Description
A rich and creamy broccoli soup, perfect for chilly days.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 pound fresh broccoli florets, chopped
- 3 cups vegetable stock
- 1 cup heavy cream
- 0 teaspoon kosher salt
- 0 teaspoon ground black pepper
- 0 teaspoon ground nutmeg
Instructions
- Melt butter in a large pot over medium heat.
- Sauté diced onion until translucent, approximately 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in chopped broccoli florets and vegetable stock; bring to a simmer.
- Reduce heat to low and simmer for 15 to 20 minutes until broccoli is fork-tender.
- Use an immersion blender to puree the soup directly in the pot until smooth.
- Stir in heavy cream, salt, black pepper, and nutmeg.
- Heat through for 2 to 3 minutes without reaching a boil and serve immediately.
Notes
- For a thicker soup, reduce the amount of vegetable stock.
- Garnish with croutons or additional cream if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg