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Cream of Broccoli Soup Recipe

Cream of Broccoli Soup Recipe
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★★★★★

4.8 from 6 reviews

This Cream of Broccoli Soup is a rich, smooth, and comforting dish made with fresh broccoli stalks and florets, sautéed onions, garlic, and a touch of lemon juice for brightness. Perfect as a light meal or appetizer, it’s easy to prepare and can be garnished with cream and fresh chives for an elegant touch.

Ingredients

Scale

Main Ingredients

  • 4 tablespoons unsalted butter, divided
  • 2 medium yellow onions, coarsely chopped
  • 6 garlic cloves, smashed and peeled
  • 1 ¼ teaspoon fine sea salt, divided, to taste
  • Freshly ground black pepper, to taste
  • 2 pounds broccoli with stalks (3 large or 4 medium)
  • 6 cups water
  • 1 to 2 teaspoons lemon juice, to taste

Optional Garnishes

  • Drizzle of heavy cream
  • Sprinkle of finely snipped fresh chives

Instructions

  1. Sauté Onion and Garlic: Melt 3 tablespoons of butter in a large Dutch oven over medium-low heat. Add chopped onions, smashed garlic cloves, ¼ teaspoon salt, and about 10 twists of black pepper. Cover and cook, stirring occasionally, until onions soften and start to turn golden, about 8 to 10 minutes.
  2. Prepare Broccoli Stalks: While onions cook, trim and discard tough ends of broccoli stalks. Peel off the outer skin of stalks using a vegetable peeler and discard. Slice stalks into 1 to 2-inch pieces and set aside.
  3. Prepare Broccoli Florets: Cut broccoli tops close to the base of the florets. Slice any remaining stalks into chunks matching the prepared stalk pieces. Reserve florets for later use.
  4. Cook Broccoli Stalks: Add stalk chunks to the pot with onions. Pour in 6 cups of water and the remaining 1 teaspoon salt. Raise heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until stalks are tender and fork easily pierce through, about 20-25 minutes.
  5. Chop Florets: While stalks cook, chop reserved broccoli florets into small pieces by slicing in one direction, then turning the board and chopping again.
  6. Add and Cook Florets: Add chopped florets to the pot, stir, cover, and cook until they turn bright green and are tender when pierced by a fork, about 4 to 7 minutes. Remove pot from heat and add the remaining tablespoon of butter.
  7. Blend Soup: In batches, transfer several cups of the soup mixture (liquid and solids) to a stand blender and puree until completely smooth. Alternatively, use an immersion blender directly in the pot for a creamier texture. Return purée to the pot.
  8. Season and Adjust: Stir in 1 teaspoon lemon juice. Carefully taste and adjust seasoning with additional salt, lemon juice, and black pepper as desired.
  9. Serve and Garnish: Divide soup into bowls and garnish with a drizzle of heavy cream and/or sprinkle of fresh chives. Serve warm.
  10. Storage Tips: Refrigerate leftovers up to 4 days—reheat with extra lemon juice for freshness. Soup freezes well for several months.

Notes

  • Use fresh broccoli with stalks for the best flavor and texture.
  • Peeling broccoli stalks removes tough outer skin and prevents fibrous texture.
  • Adjust lemon juice and seasoning to brighten the soup according to your taste.
  • Be cautious not to overfill the blender to avoid accidents from hot liquid expansion.
  • Soup can be made ahead and stored in the fridge or freezer for convenience.

Nutrition

Keywords: Cream of Broccoli Soup, broccoli soup, creamy broccoli soup, easy soup recipe, vegetarian soup, healthy soup

Find it online: https://trendytasterecipes.com/cream-of-broccoli-soup-recipe/