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.


Creamy Broccoli Soup
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