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Cream of Broccoli Soup

This creamy broccoli soup is rich, comforting, and packed with nutrients. It's perfect for a warm lunch or a light dinner, and is simple enough for a beginner cook.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 220 kcal

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Ladle
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups broccoli florets About 1 large head of broccoli.
  • 3 cups vegetable broth
  • 1 cup heavy cream Or substitute with milk for a lighter option.
  • to taste salt
  • to taste pepper
  • croutons Optional for serving.
  • shredded cheese Optional for garnish.

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until they are translucent, about 5 minutes.
  • Add the minced garlic to the pot and cook for an additional minute until fragrant, stirring frequently to avoid burning.
  • Add the broccoli florets to the pot, followed by the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15 minutes, or until the broccoli is tender.
  • Once the broccoli is tender, remove the pot from heat and let it cool slightly. Carefully transfer the mixture to a blender in batches, or use an immersion blender directly in the pot. Blend until smooth.
  • Return the blended soup to the pot over low heat. Stir in the heavy cream and season with salt and pepper to taste. Heat gently until warmed through but do not boil.
  • Serve the soup hot. Garnish with croutons and shredded cheese if desired.
  • For a vegan version, substitute heavy cream with coconut milk or a plant-based cream alternative.
  • For added nutrition, consider blending in a handful of spinach or kale when pureeing the soup.

Notes

For a vegan version, substitute heavy cream with coconut milk or a plant-based cream alternative.
You can add a pinch of nutmeg for extra depth of flavor.
For added nutrition, consider blending in a handful of spinach or kale when pureeing the soup.