Description
This creamy and comforting Cream of Broccoli Soup features tender broccoli florets blended into a smooth, flavorful base made with onions, garlic, herbs, and a rich combination of milk and heavy cream. Perfect as a warming appetizer or light main dish, this soup is easy to prepare and delivers a satisfying taste of home cooking.
Ingredients
Scale
Soup Base
- 3 tablespoons salted butter
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups milk
- 2 cups heavy cream
Vegetables and Seasoning
- 6 cups broccoli florets
- Salt and pepper to taste
Instructions
- Heat fat and sauté onions: In a large pot, heat butter and olive oil over medium-high heat. Add the diced onions and cook for 8 minutes, stirring occasionally, until they start to soften and become translucent. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Add herbs and flour: Stir in the dried thyme, dried oregano, and all-purpose flour. Cook the mixture for about 2 minutes, stirring constantly, until the flour turns a golden color, creating a roux to thicken the soup.
- Add liquids and broccoli: Gradually pour in the vegetable broth, milk, and heavy cream while stirring continuously to combine. Bring the mixture to a gentle simmer. Add the broccoli florets to the pot and reduce the heat to low.
- Simmer soup: Let the soup simmer uncovered for 10 minutes, stirring occasionally, until it thickens and the broccoli becomes tender and soft.
- Blend the soup: Using an immersion blender, carefully purée the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender with a vented lid and pulse until smooth, then return it to the pot.
- Season and serve: Taste the soup and season with salt and freshly ground black pepper to your preference. Serve the soup hot, optionally garnished with extra broccoli florets or a drizzle of cream.
Notes
- For a thicker soup, reduce the amount of milk and increase heavy cream slightly.
- If you want a vegan version, substitute butter with olive oil, use plant-based milk and cream alternatives, and replace flour with a gluten-free thickener.
- Be careful when blending hot liquids; steam can cause splattering. Use a vented lid or let soup cool slightly.
- Fresh broccoli works best for vibrant flavor, but frozen uncooked broccoli can also be used.
- Adjust seasoning after blending because blending can mellow flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
