Creamy Broccoli Soup
This rich and creamy Cream of Broccoli Soup is packed with nutrients and flavor! A perfect comfort meal that’s easy to make in just 30 minutes.
Equipment
- Large Pot
- Blender or Immersion Blender
- Whisk
- Ladle
Ingredients
Soup Base
- 2 tbsp butter or olive oil for dairy-free option
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups fresh broccoli florets or frozen if fresh isn't available
- 4 cups vegetable or chicken broth use vegetable broth for a vegetarian version
Creamy Additions
- 1 cup milk or heavy cream use coconut or oat milk for dairy-free option
- 2 tbsp all-purpose flour or cornstarch for a gluten-free option
- salt and black pepper to taste
- ½ tsp nutmeg optional, for extra depth of flavor
- ½ cup shredded cheddar cheese optional, for a cheesy version
Instructions
- In a large pot over medium heat, melt butter. Add chopped onion and cook until soft, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds.
- Add the broccoli and broth to the pot. Bring to a boil, then reduce heat and let it simmer for 10-12 minutes, or until the broccoli is tender.
- Use an immersion blender to puree the soup directly in the pot. If using a countertop blender, carefully transfer the soup and blend until smooth.
- In a separate small saucepan, melt additional butter and whisk in flour. Cook for 1-2 minutes, then slowly whisk in the milk until thickened.
- Stir the milk mixture into the soup, then season with salt, black pepper, and nutmeg.
- For a cheesy version, stir in shredded cheddar cheese and let it melt before serving.
- Serve hot with crusty bread or a sprinkle of Parmesan cheese on top.
Notes
For a vegan version, replace butter with olive oil and use plant-based milk.