Simply Perfect Cream of Broccoli Soup
Creamy, comforting, and bursting with wholesome flavor, Simply Perfect Cream of Broccoli Soup is an effortless way to elevate your weeknight meals. This 35-minute recipe features tender broccoli florets simmered in low-sodium vegetable broth, blended to silky perfection, and enriched with a touch of heavy cream for a velvety finish. Aromatic sautéed onions and garlic create a rich base, while a hint of nutmeg adds a subtle, warming depth. Whether you drizzle it with olive oil for a gourmet touch or serve it as-is, this nutrient-packed soup is ideal as a light dinner or an elegant starter for guests. Easy to prepare, endlessly comforting, and perfect for freezing, this recipe will become your go-to for quick, hearty nourishment. Search no further for the ultimate homemade cream of broccoli soup!
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
- 1 tablespoon olive oil (optional, for drizzling)
Instructions
Wash and cut the broccoli into small florets. Peel and trim the thick stems, then chop them into smaller pieces.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 4-5 minutes, or until softened and translucent.
Add the minced garlic to the pot and cook for 1 minute, stirring constantly, until fragrant.
Add the broccoli florets and chopped stems to the pot, along with the vegetable broth. Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pot and cook for 10-12 minutes, or until the broccoli is very tender.
Remove the pot from heat and allow the mixture to cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, you can work in batches to blend the soup in a countertop blender (be sure to leave a small opening to allow steam to escape).
Return the pureed soup to low heat. Stir in the heavy cream, salt, black pepper, and optional nutmeg. Warm the soup through without bringing it to a boil, stirring occasionally.
Taste and adjust seasonings as needed. If the soup is too thick, you can add a splash of vegetable broth or water to reach your desired consistency.
Ladle the soup into bowls and serve hot. For an extra touch, drizzle a little olive oil on top before serving. Enjoy!
Nutrition Facts
Calories |
1366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 3297 mg | 143% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 14.9 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 323 mg | 25% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1008 mg | 21% | |
*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.
