Imported from the web

Bob's Big Boy Cream of Broccoli Soup Copycat

Name: Bob's Big Boy Cream of Broccoli Soup Copycat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 cup fresh broccoli florets (Firm and fresh; chop the florets into bite-size pieces. Include peeled, chopped tender stems if desired.); 2 tbsp butter (For sautéing and thickening the soup.); 1 small yellow onion (Finely chopped.); 1 stalk celery (Finely chopped.); 2 tbsp all-purpose flour (Used to make the soup's roux.); 3 cup chicken broth (Use vegetable broth for a vegetarian version.); 1 cup half-and-half (Add after the broccoli is tender; do not boil vigorously once added.); salt (To taste.); ground black pepper (To taste.); ground nutmeg (Optional; use a small pinch for warmth.)

Recipe by Todd Wilbur

Imported by Kristan Baird on SeeMeCook

A hearty, creamy broccoli soup inspired by Bob's Big Boy, made with fresh broccoli, aromatic vegetables, broth, and a velvety dairy-enriched base. It is comforting, savory, and ideal for serving hot with crusty bread.

4 servings45 minAmerican

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Ingredients

4 cup fresh broccoli florets (Firm and fresh; chop the florets into bite-size pieces. Include peeled, chopped tender stems if desired.)
2 tbsp butter (For sautéing and thickening the soup.)
1 small yellow onion (Finely chopped.)
1 stalk celery (Finely chopped.)
2 tbsp all-purpose flour (Used to make the soup's roux.)
3 cup chicken broth (Use vegetable broth for a vegetarian version.)
1 cup half-and-half (Add after the broccoli is tender; do not boil vigorously once added.)
salt (To taste.)
ground black pepper (To taste.)
ground nutmeg (Optional; use a small pinch for warmth.)

Steps

1
Wash the broccoli and cut it into bite-size florets. Finely chop the onion and celery, and have the broth and dairy measured before beginning.
2
Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and celery and cook for 4 to 5 minutes, stirring occasionally, until softened and fragrant but not browned.
3
Sprinkle the flour over the softened vegetables. Stir continuously for about 1 minute to coat the vegetables and cook out the raw flour taste; the mixture should look like a thick paste.
4
Gradually pour in the chicken broth while whisking constantly, scraping the bottom and sides of the pan to dissolve the roux smoothly. Continue whisking until no lumps remain.
5
Add the chopped broccoli to the broth. Bring the soup to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 12 to 15 minutes, or until the broccoli is very tender when pierced with a fork.
6
Stir in the half-and-half. Warm the soup gently for 3 to 5 minutes until hot and creamy, but do not let it come to a hard boil, which can cause the dairy to separate.
7
Season with salt, black pepper, and an optional pinch of nutmeg. Taste and adjust the seasoning until the soup is savory and balanced.
8
For a smoother texture, blend part or all of the soup with an immersion blender. Alternatively, leave it chunky for a more rustic soup. Serve immediately in warm bowls.

Notes

Because the provided page excerpt did not include the recipe card, ingredient amounts and method are reconstructed estimates rather than a verified transcription of the source. Refrigerate leftovers in a covered container for up to 3 days. Reheat gently over medium-low heat and avoid boiling.