Friday, January 20, 2012

Cream of Broccoli Soup

It's been a long time since I, or any of us for that matter, have posted on here. I thought I'd break the streak with one of my favorite winter recipes. I know we already have a Broccoli Cheddar Soup recipe on here, but this is quite different. The secret ingredient which makes this soup especially unique is the white pepper. The original recipe came from a friend, Jean A., in my ward here in Sugarhouse. Enjoy!

Serves 8

6 cups broccoli, chopped & steamed
5 medium potatoes, peeled, cubed & boiled
1 1/2 cups carrots, peeled, sliced & steamed
1 onion, chopped
4 tablespoons garlic, minced
1/2 cup butter
1/2 cup flour
1 tablespoon salt
1 teaspoon - 1 tablespoon white pepper (to taste)
1 teaspoon red pepper flakes (optional)
6 cups milk or half-&-half
2 cups broth, veggie or chicken
3 cups cheddar cheese

1. Steam or boil broccoli, potatoes & carrots until tender.
2. Saute onion and garlic in butter in stock pot until onion is translucent.
3. Slowly add flour to onion and garlic to form a roux.
4. Slowly add milk to roux until there are no more lumps.  Cook on medium heat, stirring often.
5. Puree broth and broccoli in blender. Add to soup base.
6. Add potatoes and carrots.
7. Add salt and pepper, and red pepper flakes if you choose to use them.
8. Simmer until thickens, stirring occasionally.
9. Stir in cheese until melted.


  1. I'm going to try this recipe this week. Would it work if I don't blend up the broccoli? My boys love broccoli (crazy, right?) and it might help them try something new if they can see it.

  2. Sorry Nan, somehow I missed your question!

    Yes, it would work to use the broccoli whole (but steamed still). Blending it is just more traditional for a Cream of Broccoli (or other veggie) soup vs. a Cheesy Broccoli type of soup. You could also do a combination of the two, blending half and keeping the other half whole if you like the chunkiness but want to infuse some of the broccoli flavor in the cream of the soup.