Ah, Cream of Broccoli Soup—smooth, comforting, and perfect for a cozy meal! 🥦🍲 Here’s a complete recipe:
Cream of Broccoli Soup
Ingredients (serves 4–6)
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 1 medium potato, peeled and diced (optional, for extra creaminess)
- 4 cups vegetable or chicken broth
- 1 cup milk or cream
- Salt and pepper to taste
- Optional toppings: shredded cheddar cheese, croutons, crispy bacon, or a drizzle of cream
Instructions
1. Sauté aromatics:
- In a large pot, melt butter over medium heat.
- Add onion and garlic; cook 3–4 minutes until softened.
2. Add vegetables and broth:
- Add broccoli and potato. Pour in broth.
- Bring to a boil, then reduce heat and simmer 15–20 minutes until broccoli and potato are tender.
3. Blend the soup:
- Use an immersion blender to puree until smooth.
- Alternatively, carefully transfer in batches to a blender.
4. Add creaminess:
- Stir in milk or cream. Heat gently, but do not boil.
- Season with salt and pepper to taste.
5. Serve:
- Ladle into bowls and top with shredded cheese, croutons, or crispy bacon if desired.
💡 Tips for perfect cream of broccoli soup:
- For extra depth, sauté the broccoli stalks along with the florets.
- For a silky texture, strain the soup through a fine mesh sieve after blending (optional).
- Add a pinch of nutmeg or a squeeze of lemon juice for a subtle flavor lift.
- Leftovers store well in the fridge and even freeze nicely.
I can also give a “super creamy, restaurant-style version” that uses a roux and a bit of sharp cheddar to make it ultra-rich and velvety.
Do you want me to do that?
