Description
This creamy broccoli soup is a comforting and nutritious dish, perfect for a light meal or a starter. It’s easy to make and packed with flavor.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets, chopped
- 4 cups vegetable broth
- 1 cup milk (dairy or non-dairy)
- 1/2 cup heavy cream (optional, for extra richness)
- Salt to taste
- Black pepper to taste
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the chopped broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the broccoli is very tender.
- Remove the pot from the heat. Carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth (be cautious when blending hot liquids).
- Return the blended soup to the pot over low heat. Stir in the milk and heavy cream (if using).
- Season with salt and black pepper to taste. Heat through gently, but do not boil.
- Serve hot and enjoy.
Notes
- For a thicker soup, reduce the amount of broth or simmer longer to allow more liquid to evaporate.
- For a dairy-free version, use unflavored plant-based milk and cream.
- Garnish with a sprinkle of cheese, croutons, or fresh herbs like chives or parsley.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 35mg