Incredible Broccoli Soup
Velvety, flavorful, and packed with wholesome ingredients, this Incredible Broccoli Soup is a comforting one-pot recipe perfect for cozy weeknight dinners or an elegant starter. Featuring tender broccoli florets, creamy potato, and aromatic garlic and onion, this soup delivers a blend of nutritious goodness and rich flavors. A touch of heavy cream adds a luscious, silky texture, while an optional hint of nutmeg provides a subtle warmth. Garnish each bowl with freshly grated parmesan for a savory finish, and pair it with crusty bread for the ultimate comforting meal. Ready in just 40 minutes, this easy broccoli soup recipe makes for a satisfying, family-friendly dish that’s as delicious as it is nutritious. Perfectly suited for vegetarian diets (or easily adaptable with chicken broth), this is the ultimate way to turn simple ingredients into an unforgettable meal.
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable broth (or chicken broth)
- 0.5 cups heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
- 0.25 cups parmesan cheese (optional, for garnish)
- 2 slices crusty bread (optional, for serving)
Instructions
In a large pot over medium heat, melt the butter and add the olive oil.
Add the diced onion and cook, stirring occasionally, until soft and translucent (about 5 minutes).
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced potato and broccoli florets. Cook for 3-4 minutes, allowing the vegetables to begin to sweat.
Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer until the broccoli and potato are tender (about 15 minutes).
Using an immersion blender, carefully puree the soup until smooth. Alternatively, blend the soup in batches in a countertop blender. Be cautious with hot liquids.
Once blended, stir in the heavy cream (if using) for a richer texture. Season with salt, black pepper, and a pinch of nutmeg, adjusting to taste.
Ladle the soup into bowls and garnish with a sprinkling of parmesan cheese, if desired.
Serve hot with crusty bread on the side for dipping.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 7835 mg | 341% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 23.0 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1139 mg | 88% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 1933 mg | 41% | |
*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.
