Creamy Blended Broccoli Soup with Butter Roux
A velvety smooth broccoli soup featuring tender vegetables sautéed in butter, simmered in chicken broth, then blended until creamy. A classic butter-flour roux creates the silky base while milk adds richness. Perfect as a comforting starter or light meal on cold days. The key to this version's exceptional texture is the careful blending technique and the traditional roux method that prevents lumps and ensures a restaurant-quality consistency.
Ingredients
- 5 tablespoons butter, divided
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 cups chicken broth
- 8 cups broccoli florets
- 3 tablespoons all-purpose flourcornstarch1:2gluten-freegluten-free
mix with cold milk first
- 2 cups milk
- ground black pepper, to taste
Instructions
- 1
Gather all ingredients
- 2
Melt 2 tablespoons butter in medium stock pot over medium heat and sauté onion and celery until tender
- 3
Add broccoli and broth, cover, and simmer for 10 minutes
- 4
Pour soup into blender in batches, filling no more than halfway full, and purée until smooth, or use immersion blender directly in pot
- 5
Melt remaining 3 tablespoons butter in small saucepan over medium to medium-low heat, stir in flour and add milk, stirring until thick and bubbly
- 6
Add roux mixture to soup, season with pepper and serve hot
Tips
Hold blender lid with folded kitchen towel when pureeing hot soup to prevent splattering and ensure safety
Make roux in separate pan to avoid lumps - stir flour into melted butter before gradually adding milk
For extra smooth texture, strain soup through fine mesh sieve after blending
Good to Know
Refrigerate up to 3 days in covered container
Can make 1 day ahead, reheat gently while stirring
Serve hot immediately, garnish with croutons or cheese if desired
Common Mistakes
Fill blender only halfway to avoid overflow when pureeing hot liquids
Stir roux constantly to prevent flour from burning and creating bitter taste
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this soup dairy-free?
Yes, substitute vegan butter and use unsweetened plant milk like oat or cashew milk for similar creamy texture.
What if I don't have an immersion blender?
Use regular blender in batches, filling only halfway and holding lid with towel. Let soup cool slightly before blending.
How long will this soup keep in the freezer?
Freeze up to 3 months, though texture may be slightly grainy when thawed. Stir well when reheating.