Cream of Broccoli Soup
A creamy, comforting soup that's easy to make and perfect for a quick family dinner.
Ingredients
Main ingredients
- 2 cups fresh broccoli florets Frozen florets can be substituted.
- 1 onion, chopped Use the whole onion if it's cheap.
- 2 cups vegetable or chicken broth Homemade broth is a great option using vegetable scraps.
- 1 cup heavy cream Can be swapped for half-and-half or non-dairy creamer.
- 2 tablespoons butter Can be substituted with a neutral oil for dairy-free.
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent.
Cooking
- Add the broccoli florets and broth. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10-15 minutes.
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Return the pureed soup to the pot. Stir in the heavy cream and heat through, but do not boil.
- Season with salt and pepper to taste. Serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. Reheat gently to avoid boiling.