Cream Of Cauliflower Or Broccoli Soup
- 15m Prep Time
- 30m Cook Time
- 45m Ready In
A creamy soup made from cauliflower or broccoli, with onion, celery, and a touch of cream. It's pureed until smooth and garnished with fresh herbs.
Ingredients
- 4 tablespoons (½ stick) butter
- 1 large onion, chopped
- 2 celery ribs, chopped
- ¼ cup all-purpose flour
- 1 4 cups Poultry Stock, Chicken Broth, or other light stock or broth (opens in new tab)
- 1 ½ pounds cauliflower or broccoli, trimmed and coarsely chopped
- ½ to 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Chopped parsley, chives, or arugula
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 tablespoons (½ stick) butter
- 1 large onion, chopped
- 2 celery ribs, chopped
- ¼ cup all-purpose flour
- 1 4 cups Poultry Stock, Chicken Broth, or other light stock or broth
- 1 ½ pounds cauliflower or broccoli, trimmed and coarsely chopped
- ½ to 1 cup heavy cream or half-and-half
- Salt and black pepper to taste
- Chopped parsley, chives, or arugula
Let's Cook
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Step 1.
Melt in a soup pot over medium heat: 4 tablespoons (½ stick) butter
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Step 2.
Add and cook, stirring, until tender but not browned, about 10 minutes: 1 large onion, chopped; 2 celery ribs, chopped
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Step 3.
Stir in and cook for an additional 2 minutes: ¼ cup all-purpose flour
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Step 4.
Whisk in slowly: 4 cups Poultry Stock, Chicken Broth, or other light stock or broth
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Step 5.
Add: 1 ½ pounds cauliflower or broccoli, trimmed and coarsely chopped
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Step 6.
Bring to a boil over high heat, then reduce to a simmer, partially cover, and cook, stirring occasionally, until the cauliflower or broccoli is very tender, about 15 minutes. Puree the soup with an immersion blender (or in batches in a food processor or regular blender) until smooth. Return to the pot and stir in: ½ to 1 cup heavy cream or half-and-half
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Step 7.
Heat through, but do not boil. Taste and add: Salt and black pepper to taste
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Step 8.
Serve garnished with: Chopped parsley, chives, or arugula