Paula Deen Broccoli Soup

Paula Deen broccoli soup is a quick pureed soup made with steamed broccoli, chicken broth and heavy cream, ready in 20 minutes and enough for 4. It's an easy weeknight dinner starter for Sunday dinner, church supper or the holiday table, and it's naturally low-carb.

Blend the steamed broccoli until it's completely smooth before it goes in the pot. Leave chunks behind and the soup turns out stringy and uneven instead of silky.

Paula keeps the ingredient list tiny, so the flavor comes from the broccoli itself and a splash of heavy cream rather than a flour-thickened base. Because she says to use 2 cups of broth or more, you can thin it to the consistency you like, so keep extra broth nearby as you stir.

Paula Deen Broccoli Soup

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Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

130

kcal

Steamed broccoli blends into a smooth green puree that warms through with chicken broth and a little heavy cream. The texture stays velvety, and you can loosen it with extra broth to suit your bowl.

Ingredients

• 2 cups or more for thinning chicken broth
  

• 1 head cut into florets and steamed broccoli
  

• 1/2 cup heavy cream
  

• salt
  

• Pepper
  

Directions

• Steam the broccoli: Cut 1 head of broccoli into florets and steam them until tender. Let them cool for a minute so they're safe to blend.
• Puree the broccoli: Place the steamed broccoli in a blender and blend until pureed. Scrape down the sides once if any pieces stay stuck, so the puree comes out smooth.
• Add broth and cream: Transfer the puree to a pot and add 2 cups chicken broth and 1/2 cup heavy cream. Stir well, then warm everything together over gentle heat.
• Season and thin: Season with salt and pepper, to taste. If the soup feels too thick, stir in more chicken broth a splash at a time until it's the way you like it.

Tools for this recipe

• Vitamix E310 blender, Sayfine stainless steel steamer basket, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen broccoli for this soup?

Yes, frozen florets work well because they're already blanched. Steam or microwave them until tender, then blend as usual, and drain any extra water so the soup doesn't taste thin.

How long does leftover broccoli soup keep?

Store it in an airtight container in the fridge for about 3 days. Reheat it gently on the stove and add a splash of broth, since the soup thickens as it sits.

Can I make it ahead for a party?

You can puree the broccoli a day ahead and keep it covered in the fridge. Then add the broth and cream and heat it right before serving, so the color stays bright.

What can I use if I don't have a blender?

An immersion blender works well: blend the broccoli right in the pot with the broth. A food processor also does the job, though you may need to work in two batches.

How do I keep the soup from turning dull and grayish?

Steam the broccoli only until tender and don't let it go mushy, because overcooked broccoli loses its bright color. Heat the finished soup gently and avoid a hard boil, which also dulls the green.