Ingredients
– 6 tablespoons and 2 tablespoons butter Provides richness and helps thicken the soup
– 2/3 cup flour Acts as a thickener for the creamy texture
– 4 cups, bite-sized broccoli Main vegetable for flavor and nutrients
– 6 cups chicken broth Forms the liquid base for depth of flavor
– 3/4 cup half and half Adds creaminess; can be substituted for lighter options
– 1/4 cup chopped onion
– 1 teaspoon salt
– 1/4 teaspoon pepper
Instructions
1- In a small saucepan over low heat, melt 6 tablespoons of butter and stir in 2/3 cup of flour until blended, without browning. Remove from heat and set aside.
2- In a large saucepan, melt 2 tablespoons of butter and cook 1/4 cup of chopped onion until tender.
3- Add 4 cups of bite-sized broccoli pieces and stir for about 6 minutes.
4- Pour in 6 cups of chicken broth, bring to a boil, then whisk in the flour mixture constantly until the soup thickens and bubbles.
5- Stir in 1 teaspoon of salt, 1/4 teaspoon of pepper, and 3/4 cup of half and half. Heat through and serve hot. The soup will thicken as it stands.
Last Step:
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🥄 Reserve some chicken broth to mix with the flour mixture before adding to the soup to prevent lumps.
🧈 For a lighter soup, reduce the butter and use instant mashed potato flakes as a thickener.
🧀 Enhance flavor by adding shredded cheddar cheese just before serving.
- Prep Time: 15 minutes
- Simmering and thickening: 45 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: American
- Diet: Gluten-Free Option (use gluten-free flour)
Nutrition
- Serving Size: 1 cup