Description
This Cream of Broccoli Soup is a rich and creamy American classic, perfect for a comforting dinner. Made with fresh broccoli, aromatic onions, celery, and garlic, simmered in chicken broth with herbs, and finished with a touch of heavy cream and olive oil for a velvety texture. It’s pureed smooth to create a luscious soup that pairs wonderfully with crusty bread.
Ingredients
Vegetables
- 1 yellow onion, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 4 cups broccoli, diced
Liquids and Fats
- 4 tablespoons unsalted butter
- 6 cups chicken broth
- 2 tablespoons olive oil
- 1/4 cup heavy cream
Seasonings and Herbs
- 2 teaspoons kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 2 tablespoons parsley, minced
Instructions
- Cook Aromatics: In a large heavy Dutch oven over medium heat, melt the unsalted butter. Add the diced onion and celery, stirring to coat them in the butter. Cook for 5-6 minutes until the vegetables are softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, taking care not to let it burn.
- Simmer Broth and Herbs: Pour in the chicken broth, then add kosher salt, black pepper, dried thyme, dried oregano, and bay leaves. Bring the mixture to a gentle simmer.
- Cook Soup Base: Reduce the heat to medium-low and allow the soup to cook for 30 minutes so the flavors meld and develop fully.
- Add Broccoli: Stir in the diced broccoli pieces and cook for an additional 5 minutes until tender.
- Puree Soup: Using an immersion blender directly in the pot, blend the soup until completely smooth and creamy.
- Finish and Serve: Drizzle olive oil and heavy cream over the top, then sprinkle with minced parsley. Serve hot alongside crusty bread for dipping.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the seasoning to taste, especially salt and pepper.
- You can replace heavy cream with half-and-half for a lighter soup.
- Use fresh broccoli stems along with the florets to minimize waste.
- If you don’t have an immersion blender, carefully blend the soup in batches in a countertop blender.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
