Description
A smooth and satisfying cream of broccoli soup that’s quick to prepare and packed with nutrients.
Ingredients
Scale
- 70g unsalted butter (divided)
- 172g sweet onion, chopped
- 3 garlic cloves, minced
- 720ml chicken broth
- 575g fresh broccoli florets
- ¾ tsp kosher salt
- ½ tsp ground black pepper
- 3 tbsp all-purpose flour
- 480ml half-and-half
Instructions
- Start by melting 2 tablespoons of butter in a large pot over medium heat. Add the chopped onion and minced garlic. Cook for about 3 minutes until the onion is soft and translucent.
- Next, add the chicken broth, broccoli florets, kosher salt, and ground black pepper to the pot. Bring to a simmer, cover, and let cook for about 5-6 minutes until broccoli is tender.
- Carefully transfer the soup in batches to a blender. Blend until smooth, or to your desired texture. Return blended soup to the pot.
- In a separate pan, melt the remaining butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the half-and-half while whisking continuously until thickened.
- Stir the cream mixture into the pureed soup, mix well, and adjust seasoning before serving hot.
Notes
Serve with crusty bread, salad, or a grilled cheese sandwich for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg