Broccoli Soup

Veggie-Rich With a Variety of Paths to the Table

I try to get veggie intensive soups into my soup cycle. This broccoli version has a few ways to go from: puree, to main course, from a cream soup, to a wine and cheese finish. It’s all so good and makes you a better cook as you unwind your own possibilities.

INGREDIENTS: This is the base soup; you can add extras later

  • butter – 3 TBS
  • flour – 3 TBS
  • broccoli – 2 heads, [4 cups], stems and florets divided, cut into small dice
  • onion – 1 medium, crescent slices
  • celery – 2 ribs, small dice
  • chicken broth – 3 cups [or veggie broth] I use Better Than Bouillon
  • zatar spice blend – 1 TBS [or Herbes de Provence, or Italian, etc.]
  • salt & pepper – at final tasting


  1. In a large sauce pan or pot, add the butter and the flour and under medium-low heat stir until blended; a couple minutes
  2. Add the broccoli stems only [reserve florets for later], onion, and celery and sauté until softened, about 5-7 minutes
  3. Add in the broth and bring to a simmer; then partially cover and simmer 15 minutes
  4. Add in the florets, and partially cover and simmer until just tender—12-15 minutes
  5. Adjust soup thickness, I like as a full bodied “stew”
  6. Taste for salt and add generously with pepper

ADD INS: If you prefer a creamy version, either use an immersion blender, or a jar blender to create either a chunky or a puree style. Then add the extras below as you like.

  • dry sherry – 3 TBS, this adds such subtle flavor [a favorite]
  • parmesan – added at the table [Mmmmm-umami!]
  • herbs – any of the Mediterranean varieties
  • cooked pasta – macaroni style, just before serving so it doesn’t become mushy
  • cooked protein – diced for spoon-size eating
  • croutons

2022 Recipe by B. Hettig

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