Cream Of Broccoli Soup Recipe
Few things are better on a cold day than tucking into a rich, creamy bowl of soup, especially one as simple as this cream of broccoli soup. This recipe from Ksenia Prints of At the Immigrant's Table has simple ingredients like broccoli, cream, onion and garlic. Yet, it packs a lot of flavor, as you would expect from one of the best comfort food dishes in the American kitchen.
We start off by sautéeing an onion, and garlic in order to build a base of flavor. Then, we cook broccoli, just until everything is soft enough for blending. A quick sojourn in the blender, a dash of half-and-half cream, and this perfect lunch is ready to go. We recommend pairing it with a good grilled cheese sandwich, salad, or toasted bread.
If you're feeling spicy, top this soup with a sprinkle of optional chili flakes, and see how the whole dish is lifted with just a touch of seasoning. In less than 30 minutes, this cream of broccoli soup could be your new favorite meal.
Gather the ingredients for the cream of broccoli soup
To make this cream of broccoli soup, you will need 1 onion, garlic, broccoli florets, water, half-and-half cream, salt, pepper, and if you'd like to add some heat, chili flakes.
Sautèe the vegetables
Heat some oil in a large pot on medium, add the diced onion, and cook for 5 minutes. Add minced garlic, and sautèe for 1 additional minute. Add the chopped broccoli florets and water, cover with a lid, bring to a boil, and cook for 15 minutes. We don't need to cook broccoli long as it softens fairly quickly.
Blend the soup, and serve
Transfer pot contents to a blender, or use an immersion blender to blend soup completely, until it reaches a creamy consistency. To amp up the creaminess factor of this soup, add half-and-half cream, and season with salt and pepper to taste. Serve this creamy broccoli soup with more cream drizzled on top, and optionally top with chili flakes. Pair with your favorite crusty bread.
- 1 onion, diced
- 2 garlic cloves, minced
- 6 cups broccoli florets and stems, chopped
- 4 cups water
- ¼ cup half-and-half cream
- salt and pepper to taste
- chili flakes
- Heat oil in a large pot on medium, add diced onion, and cook for 5 minutes. Add minced garlic, and sautée for 1 additional minute.
- Add broccoli florets and water. Cover with a lid, bring to a boil, and cook for 15 minutes.
- Transfer pot contents to a blender, or use an immersion blender to blend soup completely, until it reaches a perfectly creamy consistency.
- Add cream, and season with salt and pepper. Serve creamy broccoli soup with more cream, and option to top with chili flakes.
| Calories per Serving | 66 |
| Total Fat | 4.0 g |
| Saturated Fat | 2.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 13.6 mg |
| Total Carbohydrates | 6.8 g |
| Dietary Fiber | 0.6 g |
| Total Sugars | 1.2 g |
| Sodium | 608.2 mg |
| Protein | 2.7 g |
