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Pink Peppercorn Lemon Thyme Cream of Broccoli Soup

  • Author: Chef Tony Reed
  • Prep Time: 10 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings 1x




  1. Preheat oven to 425 degrees.
  2. Remove florets from broccoli stem and reserve about 2 cups for garnish. Peel the broccoli stem and medium dice.
  3. In a large sauce pot on medium heat sweat your mirepoix. Once sweated, add the diced broccoli and unreserved broccoli florets and sweat until tender (about 12 minutes).
  4. Add the velouté and bring to a simmer. Add in sachet and then reduce to a simmer for about 35 minutes or until the vegetables are tender. Stir/skim frequently.
  5. Take your reserve florets and blanch in boiling water for 2-3 minutes then shock in an ice bath set aside for garnish.
  6. Remove the sachet from the soup pot and puree soup. Strain through a sieve and discard fibers.
  7. Place stale bread on a sheet tray and season with olive oil and Spiceology Greek Freak, bake until the croutons are golden brown. Turning the bread ever 2-3 minutes. Remove from oven and set aside for garnish.
  8. Return soup to a simmer and add cream and blend stir.
  9. Garnish with olive oil and croutons.