Description
A creamy and comforting Cream of Broccoli Soup made with fresh broccoli, aromatic herbs, and a rich blend of milk and heavy cream. This easy stovetop recipe delivers a smooth, velvety texture perfect for a warming appetizer or light meal.
Ingredients
Scale
Fats & Oils
- 3 tablespoons salted butter
- 1 tablespoon olive oil
Vegetables & Herbs
- 1 medium white onion, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 cups broccoli florets
Liquids
- 4 cups vegetable broth
- 2 cups milk
- 2 cups heavy cream
Others
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Heat fats and sauté onions: In a large pot, heat the salted butter and olive oil over medium-high heat. Add the diced onions and cook for 6-8 minutes, stirring occasionally, until they begin to soften and turn translucent.
- Add garlic and cook briefly: Stir in the minced garlic and sauté for 1 minute until fragrant.
- Add herbs and flour: Mix in the dried thyme, dried oregano, and all-purpose flour. Cook, stirring constantly, until the flour turns golden brown, about 2 minutes, to form a roux which will thicken the soup.
- Pour in liquids and simmer: Slowly add the vegetable broth, milk, and heavy cream while stirring continuously. Bring the mixture to a gentle simmer over medium heat.
- Add broccoli and reduce heat: Add the broccoli florets to the pot and lower the heat to low. Allow the soup to simmer until it thickens and the broccoli becomes tender, about 8-10 minutes.
- Purée the soup: Use an immersion blender directly in the pot to purée the soup until smooth. Alternatively, carefully ladle the hot soup into a blender with a vented lid and pulse until smooth.
- Season and serve: Taste and add salt and pepper as desired. Serve the soup hot for a cozy and delicious meal.
Notes
- For a dairy-free version, substitute milk and heavy cream with coconut milk or a plant-based cream alternative.
- To add extra texture, reserve some broccoli florets before blending and stir them back in after puréeing.
- If you prefer a thinner consistency, add more vegetable broth or milk when simmering.
- Use fresh herbs if available for enhanced flavor.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
