Garlic Soup with Potatoes and Broccoli
Warm up with a comforting bowl of Garlic Soup with Potatoes and Broccoli, a silky, flavor-packed dish that combines roasted garlic’s rich sweetness with the earthiness of tender potatoes and vibrant broccoli. This hearty soup features roasted garlic as its star ingredient, lending a deep, caramelized flavor that perfectly balances the creamy texture achieved through pureeing the soup with heavy cream. With just the right touch of seasoning and fresh parsley for a bright, aromatic garnish, this recipe is as nourishing as it is satisfying. Serve alongside crusty bread for an irresistible meal that’s perfect for cozy dinners or a refined lunch. Quick to prepare in under an hour, this wholesome soup makes for an easy vegetarian delight the entire family will savor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole garlic bulbs
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 medium potatoes
- 2 cups broccoli crowns
- 4 cups vegetable stock
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 4 slices crusty bread (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the tops off the garlic bulbs to expose the cloves and drizzle each bulb with 1 tablespoon of olive oil. Wrap them individually in aluminum foil and roast in the oven for 30 minutes or until the cloves are soft and golden brown.
While the garlic is roasting, finely chop the onion and peel and dice the potatoes into 1-inch cubes.
In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.
Add the diced potatoes to the pot and pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
While the potatoes are cooking, chop the broccoli into small florets.
Once the garlic is roasted, squeeze the soft cloves out of their skins and add them to the soup pot.
Add the broccoli florets to the pot and simmer for an additional 5 minutes until the broccoli is tender but still vibrant.
Using an immersion blender (or working in batches with a countertop blender), blend the soup until smooth and creamy.
Stir in the heavy cream, salt, and black pepper. Adjust the seasoning to taste.
Serve hot, garnished with fresh parsley and paired with slices of crusty bread if desired.
Nutrition Facts
Calories |
2473 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 6060 mg | 263% | |
| Total Carbohydrate | 365.7 g | 133% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 35.8 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 6886 mg | 147% | |
*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.
