Broccoli Cream Soup
Indulge in the velvety goodness of homemade Broccoli Cream Soup, a comforting and nutrient-packed dish that’s as satisfying as it is simple to make. This creamy soup combines the wholesome flavor of tender broccoli florets with the richness of heavy cream and a touch of savory Parmesan cheese for an irresistible finish. Sautéed onions and garlic create a fragrant base, while a splash of vegetable stock ensures every spoonful is packed with comforting depth. Perfectly balanced with just the right amount of seasoning, this recipe is ready in under 40 minutes and is ideal for a cozy lunch or dinner. Serve it hot with crusty bread or a drizzle of olive oil for an elegant presentation. Whether you’re seeking a hearty starter or a light main course, this Broccoli Cream Soup guarantees a deliciously creamy and nutritious experience.
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Recipe Information
Ingredients
- 500 g broccoli florets
- 2 tbsp butter
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 750 ml vegetable stock
- 120 ml heavy cream
- 1 tsp (or to taste) salt
- 0.5 tsp (or to taste) black pepper
- 2 tbsp grated Parmesan cheese (optional)
- 1 tbsp olive oil (optional, for drizzling)
Instructions
Heat a large pot over medium heat and add the butter. Once melted, add the chopped onion and cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Add the broccoli florets to the pot and stir to coat them with the butter mixture. Cook for 2-3 minutes to lightly sauté the broccoli.
Pour in the vegetable stock and bring to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes until the broccoli is tender.
Remove the pot from heat and let it cool slightly. Using an immersion blender (or transferring the soup in batches to a countertop blender), blend the mixture until smooth and creamy.
Return the pot to low heat and stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste.
Cook for another 2-3 minutes, stirring occasionally, until the soup is heated through but not boiling.
If desired, stir in grated Parmesan cheese for added flavor or drizzle with olive oil before serving.
Serve hot with a slice of crusty bread or garnish with additional broccoli florets and a sprinkle of Parmesan cheese.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 4617 mg | 201% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 17.2 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 471 mg | 36% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1390 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
