Description
This creamy and comforting Cream of Broccoli Soup features tender broccoli blended with savory chicken stock, aromatic onions and garlic, and enriched with heavy cream and parmesan cheese. It’s a perfect warm appetizer or light meal that is easy to prepare on the stovetop in under an hour.
Ingredients
Soup Base
- 4 tablespoons salted butter
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- 3 cups chicken stock
- 1 teaspoon chicken bouillon (optional)
Main Ingredient
- 2½ pounds broccoli florets (about 8 cups)
Dairy and Seasoning
- 1 cup heavy cream, plus more for serving
- 1 cup grated parmesan cheese
- ¼ teaspoon ground nutmeg
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Garnish
- Minced chives or flat leaf parsley, for serving
Instructions
- Sauté Onions and Garlic: Heat the butter and olive oil in a large pot over medium heat until the butter is melted and the olive oil is shimmering. Add the chopped onions and cook, stirring occasionally, until softened and translucent, about 5 minutes. Then add the minced garlic and continue cooking, stirring, until fragrant, approximately 1 minute.
- Cook Broccoli in Stock: Stir in the chicken stock and chicken bouillon if using. Add the broccoli florets, increase the heat to high, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, stirring occasionally, until the broccoli is very tender.
- Blend Soup: Turn off the heat. Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches, blend until smooth, then return to the pot.
- Add Cream and Seasoning: Stir in the heavy cream, grated parmesan, and ground nutmeg. Return the pot to medium heat and warm the soup through for 2 to 3 minutes. Taste and adjust seasoning with sea salt and freshly cracked black pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with minced chives or flat leaf parsley and a swirl of additional cream if desired. Serve immediately for the best flavor and texture.
Notes
- For a vegetarian version, replace chicken stock with vegetable broth and omit chicken bouillon.
- Broccoli stems can be used if peeled and chopped finely along with florets to reduce waste.
- Use an immersion blender to avoid hot soup transfer dangers and achieve better texture control.
- Adjust the thickness by adding more stock for a thinner consistency or less for a creamier soup.
- This soup freezes well; store cooled soup in airtight containers for up to 3 months.
