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broccoli soup

Cream Of Broccoli Soup

A rich and creamy gluten-free broccoli soup made with blended broccoli, milk, cream, and tender broccoli florets. This comforting family recipe was adapted from a treasured family cookbook recipe and enhanced with extra broccoli for even more flavor and texture.
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Prep Time 15 minutes
Cook Time 45 minutes

Equipment

  • 1 Pot
  • 1 whisk
  • 1 set of measuring spoons
  • 1 set of measuring spoons
  • 1 nutribullet Personal Blender
  • 1 knife

Ingredients
  

  • 2 kilo bag of frozen broccoli
  • 600 gram bag of frozen broccoli florets
  • 6 cups milk
  • 4 cups cream
  • ¼ cup butter
  • ½ cup gluten free flour
  • 3 tsp salt
  • 8 grinds freshly ground black pepper

Instructions
 

  • Steam the 2 kg bag of frozen broccoli according to the package directions. A microwave steamer bag works well.
  • Allow the broccoli to cool slightly, then place it in a NutriBullet or blender. Blend until smooth and creamy.
  • Transfer the blended broccoli to a large soup pot.
  • Add the milk, butter, cream gluten free flour, salt, and whisk thoroughly until the flour is fully incorporated and there are no lumps.
  • Cook over low heat, stirring occasionally, until the soup is heated through and begins to gently simmer.
  • While the soup is cooking, steam the additional broccoli florets until tender.
  • Add the steamed broccoli florets to the soup and stir well.
  • Continue cooking on low heat for 20 minutes, stirring occasionally, until the soup starts to simmer.
  • Taste and adjust seasoning if needed before serving.