Cream of Broccoli Soup

I love this method of making soup, because it’s so versatile. It’s also a great way to use produce that’s on its last leg, and I always have fun experimenting with new flavour combinations and base vegetables. You can use this recipe as a guide to creating different pureed soups, depending on the ingredients you have on-hand, or stick to this recipe for a delicious take on the classic “cream of broccoli”.

I’m partial to roasted vegetables, because I love the depth of flavour added by the mild charring and caramelization from the heat component. I find the flavours to be comforting and cozy, and tend to lean towards that style of cooking. That said, if you tend to prefer steamed vegetables, you can absolutely substitute cooking methods for the broccoli in this recipe. If steamed, you’ll end up with a slightly cleaner and brighter finished product!

Print Recipe

Cream of Broccoli Soup

A bright and colourful soup that's perfect for spring!

Course Lunch, Soup

Keyword Broccoli Soup, Cream of Broccoli, Roasted Broccoli, Soup

Servings 4 people

Author Alexandra Joy

Ingredients

• 3 Cups Broccoli Florets
• 3 Tbsp Extra Virgin Olive Oil, divided
• 1 Yellow Onion, roughly chopped
• 3-4 Cloves of Garlic, minced
• 4 Cups Homemade Stock, or preferred store-bought
• 1 tsp Cumin
• 2 Tbsp Unsalted Butter
• 1 Cup Milk, I use 2%
• 1/2 Lemon, juiced
• Salt, to taste

Instructions

• Preheat the oven to 400º F
• In a large bowl, toss broccoli florets in 2 Tbsp of olive oil to coat evenly. Salt generously, and spread them out evenly on a baking sheet. Roast in the oven for about 18-20 minutes, or until tender and slightly crispy around the edges. Remove from the oven and set aside.
• In a pan over medium heat, add the remaining 1 Tbsp of olive oil. Once hot, add the onions and allow them to cook until slightly translucent, stirring frequently. Add the garlic and reduce the heat to medium low. Stir contstantly until very soft and fragrant (about 2-3 minutes), then remove the pan from the heat.
• Add the onion mixture and 2/3 of the broccoli to the a high powered blender. With the remaining broccoli, shave off the tops so you're left with very small florets for garnish/texture, and add the remaining stems to the blender. Add the stock and cumin, and blend for about 3-4 minutes or until very smooth. If you're not able to fit all 4 cups of stock into the blender, just add as much as you can and stir in the rest afterwards.
• Pour the mixture into a large pot, and place over medium heat. Bring to a simmer, then stir in the butter, milk, and lemon juice. Remove from heat, season to taste, then cover and let stand for about 20 minutes to allow the flavours to marry.
• Either stir in the remaining broccoli florets, or serve as garnish on the soup with some drizzled cream or olive oil. Enjoy!