Yummy Cream of Broccoli Soup
Delight your taste buds with this rich and comforting Yummy Cream of Broccoli Soup, the ultimate homemade classic perfect for chilly evenings or a cozy lunch. This creamy soup recipe features tender broccoli florets simmered with sautéed onions and garlic, blended to velvety perfection, and enriched with a luscious combination of heavy cream and milk. A touch of nutmeg adds a subtle warmth, while freshly grated cheddar cheese offers a decadent finish. Easy to prepare in just under 45 minutes, this soup is a hearty, vegetarian-friendly dish that’s sure to impress. Serve it with crusty bread or a crisp side salad for a complete and satisfying meal. Whether you're seeking a nourishing weeknight dinner or an elegant starter, this Cream of Broccoli Soup is a flavorful, crowd-pleasing favorite!
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Recipe Information
Ingredients
- 4 cups broccoli florets
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon nutmeg, freshly grated (optional)
- 0.5 cup grated cheddar cheese (optional, for serving)
Instructions
Prepare the broccoli by cutting it into small florets if it isn’t already. Set aside.
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 2 minutes, making sure the flour doesn’t burn.
Slowly whisk in the vegetable broth, making sure there are no lumps. Bring to a simmer.
Add the broccoli florets to the pot. Reduce the heat to medium-low, cover, and let simmer for about 15 minutes, or until the broccoli is tender.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a countertop blender and blend until creamy. Be careful with the hot liquid.
Return the pot to low heat and stir in the heavy cream and milk. Add the salt, black pepper, and nutmeg, if using. Heat through for 5 minutes, but do not let it boil.
Taste and adjust seasonings as needed. If desired, stir in grated cheddar cheese until melted and incorporated.
Serve hot, topped with extra cheese or a sprinkle of black pepper, if desired. Enjoy!
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 5244 mg | 228% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 35.1 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1053 mg | 81% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2331 mg | 50% | |
*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.
