I Forgot About the Broccoli Soup
Indulge in the cozy, velvety comfort of "I Forgot About the Broccoli Soup," a rich and wholesome recipe that turns a humble vegetable into a showstopping dish. Perfect for busy evenings, this creamy broccoli soup features tender florets simmered with garlic, onions, and savory chicken or vegetable stock, then puréed to smooth perfection. A luxurious blend of heavy cream and sharp cheddar cheese gives it an irresistible depth of flavor, while a hint of olive oil elevates every spoonful. Ready in just 45 minutes, this easy-to-make soup is a perfect crowd-pleaser, whether served as a stand-alone meal or a comforting starter. Garnish generously with extra cheese or a drizzle of oil, and savor its warming goodness. A must-try for soup lovers searching for an easy, creamy broccoli soup recipe!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1.5 cups sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Prepare the broccoli by cutting it into small florets if not already done. Rinse thoroughly and set aside.
In a large soup pot, heat the olive oil and butter over medium heat until the butter is fully melted.
Add the diced onion to the pot. Sauté for 3-4 minutes, stirring occasionally, until the onion turns translucent.
Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
Pour in the chicken or vegetable stock and bring it to a gentle simmer.
Add the broccoli florets to the pot and season with salt and black pepper. Cover with a lid and simmer for 15-20 minutes, or until the broccoli is very tender.
Remove the pot from heat and, using an immersion blender or working in batches with a countertop blender, purée the soup until smooth. Be cautious with hot liquids when blending.
Return the soup to low heat and stir in the heavy cream until fully incorporated.
Gradually add the shredded cheddar cheese while stirring continuously to ensure it melts evenly and doesn’t clump.
Taste the soup and adjust seasoning with additional salt or pepper if necessary.
Serve the soup immediately, garnished with additional shredded cheese or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 482 mg | 161% | |
| Sodium | 7075 mg | 308% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 11.1 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1464 mg | 113% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 597 mg | 13% | |
*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.
