Cream of Broccoli Soup

March 25, 2011 No Comments

Soup – one of life’s basics and the most economical food to make. Whether its just a clean-out of the fridge or a specialty recipe, my life wouldn’t be complete without a good stick-to-the-ribs soup. It’s also one of the things I enjoy making the most. I usually make great vats and freeze it for meals later. How wonderful on a chilly day to be able to warm my innards with a big, steaming bowlful!

Yesterday’s mild temps and nice Spring sunshine have given way to heavy overcast and my bones are feeling kinda brrrrrr … let’s make soup! (I knew I was being a tad hasty turning off the baseboard heaters!)



broccoli florets and stems (stems peeled and chopped into 1/2-inch pieces)
onions – chopped and diced
garlic – peeled and sliced thinly
bacon – a whole package, sliced into 1-inch pieces
all purpose flour
vegetable broth


In a good-sized pot, using about 2 inches of water, boil the florets and stems just until tender. Don’t drain when done because we’ll use the liquid in the soup later.

Slice open the package of bacon – I use nice meaty bacon – and slice it right on the cardboard wrapper.

In a frying pan, cook the bacon until the fat is transparent – not too crisp! But that’s just me and the way I like my bacon. If you’re a crispy person, suit yerself!

When its done, line a bowl or plate with paper towel and scoop the bacon onto it to soak up the grease. Save the bacon fat in the frying pan.

Chop up the onions – I used two medium ones.

Heat the bacon fat in the frying pan and add the onion to it.

Slice the garlic – I used about 5 medium sized cloves.

Add the garlic to the onions in the frying pan and cook until browned and onion is transparent.

When it’s done, set it aside. If it’s too greasy, remove it from the pan and soak the grease off on paper towel. If the bacon was mostly meat, there shouldn’t be much fat left over.

In a big, heavy dutch oven or stock pot, melt about a half cup of butter (or marg).

You want it just melted until foamy but not starting to brown.

Whisk in about a half cup of flour. It will thicken quickly. Be ready with the milk and don’t let the flour brown at all. I have the milk sitting close with the lid off already so I can pour it in right away! I didn’t get a shot of the milk going in – things happened too fast to stop and grab the camera. I used about 2 – 4 cups of milk, depending on how big a batch of soup I want to make (always LOTS!).

Here you can see the milk already added. Now dump in the cooked onion and garlic.

Now add the drained bacon bits.

And then add the cooked broccoli AND its liquid it was cooked in. No point in throwing out all that goodness!

Stir it up … looks great already! But we’re not done with it yet …

Shake in some pepper – but no salt. Remember the bacon is salty and you can always add salt later if you think you need it. I seldom do. This is about 1/2 teaspoon of pepper, maybe a bit more.

Now for the fun part – I use my plunge blender for this but you could also use a food processor if you have one. Mine is just a small one so takes too long that way. The plunge thingy works well. What you’re aiming for is to get everything all broken down and blended together to make it all creamy and thick – no bits and pieces.

It should look like this – no obvious anything – and the white base will now be light green from the broccoli. It should *plop* off the soup ladle at this stage. More fun photography!

Add a couple containers of vegetable broth, then reheat the whole works. It will now be a thin creamy soup.

And there ya have it – all done … and I got so hungry I ate half the bowl before I remembered to snap a final picture of it. Duh.

Sometimes I will add some garlic croutons to it, or grate some cheddar cheese on top – and I have even stirred in a bit of sour cream in my bowl. And there’s nothing wrong with good ol’ soup crackers, either!

This soup freezes really well and I almost always have some on hand in the freezer for those nippy days when my bones need warming or for when I am feeling lazy and don’t want to cook anything.

Cream of Broccoli Soup is one of my favorites – try this recipe and see how you like it!

Taking the chill off this cooler Spring day …




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