I was making roasted broccoli and after I separated all the florets that I needed, I had all the thick stems left over. I didn’t want to throw the stems out, so I sliced them into 1″ rounds, sautéed them with a little onion, added chicken stock and made Cream of Broccoli Soup!

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
  • Course Pureed Vegetable, Soup
  • Cuisine French
  • Keyword Simple
Servings Prep Time Cook Time
6 people 10 minutes 25 minutes
Passive Time Total Time
35 min
Servings Prep Time Cook Time
6 people 10 minutes 25 minutes
Passive Time Total Time
35 min
Tips
I served this with croutons which I heated in the oven for 5 minutes at 375°, it makes a perfectly satisfying lunch with or without the croutons, or you could serve it as an appetizer.
Degree of Difficulty
Easy
Ingredients
  • stems from 3 bunches of broccoli
  • 2 tbspn unsalted butter
  • 1/2 medium onion finely chopped
  • 1 31 oz bottle of chicken broth
  • kosher salt to taste
  • 2 - 3 tbspn heavy cream
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe
  2. Finely chop one 1/2 onion and add to melted butter, stir to combine, cover and cook for 3-4 minutes or until the onions are translucent
  3. Slice broccoli stems into 1" rounds and add to sautéed onions, stir to combine, cover and cook for a further 4-5 minutes
  4. Add a 31oz jar of chicken stock, bring to a boil then reduce heat to medium low and simmer, covered, for 20-25 minutes, or until the broccoli s tender.
  5. Remove from heat when done and allow to cool slightly, then either move to a blender or use an immersion blender to puree the broccoli until the soup is velvety smooth,

Pin It on Pinterest