Description
A comforting and creamy broccoli soup that’s easy to make and perfect for chilly days.
Ingredients
Scale
- 1 big head of broccoli (or a bag of pre-chopped)
- 1 medium yellow onion, chopped
- 2–3 cloves garlic, sliced
- 3 cups good vegetable broth
- 1 potato, peeled and cubed
- A splash of olive oil
- Salt and pepper, to taste
- Optional: A handful of cheddar cheese, shredded
- Optional: Some cream or half & half, for swirling
- Optional: Croutons or toasted bread
Instructions
- Heat olive oil in a big soup pot.
- Add chopped onion and sauté until translucent.
- Stir in sliced garlic and cook until fragrant.
- Add cubed potato and cook for a few minutes, stirring occasionally.
- Chop the broccoli and add it to the pot.
- Pour in vegetable broth, bringing it to a gentle boil.
- Simmer for about 15 minutes, or until all veggies are tender.
- Remove from heat and blend until smooth using an immersion blender.
- Season with salt and pepper, adding cheese or cream if desired.
- Serve hot with optional toppings.
Notes
For a rustic texture, use a potato masher instead of a blender. If the soup is too thick, add more broth; if too thin, let it simmer longer.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg