Simple Broccoli Soup
Broccoli blended into its own cooking liquid with a light butter-and-flour base for a smooth, economical vegetable soup.
By Moow Editorial ·
- Whisk constantly as the broccoli liquid is added to the toasted flour. If you do not have an immersion blender, mash the broccoli for a more rustic texture.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 servings
- Prep time: 10 minutes
- Cook time: 20 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 servings.
- Calories: 100 kcal
- Protein: 4 g
- Carbohydrates: 9 g
- Fat: 7 g
- Sodium: 945 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Ingredients
Have these measured and ready before you begin.
- 500 g (17.6 oz) broccoli
- 4 cups (960 ml) low-sodium vegetable broth
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1.5 tsp fine salt
- 1/2 tsp ground black pepper
Directions
1. Cut the broccoli into small florets and simmer it in the water until tender. Lift out the broccoli and reserve all the cooking liquid.
2. Heat the olive oil and butter in a deep pot. Add the flour and stir until fragrant and lightly colored.
3. Gradually whisk in the reserved broccoli liquid so no lumps form. Boil gently for 2–3 minutes.
4. Add the cooked broccoli and blend until smooth, taking care with the hot liquid.
5. Stir in the salt and black pepper, return to a brief simmer, and serve hot.
Sources
Contains milk and wheat. Vent the blender lid and work in batches if using a countertop blender for the hot soup. Refrigerate leftovers within 2 hours.