In winter in Connecticut, broccoli is one of the few green vegetables that’s consistently available, fresh-looking and vibrant-tasting in our markets. Out-of-season green beans and asparagus can be sad and shriveled. Zucchini is flavorless. Spinach and salad greens are obscured by cellophane, so you’re taking your chances. Brussels sprouts and kale are OK in moderation, but we need to pace ourselves with those. For getting our greens day in and day out, it’s a good thing we like broccoli — and we like it a lot. As a side, in salads, casseroles and pastas – and especially in Cream of Broccoli Soup.
Broccoli’s strong flavor doesn’t play well in broth-based, clean-out-the-fridge soups. But simmer it gently and briefly in a creamy base, enriched with butter and aromatics, herbs and warm spices, and it becomes something truly special.
There is no cheese in this soup. The rosy color comes from warm spices (paprika and cumin) and a splash of Tabasco for a subtle hint of heat. It’s just as creamy and thick as those broccoli and cheese soups that are so popular at pubs and chain restaurants, but – IMHO – it’s more interesting. The flavor of the broccoli really comes through when it’s not masked by cheese, and its texture stays firm, not mushy.
Making this ahead and what to do with leftovers:
- Soup is the quintessential make-ahead dish. And the good news is the flavor of creamy-based soups often improves after they’ve aged for day and this one is no exception. This soup tastes great the day you make it, and even better the next day.
- It will keep in the fridge for up to 5 days. It doesn’t freeze well.
This post was updated in February 2021 with new photos and a slight adjustment to the recipe to reduce the amount of chicken broth for an even thicker, creamier soup.
Cream of Broccoli Soup
Ingredients
- 8 tablespoons unsalted butter
- 1 small onion, finely chopped (about 1 cup)
- 2 stalks celery, finely chopped (¾ cup)
- 1 medium carrot, finely chopped (½ cup)
- Kosher salt and black pepper to taste
- 1½ teaspoons minced fresh thyme
- 1 teaspoon paprika
- ¾ teaspoon celery seed
- ½ teaspoon cumin
- ½ cup all-purpose flour
- 2 cups chicken broth
- 9 ounces coarsely chopped broccoli crown (from florets and 2 inches of stalk) (about 3 cups)
- 1½ cups whole milk
- 1 cup heavy cream
- 4 shakes of hot sauce such as Tabasco, or to taste
- 2 tablespoons minced fresh basil
Directions
- Step 1 Melt the butter in a soup pot over medium-low heat. Add the onion, celery and carrot, and season with a large pinch of kosher salt and a few grinds or pinches of black pepper. Cook the vegetables until they’ve begun to soften, about 6 minutes.
- Step 2 Increase the heat to medium and stir in the thyme, paprika, celery seed, cumin and flour. Cook, stirring occasionally, for 3 minutes. Meanwhile, heat the chicken broth over medium heat on the stove or for 3 minutes in the microwave on High.
- Step 3 Add the hot chicken broth to the pot and switch to a whisk, whisking constantly to break up any clumps of flour. Bring the mixture to a simmer.
- Step 4 Switch back to a spoon and stir in the broccoli, milk, cream, hot sauce, and more kosher salt and pepper to taste. Return the mixture to a simmer, then reduce the heat to medium low and simmer, stirring frequently, until the soup is thickened and the broccoli is just al dente, 10 to 15 minutes. Don’t let the broccoli overcook and get mushy.
- Step 5 Stir in the basil then taste and adjust the seasonings before serving.
