Creamy Broccoli Soup
Indulge in the comforting richness of this Creamy Broccoli Soup, a delightful blend of wholesome broccoli florets, velvety heavy cream, and a hint of aromatic garlic and nutmeg. Perfectly thickened with a light roux and simmered in flavorful vegetable broth, this hearty soup achieves its luxurious texture with the help of an immersion blender. Whether garnished with sharp shredded cheddar cheese or enjoyed on its own, this deceptively simple recipe is a must-try for a warming, homemade meal. Ready in just 40 minutes, it's ideal for cozy weeknight dinners or as a crowd-pleasing starter. Serve it with crusty bread for an irresistible pairing that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 500 grams Broccoli florets
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 large Garlic cloves, minced
- 2 tablespoons All-purpose flour
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg (optional)
- 0.5 cup Shredded cheddar cheese (optional, for garnish)
Instructions
Prepare the broccoli by cutting it into bite-sized florets. Rinse them thoroughly under cold water and set aside.
In a large pot, melt the butter and olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant.
Stir in the minced garlic and continue to cook for 1 minute, ensuring the garlic does not brown.
Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes to remove any raw flour taste.
Slowly whisk in the vegetable broth, making sure there are no lumps. Increase the heat and bring the mixture to a simmer.
Add the broccoli florets to the pot, cover, and cook for 10 minutes, or until the broccoli is tender.
Remove the pot from heat and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a stand blender in batches and blend carefully.
Return the soup to the pot over low heat. Stir in the heavy cream, salt, pepper, and nutmeg (if using). Adjust seasoning to taste.
Allow the soup to heat through for an additional 2-3 minutes, but do not let it boil.
Ladle the soup into bowls and garnish with shredded cheddar cheese, if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 5193 mg | 226% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 25.6 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 831 mg | 64% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1984 mg | 42% | |
*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.
