Creamed Broccoli Soup
Submitted by ronsolo
Pureed broccoli soup with celery, onion, and heavy cream, brightened with lemon juice and a kick of Tabasco. A simple 30-minute cream soup that serves a crowd.
YIELD
10 servingsPREP
10 minCOOK
20 minREADY
30 minSometimes the simplest approach gets the best results, and this creamed broccoli soup proves it.
Frozen broccoli simmers with celery and onion in chicken bouillon until everything is fall-apart tender, then gets blended into a smooth, vibrant green puree.
A pinch of ground cloves adds an unexpected warmth, lemon juice lifts the whole thing, and a dash of Tabasco sneaks in just enough heat to make you reach for another spoonful.
Heavy cream brings it all together into something rich and satisfying.
Pro Tips
- Frozen broccoli works just as well as fresh here and saves you a lot of prep time.
- Go easy on the cloves; a tiny pinch is all you need. Too much will overpower the broccoli.
- Add the cream gradually and stop when you reach your preferred thickness; you may not need the full two cups.
- Reheat gently and never let it boil after adding cream, or you’ll end up with a broken, grainy texture.
Ingredients
Directions
Put broccoli in a large saucepan with celery and onion.
Pour in boiling bouillon; bring to a boil and simmer 15 to 20 minutes until veggies are very soft.
Blend soup to a purée in electric blender.
Season soup to taste with cloves, salt, and pepper.
Add lemon juice and a dash of Tabasco.
Thin to desired consistency with cream.
Adjust seasonings.
Reheat very gently, stirring, and being careful not to let the soup boil.
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