Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Cream of Broccoli Soup 3.6 (192) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 17, 2023 Rate Print Share Photo: Romulo Yanes Prep Time: 30 mins Total Time: 1 hr Servings: 4 Our cream of broccoli soup recipe is one to bookmark. The broth has a super creamy texture, but contains very little cream. Our trick? We use a roux—the butter and flour mixture used to thicken classic French sauces—to give it body and silkiness. The result is a comforting soup that everyone will enjoy, especially during chilly weather. Ingredients ¼ cup (½ stick) unsalted butter 1 medium yellow onion, diced small ¼ cup all-purpose flour (spooned and leveled) 4 cups low-sodium chicken broth 1 pound broccoli, cut into florets, stems peeled and chopped ¼ cup heavy cream Coarse salt and ground pepper Directions In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes. Add flour and cook, stirring, until combined, 1 minute. Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes. Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes. Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed. Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired. Cook's Notes To store soup, let cool, then cover and refrigerate, up to 1 day. Originally appeared: Everyday Food, April 2012 Rate It Print