Cream of broccoli soup is a comforting blend of tender broccoli and creamy goodness, perfect for chilly days. This recipe is simple to follow and yields a rich, velvety soup that can be enjoyed as a starter or a main dish. With its vibrant green color and delightful flavor, this soup is sure to please broccoli lovers and skeptics alike.
Ingredients
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 2 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- Optional: grated cheese for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 10 minutes, and cooking time is around 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.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add broccoli florets and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Once broccoli is tender, remove from heat.
- Using an immersion blender, puree the soup until smooth.
- Stir in heavy cream and lemon juice.
- Season with salt and pepper to taste.
- Serve hot, garnished with cheese if desired.
Alternative Ingredients
If you prefer a lighter version, substitute heavy cream with coconut milk or a non-dairy alternative. You can also use frozen broccoli if fresh is unavailable, ensuring convenience without compromising flavor.
Serving and Pairings
Cream of broccoli soup pairs beautifully with crusty bread or a fresh green salad. For a heartier meal, consider serving it alongside a grilled cheese sandwich or a classic quiche.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup on the stove over low heat, stirring occasionally. This soup can also be frozen for up to 3 months; just ensure it’s in a freezer-safe container.
Cooking Mistakes
- Overcooking the broccoli can lead to a mushy texture.
- Not seasoning enough can result in bland flavors.
- Skipping the blending step may leave the soup chunky.
- Using too much liquid can dilute the soup’s richness.
- Ignoring the importance of fresh ingredients affects flavor.
Helpful Tips
- Use fresh broccoli for the best flavor and nutrition.
- Adjust the cream quantity for desired thickness.
- Incorporate spices like nutmeg for added warmth.
- Garnish with a drizzle of olive oil for presentation.
FAQs
Can I use frozen broccoli for this recipe?
Yes, frozen broccoli can be used in place of fresh. Just ensure it is thawed and drained before cooking to maintain the right consistency.
Is this soup gluten-free?
This cream of broccoli soup recipe is naturally gluten-free, as it contains no flour or gluten-containing ingredients.
How can I make this soup vegan?
To make the soup vegan, substitute heavy cream with coconut milk or a cashew cream, and use vegetable broth.
Can I add other vegetables?
Absolutely! Carrots, potatoes, or spinach can be added for extra flavor and nutrition. Just adjust cooking times accordingly.
How long does this soup last in the fridge?
Stored in an airtight container, the soup will last for about 3 days in the refrigerator.
Conclusion
Cream of broccoli soup is a delightful dish that brings warmth and comfort to any table. Whether enjoyed on its own or paired with a side, this recipe is sure to become a favorite. Easy to make and full of flavor, it showcases the best of broccoli in a creamy, satisfying way.
Cream Of Broccoli Soup Recipe
Ingredients
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups fresh broccoli florets
- 2 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- Optional: grated cheese for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add broccoli florets and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Once broccoli is tender, remove from heat.
- Using an immersion blender, puree the soup until smooth.
- Stir in heavy cream and lemon juice.
- Season with salt and pepper to taste.
- Serve hot, garnished with cheese if desired.
Nutrition
