CREAM OF BROCCOLI SOUP
A velvety-smooth, comforting classic that’s ready in under an hour
KEY INFO:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4-6
Difficulty: Easy
Dietary: Vegetarian (easily adapted to vegan)
EQUIPMENT NEEDED:
- Large pot or Dutch oven
- Immersion blender (or countertop blender)
- Sharp knife and cutting board
- Measuring cups and spoons
INGREDIENTS:
- 6-8 cups fresh broccoli florets (about 2 large heads)
- 1 medium onion, diced (about 1 cup)
- 2-3 cloves garlic, minced
- 1 medium potato, peeled and cubed (about 1 cup)
- 4 cups vegetable or chicken broth
- 1 cup half-and-half (or plant-based alternative)
- 3 tablespoons butter (45g)
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
METHOD:
- Melt butter in large pot over medium heat
- Add diced onions and cook until translucent (5 minutes)
- Add minced garlic and cook until fragrant (1 minute)
- Add potato and broccoli florets, stir to coat with butter
- Pour in broth, bring to simmer, cover pot (15-20 minutes or until vegetables are fork-tender)
- Remove from heat and let cool slightly (10 minutes)
- Add half-and-half
- Blend until smooth using immersion blender
- Stir in lemon juice, salt, and pepper to taste
- Garnish with optional toppings (cheese, croutons, herbs)
CRUCIAL TIPS:
- Let soup cool slightly before blending to prevent splatter
- Don’t overcook broccoli – it should be bright green
- Season gradually, tasting as you go
- For thicker soup, add more potato
- For thinner soup, add more broth
STORAGE:
- Refrigerate up to 4 days
- Freeze up to 2 months
- Reheat gently to prevent separation
VARIATIONS:
- Vegan: Use plant-based cream and butter
- Cheesy: Add 1 cup shredded cheddar
- Spicy: Add pinch of cayenne
- Extra-green: Add handful of spinach
- Low-carb: Skip potato, use cauliflower
COMMON MISTAKES:
- Boiling instead of simmering
- Adding cream too early
- Under-seasoning
- Not letting soup cool before blending
- Skipping the lemon juice (essential for flavor balance)
