Savory Broccoli Soup
Warm, comforting, and bursting with flavor, this Savory Broccoli Soup is the perfect blend of wholesome ingredients and creamy richness. Made with fresh broccoli florets, sautéed onion, and aromatic garlic, this easy-to-make soup is simmered in flavorful vegetable broth and blended to a velvety smooth texture. A splash of heavy cream and a sprinkle of Parmesan cheese add indulgent creaminess, while a garnish of golden croutons provides a delightful crunch in every bite. Ready in just 35 minutes, this hearty soup is a wonderful option for a cozy weeknight dinner or an elegant starter. Packed with nutrients and satisfying comfort, this recipe is a go-to choice for broccoli lovers and anyone craving a creamy vegetable soup. Perfectly versatile, it can be enjoyed on its own or paired with crusty bread for a complete meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams broccoli florets
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 3 pieces garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup grated Parmesan cheese
- 1 teaspoon olive oil
- 0.5 cup croutons
Instructions
Wash the broccoli thoroughly and cut it into small florets. Set aside.
Peel and finely chop the yellow onion. Mince the garlic cloves.
Heat the unsalted butter in a large pot over medium heat. Once melted, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the broccoli florets to the pot and stir to combine with the onions and garlic. Cook for 2-3 minutes.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the broccoli simmer for about 10 minutes or until tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the heavy cream, salt, black pepper, and grated Parmesan cheese. Cook over low heat for an additional 2-3 minutes while stirring to combine.
Taste and adjust the seasoning if necessary.
Serve the soup hot in bowls. Drizzle a little olive oil on top and garnish with croutons or additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 5433 mg | 236% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 20.7 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 632 mg | 49% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1778 mg | 38% | |
*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.
