Cream of Broccoli Soup
The ultimate comfort food, Cream of Broccoli Soup is rich, creamy, and packed with wholesome ingredients. This easy weeknight dinner is perfect for chilly days, delivering warmth and satisfying flavors. Try it tonight!
Equipment
- 6-quart Dutch Oven or large soup pot
- immersion blender or high speed blender
Ingredients
- 4 tablespoons butter
- 2 stalks celery, chopped
- 1 small yellow onion, diced
- 3 cloves garlic, minced or pressed
- 8 cups broccoli florets, include the stalks if you prefer
- 4 cups chicken or vegetable stock, low sodium
- 1 teaspoon Italian seasoning
- 1 cup heavy cream, or to taste
- ¼ cup grated parmesan cheese
- salt and pepper, to taste
- lemon juice
- croutons
- olive oil
- fresh herbs like basil or parsley
Instructions
- In a large pot or a Dutch oven, over medium heat, melt the butter.
- Add the chopped celery and diced onion. Sauté until the veggies are softened, about two to three minutes.
- Add the minced garlic and cook for 30 more seconds.
- Introduce the washed broccoli florets and cover with chicken or vegetable stock. Season with Italian seasoning and simmer until the broccoli is tender, about 10 to 12 minutes.
- Add the heavy cream and let it simmer until warmed through.
- Blend the soup using an immersion blender or transfer to a high-speed blender for a smooth consistency.
- Return the soup to the pot, stir in the grated parmesan cheese until melted.
- Season with salt and pepper to taste and serve hot with a drizzle of lemon juice.
Notes
- Tip 1: You can use all broccoli florets in the soup, or chop up the stems and use them too, as they’re full of fiber and flavor.
- Tip 2: To reduce the amount of fat, consider using half-and-half rather than heavy cream.
- Tip 3: Store leftovers in an airtight container in the fridge for up to three days.
- Tip 4: To freeze, add to a freezer-safe container and store in the freezer for up to three months.