Description
A creamy and comforting cream of broccoli soup made with broccoli florets, aromatic herbs, and a rich blend of milk and heavy cream. Perfect as a warm appetizer or light main dish, this soup is smooth, flavorful, and easy to prepare on the stovetop.
Ingredients
Scale
Sauté Base
- 3 tablespoons salted butter
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 1 tablespoon minced garlic (about 3 cloves)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Soup Mixture
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups milk
- 2 cups heavy cream
- 6 cups broccoli florets
- Salt and pepper to taste
Instructions
- Heat fats and cook onions: In a large pot, melt butter and olive oil over medium-high heat. Add diced onions and cook for 8 minutes, stirring occasionally, until they start to soften and become translucent.
- Sauté garlic and herbs: Add minced garlic and sauté for 1 minute until fragrant. Stir in dried thyme and oregano to evenly incorporate the flavors.
- Add flour and cook roux: Sprinkle the all-purpose flour into the pot and cook, stirring constantly, until the flour turns golden brown, about 2 minutes, which helps to thicken the soup later.
- Combine liquids and broccoli: Slowly pour in vegetable broth, milk, and heavy cream while stirring constantly. Bring the mixture to a gentle simmer, then add the broccoli florets to the pot and reduce heat to low.
- Simmer until tender: Let the soup simmer gently for 10 minutes or until the broccoli is soft and the soup has thickened slightly.
- Puree the soup: Use an immersion blender to carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender with a vented lid and pulse until creamy.
- Season and serve: Taste and season the soup with salt and pepper as desired. Serve hot for the best comfort and flavor.
Notes
- For a vegan version, substitute butter with vegan margarine, use plant-based milk and cream, and choose a vegan broth.
- If you prefer a chunkier soup, blend only half of the soup and stir in the remaining broccoli florets.
- Thicken the soup further by adding an extra tablespoon of flour or cooking a few minutes longer.
- Fresh broccoli is best, but frozen broccoli can be used if fresh is not available—just adjust cooking time accordingly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 350 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
