Description
A rich and comforting broccoli soup that’s quick to prepare and filled with nutritious ingredients.
Ingredients
Scale
- 4 cups Fresh Broccoli Florets
- 1 medium Yellow Onion
- 3 cloves Garlic, minced
- 4 cups Vegetable or Chicken Broth
- 1 medium Russet Potato, diced
- 1 cup Heavy Cream
- 2 tablespoons Butter
- 1 teaspoon Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 pinch Nutmeg (optional)
- 1 cup Shredded Cheddar Cheese (for topping)
- 1/4 cup Chopped Chives or Parsley (for garnish)
- 1 cup Crusty Bread Croutons (for dipping)
Instructions
- Prepare the Ingredients: Wash the broccoli and cut it into small florets. Peel and dice the onion and potato, and mince the garlic.
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the Broccoli and Potato: Add the broccoli florets and diced potato to the pot, mixing well to coat the veggies.
- Pour in the Broth: Add the broth to cover the vegetables completely, bring to a boil, then reduce heat and simmer for about 15 minutes until tender.
- Blend the Soup: Remove from heat and puree the soup to desired consistency using an immersion blender.
- Add Cream and Season: Return to low heat, stir in the heavy cream, and season with salt, black pepper, and nutmeg. Warm through for 5 more minutes.
- Serve: Ladle soup into bowls and top with cheddar cheese, chives or parsley, and croutons. Enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, do so before adding cream or toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 50mg