Stalking an easy, flavorful cream of broccoli soup


By Jim BaileyYankee Chef logo

Not only is this the easiest but it is also the most flavorful cream of broccoli soup you will ever eat! The stalks of the broccoli have always been overlooked when making this soup, with chefs using the bland, almost tasteless florets, which really only adds color value instead of flavor.

This soup is light green in color and the sweet stalks are, far and above, more flavorful than the darker green tops. And as suggested below, many restaurants use non-dairy creamer in soups and chowders now.* The reason? Because the soup holds up far longer in a steam table without curdling, since milk-based soups have a tendency to do so if left on heat throughout the day. You may be surprised at the great flavor of this alternative.

A very flavorful cream of broccoli soup.

A very flavorful cream of broccoli soup.

3 cups sliced broccoli stalks, 1/2-inch wide
1 teaspoon dried chives, optional
1 teaspoon celery seeds
Vegetable or chicken broth as needed
1 cup light cream, half-and-half or whole milk*
Salt and black pepper to taste

Add broccoli stalks to a large saucepan and add enough water to cover by 4 inches. Boil over high heat for 13 to 15 minutes, or until very tender. Transfer, in batches, to a food processor or blender along with the chives, celery seeds and liquid; puree until smooth.

Add back into the saucepan, making sure you have at least 4 cups pureed broccoli and liquid. If needed, add vegetable broth along with cream, seasoning to taste. A good rule of thumb here is add 1/4 cup cream to every cup of pureed broccoli and water. Heat over low until warmed through. Serve immediately although this soup is even better the next day. Add 1 cup diced yellow cheddar cheese with the cream to make a delicious broccoli cheddar soup.
Enough for 2 to 3 people.

*Want even less calories? Mix 1/2 cup non dairy coffee creamer with 1/2 cup hot water and whisk until smooth. Add this to the soup instead of cream or milk.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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