Cream of Broccoli Soup

Posted by Rachel October 05, 2016

Cream of Broccoli Soup

Even though it's fall, it's still hot in New Mexico. So Cream of Broccoli soup sounded light but filling enough for the 80s+ weather here. This recipe is lighter than some other recipes. I have replaced the cream with half and half. If you like a creamer soup change it back.

Cream of Broccoli Soup

2 tbsp Olive Oil

1/2 Onion, chopped

1 cloves of Garlic

1 1/2tsp Salt

1/2 tsp Black Pepper

1 1/2 cups Chicken Broth

2 1/2 cups Broccoli

1 cup carrots, shredded

1/4 c Unbleached Flour

2 Cups Half & Half

Pinch of red pepper flakes

Grated Cheddar, for garnishing(optional)

In a large pot over medium heat, add the olive oil and onions and cook for 3 minutes. I used red onions because they are my favorite. But use whatever onions you like best.

Add the garlic and salt and pepper and cook for an additional 2 minutes.

I make my own chicken broth and save it for soups. Saves a lot of money and gives me something to do with less desired chicken parts.

Add the broth, broccoli, and bay leaf and bring to a boil.

Turn down heat to low, cover and simmer for 30 minutes.

Add flour, by removing 1/2 cup of the broth to a small bowl. Wisk in the flour. Once the lumps have been dissolved add back to the pot. Add the half and half. Bring the soup to a boil, turn the heat down to medium and cook for 15 minutes.