Indulge in the creamy goodness of broccoli soup that promises warmth and satisfaction in every spoonful. This recipe is not only easy to follow, but it also highlights the vibrant flavors of fresh broccoli, making it a perfect addition to your mealtime repertoire. Whether served as a starter or a main dish, this soup is sure to impress your family and friends with its deliciously rich texture and taste.
Ingredients
– 1 large head of broccoli, chopped
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: grated cheese for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 10 minutes, and cooking time is about 25 minutes.
Nutritional Value
Per serving (1 cup): Approximately 250 calories, 15g fat, 20g carbohydrates, 5g protein, and 3g fiber. This nutritional breakdown is for one person and varies based on specific ingredient brands and quantities.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add diced onions and sauté until translucent.
3. Stir in minced garlic and cook for 1 minute.
4. Add chopped broccoli and sauté for another 5 minutes.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce the heat and simmer for 15 minutes, or until broccoli is tender.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and season with salt and pepper.
9. Heat through for a few minutes, but do not boil.
10. Serve hot, garnished with grated cheese if desired.
Alternative Ingredients
If you’re looking for lighter options, substitute heavy cream with coconut milk or unsweetened almond milk. For a dairy-free version, use vegetable broth and omit the cream altogether. You can also add other vegetables like spinach or kale for added nutrients.
Serving and Pairings
This creamy broccoli soup pairs beautifully with crusty bread or a fresh garden salad. For a heartier meal, serve it alongside grilled cheese sandwiches or roasted vegetables.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of broth if it thickens too much. This soup can also be frozen for up to 2 months; just be sure to leave some space in the container for expansion.
Cooking Mistakes
– Avoid overcooking the broccoli, which can lead to a bitter taste.
– Don’t rush the sautéing process; it enhances the flavors.
– Ensure the soup is blended until smooth for the best texture.
– Season gradually, as it’s easier to add salt than to remove it.
– If using frozen broccoli, adjust cooking time accordingly.
Helpful Tips
– For extra flavor, add a squeeze of lemon juice before serving.
– Consider adding spices like nutmeg or cayenne for a kick.
– Use fresh herbs like dill or parsley for garnish.
– Experiment with different types of broth for unique flavors.
FAQs
Can I use frozen broccoli for this soup?
Yes, frozen broccoli can be used, but adjust the cooking time as it may cook faster than fresh broccoli.
Is this soup gluten-free?
Yes, this cream of broccoli soup is naturally gluten-free, as the ingredients do not contain gluten.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead and stored in the refrigerator or freezer for later use.
What can I serve with cream of broccoli soup?
It pairs well with crusty bread, salad, or grilled cheese sandwiches for a complete meal.
How long does leftover soup last?
Leftover soup can last up to 3 days in the refrigerator or up to 2 months if frozen.
Conclusion
Cream of broccoli soup is a delightful dish that not only warms the soul but also provides a nutritious option for any meal. With its creamy texture and rich flavors, this recipe is sure to become a favorite. Enjoy making and sharing this comforting soup with friends and family!
Cream Of Broccoli Soup
Ingredients
- 1 large head of broccoli chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: grated cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add chopped broccoli and sauté for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and simmer for 15 minutes, or until broccoli is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and season with salt and pepper.
- Heat through for a few minutes, but do not boil.
- Serve hot, garnished with grated cheese if desired.
