Cream of Broccoli Soup
A comforting and nourishing soup made with fresh broccoli, onions, and garlic, blended into a creamy base.
Servings: 4 servings
Equipment
- Large Pot
- Immersion Blender
- Cutting Board
- Knife
Ingredients
Ingredients
- 1 medium onion, finely chopped (about 1 cup) – Adds sweetness and depth.
- 2 cloves garlic, minced Enhances the overall taste.
- 2 tablespoons olive oil For sautéing the onion and garlic.
- 4 cups fresh broccoli florets (about 1 large head) – The star ingredient.
- 1 medium potato, peeled and diced (about 1 cup) – Acts as a thickener.
- 4 cups vegetable broth Forms the soup base.
- 1 cup heavy cream For a creamy texture.
- Salt To taste.
- Black pepper To taste.
- Fresh lemon juice (optional) – For brightness.
- Fresh parsley or chives For garnish.
Instructions
- 1. Prepare your ingredients: wash and chop the broccoli, peel and dice the potato, and finely chop the onion and garlic.
- 2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes until translucent.
- 3. Add the minced garlic and sauté for an additional minute, being careful not to burn it.
- 4. Incorporate the diced potato and broccoli florets, stirring for a few minutes.
- 5. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes until tender.
- 6. Remove from heat and blend the soup until smooth using an immersion blender.
- 7. Return the soup to low heat, stir in the heavy cream, and season with salt and pepper to taste.
- 8. Heat through for a few minutes, adjust seasoning, and serve warm garnished with parsley or chives.
Notes
This soup can be stored in the refrigerator for up to three days or frozen for future meals. Reheat gently on the stovetop.