Simple Cream of Broccoli Soup
This cream of broccoli soup recipe is a classic soup that's so much better homemade! It's silky, creamy, and uses no fancy ingredients for a comforting meal.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 sticks celery chopped
- 1 medium onion chopped
- 4-5 cloves garlic minced
- 4 cups chicken broth (or veg broth)
- 1/2 teaspoon Italian seasoning
- 5-6 cups broccoli florets see note
- 1 Russet potato peeled & diced
- 3/4 cup heavy/whipping cream or to taste
- Salt & pepper to taste
Instructions
- Add the oil and butter to a soup pot over medium-high heat. Sauté the onion and celery for about 7-10 minutes or until it starts to lightly brown.
- Stir in the garlic and cook for 30 seconds.
- Add in the broth, Italian seasoning, broccoli, and potatoes. Increase the heat to high and bring the soup to a boil. Reduce the heat so it's simmering rapidly, cover the pot with the lid slightly ajar, and cook for 20-25 minutes or until the potatoes and broccoli are tender. It's ok if the broth isn't completely covering the broccoli.
- Blend in the pot using an immersion blender or transfer the soup to a regular blender (you might want to let it cool a bit first).
- Stir in the cream and season with salt & pepper as needed (I am quite generous with both).
Notes
-
I recommend buying approximately 1.5 pounds of broccoli because when cut, it will make about 5-6 cups, or buy a one pound bag of pre-cut broccoli florets.
- Serves 4-6.
Nutrition
Calories: 322kcal | Carbohydrates: 24g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 960mg | Potassium: 911mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1552IU | Vitamin C: 125mg | Calcium: 128mg | Iron: 2mg
