Hochbrueckner Cream of Broccoli Soup
Indulge in the rich, velvety goodness of Hochbrueckner Cream of Broccoli Soup, a comforting classic elevated with fresh ingredients and a touch of indulgence. This creamy broccoli soup starts with tender broccoli florets simmered to perfection in a fragrant base of sautéed onions, garlic, and a roux of butter and flour. Blended to silky smoothness, the soup gets its luscious texture from heavy cream and is brightened with a sprinkle of fresh parsley. Whether garnished with a layer of melted cheddar cheese or enjoyed on its own, this easy-to-make soup is a wholesome, flavor-packed dish perfect for weeknight dinners or elegant starters. Ready in just 40 minutes, this recipe balances simplicity with gourmet flair, making it a family favorite for any occasion.
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Recipe Information
Ingredients
- 500 grams Broccoli florets
- 3 tablespoons Unsalted butter
- 1 large (chopped) Yellow onion
- 3 cloves (minced) Garlic
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 cup (shredded, optional for garnish) Cheddar cheese
Instructions
Wash the broccoli thoroughly and chop it into even-sized florets. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until it becomes translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for about 2 minutes to eliminate any raw flour taste.
Gradually pour in the stock, whisking continuously to avoid lumps. Bring the mixture to a gentle boil and reduce heat to medium-low.
Add the broccoli florets to the pot and simmer for 10-12 minutes or until the broccoli is tender.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a countertop blender to puree, then return it to the pot.
Pour in the heavy cream and stir well. Allow the soup to cook for an additional 2-3 minutes on low heat. Do not let it boil.
Season the soup with salt and black pepper to taste. Stir in the chopped parsley.
Ladle the soup into bowls and, if desired, sprinkle shredded cheddar cheese on top as a garnish.
Serve hot and enjoy your Hochbrueckner Cream of Broccoli Soup!
Nutrition Facts
Calories |
1891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.4 g | 194% | |
| Saturated Fat | 88.4 g | 442% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 6985 mg | 304% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 14.5 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 821 mg | 63% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 888 mg | 19% | |
*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.
