Martha Stewart offers a recipe for a pureed broccoli soup on her website. Cream of broccoli soup is another pureed broccoli soup recipe that is available on About.com.
Martha Stewart's recipe for broccoli soup calls for 2 tablespoons of olive oil, 1 onion, coarsely chopped and 2 pounds of broccoli, florets broken apart, stalks peeled and cut into 1/2 inch chunks. The remaining ingredients are: 1 baking potato, peeled and cut into 1-inch cubes 1 14 1/2-ounce can of chicken broth, 1 to 3 teaspoons of fresh squeezed lemon juice and coarse salt and pepper to taste.
Heat the oil in a Dutch oven over medium heat. Add the onion, and add the salt. Cook until the onions are soft, stirring occasionally.
Add the broccoli, potato, chicken broth and about 4 to 5 cups of water to cover. Bring to a boil, then reduce the heat and simmer until the vegetables are tender. This should take about 20 minutes.
Puree the soup in a blender or with an immersion blender. Puree the soup in batches if using a regular blender, and fill it only half-way. A good idea is to let the soup cool first before putting it in a regular blender. Transfer the pureed soup into a clean pot, adjust the seasonings, and add the lemon juice.
A recipe for cream of broccoli soup calls for heavy cream, ground white pepper and ground nutmeg to be added to the basic broth. This soup is garnished with bacon-thyme croutons.
Some other highly rated broccoli soup recipes are found on Food Network and Epicurious. The Food Network recipe involves making homemade croutons to serve with the soup, and the Epicurious recipe uses cheddar cheese for a broccoli and cheese soup.
For the broccoli and cheese soup at Epicurious, first heat 3 tablespoons butter over medium-high heat in a medium pot until melted. Add in broccoli stems from 2 pounds chopped broccoli and a large chopped onion, then cook for about 6 minutes. Mix in two cloves minced garlic and 1 teaspoon fresh tarragon and cook for an additional minute. Add in 6 1/2 cups chicken broth, then bring the soup to a boil. Reduce the heat and simmer for about 15 minutes before stirring in 1 cup whipping cream.
Mix together 3 tablespoons butter and flour to form a paste, then stir the paste into the soup. Add in the broccoli florets and cook for about 5 minutes until soup is thickened. Place the soup in six individual bowls, top each with 1/3 cup shredded cheddar cheese, and melt the cheese under the broiler for about 4 minutes.
To make homemade croutons to serve with the soup, place French bread cubes in a bowl and drizzle with olive oil, salt and pepper, and red pepper flakes. Bake the bread on a sheet pan for 15 minutes at 400 degrees Fahrenheit.