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Creamed Broccoli Soup
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Creamy vegetable soup with rich broth made with half-and-half, chicken boullion, and soy sauce. Topped with broccoli florets and parsley or carrot curls.
Ingredients:
  • 3 tablespoons butter
  • 1 onion, chopped
  • 4 large carrots, chopped
  • 1 clove garlic, chopped
  • 4 cups water
  • 4 tablespoons chicken bouillon powder
  • 1 pound fresh broccoli florets
  • 2 cups half-and-half
  • 3 tablespoons all-purpose flour
  • 0.25 cup ice water
  • 1 tablespoon soy sauce
  • 0.5 teaspoon ground black pepper
  • 0.25 cup chopped parsley
Instructions:
  • In a saucepan over medium heat, gently melt butter until sizzling; toss in onions, carrots, and garlic. Sauté for 5 minutes, stirring occasionally, until tender.
  • Start by bringing 4 cups of water and chicken bouillon granules to a boil in a medium-sized pot. Then, stir in the precooked onion mixture and most of the broccoli florets, saving a few for later. Cover the pot, simmer on low heat for 15 to 20 minutes until the broccoli is tender.
  • Puree the soup in batches using a blender or food processor, then return it to the pot. Mix in the half and half cream and the remaining broccoli florets.
  • Combine flour and cold water in a cup until a smooth, thin liquid forms.
  • Bring the soup to a boil, then slowly add the flour mixture while stirring constantly to reach the desired thickness. Stir in soy sauce and black pepper, then garnish with chopped parsley or carrot curls before serving hot or cold.

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