Cream of Broccoli Soup 4

This ain’t your average cream of broccoli from a can. This one’s got a little Louisiana swagger.

A head of broccoli gets boiled tender, then onion, red bell pepper, and celery join the pot to cook down into a hearty base.

Milk, chicken broth, and a generous hit of Creole seasoning bring the warmth, while a blonde roux stirred in at the end gives it that thick, spoonable body that makes you want to dunk crusty bread in every last bit.

It’s comfort food with a kick, ready in under an hour.

Kitchen Tips

• Make the blonde roux separately by cooking equal parts flour and butter or oil until it’s the color of peanut butter. Stir constantly so it doesn’t burn.
• Creole seasoning varies by brand, so taste as you go. Some blends are saltier than others. You can always add more, but you can’t take it back.
• For a smoother soup, hit it with an immersion blender before adding the roux. Leave it chunky if that’s more your style.