Cream of Broccoli Soup
User Reviews
5
Cream of Broccoli Soup
Description
Cream of Broccoli Soup brings together broccoli florets, diced potatoes, onions, celery, carrots, and garlic, simmered in chicken broth with rosemary and thyme until all the vegetables are tender. Blended until smooth, it develops a creamy consistency that’s lightened with the addition of half and half. The option to mix in cheddar cheese provides an extra layer of richness and a subtle cheddar note. The careful combination of herbs and a pinch of cayenne pepper creates a nuanced flavor without overwhelming the natural taste of the vegetables.
The soup is gently sautéed initially to develop the mild sweetness of onions and carrots before simmering all ingredients until soft. This method ensures a balanced texture that is smooth but still hearty. It can be served alone or with a simple side, making it suitable for a comforting weekday meal.
Using russet potatoes contributes to the soup’s body and creaminess once pureed. For those looking for a lower-carb version, cauliflower can be substituted for potatoes without compromising texture. Melting cheese freshly shredded from a block is recommended for better flavor and texture compared to pre-shredded cheese. Adjust salt to taste if using low-sodium broth and unsalted butter for a milder base.
Ingredients
- 2 Tablespoons butter unsalted
- 1 Tablespoon olive oil
- 1 yellow onion diced, small
- 1 celery diced, stalk
- ½ cup carrot diced
- 2 cloves garlic minced
- ½ teaspoon rosemary dried rosemary
- ½ teaspoon thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch cayenne pepper optional
- 5 cups broccoli cut into chunks (about 2 large heads, florets
- 5 cups chicken broth use low sodium if preferred
- 1 Tablespoon soy sauce (or Worcestershire sauce)
- 2 russet potato equal to 1 pound
- ¾ cup half and half or heavy cream
- 1 cup cheddar cheese optional
Instructions
- Heat butter and olive oil in a soup pot over medium heat. Add diced onions, celery, and carrots and sauté for 5 minutes, until softened.
- Add minced garlic, ½ tsp rosemary, ½ tsp thyme, ½ tsp salt, ¼ tsp pepper, and 1 pinch cayenne. Sauté for 1 minute.
- Stir in the broccoli and sauté for 5 minutes, partially covered.
- Peel/rinse the potatoes and cut them into 1-inch cubes .
- Add diced potatoes, chicken broth, and soy sauce to the pot. Bring to a boil, then reduce heat to medium.
- Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
- Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
- Heat the half and half in the microwave for 30 seconds and stir it into the soup.
- Garnish with cheese if desired and serve.
Notes
- This recipe yields about 12 cups of soup, suitable for multiple servings or leftovers.
- Cauliflower can substitute potatoes for a lower-carb option or be combined with potatoes.
- Cheese is optional but shredding from a block improves melt and flavor.
- Use low-sodium broth and unsalted butter to better control salt levels.
- Cut broccoli into small pieces to ensure even, quicker cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 623mg | 26% |
| Potassium | 409mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1333IU | 27% |
| Vitamin C | 44mg | 49% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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