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Cream of Broccoli Soup

February 9, 2012

I’m killing two birds with one stone today.

You see, 1) someone asked me if I would share the recipe for this cream of broccoli soup and 2) my mom told me she likes reading posts where I “really get into it,” which she clarified by saying “you know, like when you write about me!”

This soup recipe is hers, so I can’t rightly share it without talking about her. See, two birds.

Truth be told, I’m not so sure I really like cooked broccoli.

Actually, I’m pretty positive I hate cooked broccoli. Raw is fine, cooked into something cheesy, creamy, and saucy is totally fine, but something about steamed, roasted or sautéed broccoli just kind of rubs me to wrong way. Lucky for me (and for Mom!) I’ve always loved this soup.

Like since I was a little girl. And when you think about how kids growing up in the early 90’s probably felt about vegetables (ew!), only then do you realize how grand of a statement that is.

I totally forgot about this soup for years. Those were dark days, my friends. Filled with lots of steamed broccoli hatred and a yearning to find a way to constitute broccoli into my life in an enjoyable way. I mean, it’s so cheap and I just really wanted to like it. Then it finally dawned on me, that my mother had the solution and I’d been eating it all my life. Duh.

This is literally the oldest recipe I have in my “Recipe” folder. That means it’s a classic. And it’s stood the test of time.

Cream of Broccoli Soup

  • 5-6 broccoli crowns, stems chopped off (or 2 bags of frozen broccoli)
  • 1/4 cup chopped green onions
  • 1/2 teaspoon salt
  • 2 cups broth (my mom uses chicken, but I sub vegetable and it works just fine)
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups 2% milk
  1. To a pot, add broccoli, onions, salt and broth and cook until broccoli is soft.
  2. Use a blender or an immersion blender to puree the broccoli mixture.
  3. In a separate pot, melt butter. Whisk in flour, then slowly pour in the milk and bring to a boil. Reduce heat and allow mixture to thicken (~1-2 minutes).
  4. Add butter/milk mixture to pureed broccoli mixture, stir to combine, and heat thoroughly.

Pay attention now. I’m about to show you a very unattractive soup picture.

Actually don’t pay attention.

Okay, I know it doesn’t look too promising, but I assure you, this is one of the simplest, quickest, tastiest and most comforting soups. It reminds me of my childhood. And you should know that I had a very fun and fulfilling childhood.

Plus you could go crazy and do this.

Which is totally not what my mom does, but I bet she and her “I’m-lactose-intolerant-but-I-love-cheese-so-much-I-can’t-stop-eating-it” attitude would totally approve.

And then you should probably dunk some good bread in there. I prefer a good hunk of crusty french bread, but there was a blizzard outside and I had half a pan of cornbread starring me in the face.

And you should totally wash all that green down with something deliciously sweet.

Like maybe a Bailey’s Irish Cream Walnut Brownie.

Mom would want you to.

Happy Thursday, friends. We’re almost there!

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5 Comments leave one →
  1. February 9, 2012 9:08 AM

    That looks surprisingly easy.. I usually don’t make soup because I don’t want to spend all day chopping vegetables.

  2. February 9, 2012 10:11 AM

    THANK YOU!!! I am totally making this soup this weekend. I am so excited, and my boys love broccoli and cheese 🙂

  3. February 9, 2012 1:03 PM

    Oh this is definitely going on my list…how can you go wrong with mom recipes? 🙂 Plus broccoli is the only vegetable my hubs will eat so this is definitely looking right up our alley…

  4. ADunn permalink
    February 10, 2012 8:32 AM

    One day I will be happy if I am half the cook your mom is. Rumor has it she is the red beans and rice master? How much do I have to pay to get THAT recipe? I love cream of broccoli, who knew it could be so simple and so delicious at the same time; not me that’s for sure.

    • February 11, 2012 8:30 AM

      Honestly, *I* don’t even know how to make red beans and rice. I’m embarrassed to admit that.

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