Creamy Broccoli Soup

Creamy Broccoli Soup

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  • 1 bunch fresh broccoli
  • 4 C vegetable broth
  • ½ C water
  • 8 oz. thick bacon, diced
  • 2 T unsalted butter
  • 1 C onion, minced
  • ½ C celery, minced
  • 1 T garlic, minced
  • ½ C flour
  • ¼ C fresh parsley, chopped
  • ¼ C scallions, chopped
  • fresh lemon juice
  • salt
  • pepper
  • fresh grated nutmeg
  • Toasted baguette slices
  • crumbled blue cheese


  1. Trim the broccoli into florets. Cut into bite-sized pieces. Trim the stalks and discard woody outer layer of stems. Dice the insides; set aside.


  2. Bring the broth and water to a boil in a stockpot/Dutch oven. Add the florets. Reduce heat to medium and parboil until crisp tender (2-3 minutes). Transfer to a bowl and save the broth.


  3. Cook the bacon until crisp; drain. Reserve 2-3 tablespoons of the drippings.


  4. Melt the butter in a pot with 2 T of bacon fat. Add the onion, celery, garlic, and diced broccoli stems. Cover and sweat the veggies until softened (about 5 minutes). Whisk in the flour and cook 2 minutes. Whisk in the reserved broth and bring to a boil over high heat.


  5. Reduce heat to medium-low and simmer until thickened (about 2 minutes). Add the parsley, scallions, and the remaining half of the florets; simmer 3 minutes.


  6. Puree the soup in 2 batches and return to the pot over low heat. Season with lemon juice, salt, pepper and nutmeg.


  7. Serve with baguette slices, bacon, blue cheese and remaining florets.