Cream of Broccoli Supreme Soup
Indulge in the velvety richness of Cream of Broccoli Supreme Soup, a comforting bowl of creamy goodness that's perfect for any time of year. This easy-to-make recipe combines the earthy flavor of tender broccoli florets with the savory depth of sautéed onions and garlic, all blended into a smooth, luxurious base thickened with a touch of flour. It’s enriched with heavy cream, milk, and sharp cheddar cheese for a luscious texture and a cheesy finish that’s hard to resist. A hint of nutmeg and freshly cracked black pepper elevate the flavor profile, adding a subtle warmth and complexity. Ready in just 45 minutes, this wholesome soup is ideal as a cozy starter or a satisfying main. Serve it with crusty bread or a side salad for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 2 tablespoons butter
- 1 medium, diced onion
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup milk
- 1 cup, shredded sharp cheddar cheese
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg
Instructions
Begin by preparing the broccoli: rinse thoroughly under cold water and chop into small, manageable florets. Set aside.
In a large pot over medium heat, melt the butter until it just begins to foam. Add the diced onion and sauté for 4-5 minutes, or until the onion is softened and translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to let the garlic burn.
Sprinkle the flour evenly over the onion and garlic mixture. Stir to combine and cook for 1-2 minutes, allowing the flour to take on a light golden color.
Slowly pour in the vegetable broth, whisking constantly to prevent lumps. Bring the mixture to a simmer.
Add the broccoli florets to the pot. Cover and simmer for 10-12 minutes, or until the broccoli is tender.
Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, then return to the pot.
Reduce the heat to low and stir in the heavy cream and milk. Allow the soup to heat through without boiling.
Gradually add the shredded cheddar cheese, stirring until it melts completely into the soup.
Season the soup with salt, black pepper, and a pinch of nutmeg. Taste and adjust seasoning as desired.
Ladle the soup into bowls and serve warm. Garnish with additional shredded cheddar or a sprig of fresh parsley if desired.
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1351 mg | 59% | |
| Total Carbohydrate | 31.3 g | 11% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.5 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 381 mg | 29% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 582 mg | 12% | |
*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.
