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Creamy Broccoli Soup: The Ultimate Guide to a Delicious and Healthy Recipe

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A comforting and creamy broccoli soup, perfect for a chilly day. Made with fresh broccoli, aromatic garlic and onion, and a touch of nutmeg for warmth.

Ingredients

Scale
  • 2 large heads broccoli, about 2 pounds total, cut into florets
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 6 cups vegetable broth (low sodium preferred)
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Prepare Broccoli and Aromatics: Wash and chop the broccoli into florets and small pieces (including peeled stems). Chop the onion and mince the garlic.
  2. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and sauté for another minute, until fragrant.
  3. Make Roux: Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook the flour and create a roux. Ensure no lumps remain.
  4. Add Broccoli and Broth: Add the broccoli florets and chopped stems to the pot. Stir to coat with the butter and flour mixture. Pour in the vegetable broth, ensuring the broccoli is mostly submerged. Season with salt and pepper to taste.
  5. Simmer: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the broccoli is tender.
  6. Blend: Blend the soup using an immersion blender directly in the pot, or carefully transfer in batches to a regular blender (remove center piece of the blender lid and cover the opening with a kitchen towel to allow steam to escape). Blend until smooth.
  7. Finish: Return the blended soup to the pot (if using a regular blender). Stir in the heavy cream and nutmeg. Heat through over low heat, but do not boil.
  8. Season and Serve: Taste and adjust seasoning as needed. Ladle into bowls and serve hot, garnished with your favorite toppings (shredded cheddar cheese, croutons, sour cream, a swirl of cream, or red pepper flakes).

Notes

  • Cheese Lovers: Add 1/2 cup of shredded cheddar cheese to the soup while it’s heating through. Stir until the cheese is melted and smooth.
  • Vegan Option: Substitute the butter with olive oil or vegan butter, and use plant-based cream instead of heavy cream.
  • Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick.
  • Roasted Broccoli: For a deeper, more intense flavor, roast the broccoli florets in the oven before adding them to the soup. Toss the broccoli with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 20-25 minutes, or until tender and slightly browned.
  • Add Potatoes: For a heartier soup, add 1-2 diced potatoes to the pot along with the broccoli. The potatoes will add a creamy texture and make the soup more filling.
  • Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Find it online: https://anasrecipes.com/creamy-broccoli-soup/