This can be served chunky (as we do) or use a blender to make it into creamy smooth soup.
I listed salt & pepper as optional
mainly since we season when served and sprinkle some shredded cheddar on it. Yum!
- 1-1/2 cups chicken broth
- 1/2 cup chopped onion
- 2 cups cut fresh broccoli
- 1/2 teaspoon dried thyme, crushed
- 1 small bay leaf
- dash garlic powder
- 2 Tablespoons butter
- 2 Tablespoons flour (we use a gluten-free all purpose blend)
- 1/4 teaspoon salt (optional)
- Few dashes pepper (optional)
- 1 cup milk (or 1 cup half-n-half .. or 1/2 cup heavy cream + 1/2 cup skim milk)
1. In a saucepan combine chicken broth, chopped onion, broccoli, thyme, bay leaf and garlic powder and bring mixture to a boil. Reduce heat; cover and simmer 10 minutes or until broccoli is tender. Remove and discard bay leaf.
2. If you want chunky soup, pour mixture into a bowl and set aside and proceed to Step 3.
If wanting smooth, cream of broccoli soup .. place half the broccoli mixture in a blender or food processor. Cover and blend for 30 to 60 seconds until smooth. Pour into a bowl. Repeat with remaining veggie mixture; set aside.
3. In the same saucepan melt the butter. Stir in flour (and salt and pepper if using). Add the milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in broccoli mixture and cook and stir till soup is heated through. Makes 2 to 3 servings.
Note: I haven't tried it but those who prefer veggies only, substitute chicken broth with vegetable broth.