I love a good Cream of Broccoli soup, but for me it needs to have two things: Cream and Broccoli. Too many versions try to skimp out with milk or worse for creaming the soup, and if you just have a few cups of broccoli in there then it might as well be cream of anything. Not the lightest version of this soup that you’ll find, but it’s my favorite!
What you need:
- 1 T. olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium potato, peeled and cubed
- 2 lb. broccoli, florets and stalks cut
- 4 c. stock, homemade or store-bought
- 1/8 t. nutmeg
- 1 c. heavy cream
- 1 1/2 t. salt
- 1 t. ground black pepper
- stock pot
- knives and cutting board
- measuring cups and spoons
- immersion blender (preferably) or regular blender
Time: 30-45 minutes
Freezeable: Yes. You can add more stock or water after thawing if it thickens too much.
Serves: 4-6 as an entree, more if used as a side
Multiplying the recipe: Certainly, if you have a big enough pot!
Cream of Broccoli Soup:
Heat stock pot over medium heat. Swirl olive oil. Add onion and garlic, sauté until onion is translucent and garlic fragrant but not browned. Add potato and stock, bring to a boil. Add broccoli florets and stalk pieces. Cover and cook until broccoli is fork-tender and bright green, about 10 minutes.
If using an immersion blender, insert and pulse slowly on low speed until you reach desired consistency. I prefer mine with more full and partial pieces of broccoli rather than absolutely puréed, which is why I recommend starting slowly.
If using a regular blender, carefully ladle one quarter of the soup to the blender and pulse. Add mixture back to the stock pot. Repeat if necessary until you reach the desired consistency. I prefer mine with more full and partial pieces of broccoli rather than absolutely puréed, which is why I recommend starting slowly with a small portion of the soup.
Add in the nutmeg, cream, salt, and pepper. Adjust seasonings to taste. Heat until warmed through. Serve with crusty bread or crackers.