting hungry writing this!
My Favorite Cream of Broccoli soup Recipe
Ingredients
- 3 cups chicken broth (homemade is best)
- 10 oz package of frozen broccoli florets (fresh is fine too)
- 1/2 cup butter
- 1 small onion, chopped
- 1/2 cup flour
- 3 cups Hoffman’s Little Acres Raw Milk
- 1 cup Hoffman’s Little Acres Raw Cream
- 1 tsp salt, or more to taste because I don’t add the cruddy chicken bouillon cubes.
- If you have Nutritional Yeast add a 1/2 tsp along with the salt, that will make it taste more like the bouillon cubes but it’s good for you!
- 1/2 tsp pepper
- 1/4 cup shredded cheddar cheese
Instructions
- In a large pot add broth and broccoli. Bring to a boil, then simmer for 10 minutes until broccoli is soft and you can easily stick a fork in it (it’s done ;)
- In a large skillet or frying pan, melt butter & add chopped onion. Cook for about 5 min. until onion looks translucent.
- Turn skillet to low heat and add flour to butter and onion. Stirring constantly, cook for 1-2 min.
- VERY SLOWLY add a little splash of milk (about 1/4 cup) at a time, stirring very well after each ‘splash’. This prevents lumps (no one likes lumpy soup LOL)
- Cook the milk mixture while stirring constantly for about 5-10 min until it starts to thicken. Adjust your burner temp as needed. Turn it up from the low setting to med-low, but not too high that you scorch the milk.
- Add salt and pepper to the milk mixture, stir.
- Pour milk mixture into the large pot of broth.
- Simmer, stir frequently, until the soup starts to thicken.
Notes
Ladle into bowls or hollowed-out crusty bread to be fancy! Top with shredded cheese.