Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a creative dish, charred broccoli cream soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Onions, celery, and broccoli cooked in chicken broth are pureed with milk in this quick scratch-made cream of broccoli soup. It is delicious and super healthy. I love making creamed soups, especially in the Fall when the weather starts getting cold.

Charred broccoli cream soup is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Charred broccoli cream soup is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have charred broccoli cream soup using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Charred broccoli cream soup:

1. Take 4 broccoli crowns
2. Get 2 tbsp butter
3. Make ready 1 large shallot, chopped
4. Get 1 heap tsp chicken stock paste
5. Take 1/2 tsp fresh thyme leaves
6. Make ready 1/4 cup heavy cream

This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture – what's called a roux – gives it body and silkiness. Surprise yourself with how creamy a creamy broccoli soup can be (made without cream!). This Creamy Vegan Broccoli Soup is perfect for chilly weather.

Steps to make Charred broccoli cream soup:

1. Trim the broccoli, separating the florets from the thicker stems, and chopping all into bite-sized pieces.
2. Bring 8 cups of water to a boil in a medium pot. Add all the broccoli stems and simmer 2 minutes. Add 1/4 of the florets and simmer another 1 minute. Strain, reserving the liquid.
3. Put the pot back on medium heat. Add the butter and shallot. Fry for 1 minute to soften the shallot. Pour the broccoli water back into the pot. Add the chicken stock paste, a pinch of salt, and a few grinds of freshly cracked black pepper, and bring to a simmer.
4. Return the parboiled broccoli to the pot and add the thyme leaves. Simmer for 10 minutes, then blitz with an immersion blender until smooth (for safety, you might want to let the soup cool a bit before doing this). Turn the heat up to medium-high and simmer for 15 to 20 minutes, until reduced and thickened slightly.
5. While waiting on the soup, put a medium pan on high heat. I suggest using cast iron or carbon steel for this step. Add a splash of veg oil, then the remaining broccoli florets and a good pinch of salt. Let sear, stirring occasionally, until the broccoli's singed and softened (but not mushy). Remove the florets and set them aside.
6. Take the pot off the heat and stir in the cream. Add the charred florets. Check the seasoning and add more salt and pepper as needed. Serve hot.

Loved the charred broccoli on top for that extra boost of deliciousness. Categories: Broccoli Soup Vegetable Soup Broccoli Soup Potato Soup Potato Dairy Recipes Winter Pureeing Recipes Gluten Free. Rosalynn Carter's Cream of Broccoli Soup-with No. Cream of broccoli soup is a smooth, creamy and comforting soup made from broccoli. This broccoli soup can be served plain or with a toasted buttered The cream of broccoli soup recipe is similar to the Mushroom soup i had posted a few weeks back.

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