I am not a broccoli soup person, but my husband is. You can’t go wrong with this super creamy texture.


  • 1/4 cup (1/2 stick) unsalted butter
  • 1 medium onion, diced finely
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup water
  • 400 grams broccoli, cut into florets, stems peeled and chopped
  • 1 cup frozen peas, thawed
  • ½ cup heavy cream
  • Salt and ground pepper to taste
  • 1 TSP Cumin
  • Mint leaves for garnish
  • Croutons for garnish


  • In a medium pot, melt butter, and then add onion and cook, stirring occasionally, until softened. Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally.
  • Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes. Add peas, and cook for another 4 – 5 minutes.
  • In a food processor, add the mixture (depending on the size you might need to do this in batches), and then return to pot fully pureed.
  • Add cumin, salt/pepper, and mix.
  • Then add cream, and heat over medium heat, until blended
  • Serve and garnish with mint leaves and crotons


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