Cream of Broccoli Soup
Warm, comforting, and irresistibly creamy, this homemade Cream of Broccoli Soup is the ultimate bowl of goodness for cozy days. Packed with fresh broccoli florets and a velvety blend of butter, heavy cream, and vegetable stock, this recipe creates a perfectly smooth and nutrient-rich soup that's both hearty and satisfying. A touch of garlic and onion adds depth of flavor, while an optional sprinkle of shredded cheddar cheese and crunchy croutons elevates each serving into gourmet territory. Ready in just 45 minutes, this one-pot recipe is an easy weeknight dinner or the perfect starter for your next special meal. Whether you’re seeking a wholesome vegetarian option or simply craving pure comfort food, this creamy broccoli soup will delight every palate.
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional, for garnish)
- 0.5 cup croutons (optional, for garnish)
Instructions
Wash the broccoli and cut it into small florets. Peel the thicker stems and dice them if desired.
Melt the butter in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
Sprinkle the flour over the sautéed vegetables and stir well to create a roux. Cook for 1-2 minutes until the flour is lightly golden.
Gradually pour in the vegetable stock, whisking constantly to avoid lumps. Bring the mixture to a simmer.
Add the broccoli florets and stems to the pot. Cover and let the soup simmer for 15-20 minutes, or until the broccoli is tender.
Remove the pot from heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy.
Stir in the heavy cream, salt, and black pepper. Taste and adjust seasoning as necessary.
Reheat the soup on low heat if needed, but do not let it boil. Ladle the soup into bowls and garnish with shredded cheddar cheese and croutons, if desired.
Serve hot and enjoy your creamy broccoli soup!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.9 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 220 mg | 17% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 535 mg | 11% | |
*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.
