Creamy Broccoli Soup
This recipe yields a delicious and comforting pot of creamy broccoli soup, perfect for a light lunch or cozy dinner.
Ingredients:
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 5 cups broccoli florets, cut into bite-sized pieces
- 1/2 cup chopped carrot (optional)
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy cream (or for a lighter version, use all milk)
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1/2 cup shredded cheddar cheese (optional)
Cooking Guide:
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Melt butter in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.
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Pour in the chicken broth and bring to a boil. Add the broccoli florets and carrot (if using) and reduce heat to simmer. Cover and cook for 15-20 minutes, or until the broccoli is tender.
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In a separate bowl, whisk together the flour and milk until smooth. Slowly whisk the milk mixture into the simmering pot, stirring constantly. Increase heat to medium-high and bring to a simmer. Cook for 2-3 minutes, or until the soup thickens.
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Remove the pot from heat and stir in the heavy cream (or all milk), thyme, salt, and pepper. Use an immersion blender or transfer the soup to a blender in batches and puree until smooth.
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Return the soup to the pot and heat gently over low heat. Stir in the shredded cheddar cheese (if using) until melted and incorporated. Taste and adjust seasonings with additional salt and pepper if desired.
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Serve hot with a crusty bread or crackers for dipping.
Tips:
- To roast the broccoli for a deeper flavor: Preheat oven to 400°F (200°C). Toss the broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, or until tender and slightly browned. Add the roasted broccoli to the soup in step 2.
- For a richer soup, substitute half of the milk with heavy cream.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth if necessary to thin the consistency.
- Feel free to experiment with different vegetables! Chopped zucchini, cauliflower, or green beans would all be delicious additions to this soup.
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