Cream of Broccoli Soup
Cream of Broccoli Soup is a comforting, velvety blend of fresh broccoli, sautéed onions, and garlic—simple to make, yet rich in flavor.
Ingredients
- 1 Broccoli large sized
- 1 Onion medium sized
- 3-4 cloves Garlic
- 1 tsp Olive Oil
- 1 tbsp Butter
- 1 tbsp Flour / Maida
- ¾ cup Milk
- ½ tsp Salt
- ½ tsp Pepper
- ¼ tsp Cumin powder optional
- 1 tbsp Fresh Cream optional
Instructions
- Rinse the broccoli and cut out the florets. You can keep the stems aside for a stir fry or to add it to make veg stock. Dunk the florets in a bowl of warm-hot water. This will help remove any bugs or dust.
- Dice an onion and prep the garlic too.
- Place a soup pot on low-medium flame. Add a tsp of olive oil and add the onions and garlic. Roast them until they are slightly brown. Scoop of the florets of broccoli and add them to the pot. Pour in half a cup of water or veg stock.
- Once the broccoli is sufficiently cooked, turn off the heat. Let it cool down.
- Add them to a blender and make a smooth puree from the broccoli, onions, and garlic.
- In the same soup pot, add one tbsp of butter. To make the roux, add one tablespoon on flour and whisk them both vigourously and cook the flour. Do not let it brown too much.
- Add milk bit by bit to the roux, while mixing the ingredients continuously. Keep stirring until the mixture becomes slightly thick. Now the base is ready.
- Pour the broccoli pure to the base mixture. Season with salt, pepper and cumin powder. Do a taste test and ensure it's to your liking.
- Let the cream of broccoli soup simmer. Once you see small bubbles, that's when you turn off the heat.
- Your Cream of Broccoli Soup is ready!