Description
This creamy and comforting broccoli soup is a quick and healthy option perfect for any meal. Made with fresh broccoli, potatoes, and a flavorful blend of onions, garlic, and vegetable broth, it is lightly seasoned and optionally enriched with milk or cream for extra smoothness. Topped with shredded cheese or croutons, it’s a delicious and nutritious dish that’s ideal for vegetarians and gluten-free diets.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme (optional)
- Salt and pepper to taste
- 1/2 cup milk or cream (optional for creaminess)
Toppings (Optional)
- Shredded cheese
- Croutons
Instructions
- Sauté aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add vegetables and broth: Add the broccoli florets, diced potato, vegetable broth, and dried thyme if using to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 15–20 minutes until the broccoli and potatoes are very tender.
- Blend the soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender to blend until creamy and smooth.
- Finish and season: Return the blended soup to the pot if needed. Stir in the milk or cream if desired for extra richness. Season with salt and pepper to taste.
- Serve: Heat the soup gently until warm. Serve hot, topped with shredded cheese, croutons, or a drizzle of olive oil if preferred.
Notes
- Add a handful of spinach or kale before blending for extra greens and nutrients.
- For a richer soup, stir in grated sharp cheddar cheese after blending.
