How To Make Cream of Broccoli Soup

How To Make Cream of Broccoli Soup

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There’s just something about fall that calls for a big bowl of comfort, don’t you think? When the air turns crisp and the sweaters come out, this cream of broccoli soup is exactly what you want simmering on the stove. It’s warm, creamy, and the kind of simple goodness that makes you feel instantly at home. Pair it with a hunk of crusty bread, and you’ve got yourself the perfect cozy night in.

Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings

6-8

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 3 Tbsp butter

  • 2 Tbsp olive oil

  • 1 large sweet onion (finely diced)

  • 2 leeks (white parts only) thinly sliced

  • 3-4 large garlic cloves (finely minced)

  • 6-7 cups broccoli florets (approximately 2 large heads of broccoli)

  • 2 yukon gold potatoes, (peeled and diced )

  • 6 cups homemade chicken broth or vegetable stock

  • 1-11/2 cups heavy cream 35%

  • 2 tsp fresh thyme leaves or (1 tsp dried)

  • 2 bay leaves

  • 1 pinch nutmeg (optional)

Directions

  • Sweat the Aromatics
  • In a heavy-bottomed pot, melt the butter with olive oil over medium heat. Add onion and leeks; sweat gently until transulcent, about 8-10 min. Add garlic, thyme and bay leaves; cook one minuite more (do not brown)
  • Build the base:
  • Add broccoli florets and potato. Season lightly with salt and pepper. Stir well, then add the stock. Brink to a gentle boil, reduce to a simmer, and cook uncovered until broccoli and potatoes are tender, about 18-20 min. Remove the bay leaf.
  • Blend Thoroughly
  • Remove from heat. Discard any tough broccoli stems. Transfer to a high powered blender (or use an immersion blender) and puree until absolutely smooth. Puree 2 cups at a time until all blended; (Never fill the blender)
  • Finish with cream
  • Stir in cream (nutmeg optional) and season generously with salt and peoper to taste. Heat gently (don’t boil).
  • Serve
  • Ladel into bowls and top with cheddar, croutons or a swirl of cream.

Notes

  • BB’s Tip: For an extra soup topper idea you can grill (425°) 1 cup of brocolli florets tossed in olive oil and sea salt untill browned. Chop finely and sprinkle over soup.

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