Cream of broccoli soup is a comforting and nutritious dish that’s perfect for warming up on chilly days.
Made with fresh broccoli, onions, garlic, and creamy broth, this soup is both flavorful and satisfying.
Whether you’re looking for a quick and easy weeknight meal or a cozy starter for a dinner party, cream of broccoli soup is sure to please.
With its creamy texture and vibrant green color, it’s a delicious way to enjoy the goodness of broccoli.
Follow along for a simple yet delicious recipe that will have you reaching for seconds.
Ingredients
For the Soup:
- 4 cups fresh broccoli florets
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
Prepare the Broccoli
Wash the broccoli florets thoroughly and chop them into small pieces.
Set aside.
Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
Cook the Broccoli
Add the chopped broccoli florets to the pot, along with the vegetable or chicken broth.
Bring the mixture to a simmer, then cover and cook until the broccoli is tender, about 10-12 minutes.
Blend the Soup
Using an immersion blender or regular blender, puree the soup until smooth and creamy.
Be careful when blending hot liquids.
Add the Cream
Return the pureed soup to the pot and stir in the heavy cream.
Heat the soup over medium-low heat until warmed through, but do not boil.
Season and Serve
Season the cream of broccoli soup with salt and pepper, to taste.
Ladle the soup into bowls and serve hot, garnished with a drizzle of cream or a sprinkle of grated cheese, if desired.
Nutritional Facts
- Servings: 4
- Calories per serving: 300 kcal
- Total Fat: 25g
- Saturated Fat: 14g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 800mg
- Total Carbohydrates: 14g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 4g
FAQ’s
1. Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli in this recipe.
Simply thaw the broccoli before adding it to the soup, and adjust the cooking time as needed.
2. Can I make this soup dairy-free?
Yes, you can make a dairy-free version of cream of broccoli soup by substituting coconut milk or almond milk for the heavy cream.
You can also use a dairy-free butter or olive oil instead of butter for sautéing the onions and garlic.
3. Can I add other vegetables to the soup?
Absolutely! Feel free to add other vegetables such as carrots, celery, or potatoes to the soup for extra flavor and nutrients.
Simply chop them into small pieces and add them to the pot along with the broccoli.
4. How can I make the soup thicker or thinner?
If you prefer a thicker soup, you can simmer it for longer to reduce the liquid, or add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) to thicken it.
For a thinner soup, you can add more broth or water until you reach your desired consistency.
5. How should I store leftover soup?
Store leftover cream of broccoli soup in an airtight container in the refrigerator for up to 3-4 days.
Reheat gently on the stove or in the microwave before serving.