As a general rule, unless it’s Chicken Noodle, if my husband arrives home to find soup for dinner, there is some grumbling.  Unfortunately for him, I love a hot bowl of soup with a crusty piece of French bread any day of the week, and I’m the chef.

Broccoli was on sale today, and so that’s what we had for our meatless Monday- a rich and creamy and surprisingly filling cream of broccoli soup. Even my husband had seconds and proclaimed himself “stuffed.”

This was the easiest thing to make, ever. It took about 10 minutes of work and 45 minutes of cook time, and it was finished.  My three year old daughter ate a big bowl of it too.  Very tasty.

Enjoy!

Recipe adapted from Allrecipes.com

10 minutes.

Ingredients:

2 tablespoons of butter
1 medium onion, diced
1 stalk of celery
3 cups chicken broth
8 cups fresh broccoli florets
2 carrots, grated
3 tablespoons flour
3 tablespoons butter
2 cups whole milk
salt, pepper, and chicken bouillon to taste

Directions:

1. Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. *This is what I did- love my immersion blender!
3. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with salt, bouillon, and pepper and serve.