Easy Cream of Broccoli Soup is one of those thick, rich bowls of dunk-able goodness just waiting on a crusty loaf of bread and a hearty appetite.
Course Soup
Cuisine American
Keyword Cream Of Broccoli Soup
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 1582kcal
Author Kathleen
Ingredients
4TablespoonsUnsalted Butter
1Large OnionChopped
2Garlic ClovesMinced
1/4CupAll-Purpose Flour
2CupsChicken Broth
2CupsHalf and Half
1Heaping Tablespoon Better than Bouillon~Chicken Flavor
2Bay Leaves
1/2TeaspoonSalt
1/2TeaspoonBlack Pepper
1/4TeaspoonNutmeg
1/2CupsCarrotPeeled and Diced
4CupsBroccoli FloretsChopped
1/4CupHeavy Whipping Cream
Instructions
In a soup pot, over medium heat, melt butter. Add onions and garlic, adjusting heat lower as needed, and saute until translucent and very soft, about 8-10 minutes. Whisk in flour and cook 6-8 minutes or until golden.
Remove pot from heat and slowly add chicken broth, whisking until flour mixture is dissolved and smooth. Add half and half, Better than Bouillon, Bay Leaves, salt, pepper, nutmeg, and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until slightly thickened, about 20 minutes.
Add the carrot and broccoli and simmer, uncovered, until veggies are soft, about 20 minutes. Remove bay leaves and discard. Ladle soup into a blender, in batches, and puree until smooth (flecks of the veggies are okay). Return to the pot. Add heavy cream and gently heat through. Adjust seasoning and serve.