Cream of Broccoli Soup
A delicious and creamy soup made with fresh broccoli, onions, garlic, and heavy cream. This comforting dish is perfect as a main course or starter.
Equipment
- Large pot or Dutch oven
- Immersion blender or blender
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 head of fresh broccoli chopped into small florets
- 1 medium-sized onion finely chopped
- 2-3 cloves of garlic minced
- 2-3 tablespoons of butter
- 2-3 tablespoons of all-purpose flour
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- Salt and pepper to taste
Instructions
- Prep the Broccoli: Rinse the broccoli thoroughly and chop it into small florets.
- Sauté the Onion and Garlic: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic and sauté until translucent and fragrant.
- Add Flour and Broth: Sprinkle the flour over the sautéed onion and garlic, and stir for 1-2 minutes until it forms a paste-like mixture. Slowly pour in the chicken or vegetable broth, whisking continuously.
- Add Broccoli: Add the chopped broccoli to the pot and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes or until the broccoli is tender, stirring occasionally.
- Puree the Soup: Use an immersion blender or transfer the soup to a blender, and blend until smooth and creamy.
- Add Heavy Cream and Seasoning: Stir in the heavy cream and season the soup with salt and pepper to taste. Mix well.
- Serve and Enjoy: Ladle the hot soup into bowls and serve immediately.
Notes
- Choose fresh and ripe broccoli for the best flavor. Use heavy cream for a rich and creamy texture.
- Be careful not to overcook the broccoli to maintain its flavor and texture.
- Consider adding toppings like croutons, grated cheese, or chopped herbs for extra flavor and texture.
- To make the soup vegan, substitute butter with olive oil, chicken broth with vegetable broth, and heavy cream with coconut cream or cashew cream.