TLP's Smooth Broccoli Soup with Butter Roux
A velvety, restaurant-quality broccoli soup built on a classic butter-flour roux foundation. Fresh broccoli florets and stems are simmered in seasoned chicken stock, then blended to silky perfection. The roux technique creates incredible richness and body, while straining ensures an ultra-smooth texture. Perfect for chilly evenings or as an elegant starter. The key difference from basic broccoli soups is the careful roux development and complete utilization of broccoli stems for maximum flavor and minimal waste.
Ingredients
- 1 medium yellow onion, peeled and finely chopped
- 2 pounds broccoli, florets and stems chopped
- 8 tablespoons butter
- ¼ teaspoon ground thyme
- ½ cup flour
- 2 quarts chicken stock, slightly warmed
- salt, to taste(optional)
Instructions
- 1
Peel and finely chop onion
- 2
Chop broccoli florets from stems, then peel and finely chop stems
- 3
Heat butter in large stock pot over medium-low heat
- 4
Add onion and thyme, cook until onions are translucent
- 5
Add flour to make roux, whisking until well-combined
- 6
Continue whisking roux until color slightly deepens
- 7
Pour chicken stock into pot while whisking constantly until smooth
- 8
Bring to simmer over low heat and cook, whisking occasionally
- 9
Add broccoli florets and stems, stir to combine
- 10
Continue cooking until broccoli is very tender
- 11
Remove from heat and blend until smooth with blender or immersion blender
- 12
Strain through sieve to remove remaining lumps
- 13
Return to stove to rewarm and season to taste
Tips
Do not fill blender more than halfway when blending hot soup and be careful removing the lid to prevent burns from steam.
Warm the chicken stock slightly before adding to prevent the roux from seizing and creating lumps.
Use both broccoli florets and peeled stems for maximum flavor and to reduce waste.
Good to Know
Refrigerate up to 4 days in covered container
Can be made 2 days ahead, reheat gently before serving
Serve hot, garnish with cream swirl or croutons if desired
Common Mistakes
Keep heat at medium-low when making roux to avoid burning the flour
Whisk constantly when adding stock to prevent lumps from forming
Fill blender only halfway with hot soup to avoid dangerous overflow
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes, substitute olive oil for butter and use vegetable stock. The texture will be slightly less rich but still creamy.
How long will this soup keep?
Store covered in refrigerator for up to 4 days. Reheat gently on stovetop, thinning with additional stock if needed.
Can I freeze this soup?
Yes, freeze for up to 3 months. Thaw overnight in refrigerator and reheat slowly, whisking to restore smooth texture.