Cream of Broccoli Soup
User Reviews
5
18 reviews
Excellent
Cream of Broccoli Soup
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Cream of Broccoli Soup blends tender broccoli florets with aromatic onion, garlic, thyme, and oregano, all enriched by butter, cream, and milk. The soup is thickened with flour and cooked until smooth, offering a creamy texture and mild herbaceous flavor. It’s ideal for a comforting starter or light meal, especially on cooler days, providing warmth and nourishment with a velvety consistency.
Description
Cream of Broccoli Soup combines broccoli florets with butter sautéed onions and garlic, finished with a gentle blend of thyme and oregano. A mixture of flour, vegetable broth, milk, and heavy cream creates a creamy base that thickens as it simmers. The broccoli softens thoroughly before the soup is pureed until smooth, giving a rich mouthfeel without chunks. Seasoned simply with salt and pepper, this soup highlights the subtle earthiness of broccoli alongside delicate herbal notes. It can be served hot as a starter or light main dish during cooler weather.
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Ingredients
- 3 tablespoons butter salted
- 1 tablespoon olive oil
- 1 medium white onion diced
- 1 tablespoon garlic about 3 cloves, minced
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups milk
- 2 cups heavy cream
- 6 cups broccoli florets
- salt to taste
- black pepper to taste
Instructions
- In a large pot, heat butter and olive oil over medium-high heat. Add the onions and cook for 6-8 minutes, stirring occasionally, until they start to soften. Add the garlic and sauté for 1 minute.
- Stir in the thyme, oregano, and flour and cook until the flour becomes golden, about 2 minutes.
- Pour in the vegetable broth, milk, and heavy cream. Stir constantly until the mixture comes to a simmer. Add the broccoli florets and reduce the heat to low.
- Simmer until the soup has thickened and the broccoli has softened, about 8-10 minutes.
- Using an immersion blender, carefully purée the soup until smooth. Alternatively, you can ladle the hot soup into a blender with a vented lid and pulse it until smooth.
- Season the soup with salt and pepper to taste. Serve hot.
Nutrition Information
Show Details
Calories
457kcal
(23%)
Carbohydrates
21g
(7%)
Protein
8g
(16%)
Fat
39g
(60%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
11g
(55%)
Trans Fat
1g
(50%)
Cholesterol
114mg
(38%)
Sodium
757mg
(32%)
Potassium
530mg
(11%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
2386IU
(48%)
Vitamin C
84mg
(93%)
Calcium
213mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 39g | 60% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 757mg | 32% |
| Potassium | 530mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 2386IU | 48% |
| Vitamin C | 84mg | 93% |
| Calcium | 213mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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