Bob's Big Boy Cream of Broccoli Soup Copycat

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. 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. 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. 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. 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. 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. 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. 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. 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.

Nutrition per serving

• soup
• main
• American
• vegetarian-option
• comfort-food
• one-pot
• stovetop
• creamy