Cream of Broccoli Soup
This creamy and nutritious soup is perfect for a light lunch or dinner. Packed with green goodness, it's simple to make and can be customized with spices or toppings of your choice.
Equipment
- 1 large pot
- 1 blender or immersion blender
- 1 ladle
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets (about 400g)
- 4 cups vegetable or chicken broth (960ml)
- 1 cup heavy cream (240ml)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes or until translucent.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the broccoli florets and sauté for about 2 minutes, allowing the broccoli to slightly soften.
- Pour in the broth and bring the mixture to a boil. Reduce heat and let it simmer for 10 minutes or until the broccoli is tender.
- Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Return the blended soup to the pot and stir in the heavy cream. Season with salt, black pepper, and nutmeg if using. Heat gently for about 2-3 minutes until warmed through.
- Serve hot, garnished with your choice of toppings.
Notes
For a vegan version, substitute the heavy cream with coconut milk or a plant-based cream.
Feel free to add other vegetables like potatoes or carrots for added flavor and nutrition.
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.