Broccoli soup is a rich soup that combines fresh broccoli earthiness with creamy cream and luscious broth. The soup starts with cooked but tender broccoli florets, onions, and garlic saut ed in butter until very aromatic. Finally, vegetable or chicken broth simmers the mixture to carry on the depth of flavour. It is a silky texture formed by the pureed broccoli at the end, which would smoothly match the natural crispiness of the vegetable with that very creamy liquid. The broccoli soup recipe benefits from adding heavy cream or milk. They create that signature luscious creamy with smooth consistency mixed with fresh, vibrant broccoli flavours. Beyond providing a body, the cream also balances the robust and spicy flavour of the vegetable, so it achieves a soft, comfortable taste that is great for any season. Black pepper and salt should be added as finishing touches for flavour, while grated cheese, preferably cheddar, should be stirred in or sprinkled on top for extra richness and tanginess at the finish. Certain thick and sweet consistencies may be achieved by adding potatoes or carrots to the soup. Very crunchy croutons with a drizzle of olive oil contrast ideally in texture with this fine broccoli soup recipe. A most comforting bowl of warmth, cream of broccoli soup is usually served as an appetiser or light lunch, easily complemented by fresh bread or a simple salad to create a full meal.

• 8 cups (florets) broccoli
• 1 onion
• 1 celery
• 5 tbsp butter
• 2 cups milk
• To taste ground black pepper

• To prepare the broccoli soup, melt 2 Tbsp of butter in a medium stockpot.
• Once the butter has melted, add the chopped onion and celery to the pot. You should saut the vegetables for about 4-5 minutes over medium heat, stirring occasionally, until they become tender and fragrant. For that savoury depth of flavour in this onion and celery foundation, no other ingredients add as much to help develop this delicious soup.
• Pour 3 cups of broth into the pot; this will allow most of the broccoli to be submerged.
• Use a lid to cover the pot. Let the mixture simmer for around 10 minutes. It should cook the broccoli tender so that when pierced with a fork, it can easily pass through; this is how you achieve soft enough broccoli so it blends nicely.
• Add to the pot the florets and also the shredded broccoli stalks after all the vegetables have softened.
• When the broccoli is tender, you can puree the soup.
• Pour the soup slowly into a blender so it's not overfilled - hot liquids expand when blended.
• Cover the blender lid with a kitchen towel and blend short pulses until the soup starts to swirl. Puree the soup in batches, mixing until very smooth. You could also puree the soup in the pot with an immersion blender. When you are all done pur eing, pour back the smooth soup into the pot.
• Over medium heat, melt the remaining 3 Tbsp of butter in a small saucepan. Then, stir in the 2 Tbsp of flour to make a roux.
• Cook roux for 1-2 minutes, stirring until it becomes light golden brown. It will thicken the soup, giving it a creamy texture. You'll gradually put a cup of milk in the roux, stirring the mixture continuously until it thickens and begins to boil.
• Once you've thickened the roux, pour it into the pot of pureed broccoli soup and stir well to ensure the soup itself takes on a rich, creamy consistency.
• Simmer for a few more minutes to make sure the flavours melt together.
• Taste the soup and balance it out using a pinch of salt and black pepper if needed. Or maybe you want a little warmth from a pinch of nutmeg.
• Serve soup piping hot in bowls, spooned over, and garnished with freshly ground black pepper, grated cheese, or a few croutons for added texture.
• Comforting, creamy broccoli soup is excellent served either as a light meal or with a loaf of crusty bread.
• This simple yet flavourful recipe is easy to make and packed with nutrients, making it a healthy and delicious option for any meal.