# [[Creamy Broccoli Soup]] **Prep Time:** **10 minutes** **Cook Time:** **20 minutes** **Yield:** 4–6 servings ## Ingredients - 6 Tbsp (85 g) unsalted butter - 2/3 cup (≈80 g) all-purpose flour - 2 Tbsp (28 g) unsalted butter - 1/4 cup (40 g) chopped onion - 4 cups (≈360 g) broccoli florets, bite-sized (fresh or frozen) - 6 cups (1,440 ml) chicken broth (or low-sodium broth) - 3/4 cup (180 ml) half-and-half - 1 tsp (≈6 g) kosher salt, or to taste - 1/4 tsp (≈0.5 g) ground black pepper ## Instructions 1. In a small saucepan over low heat, melt the 6 Tbsp (85 g) butter. Add the flour and stir until blended; do **not** brown. Remove from heat and set aside. 2. In a large saucepan, melt the 2 Tbsp (28 g) butter over medium heat. Add the chopped onion and cook until tender, about **until softened** (≈**5 minutes**). 3. Add the broccoli florets and cook, stirring, for **about 6 minutes**, then add the chicken broth. Increase heat to bring the pot to a boil. 4. While whisking constantly, gradually add the flour/butter mixture to the boiling broth. Cook and stir until the soup is thickened and bubbly. 5. Stir in the half-and-half, then season with salt and pepper. Heat through and serve hot. (The soup will thicken upon standing.) #### Notes - For a smoother texture, puree part or all of the soup with an immersion blender.