Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, charred broccoli cream soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Charred broccoli cream soup is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Charred broccoli cream soup is something that I have loved my entire life.

Trim the broccoli, separating the florets from the thicker stems, and chopping all into bite-sized pieces. Onions, celery, and broccoli cooked in chicken broth are pureed with milk in this quick scratch-made cream of broccoli soup. As much salt and pepper as I had to use, it still was not very flavorful as other cream of broccoli soups that I've had. Go ahead and indulge in a bowl of this rich and creamy soup…it's deliciously thick, flavorful and full of broccoli.

To begin with this particular recipe, we must prepare a few ingredients. You can cook charred broccoli cream soup using 6 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Charred broccoli cream soup:

1. Make ready 4 broccoli crowns
2. Make ready 2 tbsp butter
3. Get 1 large shallot, chopped
4. Get 1 heap tsp chicken stock paste
5. Take 1/2 tsp fresh thyme leaves
6. Prepare 1/4 cup heavy cream

It is also a commercially, mass-produced soup, often sold in cans. Tasting Notes on our Charred Broccoli Soup recipe: To tone down the boldness of the smoke, always reach for hardwoods that are noted to be lighter in flavor tones. If you want to make this a cream-based soup, simply add ¾ cup of light cream or ½ cup of sour cream to the finished soup. This soup is super creamy in texture, but it contains very little actual cream.

Steps to make Charred broccoli cream soup:

1. Trim the broccoli, separating the florets from the thicker stems, and chopping all into bite-sized pieces.
2. Bring 8 cups of water to a boil in a medium pot. Add all the broccoli stems and simmer 2 minutes. Add 1/4 of the florets and simmer another 1 minute. Strain, reserving the liquid.
3. Put the pot back on medium heat. Add the butter and shallot. Fry for 1 minute to soften the shallot. Pour the broccoli water back into the pot. Add the chicken stock paste, a pinch of salt, and a few grinds of freshly cracked black pepper, and bring to a simmer.
4. Return the parboiled broccoli to the pot and add the thyme leaves. Simmer for 10 minutes, then blitz with an immersion blender until smooth (for safety, you might want to let the soup cool a bit before doing this). Turn the heat up to medium-high and simmer for 15 to 20 minutes, until reduced and thickened slightly.
5. While waiting on the soup, put a medium pan on high heat. I suggest using cast iron or carbon steel for this step. Add a splash of veg oil, then the remaining broccoli florets and a good pinch of salt. Let sear, stirring occasionally, until the broccoli's singed and softened (but not mushy). Remove the florets and set them aside.
6. Take the pot off the heat and stir in the cream. Add the charred florets. Check the seasoning and add more salt and pepper as needed. Serve hot.

If you want to make this a cream-based soup, simply add ¾ cup of light cream or ½ cup of sour cream to the finished soup. This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture – what's called a roux – gives it body and silkiness. This Broccoli Cream Soup recipe is perfect to prepare on weekend for the kids or to pack in a picnic lunch! I love making creamed soups, especially in the Fall when the weather starts getting cold.

So that is going to wrap this up for this exceptional food charred broccoli cream soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!