Easy Cream of Broccoli Soup
Warm up with a comforting bowl of Easy Cream of Broccoli Soup, a perfect blend of wholesome ingredients and creamy deliciousness! This simple recipe features fresh broccoli florets simmered with sautéed onions and garlic in a rich, velvety broth. A touch of all-purpose flour thickens the soup, while whole milk and heavy cream deliver that signature smooth texture. Ready in just 40 minutes, this family-friendly dish can be customized with optional add-ins like sharp cheddar cheese for extra flavor or freshly chopped parsley for a vibrant garnish. Ideal for a quick weeknight dinner or as a cozy starter, this creamy broccoli soup is a satisfying way to eat more greens without compromising taste.
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 units garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup grated cheddar cheese (optional)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Rinse the broccoli florets thoroughly under cold water and set them aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir well to combine and cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth while whisking to prevent lumps from forming.
Add the broccoli florets to the pot and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for 10-12 minutes, or until the broccoli is tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend, then return it to the pot.
Stir in the milk and heavy cream, then season the soup with salt and black pepper. Heat the soup over low heat until warmed through, about 5 minutes.
If desired, stir in the grated cheddar cheese until fully melted and incorporated.
Ladle the soup into bowls and garnish with chopped parsley, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1511 mg | 66% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.3 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 255 mg | 20% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 233 mg | 5% | |
*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.
